Pumpkin Cream Cheese Muffins
These soft Pumpkin Cream Cheese Muffins combine a delicious spiced pumpkin muffin with a sweet cream cheese filling. These muffins can be made in one bowl and take less than 20 minutes to bake. Top the muffins with a drizzle of caramel before serving, or enjoy as is. These pumpkin muffins make a delicious breakfast or brunch treat on a cozy fall morning.
Frequently Asked Questions
How do I make my own muffin liners?
Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend
Here are a few other Breakfast ideas I think you will love!
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
Let me know what you thought!
If you make these Pumpkin Cream Cheese Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Pumpkin Cream Cheese Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
These soft Pumpkin Cream Cheese Muffins combine a delicious spiced pumpkin muffin with a sweet cream cheese filling. These muffins can be made in one bowl and take less than 20 minutes to bake. Top the muffins with a drizzle of caramel before serving, or enjoy as is. These pumpkin muffins make a delicious breakfast or brunch treat on a cozy fall morning.
Ingredients
Pumpkin Muffins
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese
- 1 large egg
- 1/2 cup powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners, or you can make your own (see note at bottom of recipe).
2. Make the cream cheese filling. In a large size bowl using a handheld mixer, or the bowl of your stand mixer fitted with the paddle attachment, add sugar, softened cream cheese, egg and vanilla extract. Beat until smooth and creamy.
3. Make muffins. In a large bowl, add melted butter, sugars, egg, milk, vanilla and pumpkin. Whisk to combine. Add in the sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and salt. Mix with a wooden spoon or spatula until just combined.
5. Fill prepared muffin liners with pumpkin muffin batter. Scoop the cream cheese filling into a piping bag, or ziptop bag with one corner snipped off. Insert the piping tip or open corner into the center of the muffin and squeeze the cream cheese filling into the muffin, pulling the piping bag up and out as you squeeze the cream cheese filling into the muffin. Repeat until all muffins are filled with cream cheese filling.
6. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the muffin comes out clean.
7. Allow muffins to cool 5 minutes in muffin tin, then remove and allow to finish cooling on wire cooling rack.
8. Serve as is, or add a drizzle of caramel right before serving these muffins.
Notes
- Make your own muffin liners – Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the liner in the tin, once added.
- Storage – store at room temperature in an airtight container for up to 48 hours, or store in the fridge in an airtight container for up to 1 week. You can also freeze these muffins in a freezer safe container or bag for up to 3 months
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
Thank you, they are delicious!!!!
Yay! So glad you enjoyed these, Alejandra! 🙂
-Jolene