These Pumpkin Cream Cheese Muffins are a perfect fall indulgence! With warm spices, creamy pumpkin, and a rich cream cheese center, each bite is a comforting balance of sweet and tangy. The pumpkin flavor is enhanced by cozy pumpkin pie spices, while the cream cheese filling adds a luscious surprise in the middle. These muffins are moist, tender, and packed with all the flavors that make fall so special. Perfect for breakfast, a snack, or dessert, these muffins will be your go-to treat for the season.
Why You’ll Love This Recipe: You’ll fall in love with these muffins because they perfectly combine the rich, earthy flavor of pumpkin with the smooth, tangy goodness of cream cheese. The warm pumpkin pie spices make them taste like autumn in every bite, while the cream cheese filling adds a decadent touch. These muffins are moist, flavorful, and easy to make, which means you can whip up a batch any time you’re craving a cozy treat. Plus, the ingredients are simple, and you’ll likely have most of them in your pantry.
Perfect Occasion: These muffins are perfect for any fall gathering, whether it’s a family breakfast, a weekend brunch, or a cozy afternoon treat with a cup of coffee. They’re also a great addition to any holiday spread, offering a delicious alternative to traditional pumpkin pie. These muffins are wonderful to serve warm straight from the oven, but they also travel well, making them great for potlucks or school snacks.
Decoration Tips: For a beautiful presentation, consider topping each muffin with a light sprinkle of cinnamon or powdered sugar before serving. You could also swirl some extra cream cheese on top of the muffins before baking to give them a pretty, marbled effect. If you want to take these muffins to the next level, drizzle a little caramel sauce or sprinkle chopped pecans on top before they go into the oven for a deliciously crunchy finish.
Ingredients for the Muffins:
- ¾ cup all-purpose flour (90g)
- 1 tbsp milk powder
- 1¼ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup pumpkin puree (140g)
- 2 tbsp sour cream
- ¼ cup packed light brown sugar (55g)
- ¼ cup granulated sugar (50g)
- ¼ cup vegetable oil (60mL)
- 2 tbsp whole milk (30mL)
- 1 large egg
- 1 tsp vanilla extract or paste
Ingredients for the Cream Cheese Filling:
- ½ cup cream cheese (100g), softened
- 1 tbsp sugar
- 1 tbsp heavy cream
- Splash of vanilla extract
- Pinch of salt
Method:
- Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, milk powder, pumpkin pie spice, baking soda, baking powder, and salt. Set aside. - Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, sour cream, light brown sugar, granulated sugar, vegetable oil, milk, egg, and vanilla extract until well combined. - Mix the Batter:
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense. Let the batter rest for 15 minutes. - Make the Cream Cheese Filling:
In a small bowl, combine the softened cream cheese, sugar, vanilla extract, heavy cream, and a pinch of salt. Stir until the mixture is smooth and creamy. - Assemble the Muffins:
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners. Fill each muffin cup about halfway with the pumpkin batter. Then, pipe or spoon a small amount of the cream cheese filling into the center of each muffin. Cover the filling with more pumpkin batter until the cups are about ¾ full. - Bake the Muffins:
Bake the muffins in the preheated oven for about 20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. - Cool and Store:
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. To keep them moist, store the muffins in airtight containers or resealable plastic bags.
Enjoy these deliciously spiced, creamy pumpkin muffins—perfect for any fall day!
