Pumpkin Cream Cheese Muffins Recipe

I absolutely love this Pumpkin Cream Cheese Muffins Recipe because it offers that perfect blend of cozy autumn flavors with a delightful creamy surprise right in the center. Whenever I’m craving something sweet but still comforting, these muffins are my go-to—they’re moist, full of pumpkin spice goodness, and have that decadent cream cheese filling that gives them a lovely balance.

You’ll find that this recipe works wonders not just for breakfast but also as a snack or even a light dessert. The combination of pumpkin butter and puree creates a rich texture, while those warm spices just make your kitchen smell like fall happiness. Trust me, once you try these Pumpkin Cream Cheese Muffins, they’ll become a staple for your seasonal baking adventures!

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Ingredients You’ll Need

These ingredients combine to create muffins that are moist, flavorful, and just the right amount of sweetened. I always suggest using room temperature eggs and cream cheese—it helps everything blend smoothly and keeps the texture just right.

• Coconut oil: Melted for moisture and a subtle tropical note that complements pumpkin wonderfully.
• Maple syrup (or honey): Natural sweetness that pairs perfectly with pumpkin spices.
• Vanilla extract: Enhances the overall flavor and adds a warm, floral undertone.
• Eggs: Use large eggs at room temperature for better mixing and texture.
• Pumpkin butter: Adds a concentrated pumpkin sweetness and depth.
• Pumpkin puree: The star of the show—be sure it’s pure pumpkin, not pie filling.
• White whole wheat flour: Gives a tender crumb with a slight nuttiness that you won’t get from plain white flour.
• Baking powder and baking soda: Work together to give the muffins a nice rise and light texture.
• Spices (cinnamon, ginger, cardamom, nutmeg, cloves): A fragrant blend that screams autumn and complements pumpkin beautifully.
• Kosher salt: Balances sweetness and enhances all the flavors.
• Candied ginger pieces: Adds little bursts of zingy sweetness throughout the muffins.
• Cream cheese: Full-fat and at room temperature to create a luscious filling.
• Sugared ginger and cinnamon sugar: For a crunchy, sweet topping that finishes the muffins with a special touch.

Variations

While the original Pumpkin Cream Cheese Muffins Recipe is fantastic as is, I love playing around with add-ins and tweaks depending on what I have in my pantry or the season. Feel free to customize and make these muffins your own!

• Walnuts or Pecans: I often add chopped walnuts for a crunchy texture that my family adores—it pairs so well with the soft muffin.
• Gluten-Free Version: Swap the white whole wheat flour for a 1-to-1 gluten-free baking flour to accommodate dietary needs.
• Vegan Adaptation: Use flax eggs and a vegan cream cheese alternative; I’ve tried this and they still come out moist and delicious.
• Spicier Kick: Add a pinch more ground ginger or a dash of cayenne for a warming spicy twist.

How to Make Pumpkin Cream Cheese Muffins Recipe

Step 1: Prep and Mix the Wet Ingredients

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners—trust me, this step makes cleanup a breeze. In a large bowl, stir together the melted coconut oil, maple syrup (or honey), vanilla extract, eggs, pumpkin butter, and pumpkin puree until everything is smooth and well combined. I like to use room temperature eggs here because it helps the mixture come together easier, resulting in tender muffins.

Step 2: Combine Dry Ingredients and Mix Gently

In a separate bowl, whisk together the white whole wheat flour, baking powder, baking soda, and all your spices—cinnamon, ginger, cardamom, nutmeg, cloves—plus salt. Pour the dry ingredients into the wet mixture and stir just until combined; overmixing can make muffins tough, and you’ll want them light and fluffy. Then gently fold in the candied ginger pieces for little bursts of bright, spicy sweetness.

Step 3: Add Cream Cheese Filling

In a small bowl, whip the cream cheese with a tablespoon of maple syrup until smooth and creamy. Scoop about a rounded teaspoon of batter into each muffin cup, then dollop a teaspoon of the cream cheese mixture into the center, pushing it halfway into the batter but not fully blending it in. This layering creates that delightful surprise when you take a bite.

Step 4: Top and Bake

Mix the candied ginger pieces with cinnamon sugar and sprinkle generously over each muffin. Pop the tin into your preheated oven and bake for 18-20 minutes, or until the tops are just set and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Once baked, let the muffins cool slightly—they’re excellent warm, especially with a little butter if you like.

How to Serve Pumpkin Cream Cheese Muffins Recipe

Garnishes

I love sprinkling a touch of extra cinnamon sugar or a small pinch of flaky sea salt on top right after baking for that sweet-and-salty contrast. Sometimes I add a few extra candied ginger pieces for a little chew and zing. These toppings really lift the presentation and flavor, especially if serving to guests.

Side Dishes

Pair these muffins with a warm cup of spiced chai or cinnamon coffee for the ultimate cozy vibe. They also go beautifully alongside a fresh fruit salad or a simple green smoothie to balance the indulgence.

Creative Ways to Present

For a holiday brunch, I’ve served these in a tiered stand with small bowls of extra cream cheese frosting and nut toppings for dipping. They also make darling gifts—just wrap a few individually in parchment paper and tie with a rustic ribbon for an easy, thoughtful treat that everyone loves.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to two days. If you don’t plan to eat them quickly, refrigerate to keep the cream cheese filling fresh—just be sure to bring them back to room temperature or warm them gently before serving.

Freezing

These muffins freeze beautifully! I freeze them individually in plastic wrap, then place them in a freezer bag. When I want one, I just thaw it overnight in the fridge or gently warm it up for a few minutes in the microwave—still perfect for a quick, comforting snack.

Reheating

To reheat, I like to pop a muffin in the microwave for about 15-20 seconds or warm it in a preheated oven at 325°F for 5-7 minutes. This helps the cream cheese filling get soft again without drying out the muffin itself—making it taste freshly baked all over again.

FAQs

Final Thoughts

Making this Pumpkin Cream Cheese Muffins Recipe always reminds me of cozy mornings and laughter-filled gatherings. I love how effortlessly it brings that warm, sweet comfort to the table with a little twist of cream cheese luxury. You’re going to enjoy baking these as much as eating them, and sharing them with friends and family just makes them taste even better. Give them a try next time you want a delicious fall treat—you won’t regret it!

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