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Pumpkin Cream Cheese Muffins: Your New Fall Obsession

ByEmma

Fall is here and you know what that means—pumpkin everything. But if you’re going to indulge why not go all out with Pumpkin Cream Cheese Muffins? These babies are moist spiced to perfection and stuffed with a luscious cream cheese filling that’ll make you weak in the knees. Trust me your basic PSL can’t compete.

Ready to bake your way to autumnal bliss? Let’s do this.

Contents

Why You’ll Love These Muffins

  • Perfectly spiced: Cinnamon nutmeg and cloves bring that cozy fall vibe.
  • Creamy surprise: A sweet-tangy cream cheese center takes these muffins to the next level.
  • Bakery-worthy: Crispy streusel topping? Oh yes we’re going there.

Pro Tip: These muffins taste even better the next day—if they last that long.

Ingredients You’ll Need

For the Muffins

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice (or make your own with cinnamon nutmeg ginger and cloves)
  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Filling

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

For the Streusel Topping (Optional but Highly Recommended)

  • ¼ cup flour
  • 2 tbsp cold butter cubed
  • ¼ cup brown sugar
  • ½ tsp cinnamon

How to Make Pumpkin Cream Cheese Muffins

Step 1: Prep the Cream Cheese Filling

In a small bowl beat the softened cream cheese sugar and vanilla until smooth. Pop it in the freezer for 10-15 minutes—this makes it easier to scoop later.

Pro Tip: Freezing the filling prevents it from melting too quickly in the oven.

Step 2: Mix the Dry Ingredients

Whisk together flour baking soda salt and pumpkin pie spice in a bowl. Set aside.

Step 3: Combine Wet Ingredients

In another bowl mix pumpkin puree sugars oil eggs and vanilla until smooth. Gradually fold in the dry ingredients—don’t overmix! A few lumps are fine.

Step 4: Make the Streusel (If Using)

Use your fingers to mix flour cold butter brown sugar and cinnamon until crumbly.

Step 5: Assemble & Bake

  1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
  2. Fill each liner halfway with pumpkin batter.
  3. Add a heaping teaspoon of cream cheese filling in the center.
  4. Top with more batter until ¾ full.
  5. Sprinkle streusel on top (because extra crunch = extra happiness).
  6. Bake for 18-22 minutes or until a toothpick comes out clean (avoid the cream cheese center when testing!).

Serving & Storage Tips

  • Serve warm: That melty cream cheese center is chef’s kiss.
  • Store: Keep in an airtight container in the fridge for up to 5 days.
  • Reheat: 10 seconds in the microwave brings back that fresh-baked magic.

Final Thoughts

These Pumpkin Cream Cheese Muffins are the ultimate fall treat—moist flavorful and irresistibly decadent. Whether you’re baking for a cozy morning or impressing your friends this recipe is a guaranteed win.

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