Pumpkin season is truly one of my favorite times of the year. The leaves are turning, the air is crisp, and the goodies? Oh, they’re just bursting with those warm, autumn flavors we all love. A friend once said that when life gives you pumpkins, make muffins! That’s exactly what I did, and boy, am I glad I did! My family, especially the kids, can’t get enough of these muffins. They’re always asking, “Mom, when are you making your special muffins again?”
The beauty of this recipe is that it’s so easy. There’s no need to be a master chef here. The ingredients are straightforward; plus, you probably have most of them in your pantry already. The blend of pumpkin puree with creamy, rich cream cheese filling is simply a match made in heaven. Each bite is a burst of sweetness with a hint of spice, making it perfect for that cozy morning treat.
If you’ve got just a tad bit of experience in the kitchen, you’ll find this recipe quite handy. It’s not just a recipe; it’s a memory in the making. You’ll see what I mean when you take that first bite and hear the delightful sighs from those enjoying it with you. So grab those ingredients, preheat that oven, and get ready to fill your home with the irresistible aroma of homemade Pumpkin Cream Cheese Muffins!
How to Make Pumpkin Cream Cheese Muffins
Click here to get printable version
Ingredients:
- 15-ounce can pumpkin puree
- 2 large eggs
- 1½ cups light brown sugar
- ½ cup vegetable oil
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Directions:
- Start by preheating your oven to 350°F and prepare your muffin tin with a light coating of non-stick spray.
- In a sizable mixing bowl, combine pumpkin puree, eggs, light brown sugar, vegetable oil, sour cream, and a tablespoon of vanilla extract. Mix until smooth and thoroughly blended.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- For the filling, beat together softened cream cheese, granulated sugar, and a teaspoon of vanilla in a medium bowl until creamy.
- Use a piping bag or spoon to add roughly a tablespoon of cream cheese filling into the center of each muffin.
- Bake in the preheated oven for 18 to 20 minutes, or until the muffins are set in the center.
- Once done, let the muffins rest in the tin for five minutes before transferring them to a wire rack to cool completely. They’re ready to enjoy with your favorite hot beverage!
Ingredient Substitutions:
If you’re looking to switch things up a bit, you can substitute Greek yogurt for sour cream to reduce fat content. For a different flavor twist, try replacing pumpkin pie spice with a blend of cinnamon and nutmeg. If you’re out of brown sugar, white sugar and a tablespoon of molasses can mimic its taste.
Serving Suggestions:
To truly savor these muffins, serve them warm with a dab of butter. They pair wonderfully with a steaming cup of coffee or a glass of cold milk. If you’re feeling festive, sprinkle some powdered sugar or a drizzle of glaze on top for an extra sweet touch.
Seasonal Variations:
During the spring or summer, consider adding fresh blueberries or raspberries to the batter for a fruity twist. In the winter, swap the pumpkin puree for apple puree, and add a bit of nutmeg for warmth. Each season, bring a unique flavor profile to these versatile muffins.
Cooking Tips:
To prevent overmixing, stir the batter until just combined; some lumps are completely fine. Ensure all ingredients are at room temperature to achieve a smooth batter. For best results, avoid opening the oven while baking, as it can cause the muffins to deflate.
Storing Suggestion:
Store any leftover muffins in an airtight container at room temperature for up to three days. For extended shelf life, consider refrigerating them or freezing for up to a month. When ready to enjoy, thaw frozen muffins at room temperature or microwave them for a few seconds.
FAQ:
Can I use fresh pumpkin instead of canned puree?
Absolutely, you can use fresh pumpkin! Just roast or steam the pumpkin until soft, then puree it until smooth. Ensure you have the same weight as a canned portion, about 15 ounces, for the best results.
What’s the best way to soften cream cheese?
To soften cream cheese, let it sit at room temperature for about 30 minutes. If you’re short on time, you can microwave it in 10-second intervals, checking to ensure it doesn’t melt, just enough to soften.
Can I prepare the batter ahead of time?
You can certainly prepare the wet and dry ingredients separately ahead of time, but combine them just before baking. Mixing the batter in advance and storing it can lead to less fluffy muffins upon baking.
Do these muffins freeze well?
Yes, these muffins freeze beautifully! Just ensure they’re completely cooled before placing them in an airtight container or freezer bag. Thaw them for a few hours at room temperature when you’re ready, or warm them in the microwave.
Can I make them gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Ensure that your baking powder and other ingredients don’t contain gluten. The texture may differ slightly, but they will still taste delicious.
What should I do if I don’t have pumpkin pie spice?
If pumpkin pie spice isn’t readily available, you can create a homemade blend using cinnamon, nutmeg, ginger, and cloves. It’s an easy fix that closely mimics store-bought pumpkin pie spice, maintaining that signature fall flavor.
Pumpkin Cream Cheese Muffins
Ingredients
- 15 ounces pumpkin puree canned
- 2 large eggs
- 1.5 cups light brown sugar
- ½ cup vegetable oil
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with non-stick spray.
- In a large bowl, combine the pumpkin puree, eggs, light brown sugar, vegetable oil, sour cream, and vanilla extract, mixing until smooth.
- In a smaller bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
- Distribute the batter evenly into the muffin tin, filling each cup three-quarters full.
- For the filling, mix the softened cream cheese, granulated sugar, and vanilla in a medium bowl until creamy.
- Spoon or pipe about a tablespoon of cream cheese filling into each muffin.
- Bake in the oven for 18 to 20 minutes, or until the muffins firm up in the center.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with coffee or tea!
