With warm, spiced pumpkin batter and a swirl of creamy pumpkin cheesecake, this muffin recipe is good for a fall treat. They are also so easy to make and will make your house smell wonderful.
Ingredients
For the Muffins:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (any kind works)
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 6 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
Please follow the steps carefully
Step 1
Time for prepping:
Preheat your oven to 350°F.
Line a 12-cup muffin tin with paper liners or grease the cups generously with butter or cooking spray.
Take a medium-sized bowl, and beat the softened cream cheese
And sugar together until smooth and creamy, around two minutes.
After that, add the egg yolk and vanilla, and beat until fully integrated. Put aside.
Step 2
Mix the dry ingredients:
Grab a large bowl and add the flour, baking soda, baking powder, salt, and cinnamon, along with the nutmeg, ginger, and cloves.
Whisk to combine.
Take a different large bowl, and combine the oil, white sugar, and brown sugar.
Whisk until blended.
Add the eggs, one at a time, and mix well after each addition.
Add in the pumpkin puree, milk, and vanilla extract, and stir.
Step 3
Bring together:
Take the wet mix and add it to the bowl of dry ingredients.
Using a rubber spatula, fold until just combined, and take care to not overmix.
Spoon two tablespoons of pumpkin batter into each muffin cup, and fill one-third full.
Add a heaping tablespoon of the cream cheese mixture
And top with more pumpkin batter.
Repeat until each cup is three-quarters full.
Use a butter knife to swirl.
To finish baking, check if they are done by inserting a toothpick into one of the pumpkin portions of the muffins.
Fold the toothpick into the batter, and if the toothpick comes out clean
Or with a couple of moist crumbs, then the batter is done baking.
Also, allow muffins to cool for 5 minutes and then cool completely on a wire rack.
Step 4
Conclusion for successful baking:
When mixing the batter and folding the ingredients,
For a smoother blend, make sure to use cheese, eggs, and milk of room temperature.
To prevent a tangy muffin, the muffin must be complete with a swirl of cream cheese.
Use plain, without extra spices, just pure pumpkin puree for a more nutritious batter.
Tips For Successful Pumpkin Cream Cheese Muffins
To prevent muffin batter from becoming overly moist, which reduces the quality and taste,
Make sure to check for doneness by folding the toothpick into a pumpkin muffin only part
And checking if a few moist crumbs fall out.
To prevent spoiling, muffins must be stored in a container.
After cooling, they must be stored in the container and placed in the fridge.
For a different flavor of the muffins, different oils, which include melted butter, melted coconut oil, or melted ghee, are possible to incorporated.
If the spices are not enough in the mixture, you add 2 teaspoons of pumpkin pie spice.
Substitutes And Variations
If you are looking to add more nourishment to the muffins,
You can incorporate half of the flour as whole wheat flour.
Add Some Crunch: Include 1/2 cup chopped pecans or walnuts.
Chocoholics: Add 1/2 cup of chocolate chips.
Streusel Topping: Top with streusel made from 2 tablespoons each of flour, brown sugar, and cold butter.
Serving Suggestions
With coffee or tea, these muffins are great for breakfast, as an afternoon snack, or even dessert with a dollop of whipping cream.
Slightly warm muffins with butter are a delight,
And they are also good cold from the fridge for a denser, cheesecake-like texture.
Enjoy them with hot apple cider or pumpkin spice lattes.
How To Store Pumpkin Cream Cheese Muffins
Room Temperature: With the cream cheese filling,
These shouldn’t sit out for more than 3 to 4 hours.
Refrigerator: They last in the fridge for up to 5 days in an airtight container, tasting even better after a day.
Freezer: Freezer-safe bags for freezing up to 3 months.
You can also individually wrap each muffin in plastic wrap, and then freeze it.
To serve, thaw overnight in the refrigerator or microwave for 30 to 45 seconds.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, simply roast and puree your pumpkin, and remember to drain off any excess liquid.
Sugar pumpkins work best for baking,
And this is a great option to increase the nutritional value of these muffins.
What makes my Muffins heavy and dense?
The most likely explanation is overmixing.
It’s best to mix until just moistened.
You should also verify that your baking soda and baking powder are still active.
Can I make these into Mini Muffins?
Just decrease the baking time to 12-15 minutes.
You will make about 30 to 36 mini muffins.
My Cream Cheese sank to the bottom. What happened?
The cream cheese mixture could have been too thin or too warm.
Avoid melting the cream cheese and make sure there is enough pumpkin batter on the bottom first.
Can I make these muffins dairy-free?
Yes. You can use dairy-free cream cheese and non-dairy milk.
For best results, use a thick, full-fat dairy-free cream cheese.
Do I have to use brown sugar?
Sure, you can use all granulated sugar.
However, brown sugar adds moisture and a subtle caramel flavor that complements the pumpkin.
Can I add a glaze?
You can use a cream cheese glaze or maple glaze on top of the cooled muffins.
Conclusion
These muffins are a special fall treat and so effortless to make.
You’ll find yourself making these muffins multiple times a season.
Pumpkin Cream Cheese Muffins
With warm, spiced pumpkin batter and a swirl of creamy pumpkin cheesecake, this muffin recipe is good for a fall treat. They are also so easy to make and will make your house smell wonderful.
Ingredients
- Ingredients
- For the Muffins:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (any kind works)
- 1 teaspoon vanilla extract
- For the Cream Cheese Swirl:
- 6 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
Instructions
Please follow the steps carefully
Step 1
Time for prepping:
Preheat your oven to 350°F.
Line a 12-cup muffin tin with paper liners or grease the cups generously with butter or cooking spray.
Take a medium-sized bowl, and beat the softened cream cheese
And sugar together until smooth and creamy, around two minutes.
After that, add the egg yolk and vanilla, and beat until fully integrated. Put aside.
Step 2
Mix the dry ingredients:
Grab a large bowl and add the flour, baking soda, baking powder, salt, and cinnamon, as well as the nutmeg, ginger, and cloves.
Whisk to combine.
Take a different large bowl, and combine the oil, white sugar, and brown sugar.
Whisk until blended.
Add the eggs, one at a time, and mix well after each addition.
Add in the pumpkin puree, milk, and vanilla extract, and stir.
Step 3
Bring together:
Take the wet mix and add to the bowl of dry ingredients.
Using a rubber spatula, fold until just combined, and take care to not overmix.
Spoon two tablespoons of pumpkin batter into each muffin cup, and fill one-third full.
Add a heaping tablespoon of the cream cheese mixture
And top with more pumpkin batter.
Repeat until each cup is three-quarters full.
Use a butter knife to swirl.
To finish baking, check if they are done by inserting a toothpick into one of the pumpkin portions of the muffins.
Fold the toothpick into the batter, and if the toothpick comes out clean
Or with a couple of moist crumbs, then the batter is done baking.
Also, allow muffins to cool for 5 minutes and then cool completely on a wire rack.
Step 4
Conclusion for successful baking:
When mixing the batter and folding the ingredients,
For a smoother blend, make sure to use cheese, eggs, and milk of room temperature.
To prevent a tangy muffin, the muffin must be complete with a swirl of cream cheese.
Use plain, without extra spices, just pure pumpkin puree for a more nutritious batter.
Notes
Tips For Successful Pumpkin Cream Cheese Muffins
To prevent muffin batter from becoming overly moist, which reduces the quality and taste,
Make sure to check for doneness by folding the toothpick into a pumpkin muffin only part
And checking if a few moist crumbs fall out.
To prevent spoiling, muffins must be stored in a container.
After cooling, they must be stored in the container and placed in the fridge.
For a different flavor of the muffins, different oils, which include melted butter, melted coconut oil, or melted ghee, are possible to incorporated.
If the spices are not enough in the mixture, you add 2 teaspoons of pumpkin pie spice.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 285gTotal Fat: 15ggSaturated Fat: 5ggCholesterol: 60mgmgSodium: 280mgmgCarbohydrates: 34ggFiber: 1ggSugar: 19ggProtein: 5gg