Pumpkin Cream Cheese Muffins

There’s something truly special about a perfectly baked muffin, and these Pumpkin Cream Cheese Muffins deliver on every front. Imagine a tender, moist pumpkin spice cake cradling a luscious swirl of sweet cream cheese, all crowned with a delightful crunch of praline pumpkin seeds. They’re the quintessential taste of autumn, bringing warmth and comfort to any occasion.

These muffins are a fantastic way to use up that can of pumpkin puree and are perfect for a weekend brunch or a special breakfast treat. They store beautifully, making them a convenient option for busy mornings, and they always disappear quickly when shared with friends or family.

Why I Love This Recipe

I adore these Pumpkin Cream Cheese Muffins because they strike the perfect balance between cozy fall flavors and effortless elegance. They’re surprisingly simple to whip up, making them ideal for busy schedules. The combination of moist pumpkin cake, creamy filling, and crunchy topping is simply irresistible, and they’re always a guaranteed crowd-pleaser.

Pumpkin Cream Cheese Muffins Ingredients

The magic of these Pumpkin Cream Cheese Muffins lies in the thoughtful combination of pantry staples and a few special touches. Each ingredient plays a crucial role in creating that perfect bite.

Praline Pumpkin Seeds:

• Unsalted Butter: Provides richness and helps the sugar caramelize beautifully.
• Pumpkin Seeds (Pepitas): Offer a delightful nutty flavor and a satisfying crunch.
• Granulated Sugar: Sweetens and creates the glossy, caramelized coating.
• Pumpkin Pie Spice (Optional): Adds a warm, aromatic depth to the topping.

Pumpkin Muffins:

• All-Purpose Flour: The base structure for our tender muffins.
• Baking Soda & Baking Powder: Our leavening agents, ensuring a light and airy crumb.
• Pumpkin Pie Spice: The quintessential spice blend that defines fall flavors.
• Kosher Salt: Balances the sweetness and enhances all the other flavors.
• Large Eggs: Bind the ingredients and contribute to richness and structure.
• Granulated Sugar & Dark Brown Sugar: Provide sweetness and moisture, with brown sugar adding depth.
• Vegetable Oil: Contributes to the incredible moistness of the muffin.
• Canned Pumpkin: The star ingredient, bringing moisture, color, and flavor.
• Whole Milk & Sour Cream: Add moisture and tenderness, creating a soft texture.
• Pure Vanilla Extract: Enhances the overall flavor profile.

Cream Cheese Filling:

• Cream Cheese: The creamy, tangy heart of the filling, offering a delightful contrast.
• Granulated Sugar: Sweetens the cream cheese for a smooth center.
• Cornstarch: Helps thicken the filling for better baking.
• Whole Milk & Vanilla Extract: Add subtle creaminess and flavor.

Substitutions and Tips:

For a quick pumpkin pie spice fix, combine 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice. If you prefer a richer filling, feel free to double it. If cornstarch isn’t on hand, 1 teaspoon of all-purpose flour works as a substitute. For the topping, plain chopped pumpkin seeds or pepitas can be added directly to the batter. Delicious swaps include sunflower seeds, chopped almonds, walnuts, or pecans, or even some candied nuts for an extra sweet crunch. Exact quantities are in the printable recipe card below.

How to Make Pumpkin Cream Cheese Muffins

Prepare the Praline Pumpkin Seeds

In a small skillet, melt 2 teaspoons of unsalted butter over medium heat. Add ¼ cup of pumpkin seeds and 1 tablespoon of sugar. Stir constantly until the sugar caramelizes, turning the seeds a glossy golden brown. This takes about 2 to 3 minutes. Watch closely to avoid burning. If using, stir in ⅛ tsp pumpkin pie spice. Spread the mixture onto parchment paper on a sheet pan. Let it cool completely for 10 minutes until hard. You can then chop the praline pumpkin seeds for your topping.

Get the Muffin Tin Ready

Preheat your oven to 350°F (177°C). Place an oven rack in the center. Line a 12-cup muffin pan with paper liners. Alternatively, grease each cup well with cooking spray or oil.

Combine the Dry Ingredients for the Muffins

In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk these dry items until they are nicely combined. This ensures even distribution of leaveners and spices.

Mix the Wet Ingredients

In another medium bowl, whisk eggs and both sugars until smooth and pale. This takes about 1 minute. Slowly whisk in the vegetable oil until fully mixed. Then, whisk in the canned pumpkin, milk, sour cream, and vanilla extract until smooth.

Create the Muffin Batter

Add the wet ingredient mixture to the dry ingredients. Gently fold them together with a spatula. Mix until just moistened. A few lumps and flour spots are perfectly okay. Do not over-mix the batter.

Prepare the Cream Cheese Filling

In a medium bowl, whisk together softened cream cheese, sugar, cornstarch, milk, and vanilla. Mix until the filling is smooth and creamy. Transfer this mixture to a piping bag. This makes it easy to add to the muffins.

Assemble Your Pumpkin Cream Cheese Muffins

Evenly distribute the muffin batter into the prepared pan. Fill each cup about two-thirds full. Carefully add about 2 teaspoons of the cream cheese filling into the center of each muffin. A small spoon works too. Sprinkle the prepared praline pumpkin seeds on top of each muffin. Leave a little space around the edges.

Bake the Muffins to Perfection

Bake for 20 to 22 minutes. A toothpick inserted into the edges should come out clean. The internal temperature should be 200–205°F (93–96°C). Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

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How to Store Pumpkin Cream Cheese Muffins

These delightful Pumpkin Cream Cheese Muffins stay fresh stored in an airtight container. Keep them in the refrigerator for up to 7 days. For the best texture when reheating, warm them gently. Try the microwave on high power for 5 to 10-second intervals. You want them just barely warm.

If you plan to freeze your autumn muffins, wrap each one. Use plastic wrap tightly first. Then, place them in a resealable freezer bag. They’ll keep well for up to 1 month. To enjoy a frozen muffin, wrap it in a paper towel. Reheat it in the microwave on medium heat. This usually takes about 60 to 90 seconds.

Tips for Success

• Ensure your eggs and cream cheese are at room temperature for smoother mixing.
• Do not over-mix the muffin batter; a few lumps are perfectly fine.
• Cool the praline topping completely before chopping to prevent clumping.
• Use a piping bag for the cream cheese filling for neat, even distribution.
• Adjust baking time slightly based on your oven’s performance.

Kitchen Tools You’ll Need

Gathering the right tools makes baking these Pumpkin Cream Cheese Muffins a breeze. You won’t need anything too fancy, just a few kitchen staples.

• A standard 12-cup muffin pan is essential.
• Paper muffin liners are helpful, or you can use cooking spray or oil.
• You’ll need a large mixing bowl.
• Two medium mixing bowls are also required.
• A small skillet is perfect for the topping.
• Parchment paper makes cleanup easier.
• A whisk helps combine ingredients.
• A trusty spatula is great for folding.
• A piping bag (or a small spoon) is handy for the filling.
• A wire cooling rack is needed for cooling the muffins.

Serving Suggestions

• Serve warm with a dollop of whipped cream or a caramel drizzle.
• Pair with hot coffee, spiced apple cider, or a creamy latte.
• Arrange on a festive platter for a beautiful autumn treat.

Frequently Asked Questions

Can I make the Pumpkin Cream Cheese Muffins ahead of time?

Yes, you can prepare the muffin batter and the cream cheese filling a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake the muffins just before serving for the freshest taste and texture, ensuring they remain moist.

What if I don’t have pumpkin pie spice?

No problem! You can easily create your own pumpkin pie spice blend. Combine ground cinnamon, ginger, nutmeg, cloves, and allspice. A good starting ratio is 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice. This substitute will give your Pumpkin Cream Cheese Muffins that classic fall flavor.

How do I prevent the cream cheese filling from sinking?

To help prevent the cream cheese filling from sinking too much, don’t make it too thin. Using the cornstarch in the recipe helps thicken it nicely. Also, try not to overfill the muffin cups with batter. Leave enough space for the filling to sit within the batter, rather than being completely submerged.

Can I use fresh pumpkin puree instead of canned?

While canned pumpkin puree is recommended for consistent texture and flavor, you can use fresh. Puree it until very smooth, aiming for a similar consistency to canned pumpkin. You might need to adjust the amount slightly, as fresh pumpkin can sometimes be more watery, affecting the final muffin.