Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Fresh pumpkin can be used, but make sure to cook and puree it until smooth. Canned pumpkin puree is convenient and saves time, but fresh adds a lovely homemade touch.

How do I store leftover muffins?

Store your Pumpkin Cream Cheese Muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them for up to three months. Just thaw them at room temperature when you're ready to enjoy!

Can I make these muffins gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 ratio for best results. Your muffins will still be delicious and fluffy!

What can I add to the muffins for extra flavor?

Consider adding chocolate chips, nuts, or even dried fruits like cranberries. These additions can elevate the flavor and texture, making your muffins even more delightful!

Can I make mini muffins instead of regular-sized ones?

Definitely! Just adjust the baking time to about 10-12 minutes. Keep an eye on them, and use the toothpick test to check for doneness. Mini muffins are perfect for bite-sized treats!

Pumpkin Cream Cheese Muffins – Moist, Swirled & Perfect for Fall

Description

Delicious and easy-to-make pumpkin cream cheese muffins that are perfect for fall.

Ingredients

Scale

½ cup (118 ml) oil (canola/vegetable)
1 cup (200 g) granulated sugar
1 tsp vanilla extract
1 ¼ cups (305 g) pumpkin puree
2 large eggs
½ cup (118 ml) milk
1 ¾ cups (210 g) all-purpose flour (stir, spoon, & level)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
4 tsp pumpkin pie spice
8 oz (226 g) block cream cheese
¼ cup (50 g) granulated sugar
1 large egg
1 tsp vanilla extract

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together the oil, sugar, and vanilla. Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix into the wet mixture. Set aside.
Beat the cream cheese and granulated sugar together in a large bowl with an electric hand mixer. Add egg and vanilla. Mix well, scraping the bowl as needed. Set aside.
Line muffin pans with paper cups. Scoop pumpkin muffin batter into cups with a #24 scoop, or about 2/3 full. Spoon cream cheese filling over the top using a #50 scoop or slightly more than one Tablespoon per muffin.
Use a knife to fold (not just swirl) the two batters together. NOTE: The cream cheese batter is much thinner than the muffin batter. To fold the two batters together: Take a butter knife and insert it directly through the center of the muffin batter, gently scraping it along the bottom. Then lift the knife from the edge and fold the batter back towards the center. Repeat 2-3x. This will create a swirled look. With this technique, “less is more” for that marbled look.
Bake at 375˚F for 15-18 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.

Notes

For best results, do not over-mix the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.
These muffins can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: Pumpkin Cream Cheese Muffins, Pumpkin Muffins, Fall Recipes, Easy Muffins