Pumpkin Cream Cheese Muffins Recipe

If you’re looking for a fall treat that feels like a warm hug in muffin form, my Pumpkin Cream Cheese Muffins Recipe is exactly what you need. I absolutely love how these muffins come out tender and moist with that perfect pumpkin flavor, all crowned by a luscious cream cheese swirl that just melts in your mouth. It’s one of those recipes that works brilliantly for breakfast, snack time, or even a cozy dessert with a cup of coffee.

When I first tried this Pumpkin Cream Cheese Muffins Recipe, I was amazed at how simple ingredients and a straightforward process could create something so impressive. You’ll find that the balance of spices with the richness of pumpkin and cream cheese topping makes these muffins stand out from your typical pumpkin baked goods. Trust me, your family will go crazy for these — they’re a total crowd-pleaser!

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Ingredients You’ll Need

I love how this recipe combines white whole wheat and unbleached all-purpose flour for a tender crumb with a touch of wholesome goodness. Plus, the pumpkin pie spice mix perfectly complements the natural sweetness of the pumpkin puree.

• White Whole Wheat Flour: Adds a nutty flavor and more fiber than regular flour.
• Unbleached All-Purpose Flour: Helps keep the muffins light and fluffy.
• Raw Sugar: Gives a subtle molasses flavor that pairs beautifully with pumpkin.
• Baking Soda: This is your leavening agent for rise and fluffiness.
• Pumpkin Pie Spice: The star blend of cinnamon, nutmeg, and more spices, creating warmth.
• Nutmeg and Cinnamon: Added individually to boost those classic pumpkin flavors.
• Salt: Balances sweetness and enhances all the other flavors.
• Canned Pumpkin: Not pumpkin pie filling—pure pumpkin puree is the secret for moist texture.
• Coconut Oil: Provides healthy fats and helps keep the muffins moist.
• Egg: Binds everything together and adds structure.
• Vanilla Extract: A splash of vanilla enhances all the flavors.
• Cream Cheese: The creamy, tangy topping that makes these muffins extra special.
• Additional Raw Sugar: Mixed into the cream cheese for just the right amount of sweetness.
• Egg Yolk: Helps give the cream cheese swirl a silky texture.

Variations

One of the things I love most about this Pumpkin Cream Cheese Muffins Recipe is how easy it is to tweak according to your preferences. You can make it gluten-free, nutty, or even turn it into bread — the possibilities are endless, and each twist brings a new delight.

• Gluten-Free Version: While I haven’t personally tried this, I’ve heard great things using a 1:1 gluten-free baking flour like Cup4Cup — if you try it, please share how it goes!
• Add Nuts: My family loves when I toss in some chopped walnuts or pecans for extra crunch and flavor.
• Use Different Oils: If you don’t have coconut oil, you can substitute with melted butter or a neutral oil like canola — I’ve tested both, and they work just fine.
• Mini Muffins: Perfect for parties — just reduce the baking time to about 20 minutes and use a mini muffin pan for bite-sized treats.

How to Make Pumpkin Cream Cheese Muffins Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F. Line your muffin tin with paper liners and give them a quick spray with baking spray to prevent sticking—this simple step makes cleanup and muffin removal painless. I usually line up everything first to keep things moving smoothly once I start mixing.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a wire whisk here helps evenly distribute the spices and baking soda, which is key to a uniform rise and flavor in the muffins.

Step 3: Combine the Wet Ingredients

In a large bowl, mix the canned pumpkin, melted coconut oil, one large egg, and vanilla extract. I like to use a hand mixer just until thick and creamy—don’t overbeat, just enough to combine well. Scrape the sides of the bowl to catch any pumpkin that might be clinging on.

Step 4: Bring It Together

Slowly add the dry ingredient mix to the pumpkin mixture and gently blend on low speed until everything just comes together. This is where you want to be careful not to over-mix, or your muffins could turn out dense instead of fluffy — a few lumps are totally okay!

Step 5: Prepare the Cream Cheese Swirl

In a separate bowl, beat the cream cheese until smooth, then gradually add two tablespoons of raw sugar, the egg yolk, and vanilla extract. Mix until it’s silky with no lumps left. This creamy swirl is what really elevates these muffins to the next level—trust me, you don’t want to skip this step.

Step 6: Build Your Muffins and Swirl

Spoon the pumpkin batter into your prepared muffin liners, filling each about three-quarters full. Drop about one tablespoon of the cream cheese mixture on top of each muffin. Grab a toothpick and gently swirl the cream cheese into the batter — moving carefully from the edge toward the center to create a pretty marbled effect.

Step 7: Bake and Cool

Place your tin on the oven’s center rack and bake for 24 to 26 minutes. Use the toothpick test here: poke it into the center, and if it comes out clean (or with just a few moist crumbs), your muffins are ready. Let them cool for a bit before digging in. I promise, the wait is worth it because these muffins are best when not piping hot but still warm.

How to Serve Pumpkin Cream Cheese Muffins Recipe

Garnishes

I usually keep these muffins simple, but sometimes I sprinkle a little extra cinnamon sugar on top right after baking, which gives a lovely slight crunch and extra flavor. If I’m serving guests, a dollop of whipped cream or a drizzle of maple syrup really makes it feel special.

Side Dishes

These Pumpkin Cream Cheese Muffins pair beautifully with a hot latte or chai tea, especially as a cozy autumn morning breakfast. I also like serving them alongside a fresh fruit salad for a bright contrast, or with a simple green salad if I’m making them for brunch.

Creative Ways to Present

For holiday parties, I like to arrange mini pumpkin cream cheese muffins on a tiered stand, decorating the platter with little cinnamon sticks and autumn leaves. They also make adorable gifts—wrapped in parchment and tied with twine, they feel just as thoughtful as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days. They stay surprisingly moist and flavorful, but if you want to keep them longer, refrigeration is your friend. Just let them come back to room temp before serving for the best texture.

Freezing

I’ve had great success freezing these muffins individually wrapped in plastic wrap and then placed in a freezer bag. They freeze nicely for up to three months, making them perfect for meal prep or whenever pumpkin craving strikes out of season.

Reheating

When I reheat, I unwrap and warm the muffins in a 300°F oven for about 10 minutes or use a few seconds in the microwave. This gently revives their softness and melts the cream cheese swirl just a bit for that fresh-baked feeling.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Muffins Recipe has become a go-to in my kitchen during the fall—and honestly, any time I want that cozy pumpkin vibe. It’s easy enough to whip up on a lazy weekend morning but impressive enough to serve to friends and family. If you want a homemade treat that feels like a warm cuddle on a chilly day, you really can’t go wrong with these muffins. I hope you enjoy baking (and eating!) them as much as I do.

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