These Cream Cheese Pumpkin Spice Muffins are a cozy treat, perfect for fall! They are soft, fluffy, and have a delightful cream cheese filling that adds a yummy surprise.
I love how the spices make my kitchen smell amazing while they bake! Top them with a little frosting, and you have a perfect snack to enjoy with friends. 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. You can substitute with whole wheat flour for more fiber, but the texture might be denser.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade pumpkin puree. Just bake and blend fresh pumpkins until smooth for a fresher taste!
Cream Cheese: If you’re looking for a lower-fat option, try using Greek yogurt instead. It won’t be as creamy but still adds moisture.
Pumpkin Pie Spice: If you don’t have this spice blend, mix 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp each of ginger and cloves. It works great as a substitute!
Sugars: You can reduce the sweetness by using less sugar or try using a sugar substitute like stevia for a healthier option.
How Do You Get the Cream Cheese Filling Right?
Getting the cream cheese filling smooth and creamy is key for these muffins. Here’s how to do it:
- Ensure your cream cheese is at room temperature. This makes it much easier to blend without lumps.
- Beat it with sugar and egg until it’s completely smooth. Take your time mixing, as this affects the filling’s texture.
- Add a splash of vanilla for extra flavor—it really elevates the filling!
The cream cheese mixture should be a bit thicker than typical cake batter, making it hold its shape when you spoon it into the muffin batter. Enjoy your baking!
Delicious Cream Cheese Pumpkin Spice Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, ginger)
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 1 Tbsp all-purpose flour
- 3 Tbsp cold unsalted butter, cubed
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. You’ll want to let the muffins cool for 5 minutes in the pan before moving them to a wire rack. So, set aside about an hour to enjoy the delicious aroma and enjoy them warm!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, line a 12-cup muffin tin with paper liners or give it a light greasing to prevent sticking.
2. Prepare Streusel Topping:
In a small bowl, mix the brown sugar, cinnamon, and flour. Then, cut in the cold cubed butter using a fork or a pastry cutter until the mixture looks like coarse crumbs. Set this aside for later!
3. Make Cream Cheese Filling:
In another medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until it’s nice and smooth. This creamy filling will add a delicious surprise to your muffins.
4. Prepare Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well mixed. In a separate bowl, whisk your pumpkin puree, oil or melted butter, eggs, and vanilla extract until it’s smooth. Now, pour those wet ingredients into the dry ingredients and gently mix them until just combined. Be careful not to overmix!
5. Assemble Muffins:
Now it’s time to fill the muffin cups! Start by filling each cup about one-third full with the pumpkin batter. Next, add a generous dollop (about 1 tablespoon) of the cream cheese filling into each cup. Top with additional pumpkin batter until each is about 3/4 full. Finally, sprinkle the prepared streusel topping evenly over each muffin.
6. Bake:
Place your muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the muffin (aim for the muffin part, not the cream cheese center). If it comes out clean, they are ready!
7. Cool and Serve:
Once they’re done baking, let the muffins cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, best paired with a hot cup of coffee or tea!
Enjoy your moist pumpkin spice muffins with the creamy surprise inside and a crunchy cinnamon-sugar topping! They’re sure to be a favorite treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a pumpkin until soft, scoop out the flesh, and blend it until smooth. It can be a delicious and fresh substitute for canned pumpkin puree!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them in the fridge or at room temperature before enjoying!
Can I Make These Muffins Gluten-Free?
Yes! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is also gluten-free to keep the recipe compliant.
What Can I Use Instead of Cream Cheese for the Filling?
If you’re looking for a lighter option, you can substitute the cream cheese with Greek yogurt or ricotta cheese. They won’t provide the same flavor, but they’ll still keep the muffins moist!
