These moist pumpkin cream cheese muffins are like a warm hug on a cool day! Packed with pumpkin and a sweet cream cheese filling, they’re simply irresistible.
Who can resist a soft muffin that’s both sweet and a little tangy? I can’t help but grab an extra one for breakfast—perfect with coffee! They’re so easy to whip up too!
Key Ingredients & Substitutions
Cream Cheese: Go for full-fat cream cheese for a richer flavor. If you’re looking for a lighter option, you can use neufchâtel cheese. Vegan cream cheese can work well too if you’re dairy-free.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works great too! Just bake and puree it until smooth. If you want a different flavor profile, try using butternut squash puree.
Spices: The spices really bring the fall flavors alive! If you don’t have all of them, a pre-mixed pumpkin spice could substitute. I love using freshly grated nutmeg and ginger for added warmth!
Oil: While vegetable oil keeps them moist, you can swap it out for melted coconut oil or even applesauce for a healthier twist.
How Do I Make Sure My Muffins Are Perfectly Moist?
The secret to moist muffins lies in mixing and baking: avoid overmixing the batter! This can lead to tough muffins. Just combine the wet and dry ingredients until they’re barely mixed. It’s okay if there are a few lumps. For baking, checking with a toothpick at around 20 minutes is crucial. Don’t overbake!
- Preheat your oven properly to ensure even baking.
- Fill the muffin cups only about 3/4 full to allow for rising.
- Let them cool slightly in the pan, as this helps keep them moist.
Moist Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Cream Cheese Filling:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Pumpkin Muffin Batter:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240 ml) canned pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and another 20-25 minutes to bake. Allow extra time for cooling after baking. So, in total, you’ll spend about 45 minutes from start to finish before digging into these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This helps achieve an even bake. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Make the Cream Cheese Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth. This will create a sweet and creamy filling for your muffins. Set this aside for later use.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This combined mix of dry ingredients will add flavor and help the muffins rise.
4. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until the mixture is smooth. This will be the base for your muffins.
5. Combine the Ingredients:
Carefully add the dry mixture to the wet mixture, folding them together gently with a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps. This will help keep your muffins soft and tender.
6. Fill the Muffin Cups:
Using a scoop or spoon, fill each muffin cup about halfway full with the pumpkin batter. This gives room for rising later on!
7. Add the Cream Cheese Filling:
Next, spoon about 1 tablespoon of the cream cheese filling onto the batter in each cup. This is what makes your muffins so delicious!
8. Finish Filling the Muffins:
Top each muffin with more pumpkin batter until the cups are about 3/4 full. You want to ensure they have room to rise beautifully in the oven.
9. Swirl the Cream Cheese:
Use a toothpick or knife to gently swirl the cream cheese filling into the pumpkin batter. This creates a lovely marbled effect that looks delicious!
10. Bake:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted comes out clean (or with just a bit of the cream cheese swirl). Keep an eye on them towards the end to prevent overbaking.
11. Cool:
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This step helps keep them moist!
Enjoy your moist pumpkin cream cheese muffins while still warm or store them in an airtight container for up to 3 days. They’re perfect for breakfast or as a snack any time of the day!
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Can I Substitute the Cream Cheese?
Absolutely! If you want a lower-fat option, use neufchâtel cheese. For a dairy-free alternative, vegan cream cheese works well too. Just ensure it’s softened for easy mixing!
How Do I Store Leftover Muffins?
Keep any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them or freeze them; just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter the night before and refrigerate it until you’re ready to bake. Just remember to let it come to room temperature for about 30 minutes before baking. This will help them rise better!
What Can I Use Instead of Canned Pumpkin Puree?
If you don’t have canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin or butternut squash. Make sure to blend it until smooth so it integrates well into the batter!