The combination of pumpkin spice and tangy cream cheese brings the extra comfort you need to welcome the colder weather. They’re almost like pumpkin cheesecake, except you can have them for breakfast. These Pumpkin Cream Cheese Muffins are an easy and indulgent treat for a cold fall morning. They’re a welcoming recipe to share with friends and family, or you could even just make a batch for yourself. They would be an especially festive way to kick off a Thanksgiving breakfast or brunch.
What You Need to Make Pumpkin Cream Cheese Muffins
It’s not just the cream cheese swirl that makes these muffins so exceptional. This recipe was designed to look enticing enough to be the brunch centerpiece without all the work of a centerpiece. They don’t require any special equipment, they’re ready to serve in an hour, and they taste amazing. By maximizing what you get from each ingredient, this recipe does the work for you. Pumpkin purée: This muffin recipe uses an entire 15 ounce can of pumpkin purée, so they’re incredibly moist and loaded with pumpkin flavor. Plus, you don’t have to figure out what to do with an odd amount of leftover pumpkin purée. Be sure to use 100 percent pure pumpkin and not canned pumpkin pie filling. Pumpkin pie spice: These muffins pack a punch with a tablespoon of pumpkin pie spice. They feature all the favorite fall spices, like cinnamon, ginger, nutmeg, cloves, and allspice. You can use a store-bought spice mix or make your own blend and keep it in a jar in your spice cabinet for up to 6 months for all your upcoming pumpkin bakes. Light brown sugar: The subtle molasses flavor of light brown sugar complements the pumpkin and spices without overwhelming them, so it’s the only type of sugar used in this recipe. Brown sugar also retains moisture well, making these muffins extra soft and tender. Cream cheese: What better way to level up pumpkin muffins than by adding creamy, tangy cream cheese. The richness of cream cheese along with pumpkin spice creates a creamy, light balance between texture and flavor. They look nice too!
Tips for Making the Best Pumpkin Muffins
While a cream cheese swirl and some streusel can hide any mishaps along the way, there are a few tips that can help you make the best pumpkin muffins every time.
Make the cream cheese mixture before you make the muffin batter. Muffins and quick breads should be baked immediately after being mixed. By having the cream cheese mixture ready for swirling, the muffin batter won’t sit very long before baking. Try not to overmix the muffin batter. If the batter is overmixed the muffins won’t rise as much, they will be tough, and there will be large uneven holes throughout. The batter doesn’t need to be mixed until smooth, just until it’s moistened and there are no streaks of dry flour. It is okay if the batter is a little lumpy. To divide the batter neatly and evenly among the muffin cups, it’s helpful to use a cookie scoop or an ice cream scoop with a trigger. Or, if you don’t have one, use a liquid measuring cup with a spout to pour the batter into the cups mess-free. The pan will be very full. You will fill the muffin wells nearly to the top. This results in their tall, bakery-style look. Let them cool for at least 5 minutes before removing them from the pan, then allow them to cool for at least another 10 minutes before serving. This gives them time to set properly as they may be too delicate when still warm.
How to Make the Cream Cheese Swirl
The best cream cheese for this filling is the full-fat cream cheese that comes in a block. The cream cheese in a tub is formulated with a higher moisture content to spread easier. TIP: If you only have cream cheese in a plastic tub, add a tablespoon of flour to the filling. The flour will absorb some of the extra moisture for a smooth cheesecake texture. Divide the pumpkin muffin batter evenly between each muffin tin. Top the muffin batter with about a tablespoon of the cream cheese filling. Then, stir the cream cheese and pumpkin muffin batter together into a swirly pattern. I like to use a butter knife, but you can use a toothpick, a small offset spatula, or a chopstick.
How to Store Pumpkin Cheesecake Muffins
The muffins will keep in an airtight container on the counter for up to 2 days, or in the refrigerator for up to a week. Let them come to room temperature or warm them before serving if you are storing in the fridge. Cream cheese, unfortunately, doesn’t freeze very well, so they’re best enjoyed fresh.
More Great Pumpkin Recipes
Spicy Paleo Pumpkin Muffins Chocolate Chip Pumpkin Bread Pumpkin Ginger nut Muffins Pumpkin Pie Bars with Candied Ginger Whipped Cream
Special equipment: standard muffin pan, silicon or aluminum muffin liners
3/4 cup (90g) all-purpose flour 1/4 cup (54g) light brown sugar, packed 2 teaspoons pumpkin pie spice 1/4 cup (57g) unsalted butter, melted
For the cream cheese filling
6 ounces cream cheese, at room temperature 1 large egg yolk 1/4 cup (50g) granulated sugar 1/2 teaspoon vanilla extract
For the pumpkin muffins
2 cups (240g) all-purpose flour 1 tablespoon pumpkin pie spice 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (15 ounce) can pumpkin puree 1 1/4 cups (270g) light brown sugar, packed 2 large eggs 1/2 cup vegetable oil
