These Pumpkin Cream Cheese Filled Muffins are soft, fluffy, and packed with tasty pumpkin flavor. The creamy filling is a delightful surprise that makes each bite so enjoyable!
I love these muffins for breakfast or a snack. They make my kitchen smell amazing while baking, plus they’re perfect for sharing—if I can resist eating them all first! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the muffins a great structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend instead. I’ve had good experiences with almond flour too, but it may change the texture slightly.
Pumpkin Puree: Canned pumpkin is perfect for convenience, but you can also use homemade pumpkin puree if you have access to fresh pumpkins. Just remember to strain it a bit to remove excess moisture.
Cream Cheese: If you’re looking for a lighter option, you could substitute with ricotta cheese or even mascarpone. Both have their unique flavors and will still give a lovely creaminess.
Granulated & Brown Sugar: If you’re trying to cut back on sugar, feel free to use coconut sugar or a sugar substitute. Just note that it might change the sweetness level slightly.
How Do I Get the Perfect Cream Cheese Filling?
The cream cheese filling is what makes these muffins extra special, so here’s how to get it just right. Start with softened cream cheese to ensure it’s easy to mix. You want a smooth and creamy filling that blends well with the sugar and egg yolk.
- Let the cream cheese sit out for about 30 minutes before mixing.
- Beat until completely smooth; no lumps should remain.
- Use a tablespoon to portion out the filling evenly into the muffin batter.
This ensures every muffin has that delightful creamy center! Trust me, it’s worth a few extra minutes. Enjoy baking these delightful muffins!
How to Make Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup buttermilk or whole milk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Topping (optional):
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep, plus around 25 minutes to bake. After baking, let your muffins cool for a bit, and voilà, they’ll be ready to enjoy! All in all, set aside about an hour for the entire process, including cooling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Begin by preheating your oven to 350°F (175°C). While the oven heats, line a 12-cup muffin tin with paper liners or spray it with non-stick spray to prepare for the batter.
2. Make the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. Take your time here to ensure it’s well mixed—set aside once done!
3. Mix Dry Ingredients:
In a large bowl, whisk together all of your dry ingredients: flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This will help evenly distribute the leaveners and spices.
4. Mix Wet Ingredients:
In another bowl, beat the eggs and then add in the pumpkin puree, vegetable oil, buttermilk, and vanilla extract. Mix until everything is well combined and looks smooth.
5. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined—be careful not to overmix, or your muffins could turn out tough!
6. Assemble Muffins:
Fill each muffin cup about 1/3 of the way with batter. Then, drop approximately 1 tablespoon of the cream cheese filling into the center of each muffin. Top it with more batter until the cups are nearly full.
7. Add Topping:
If you want to add the optional topping, mix together the sugar and cinnamon in a small bowl. Sprinkle this cinnamon sugar generously over the tops of the muffins.
8. Bake:
Place your muffin tin in the preheated oven and bake for about 20-25 minutes. The muffins should be golden brown and a toothpick inserted into the muffin (not the cream cheese center) should come out clean.
9. Cool and Serve:
Remove the muffins from the oven and let them cool in the tin for 5-10 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the deliciousness!
These pumpkin muffins filled with creamy goodness are a perfect treat for any time of the day. Enjoy every bite! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast and puree it. Just make sure to drain it thoroughly to remove excess moisture, so your muffins don’t turn out soggy.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1/4 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How Long Do These Muffins Last?
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months!
Can I Make the Cream Cheese Filling Ahead of Time?
Yes! You can prepare the cream cheese filling in advance and store it in the refrigerator for up to 2 days. Just give it a quick stir before using to ensure it’s smooth and creamy again.