Can I use fresh pumpkin puree in this Pumpkin Cream Cheese Muffins Recipe?

Yes, absolutely! Just make sure your homemade pumpkin puree is thick and not watery; drain any excess liquid if needed before adding it to your batter. A drier puree yields better muffin texture.

How do I prevent the cream cheese filling from sinking to the bottom?

Ensure your muffin batter is thick enough to support the cream cheese dollop. Also, don't over-swirl; just a gentle motion is enough to integrate it without it disappearing into the bottom. A thicker batter is key.

Can I make these Pumpkin Cream Cheese Muffins ahead of time?

Yes, these muffins are fantastic for meal prep! You can bake them the day before and store them in the fridge, or freeze them for longer-term enjoyment. They hold up beautifully.

How long do Pumpkin Cream Cheese Muffins last?

Due to the cream cheese, they're best stored in the refrigerator for 3-5 days in an airtight container. Make sure they are fully cooled before storing to prevent condensation.

Can I freeze Pumpkin Cream Cheese Muffins?

Yes, these Pumpkin Cream Cheese Muffins freeze beautifully for up to 3 months. Wrap them individually in plastic wrap and then store them in a freezer-safe bag to prevent freezer burn.

What can I substitute for the streusel topping?

If you're short on time, a simple sprinkle of cinnamon sugar or a few extra chocolate chips on top works well. You could also just omit it for a plainer, but still delicious, muffin.

Are these Pumpkin Cream Cheese Muffins healthy?

While they contain wholesome pumpkin, they are definitely a treat! For a slightly healthier version, you could try reducing the sugar slightly or incorporating some whole wheat flour for added fiber.

Why are my Pumpkin Cream Cheese Muffins dry?

The most common culprits are overmixing the batter (which develops gluten too much, leading to tough muffins) or overbaking. Keep a close eye on the oven and pull them out once a toothpick comes out clean.

Can I add nuts or chocolate chips to these Pumpkin Cream Cheese Muffins?

Definitely! Fold about 1/2 cup of chocolate chips, chopped pecans, or walnuts into the muffin batter before filling your liners for extra flavor and texture. This is a great way to customize them.

Best Pumpkin Cream Cheese Muffins With Streusel

Description

Enjoy moist, flavorful Pumpkin Cream Cheese Muffins featuring a tangy cream cheese swirl and crunchy streusel. A perfect cozy, comforting treat.

Ingredients

Scale

2 cups (240g) All-purpose flour
1/2 cup (100g) Granulated sugar
1/2 cup (100g) Brown sugar, packed
1 cup (240g) Pumpkin puree (ensure it’s not pie filling!)
2 Large eggs
1/2 cup (120ml) Vegetable oil or melted unsalted butter
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
2 tsp Pumpkin pie spice blend (or individual cinnamon: 1 tsp, nutmeg: 1/2 tsp, ginger: 1/2 tsp, cloves: 1/4 tsp)
8 oz (226g) Cream cheese, full-fat, softened
1/4 cup (50g) Granulated sugar (for swirl)
1/2 tsp Vanilla extract (for swirl)
1/2 cup (60g) All-purpose flour (for streusel)
1/4 cup (50g) Brown sugar, packed (for streusel)
1/2 tsp Ground cinnamon (for streusel)
1/4 cup (56g) Cold unsalted butter, cut into small pieces (for streusel)

Instructions

Preheat Oven & Line Muffin Tin: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
Prepare Streusel Topping: In a small bowl, combine 1/2 cup (60g) all-purpose flour, 1/4 cup (50g) packed brown sugar, 1/2 tsp ground cinnamon, and 1/4 cup (56g) cold butter cut into small pieces. Use your fingertips or a pastry blender to mix until crumbly. Set aside.
Whisk Dry Ingredients: In a large bowl, combine 2 cups (240g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) packed brown sugar, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp pumpkin pie spice.
Combine Wet Ingredients: In another bowl, whisk 1 cup (240g) pumpkin puree, 2 large eggs, and 1/2 cup (120ml) vegetable oil or melted butter until smooth.
Gently Combine Wet and Dry: Pour the wet ingredients into the dry, stirring just until combined. The batter should be thick with a few lumps – avoid overmixing for tender muffins.
Make Cream Cheese Filling: In a separate small bowl, beat 8 oz (226g) softened cream cheese, 1/4 cup (50g) granulated sugar, and 1/2 tsp vanilla extract until smooth and creamy.
Assemble Muffins: Fill muffin liners about two-thirds full with the pumpkin batter. Drop a dollop (about 1 tbsp) of cream cheese mixture into the center of each muffin.
Swirl and Top: Use a toothpick or small knife to gently swirl the cream cheese into the batter. Sprinkle generously with the prepared streusel topping.
Bake Muffins: Bake for 5 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake for another 15-20 minutes, or until a toothpick inserted into a muffin (avoiding the cream cheese pocket) comes out clean and the streusel is golden brown. Muffins should spring back when lightly touched.
Cool Muffins: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Allowing them to cool properly helps the cream cheese set.

Notes

Substitutions: Customize with chocolate chips or chopped nuts. Add a splash of vanilla extract to the muffin batter. For dietary adjustments, use a gluten-free flour blend or a dairy-free cream cheese alternative.

Tips: Always use 100% pure canned pumpkin, not pumpkin pie filling. Freshly ground nutmeg or cinnamon can elevate the spice profile. Ensure full-fat cream cheese is at room temperature for the smoothest swirl.

Troubleshooting: Overmixing or overbaking can lead to dry muffins. Ensure butter is cold for crumbly streusel. To prevent cream cheese from sinking, don’t overfill cups and ensure batter is thick.

Note: Nutritional data provided is an estimate.

Prep Time: 18 minutes
Cook Time: 22 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin (100g)
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: Pumpkin Cream Cheese Muffins