![- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup granulated sugar - ½ cup light brown sugar, packed - ½ cup vegetable oil - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for the cream cheese filling) I love using simple ingredients that pack a lot of flavor. For these muffins, I focus on fresh spices. Ground cinnamon, nutmeg, and cloves give a cozy taste. The pumpkin puree adds moisture and a rich color. You can find most of these staples in your kitchen. The cream cheese filling creates a sweet surprise inside each muffin. When you gather your ingredients, ensure your cream cheese is soft. This helps it blend smoothly with the sugar. The light brown sugar adds a hint of caramel flavor. The mix of granulated and brown sugar gives the muffins the right sweetness. I recommend using canned pumpkin puree for ease. It’s smooth and ready to use. If you want a twist, try making your own from fresh pumpkins. Just remember to cook and puree it well. Using these ingredients, you can create a delightful treat. The muffins are perfect for breakfast or a snack. They also make great gifts for friends and family. Follow the Full Recipe to create these tasty delights! - Preheat oven to 350°F (175°C) - Prepare muffin tin with liners or grease - Mix dry ingredients in a medium bowl First, preheat your oven to 350°F (175°C). This helps the muffins rise nicely. Next, grab your muffin tin. You can either use paper liners or grease the tin with cooking spray. This keeps the muffins from sticking. Now, in a medium bowl, combine the dry ingredients. Mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk it all until it's well combined. Set this dry mix aside for later. - Blend sugars and oil in a large bowl - Add pumpkin puree, eggs, and vanilla to the mixture - Gradually incorporate the dry mix into the wet ingredients In a large bowl, blend the granulated sugar, brown sugar, and vegetable oil. Use a whisk to mix it well. Once it looks smooth, add in the pumpkin puree, eggs, and vanilla extract. Mix everything until it’s creamy. Now, take the dry mix you set aside. Gradually add it to the wet ingredients. Stir gently until just combined. It’s okay if there are a few lumps. - Beat cream cheese with powdered sugar and vanilla until creamy - Assemble muffins with pumpkin batter and cream cheese filling Next, we make the cream cheese filling. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract. Keep mixing until it’s nice and creamy. Now it’s time to assemble the muffins. Fill each muffin cup halfway with pumpkin batter. Then, drop a spoonful of cream cheese into the center. Top it off with more pumpkin batter until the cup is about ¾ full. - Fill muffin cups and bake for 18-22 minutes - Cool muffins in the pan briefly before transferring them Now, it’s time to bake! Place the muffin tin in the oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the pumpkin part. If it comes out clean, your muffins are ready. Allow them to cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely. For the best taste, enjoy your muffins warm! - Avoid over-mixing the batter. When you mix the batter, stop as soon as it comes together. A few lumps are okay. Over-mixing can make the muffins tough. You want them soft and tender. - Check doneness with a toothpick. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. This quick check helps avoid undercooked or dry muffins. - Dust with powdered sugar for serving. Once the muffins cool, sprinkle a little powdered sugar on top. This adds a lovely touch and makes them look fancy. It’s simple yet effective! - Use cinnamon sticks for garnish. Place a cinnamon stick beside each muffin on the platter. It gives a warm, inviting feel. Plus, it hints at the cozy flavors inside. You might even find it fun to stir your coffee with them! For the full recipe, you can refer to the earlier section. Follow these tips, and your Pumpkin Cream Cheese Stuffed Muffins will turn out perfectly delicious! {{image_4}} You can easily change the flavor of your muffins. - Incorporate chocolate chips: Adding chocolate chips gives a rich taste. I love using dark chocolate chips for a nice contrast with pumpkin. It adds a sweet touch that many enjoy. Just fold in about a cup of chips into the batter before you fill the muffin cups. - Add nuts like walnuts or pecans: Chopped nuts add a nice crunch. They also bring a warm flavor. I recommend using about half a cup. Just mix them into the batter with the chocolate chips or on their own. You can adapt this recipe to fit your needs. - Substitute gluten-free flour: If you need a gluten-free option, use a gluten-free flour blend. This swap keeps the muffins tasty while meeting dietary needs. Just measure it in the same way as regular flour. - Use low-fat cream cheese for a lighter option: For a lighter treat, swap regular cream cheese with low-fat cream cheese. This change keeps the creaminess while cutting calories. Don't worry; the flavor will still be delicious! For the complete recipe, refer to the [Full Recipe]. Store your pumpkin cream cheese stuffed muffins at room temperature for up to three days. Keep them in an airtight container to maintain their softness. If you want to keep them fresh longer, refrigerate them. This will help prevent them from drying out. Freezing muffins is easy and keeps them tasty. First, let the muffins cool completely. Wrap each muffin in plastic wrap. Then place them in a freezer bag. Make sure to squeeze out the air to avoid freezer burn. For best results, use the muffins within three months. To thaw, simply take a muffin out of the freezer. Leave it at room temperature for a few hours. You can also microwave it for a few seconds if you're in a hurry. This way, you can enjoy your delicious pumpkin cream cheese stuffed muffins anytime! For the full recipe, check out the full recipe section. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove the seeds, and cook it until soft. You can roast or steam it. Once soft, mash it or blend it until smooth. Measure out one cup of this fresh pumpkin puree. This method gives a fresh taste. To check for doneness, use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. If it has wet batter on it, bake a few more minutes. The tops should be golden brown and spring back when touched. Yes! You can use dairy-free cream cheese. Brands like Tofutti or Kite Hill work well. Also, replace the butter with coconut oil or a similar product. You can still enjoy these muffins without dairy. These pumpkin muffins are easy to make and very tasty. We covered the ingredients, step-by-step instructions, and helpful tips to ensure success. You can personalize them with your favorite add-ins or adapt them for dietary needs. When stored properly, these muffins stay fresh and delicious for days. Enjoy your baking adventure and treat your family to a warm, spiced delight. You will be proud of your homemade muffins!](https://tastyhatch.com/wp-content/uploads/2025/07/208b4e18-26a6-459a-aad5-30532a41d35a-768x768.webp)
Are you ready to dive into fall with a tasty twist? These Pumpkin Cream Cheese Stuffed Muffins are not just delicious; they are a warm hug in a baked good. Imagine rich pumpkin spice flavors paired with a creamy filling that will leave you craving more. In this post, I’ll share the simple steps to make these mouthwatering treats, plus tips to customize them just for you. Let’s get baking!
Ingredients
List of Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon salt
– 1 cup granulated sugar
– ½ cup light brown sugar, packed
– ½ cup vegetable oil
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 8 oz cream cheese, softened
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract (for the cream cheese filling)
I love using simple ingredients that pack a lot of flavor. For these muffins, I focus on fresh spices. Ground cinnamon, nutmeg, and cloves give a cozy taste. The pumpkin puree adds moisture and a rich color. You can find most of these staples in your kitchen. The cream cheese filling creates a sweet surprise inside each muffin.
When you gather your ingredients, ensure your cream cheese is soft. This helps it blend smoothly with the sugar. The light brown sugar adds a hint of caramel flavor. The mix of granulated and brown sugar gives the muffins the right sweetness.
I recommend using canned pumpkin puree for ease. It’s smooth and ready to use. If you want a twist, try making your own from fresh pumpkins. Just remember to cook and puree it well.
Using these ingredients, you can create a delightful treat. The muffins are perfect for breakfast or a snack. They also make great gifts for friends and family. Follow the Full Recipe to create these tasty delights!
Step-by-Step Instructions
Preparation Steps
– Preheat oven to 350°F (175°C)
– Prepare muffin tin with liners or grease
– Mix dry ingredients in a medium bowl
First, preheat your oven to 350°F (175°C). This helps the muffins rise nicely. Next, grab your muffin tin. You can either use paper liners or grease the tin with cooking spray. This keeps the muffins from sticking. Now, in a medium bowl, combine the dry ingredients. Mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk it all until it’s well combined. Set this dry mix aside for later.
Combining Ingredients
– Blend sugars and oil in a large bowl
– Add pumpkin puree, eggs, and vanilla to the mixture
– Gradually incorporate the dry mix into the wet ingredients
In a large bowl, blend the granulated sugar, brown sugar, and vegetable oil. Use a whisk to mix it well. Once it looks smooth, add in the pumpkin puree, eggs, and vanilla extract. Mix everything until it’s creamy. Now, take the dry mix you set aside. Gradually add it to the wet ingredients. Stir gently until just combined. It’s okay if there are a few lumps.
Preparing the Cream Cheese Filling
– Beat cream cheese with powdered sugar and vanilla until creamy
– Assemble muffins with pumpkin batter and cream cheese filling
Next, we make the cream cheese filling. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract. Keep mixing until it’s nice and creamy. Now it’s time to assemble the muffins. Fill each muffin cup halfway with pumpkin batter. Then, drop a spoonful of cream cheese into the center. Top it off with more pumpkin batter until the cup is about ¾ full.
Baking Process
– Fill muffin cups and bake for 18-22 minutes
– Cool muffins in the pan briefly before transferring them
Now, it’s time to bake! Place the muffin tin in the oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the pumpkin part. If it comes out clean, your muffins are ready. Allow them to cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely. For the best taste, enjoy your muffins warm!
Tips & Tricks
Baking Success Tips
– Avoid over-mixing the batter. When you mix the batter, stop as soon as it comes together. A few lumps are okay. Over-mixing can make the muffins tough. You want them soft and tender.
– Check doneness with a toothpick. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. This quick check helps avoid undercooked or dry muffins.
Presentation Tips
– Dust with powdered sugar for serving. Once the muffins cool, sprinkle a little powdered sugar on top. This adds a lovely touch and makes them look fancy. It’s simple yet effective!
– Use cinnamon sticks for garnish. Place a cinnamon stick beside each muffin on the platter. It gives a warm, inviting feel. Plus, it hints at the cozy flavors inside. You might even find it fun to stir your coffee with them!
For the full recipe, you can refer to the earlier section. Follow these tips, and your Pumpkin Cream Cheese Stuffed Muffins will turn out perfectly delicious!
Variations
Flavor Additions
You can easily change the flavor of your muffins.
– Incorporate chocolate chips: Adding chocolate chips gives a rich taste. I love using dark chocolate chips for a nice contrast with pumpkin. It adds a sweet touch that many enjoy. Just fold in about a cup of chips into the batter before you fill the muffin cups.
– Add nuts like walnuts or pecans: Chopped nuts add a nice crunch. They also bring a warm flavor. I recommend using about half a cup. Just mix them into the batter with the chocolate chips or on their own.
Dietary Adaptations
You can adapt this recipe to fit your needs.
– Substitute gluten-free flour: If you need a gluten-free option, use a gluten-free flour blend. This swap keeps the muffins tasty while meeting dietary needs. Just measure it in the same way as regular flour.
– Use low-fat cream cheese for a lighter option: For a lighter treat, swap regular cream cheese with low-fat cream cheese. This change keeps the creaminess while cutting calories. Don’t worry; the flavor will still be delicious!
For the complete recipe, refer to the [Full Recipe].
Storage Info
How to Store Muffins
Store your pumpkin cream cheese stuffed muffins at room temperature for up to three days. Keep them in an airtight container to maintain their softness. If you want to keep them fresh longer, refrigerate them. This will help prevent them from drying out.
Freezing Muffins
Freezing muffins is easy and keeps them tasty. First, let the muffins cool completely. Wrap each muffin in plastic wrap. Then place them in a freezer bag. Make sure to squeeze out the air to avoid freezer burn. For best results, use the muffins within three months.
To thaw, simply take a muffin out of the freezer. Leave it at room temperature for a few hours. You can also microwave it for a few seconds if you’re in a hurry. This way, you can enjoy your delicious pumpkin cream cheese stuffed muffins anytime! For the full recipe, check out the full recipe section.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove the seeds, and cook it until soft. You can roast or steam it. Once soft, mash it or blend it until smooth. Measure out one cup of this fresh pumpkin puree. This method gives a fresh taste.
How do I know when the muffins are done?
To check for doneness, use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. If it has wet batter on it, bake a few more minutes. The tops should be golden brown and spring back when touched.
Can I make these muffins dairy-free?
Yes! You can use dairy-free cream cheese. Brands like Tofutti or Kite Hill work well. Also, replace the butter with coconut oil or a similar product. You can still enjoy these muffins without dairy.
These pumpkin muffins are easy to make and very tasty. We covered the ingredients, step-by-step instructions, and helpful tips to ensure success. You can personalize them with your favorite add-ins or adapt them for dietary needs. When stored properly, these muffins stay fresh and delicious for days. Enjoy your baking adventure and treat your family to a warm, spiced delight. You will be proud of your homemade muffins!
![- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup granulated sugar - ½ cup light brown sugar, packed - ½ cup vegetable oil - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for the cream cheese filling) I love using simple ingredients that pack a lot of flavor. For these muffins, I focus on fresh spices. Ground cinnamon, nutmeg, and cloves give a cozy taste. The pumpkin puree adds moisture and a rich color. You can find most of these staples in your kitchen. The cream cheese filling creates a sweet surprise inside each muffin. When you gather your ingredients, ensure your cream cheese is soft. This helps it blend smoothly with the sugar. The light brown sugar adds a hint of caramel flavor. The mix of granulated and brown sugar gives the muffins the right sweetness. I recommend using canned pumpkin puree for ease. It’s smooth and ready to use. If you want a twist, try making your own from fresh pumpkins. Just remember to cook and puree it well. Using these ingredients, you can create a delightful treat. The muffins are perfect for breakfast or a snack. They also make great gifts for friends and family. Follow the Full Recipe to create these tasty delights! - Preheat oven to 350°F (175°C) - Prepare muffin tin with liners or grease - Mix dry ingredients in a medium bowl First, preheat your oven to 350°F (175°C). This helps the muffins rise nicely. Next, grab your muffin tin. You can either use paper liners or grease the tin with cooking spray. This keeps the muffins from sticking. Now, in a medium bowl, combine the dry ingredients. Mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk it all until it's well combined. Set this dry mix aside for later. - Blend sugars and oil in a large bowl - Add pumpkin puree, eggs, and vanilla to the mixture - Gradually incorporate the dry mix into the wet ingredients In a large bowl, blend the granulated sugar, brown sugar, and vegetable oil. Use a whisk to mix it well. Once it looks smooth, add in the pumpkin puree, eggs, and vanilla extract. Mix everything until it’s creamy. Now, take the dry mix you set aside. Gradually add it to the wet ingredients. Stir gently until just combined. It’s okay if there are a few lumps. - Beat cream cheese with powdered sugar and vanilla until creamy - Assemble muffins with pumpkin batter and cream cheese filling Next, we make the cream cheese filling. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract. Keep mixing until it’s nice and creamy. Now it’s time to assemble the muffins. Fill each muffin cup halfway with pumpkin batter. Then, drop a spoonful of cream cheese into the center. Top it off with more pumpkin batter until the cup is about ¾ full. - Fill muffin cups and bake for 18-22 minutes - Cool muffins in the pan briefly before transferring them Now, it’s time to bake! Place the muffin tin in the oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the pumpkin part. If it comes out clean, your muffins are ready. Allow them to cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely. For the best taste, enjoy your muffins warm! - Avoid over-mixing the batter. When you mix the batter, stop as soon as it comes together. A few lumps are okay. Over-mixing can make the muffins tough. You want them soft and tender. - Check doneness with a toothpick. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. This quick check helps avoid undercooked or dry muffins. - Dust with powdered sugar for serving. Once the muffins cool, sprinkle a little powdered sugar on top. This adds a lovely touch and makes them look fancy. It’s simple yet effective! - Use cinnamon sticks for garnish. Place a cinnamon stick beside each muffin on the platter. It gives a warm, inviting feel. Plus, it hints at the cozy flavors inside. You might even find it fun to stir your coffee with them! For the full recipe, you can refer to the earlier section. Follow these tips, and your Pumpkin Cream Cheese Stuffed Muffins will turn out perfectly delicious! {{image_4}} You can easily change the flavor of your muffins. - Incorporate chocolate chips: Adding chocolate chips gives a rich taste. I love using dark chocolate chips for a nice contrast with pumpkin. It adds a sweet touch that many enjoy. Just fold in about a cup of chips into the batter before you fill the muffin cups. - Add nuts like walnuts or pecans: Chopped nuts add a nice crunch. They also bring a warm flavor. I recommend using about half a cup. Just mix them into the batter with the chocolate chips or on their own. You can adapt this recipe to fit your needs. - Substitute gluten-free flour: If you need a gluten-free option, use a gluten-free flour blend. This swap keeps the muffins tasty while meeting dietary needs. Just measure it in the same way as regular flour. - Use low-fat cream cheese for a lighter option: For a lighter treat, swap regular cream cheese with low-fat cream cheese. This change keeps the creaminess while cutting calories. Don't worry; the flavor will still be delicious! For the complete recipe, refer to the [Full Recipe]. Store your pumpkin cream cheese stuffed muffins at room temperature for up to three days. Keep them in an airtight container to maintain their softness. If you want to keep them fresh longer, refrigerate them. This will help prevent them from drying out. Freezing muffins is easy and keeps them tasty. First, let the muffins cool completely. Wrap each muffin in plastic wrap. Then place them in a freezer bag. Make sure to squeeze out the air to avoid freezer burn. For best results, use the muffins within three months. To thaw, simply take a muffin out of the freezer. Leave it at room temperature for a few hours. You can also microwave it for a few seconds if you're in a hurry. This way, you can enjoy your delicious pumpkin cream cheese stuffed muffins anytime! For the full recipe, check out the full recipe section. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove the seeds, and cook it until soft. You can roast or steam it. Once soft, mash it or blend it until smooth. Measure out one cup of this fresh pumpkin puree. This method gives a fresh taste. To check for doneness, use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. If it has wet batter on it, bake a few more minutes. The tops should be golden brown and spring back when touched. Yes! You can use dairy-free cream cheese. Brands like Tofutti or Kite Hill work well. Also, replace the butter with coconut oil or a similar product. You can still enjoy these muffins without dairy. These pumpkin muffins are easy to make and very tasty. We covered the ingredients, step-by-step instructions, and helpful tips to ensure success. You can personalize them with your favorite add-ins or adapt them for dietary needs. When stored properly, these muffins stay fresh and delicious for days. Enjoy your baking adventure and treat your family to a warm, spiced delight. You will be proud of your homemade muffins!](https://tastyhatch.com/wp-content/uploads/2025/07/208b4e18-26a6-459a-aad5-30532a41d35a-250x250.webp)
