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    Pumpkin Cream Cheese Muffins

    Oct 5, 2021 · 1 Comment

    108 shares
    Jump to Recipe Print Recipe

    It's time to welcome fall with one of the best things you'll eat! If you like Starbucks pumpkin cream cheese muffins or copycat recipes you'll love these cheesecake filled pumpkin muffins. In a word, they're amazing. Perfect for the fall season.

    This tried and true, easy recipe makes the most moist pumpkin muffins you've eaten. As far as pumpkin desserts go, these are definitely in my top three. So grab your ingredients and let's bake some muffins!

    pumpkin cream cheese muffins  recipe collage

    Ingredients

    You may have most of these ingredients in your pantry and refrigerator already!

    • Spices: ground cinnamon, cloves and nutmeg
    • Pumpkin: pumpkin puree
    • Dairy: full fat cream cheese, buttermilk, butter
    • Eggs: grade A large eggs
    • Pantry Staples: all purpose flour, brown sugar, salt, baking soda, baking powder, vanila
    Pumpkin cream cheese muffins ingredients list.

    Related Recipes

    Love a fall dessert? Try our pumpkin pie cupcakes! Or if you need a dessert to compliment these muffins try the granny smith apple pie. And don't miss Stef's pumpkin cinnamon rolls!


    Frequently Asked Questions

    How do you make cream cheese pumpkin muffins gluten free?

    My favorite way to alter a baking recipe to make it gluten free is to use King Arthur Gluten Free Flour mixture as a 1:1 substitute for all purpose flour. If you're an experienced gluten free baker you can make your own gluten free flour mix with your favorite flours like oat flour, almond flour, coconut flour, etc. Always make sure your other ingredients are gluten free as well, including baking soda and baking powder.

    How do you make delicious pumpkin cream cheese muffins dairy free?

    These muffins are vegetarian but if you want to make them vegan or dairy free it would require a lot of substitutions to create a dairy free muffin. You will need to substitute butter, cream cheese and buttermilk for your favorite dairy free options from your grocery store.

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    Step by Step Instructions

    Step 1: Preheat oven to 375°F and fill a 12-cup muffin tin or muffin cups with paper muffin liners. If you use a mini muffin tin or a jumbo muffin tin you'll need to adjust cook times accordingly.

    Step 2: In a medium mixing bowl, whisk together your wet ingredients: butter (room temperature), brown sugar, ½ cup granulated sugar, vanilla extract, buttermilk, pumpkin puree, and two eggs. Whisk until well combined.

    Step 3: In a separate bowl (large mixing bowl), combine your dry ingredients: flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.

    KITCHEN TIP

    Measure the flour using the spoon and level method - stir the flour, spoon gently into the measuring cup and then use a flat knife to level off any excess from the top of the measuring cup - this helps prevent over-measuring the flour and keeps the muffins soft and moist. You can also sift the flour and then measure it out.

    Step 4: Add the dry ingredients to the pumpkin puree mixture and stir just until combined - some lumps in the batter are okay. Don't mix with a food processor, stand mixer or hand mixer. You will accidentally over mix the ingredients.

    KITCHEN TIP

    Do not over stir the muffin batter once you have added the dry ingredients to the wet. This will make a tough muffin.

    • mixing bowl with flour mixture on top of pumpkin mixture
    • wood spoon in mixing bowl with muffin batter

    Step 5: In a third small bowl, use a hand beater (hand mixer) to combine the cream cheese log and other cheesecake filling ingredients. Beat until smooth.

    KITCHEN TIP

    You won’t use all of the cream cheese filling. You can double the muffin ingredients or mix up just half of the cream cheese filling ingredients. However, if you are halving the cream cheese filling recipe, you will need half of an egg. We recommend beating the egg first and then dividing the beaten egg mixture in half.batter once you have added the dry ingredients to the wet. This will make a tough muffin.

    Step 6: Transfer the pumpkin batter to fill muffin tin, filling each paper cup in the well of a muffin pan about ¾ full. A small amount of batter goes a long way! Don't overfill.

    Step 7: Make a dip in the center top of each muffin batter to create a little “bowl” for the cheesecake filling.

    Step 8: Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. When you are using a plastic bag or a piping bag, you can squeeze some of the filling down inside the muffin batter, too! If using a spoon it's about a tablespoon of the cream cheese filling. We didn't try it but you can give it a cream cheese swirl if you want.

    Step 9: Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs. Note: if you are using a mini muffin tin you will need to adjust your bake time accordingly.

    KITCHEN TIPS

    Remove the muffins from the muffin tin to finish cooling so that they do not continue to cook (aka dry out) in the hot muffin tin.

    While your muffins bake, run in place for a while to build up a really good appetite because you'll want to eat more than one when it's warm from the oven!

    Storage Tips

    Let cool completely before storing.

    Counter: Store in an airtight container or plastic wrap on the countertop for 2-3 days. 

    Refrigerator: Refrigerate in an airtight container for 4-5 days. 

    Freezer: Freeze in an airtight container for up to 1 month.

    cheese, cheesecake, cream cheese, cupcakes, oven baked, pumpkin, vegetarian
    cream cheese pumpkin muffin sliced in half to show the delicious pumpkin filling.

    Pumpkin Cream Cheese Muffins

    Delicious, tender muffins packed with a medley of pumpkin and cheesecake flavors. Everything is baked together in one pan for a scrumptious pumpkin muffin with a smooth, creamy cheesecake center.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins
    Servings: 12
    Calories: 353kcal
    Author: Andrea + Stef
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    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Ingredients
     

    Muffin Ingredients

    • ½ cup salted butter - softened
    • ½ cup packed light brown sugar
    • ½ cup granulated sugar
    • 2 teaspoons vanilla extract
    • ½ cup buttermilk
    • 1 cup pumpkin puree
    • 2 large eggs
    • 2 cups all-purpose flour
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda

    Cream Cheese Filling Ingredients:

    • 8 ounces cream cheese - softened
    • ⅔ cup granulated sugar
    • 1 large egg - room temperature
    • 1 tablespoon all-purpose flour

    Instructions
     

    • Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
    • mixing bowl with gold whisk mixing wet muffin ingredients
      In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
    • dry ingredients in mixing bowl, not yet mixed
      In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
    • mixing bowl with flour mixture on top of pumpkin mixture
      Add the dry ingredients to the pumpkin mixture and stir just until combined - some lumps in the batter are okay.
    • mixing bowl with white mixed up cream cheese filling with hand mixer in bowl
      In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
    • Ice cream scoop used to fill muffin tin with pumpkin batter
      Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
    • spoon making small wells in wet pumpkin batter to prepare for filling
      Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
    • pastry piping bag used to squirt cream cheese filling into middle of cupcakes before baking
      Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
    • over head view of muffins in a tin
      Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
    • Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.

    Notes

    Store in an airtight container on the countertop for 2-3 days, refrigerate 4-5 days, or freeze for up to 1 month.
     

    Nutrition

    Calories: 353kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 372mg | Potassium: 137mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3744IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
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    108 shares