Pumpkin Cream Cheese Muffins bring the cozy flavors of fall right into your kitchen, making them the perfect treat for any occasion. With their moist texture, rich pumpkin flavor, and delightful cream cheese center, these muffins are a crowd-pleaser, whether you’re hosting a family brunch, looking for a quick breakfast option, or preparing a sweet snack for your loved ones. My first batch was a revelation—each bite offered a delightful contrast between the spices and the creamy center.
Reasons to try it
Why make these Pumpkin Cream Cheese Muffins? The answer is simple: they are delicious, easy to prepare, and perfect for bringing people together. The delightful blend of spices and cream cheese creates a muffin that transcends ordinary breakfast fare. Not only are they budget-friendly, but they also provide an excellent way to enjoy the seasonal taste of pumpkin.
“These muffins were a hit at my office potluck! Moist, flavorful, and that cream cheese swirl just takes them to another level. I’ll definitely be making these again!” – Sarah T.
Preparing Pumpkin Cream Cheese Muffins
Making these muffins is a straightforward process, perfect for both beginners and seasoned bakers. In just a few easy steps, you can achieve bakery-quality muffins right at home. The recipe involves combining dry and wet ingredients separately before mixing them together, which ensures a light and fluffy texture. Plus, adding the cream cheese filling gives each muffin an irresistible surprise!
What you’ll need
To get started, gather the following ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
If you’re looking for substitutions, you can easily swap out the vegetable oil for coconut oil or replace the all-purpose flour with a gluten-free blend.
