How should I store these pumpkin cream cheese muffins?

I recommend keeping these pumpkin cream cheese muffins in an airtight container in the refrigerator. They will stay fresh for up to 4 days.

Can you freeze pumpkin cream cheese muffins?

Unfortunately, I don't recommend freezing these muffins. I've found that the texture can become too soggy after they thaw, especially with the cream cheese filling. They are so good freshly baked, you likely won't have leftovers anyway.

Can I use homemade pumpkin puree?

Yes, absolutely. If using homemade puree, make sure it is thick and not watery. You might need to drain off excess liquid if it seems thin.

What can I add to the tops of the muffins?

You could sprinkle some pepitas (pumpkin seeds) or a simple streusel topping over the batter before baking for extra texture and flavor, just like the competitor article mentions.

How do I know if the cream cheese is soft enough?

Room temperature cream cheese should be soft enough that you can easily mix it with a spoon without lumps. If it's too cold, microwave it in 10-second bursts, stirring between each, until just softened.

Can I make these into mini muffins?

Yes, you can. Reduce the baking time significantly (likely to 9-12 minutes) and check for doneness with a toothpick.

Easy Pumpkin Cream Cheese Muffins (The BEST Recipe)

Description

These Pumpkin Cream Cheese Muffins are incredibly moist and bursting with cozy pumpkin spice flavor. A swirl of sweet, tangy cream cheese filling makes them an absolutely irresistible fall treat!

Ingredients

For the Muffins

1 ½ cups (180 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 teaspoon (4 grams) baking powder
½ teaspoon (2 grams) baking soda
½ teaspoon (3 grams) salt
1 ½ teaspoons (4 grams) pumpkin pie spice
½ teaspoon (1 gram) cinnamon
1 ½ cups (360 grams) pumpkin puree
1 large egg (50 grams), at room temperature
¼ cup (60 grams) unsalted butter, melted
1 ½ teaspoons (8 ml) vanilla extract

For the Cream Cheese Filling

8 ounces (230 grams) cream cheese, at room temperature
½ cup (60 grams) powdered sugar
2 teaspoons (10 grams) all-purpose flour
1 pinch (1 gram) salt

Instructions

Preheat your oven to 350 degrees F.
In a mixing bowl, combine the dry ingredients. This includes the all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set this bowl aside for now.
Get another bowl and whisk together the wet ingredients. Add the pumpkin puree, egg, melted butter, and vanilla extract.
Pour the dry ingredients mixture into the wet ingredients. Stir them together just until everything is combined. Do not overmix.
Prepare a muffin pan by coating it with non-stick spray or placing paper liners in each cup. Distribute the muffin batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full. Set the pan aside.
In a separate bowl, mix the softened cream cheese, powdered sugar, flour, and salt together until smooth.
Spoon the cream cheese filling into a piping bag or a zip-top bag with a corner snipped off. Pipe 1 to 2 tablespoons of cream cheese filling into the top of the batter in each muffin cup.
Bake the muffins for 15 to 20 minutes. Test for doneness by inserting a toothpick into the muffin batter section (not the cream cheese). The toothpick should come out clean.
Remove the muffin pan from the oven and let the muffins cool in the pan for 10 minutes before taking them out.

Notes

Cooling: Allow the muffins to cool in their pan for 10 minutes after baking before transferring them. This helps them set properly.

Nutrition

Serving Size: 1
Calories: 225
Sugar: 22.8g
Sodium: 213mg
Fat: 7.3g
Carbohydrates: 37.1g
Fiber: 1.4g
Protein: 3.9g
Cholesterol: 37mg