Go Back
To create the most delicious Autumn Bliss Pumpkin Cream Cheese Muffins, start by mixing your wet ingredients. This is a crucial step to ensure that your muffins have a consistent texture and flavor. Begin with room temperature ingredients, including the pumpkin puree, eggs, and cream cheese. If the cream cheese is too cold, it can form lumps in the batter, which can lead to an uneven muffin texture.

Pumpkin Cream Cheese Muffins

Get ready to embrace the flavors of fall with these Autumn Bliss Pumpkin Cream Cheese Muffins! Bursting with the rich tastes of pumpkin and warm spices, these treats feature a luscious cream cheese filling that adds a delightful creaminess. Perfect for breakfast, snacks, or festive gatherings, these muffins are a seasonal must-try. With fresh ingredients and a step-by-step guide, baking these autumnal delights will surely warm your kitchen and your heart.
Print Recipe Pin Recipe

Ingredients
  

For the Muffins:

1 ½ cups all-purpose flour

1 cup pumpkin puree (canned or homemade)

¾ cup granulated sugar

½ cup light brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

For the Cream Cheese Filling:

8 oz cream cheese, softened to room temperature

¼ cup powdered sugar

1 teaspoon vanilla extract

For Topping:

2 tablespoons pumpkin seeds (optional)

1 tablespoon granulated sugar (optional, for added sweetness)

Instructions
 

Preparation: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    Prepare the Cream Cheese Filling: In a medium-sized bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer or a whisk, beat the mixture until it reaches a smooth and creamy consistency. Set aside for later use.

      Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until they are completely blended and smooth, ensuring no lumps remain.

        Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until they are uniform. This helps to evenly distribute the leavening agents and spices throughout your muffins.

          Combine Wet and Dry Mixes: Gradually add the dry ingredient mixture to the bowl with the wet ingredients. Stir gently until just combined; it’s important not to overmix. A few small lumps are perfectly acceptable and will help create a tender muffin.

            Fill Muffin Tins: Using a spoon or a cookie scoop, fill each muffin cup with approximately 2 tablespoons of the muffin batter. Next, add a generous tablespoon of the prepared cream cheese filling in the center of each cup. Top it off with another spoonful of muffin batter, ensuring the cups are filled to about ¾ full to allow for rising during baking.

              Add Toppings: If you like some extra crunch and sweetness, sprinkle a few pumpkin seeds and a light dusting of granulated sugar over the top of each muffin before baking.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To test for doneness, insert a toothpick into the muffin (avoiding the cream cheese filling); it should come out clean or with just a few moist crumbs attached.

                  Cool and Enjoy: After baking, let the muffins cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature — perfect for breakfast or a sweet afternoon treat!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins