Pumpkin Cream Cheese Muffins
Whip up these quick and easy pumpkin cream cheese muffins in just 30 minutes.
They’re made with pumpkin puree and have a delicious cream cheese swirl in the center. Simple to make and packed with fall flavors in every moist bite!
30-Minute Pumpkin Cream Cheese Muffins
When the fall season strikes, a craving for a pumpkin spice treat also strikes, so my go-to solution is whipping up these quick and easy 30-minute pumpkin cream cheese muffins.
With just 9 base ingredients, they easily turn busy mornings into a quick breakfast on the go or make a simple dessert for a sweet treat.
The perfect mix of pumpkin and cream cheese creates a comforting and indulgent experience with every bite. It’s my secret weapon for adding a touch of warmth to hectic days.
These pumpkin cream cheese muffins always hit the spot!
Ingredients
- all-purpose flour, unbleached
- pumpkin pie spice powder: Store-bought or for 1 tablespoon mix together 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/8 lightly teaspoon ground cloves or allspice.
- organic sugar: I use a combination of cane sugar and coconut sugar (or brown sugar). I love the Wholesome brand for organic, fair trade, and unrefined sugars.
- eggs: Room temperature
- avocado oil: Avocado oil has a neutral flavor making it a great and healthier alternative for cooking and baking. For super moist muffins, I recommend using oil but warm unsalted butter also works.
- pumpkin puree: Pure canned pumpkin puree, not pumpkin pie filling which already contains sugar and spices.
- full-fat cream cheese: For the best taste, texture, and richness, use full-fat cream cheese instead of low-fat.
- vanilla extract
- baking soda
- salt
How to make Pumpkin Cream Cheese Muffins
1. Preheat oven to 375°F (190°C). Line your muffin pan with paper liners and set to the side.
2. Combine the dry ingredients. Add the flour, baking soda, and salt in a medium bowl, and whisk together. Set to the side.
3. Combine the wet ingredients. In a large bowl, add the pumpkin puree, coconut sugar, and organic cane sugar, and whisk together until fully incorporated.
4. Combine. Whisk in eggs, vanilla extract, and avocado oil. Slowly add in the flour, whisking until there are no lumps, making sure not to over-whisk the batter. Using a small cookie scoop or spoon, fill the muffin tins with the muffin batter about three-quarters full.
5. Make the cream cheese filling. Take a medium bowl and beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, then beat until thoroughly mixed If you don’t have a hand or stand mixer, warm the cream cheese in the microwave slightly and beat with a whisk.
6. Swirl in the cream cheese. Top each muffin with a dollop (or 1-2 tablespoons) of the cream cheese mixture using a toothpick or wooden chopstick to swirl into the batter. Don’t worry if they don’t look perfect – they will bake up nicely.
7. Bake. Bake muffins for 18 minutes. Check readiness by inserting a toothpick into the center; if it comes out clean, they’re done. Otherwise, bake an additional 2 minutes.
Tips for Success
- Careful Folding: When incorporating the dry ingredients into the wet mixture, fold gently to avoid overmixing. Overmixing can result in dense muffins.
- Room Temperature Ingredients: Ensure your cream cheese and egg at room temperature for smoother blending and a consistent texture in your muffins.
- Use Quality Pumpkin Puree: Use high-quality pumpkin puree for an authentic and rich pumpkin flavor. I recommend the Whole Foods 365 one.
- Crunchy Topping: Sprinkle pumpkin seeds over the muffins before baking.
Storage Instructions
Refrigerator: For longer freshness, refrigerate the pumpkin muffins in an airtight container for up to one week.
Freezer: Place them in a single layer in a freezer-safe container or individually wrap each muffin in plastic wrap before storing them in a freezer bag, and freeze for 2-3 months.
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Pumpkin Cream Cheese Muffins
Ingredients
Muffin Ingredients
- 1.5 cups all-purpose flour (unbleached)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespon pumpkin spice powder
- 1 cup pure pumpkin puree
- 1 cup organic cane sugar
- 1/2 cup unrefined coconut sugar (or organic brown sugar)
- 1/2 cup avocado oil
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
Cream Cheese Swirl Ingredients
- 8 oz cream cheese (room temperature)
- 3 tablespoons organic cane sugar
- 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line your muffin pan with paper baking cups and set to the side.
- Add the flour, baking soda, and salt in a medium bowl, and whisk together. Set to the side.
- In a large bowl, add the pumpkin puree, coconut sugar, and organic cane sugar, and whisk together until fully incorporated. Whisk in eggs, vanilla extract, and avocado oil. Slowly add in the flour, whisking until there are no lumps, making sure not to over-whisk the batter. Fill muffin tins about three-quarters full.
- Take a medium bowl and beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, then beat until thoroughly mixed (If you don't have a hand or stand mixer, warm the cream cheese in the microwave slightly and beat with a whisk).
- Top each muffin with a dollop (or 1-2 tablespoons) of the cream cheese mixture using a toothpick or wooden chopstick to swirl into the batter. Don't worry if they don't look perfect – they will bake up nicely.
- Bake muffins for 18 minutes. Check readiness by inserting a toothpick into the center; if it comes out clean, they're done. Otherwise, bake an additional 2 minutes.
