Why You’ll Love These Pumpkin Cream Cheese Muffins
You won’t regret making these pumpkin cheesecake muffins. Here’s a few reasons they’re one of our favorites.
All the flavors of pumpkin roll. With the rich pumpkin muffin and the creamy filling, these muffins are very reminiscent of a classic pumpkin roll cake, without the work.
Perfectly spiced. These muffins use pumpkin pie spice plus a few individual spices, which helps the pumpkin flavor stand out against the cream cheese filling.
Creamy cheesecake filling. These pumpkin cream cheese muffins feature a cheesecake-like filling made from cream cheese and powdered sugar. It’s rich, creamy, and a wonderful contrast to the muffins.
What You’ll Need
These pumpkin cream cheese muffins are made with classic muffin ingredients plus pumpkin puree, spices, and cream cheese.
Cream cheese – For the cream cheese filling. Be sure it’s softened to room temperature first.
Confectioners sugar – Sweetens the cream cheese filling.
Eggs – Give the muffin structure to hold the cream cheese filling.
Sugar – White sugar sweetens the muffin.
Pumpkin puree – You can grab a can of Libby’s at the store or use my homemade pumpkin puree.
Canola oil – Helps keep the muffins extra moist.
Flour
Spices – Ground cinnamon, nutmeg, cloves, and pumpkin pie spice blend give these pumpkin muffins a lovely warm flavor.
Salt – Helps to balance out the sweet ingredients.
Butter – Chilled salted butter helps hold the topping ingredients together.
How to Make Pumpkin Cream Cheese Muffins
Though these pumpkin cheesecake muffins may look fancy, they’re quite simple and straightforward to make.
Make the Cream Cheese Filling: Using a stand mixer beat the cream cheese and powdered sugar together until light and fluffy.
Prepare the Muffin Batter: Beat the wet ingredients together in the bowl of the stand mixer. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients until just combined. Cover the batter and chill for 20 minutes.
Make the Topping: Add the ingredients to the bowl and combine using a pasty cutter or two butter knives to cut the butter into the dry ingredients. The mixture will resemble coarse crumbles.
Make the Muffins: Spoon a tablespoon of the chilled batter into the muffin pan. Slice the chilled filling into 24 equal parts and place a piece in each muffin cup. Fill the rest of the paper liners almost to the top with muffin batter. Add a tablespoon of topping to each muffin. Bake and then remove and then cool completely.
Tips & Variations
These are so many different ways to make these pumpkin cream cheese muffins your own. Here are a few ideas.
Add a mix-in Add chocolate chips to the pumpkin muffin batter for a delightful chocolate-pumpkin fusion or mix in chopped nuts, like pecans or walnuts for added crunch and flavor.
Make them sweeter. Drizzle maple syrup on top for a hint of sweetness that pairs perfectly with pumpkin.
Add dried fruit. Incorporate dried cranberries or raisins to give a fruity twist to the muffins.
Layer the cinnamon sugar. Create a cinnamon swirl by layering cinnamon-sugar mixture between the muffin batter and cream cheese filling.
Use a mini muffin pan. Make mini versions for bite-sized treats that are perfect for sharing.
Make them gluten free. Use gluten-free flour to cater to those with dietary restrictions.
