Perfectly Spiced Pumpkin Cream Cheese Muffins Recipe Very Easy to Make

There’s something magical about the combination of warm spices, pumpkin, and a creamy cheesecake swirl that melts into every bite. These pumpkin cream cheese muffins are not only soft and moist but also balanced with just the right touch of sweetness and tang. Perfect for cozy mornings, fall gatherings, or as an indulgent treat any time of the year, this recipe delivers bakery-quality muffins without the fuss. Let’s dive into this irresistible autumn classic that’s surprisingly simple to make.

Ingredients List

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the oven and pans

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.

Step 3: Make the pumpkin batter

In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy. Gradually fold in the dry ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender.

Step 4: Prepare the cream cheese filling

In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla until silky smooth. This will be the luscious swirl inside your muffins.

Step 5: Assemble the muffins

Spoon a heaping tablespoon of pumpkin batter into each muffin cup. Add a teaspoon of cream cheese filling on top, then cover with another spoonful of batter. Swirl gently with a toothpick for a marbled effect.

Step 6: Bake to perfection

Bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cook Time

• Prep Time: 15 minutes
• Bake Time: 20 minutes
• Total Time: 35 minutes

Servings

Makes 12 muffins

Nutritional Information (approx. per serving)

• Calories: 285
• Carbohydrates: 34 g
• Protein: 4 g
• Fat: 15 g
• Saturated Fat: 5 g
• Fiber: 2 g
• Sugar: 22 g

Storage Instructions

• Room Temperature: Store muffins in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days, best enjoyed slightly warmed.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or warm briefly in the oven.

Suggestions

• Add a sprinkle of coarse sugar or crushed pecans on top before baking for a bakery-style finish.
• Swap the spices for pumpkin pie spice if you prefer a simpler blend.
• For an extra indulgent twist, drizzle with a light glaze made from powdered sugar and milk once cooled.

Seasonal Relevance

These muffins shine brightest during the fall season when pumpkin flavors are in full demand, but they are also perfect for holiday brunch spreads, Thanksgiving tables, and cozy winter mornings. Their versatility makes them a timeless treat year-round for anyone who craves spiced comfort.

Conclusion

Pumpkin cream cheese muffins bring together the essence of autumn with the richness of cheesecake in a single, hand-held delight. With minimal effort and simple ingredients, you can create a bakery-worthy batch that fills your kitchen with warm aromas and your table with smiles. Once you try these, they’ll quickly become a seasonal favorite in your baking repertoire.

FAQs

Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, just roast and puree fresh pumpkin until smooth. Make sure to drain excess liquid to avoid a watery batter.

Q2: Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour blend.

Q3: How do I prevent the cream cheese from sinking to the bottom?
Ensure you layer the batter properly,start with pumpkin batter at the bottom, add the cream cheese filling, and then cover with more pumpkin batter before swirling.