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To make these tasty muffins, you need a few key ingredients. Here’s what you will need: - 1 cup pumpkin puree (canned or fresh) - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients work together to create a rich, moist muffin. The pumpkin gives flavor and moisture. The cream cheese adds a nice creaminess. You can add some extra goodies to your muffins if you like. Chopped walnuts or pecans make great add-ins. Use about 1/2 cup of either nut. They add crunch and flavor to your muffins. If you want to skip the nuts, that’s fine too! Sometimes you might not have all the ingredients. Here are some easy swaps: - Pumpkin puree: You can use sweet potato puree instead. - Cream cheese: Substitute with Greek yogurt for a lighter option. - Granulated sugar: Use brown sugar only for a deeper flavor. - Vegetable oil: Melted coconut oil works well too. - Flour: For gluten-free muffins, try almond or oat flour. These substitutions help you adjust the recipe to your needs. Each swap keeps the muffins tasty and fun! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This sets the perfect stage for baking. Next, grab a mixing bowl. In it, add the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these together until the mixture is smooth. In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even mixing. Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Don’t worry about a few lumps; they are okay. If you like nuts, fold in the chopped walnuts or pecans for a nice crunch. Now, it is time to get the batter into the muffin tin. Spoon the batter into the prepared tin, filling each cup about two-thirds full. This allows room for the muffins to rise. Place the tin in the preheated oven. Bake for 18 to 20 minutes. You can check for doneness by inserting a toothpick. If it comes out clean, your muffins are ready. After baking, let the muffins cool in the tin for about five minutes. This makes them easier to remove. Then, transfer them to a wire rack to cool completely. For a lovely touch, dust the cooled muffins with powdered sugar. Serve them on a rustic wooden board with a side of whipped cream cheese. Enjoy your delicious pumpkin cream cheese muffins! To keep your muffins moist, use pumpkin puree. The moisture in the puree helps. You can also add cream cheese, which adds creaminess. Make sure not to overbake them. Check with a toothpick around 18 minutes. If it comes out clean, they are done. Mix the batter gently. After adding dry ingredients, stir until just combined. Some lumps are okay. If you stir too much, you can make dense muffins. Be gentle, and you will have soft, fluffy muffins. Store your muffins in a cool, dry place. Use an airtight container to keep them fresh. They can last for about three days this way. If you want to keep them longer, freeze them. Wrap each muffin well to avoid freezer burn. When ready, let them thaw at room temperature. Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a richer flavor. Roast the pumpkin, scoop out the flesh, and blend for a smooth consistency. Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. Avoid overbaking to keep them moist. Mix-in Variations: Experiment with different add-ins like dried cranberries, chocolate chips, or spices like cardamom for a unique twist on the classic recipe. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well for longer storage. {{image_2}} You can make these muffins gluten-free! Just replace the all-purpose flour with a gluten-free blend. Look for one that works well for baking. This swap keeps the texture nice and fluffy. You can still enjoy that rich pumpkin and cream cheese flavor. Want a vegan version? It's easy! Use flax eggs instead of regular eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Also, swap the cream cheese for a plant-based option. This keeps the muffins moist and tasty. You won't miss the dairy at all! Add more flavor with spices! Try adding a pinch of allspice or cloves for depth. If you love chocolate, mix in some chocolate chips. They add sweetness and melt beautifully. You can also toss in dried fruit like cranberries for a fun twist. These additions make each muffin unique and delicious! To keep your pumpkin cream cheese muffins fresh, place them in an airtight container. This will help keep moisture in and prevent them from drying out. You can store them at room temperature for up to three days. For longer storage, consider the fridge. Just make sure to cover them well to avoid any fridge odor. Freezing muffins is easy! First, let them cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer-safe bag. They can last for up to three months in the freezer. When you want one, simply take it out and let it thaw in the fridge overnight. To reheat muffins, you have a few options. You can use the microwave for a quick fix. Heat each muffin for about 15-20 seconds. If you prefer, you can use an oven. Preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. This will bring back their fresh-baked taste! Yes, you can use fresh pumpkin. To do this, cook the pumpkin until soft. Then, mash it or blend it until smooth. Measure one cup for your muffins. Fresh pumpkin gives a richer taste. It also brings a nice texture. Check the muffins after 18 minutes of baking. Insert a toothpick into the center. If it comes out clean, they are done. If the toothpick has wet batter, bake for a few more minutes. The tops should look golden brown and spring back when touched. These muffins pair well with a few tasty options. You can serve them with whipped cream cheese. A drizzle of honey or maple syrup adds a sweet touch. Try a cup of hot coffee or tea for a warm drink. They also taste great with a side of fresh fruit. This post shared how to make delicious pumpkin cream cheese muffins. We covered the key ingredients needed and optional add-ins. You learned easy steps for mixing, baking, and cooling the muffins. I included tips to keep them moist and fresh. You also discovered fun variations, such as gluten-free and vegan options. In the end, these muffins are tasty for any occasion. Enjoy baking, sharing, and savoring every bite!

Pumpkin Cream Cheese Muffins

Deliciously moist muffins made with pumpkin puree and cream cheese, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or fresh)
  • 1 2 cup cream cheese, softened
  • 1 2 cup granulated sugar
  • 1 4 cup brown sugar
  • 1 3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 4 teaspoon salt
  • 1 2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
  • In a mixing bowl, combine the pumpkin puree, cream cheese, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well blended.
  • In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Avoid overmixing; it's okay if there are a few lumps.
  • If using, fold in the chopped walnuts or pecans for added texture.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Dust the cooled muffins with powdered sugar, and serve them on a rustic wooden board with a side of whipped cream cheese for a lovely brunch spread.
Keyword cream cheese, muffins, pumpkin