Pumpkin Cream Cheese Muffins

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'Tis the season for all things pumpkin. There are about a gazillion recipes to make with this gourd, from pumpkin spice latte, pumpkin pie, pumpkin cookies, pumpkin bread....and the list can go on and on! However, as soon as the leaves start changing their hues, my favorite way to enjoy this orange fruit is to whip up some delicious desserts.

If you too are obsessed with pumpkin-based desserts, then I have got you covered.
These Pumpkin Cream Cheese Muffins are soft and moist with a decadent cream cheese swirl running through them that melt right into the top as they bake.

Seasoned with cozy pumpkin spice flavors and a sweet, velvety cream cheese filling, they smell and taste like fall!
Whether you make these muffins for your Thanksgiving party or as a special treat to celebrate fall, this treat is sure to hit the spot just like my Pumpkin Nutella Muffins.
If you are looking for more delicious muffins , you can also try my I have used homemade pumpkin puree for this recipe. You can use the canned puree for convenience if you want. But there is just something about the texture and flavor that convinces me to make it from scratch.

How to make Pumpkin Puree from fresh Pumpkin?
  • Preheat the oven to 200 degrees C and line a baking sheet with parchment paper.
  • Slice the pumpkin in half and scrape out the seeds.
  • Place it on the prepared sheet, and roast for 40-60 minutes, or until the pumpkin is fork-tender.
  • Remove from oven and allow it to cool down.
  • When cool, carefully scrape flesh from the skin and put it in a food processor or blender, and blend until smooth.

Tips for making the Best Pumpkin Cream Cheese Muffins
  • Like all baked goods, do not overmix the batter. Just mix all the ingredients until just well combined.
  • Bring your cream cheese to room temperature before baking for a smooth lump-free batter.
  • The muffins cannot be stored at room temperature because of the cream cheese topping. You can store them in the refrigerator in an air tight container for up to 5 days.
  • The cream cheese topping doesn’t hold up well in the freezer, so I do not recommend freezing them.



If you make these Pumpkin Cream Cheese Muffins, I would love to know how they turned out! Please let me know by leaving a comment below.



Pumpkin Cream Cheese Muffins Pumpkin Cream Cheese Muffins
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 15 muffins
Calories per serving: 260kcal





Ingredients:
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg powder
  • 1 teaspoon ground ginger
  • 300g full fat cream cheese, at room temperature
  • 1/3 cup white sugar
  • 1 tablespoon vanilla extract
Instructions:
  1. Preheat your oven to 170 degrees Celsius and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, the salt, the ground cinnamon, ground ginger and the nutmeg powder. Set aside.
  3. In another bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until everything is well combined. Don't overmix.
  5. In another medium bowl, beat cream cheese until smooth with an electric hand blender. Add in the sugar and vanilla extract and beat until well combined.
  6. Fill the muffin liners until 3/4 full. Then, add in 1 Tablespoon of the cream cheese mixture into each muffin cup and use a toothpick to swirl it into the batter.
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

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