These Pumpkin Spice Cream Cheese Muffins are perfect for fall!
If you have ever had Tim’s or Starbucks muffins, then this muffin recipe is the perfect cross between the two.
If you loved this recipe, then check out my other fall recipes that you can enjoy year round.
WHAT IS PUMPKIN SPICE?
Pumpkin spice, commonly referred to as pumpkin pie spice consists of a mixture of ground cinnamon, nutmeg, ginger, cloves, and occasionally allspice.
INGREDIENTS NEEDED
1. Vanilla
2. Eggs
3. Baking Powder
4. Cinnamon
5. White Sugar
6. Oil
7. Flour
8. Butter
9. Salt
10. Milk
11. Pumpkin Spice/Mixed Spice
12. Pumpkin Puree
CREAM CHEESE FILLING
1. Milk
2. Powdered Sugar
3. Cream Cheese
4. Vanilla
TOPPING
1. Pumpkin Seeds
HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS
CREAM CHEESE FILLING
1. Mix 3/4 block room temperature cream cheese (188g) with 3/4 cup powdered sugar (90g), 3/4 tsp vanilla and 1/2 tbsp milk.
2. Use a small scoop (1tbsp) and portion out 12 balls. Freeze for 1 hour.
MUFFIN BATTER
1. Combine all your dry ingredients and mix until well combined.
2. Add in your wet ingredients and mix until full incorporated.
3. Pour 2 tbsp batter into each baking cup, then one of the cream cheese ball and then top it with 1 tbsp batter. Repeat for each cup. If you prefer more batter on top, then start with 1 tbsp batter then cream cheese and finish with 2 tbsp batter.
4. Top with 1/4 cup pumpkin seeds (optional).
5. Bake at 425F for 7-9 mins then reduce to 350f (without opening the oven) and bake for 9-11 mins.
6. Let cool in the pan for at least 15 mins before removing and cooling completely.
FAQS
Can I use all purpose flour instead of the cake flour? Yes, you can. I have made muffins with both flours and they are both delicious. What I love about baking with the cake flour is that the finished product has a softer crumb. It is not as dense as it would be when using all purpose flour.
What can I use if I do not have pumpkin spice? You can use mixed spice, otherwise known as cake spice. Some mixed spice has a similar combination of spices just like pumpkin spice, while others may include a few additional spices.
STORAGE TIPS
Since this has cream cheese, you will need to store it in the fridge. These will keep for 3-4 days.
MORE PUMPKIN RECIPES
1. The Best Pumpkin Spice Cinnamon Rolls
DID YOU MAKE THIS RECIPE?
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PUMPKIN CREAM CHEESE MUFFINS
Ingredients
CREAM CHEESE FILLING
- ¾ cup Cream Cheese 188g
- ¾ cup Powdered Sugar 90g
- ¾ tsp Vanilla
- ½ tbsp Milk
MUFFIN BATTER
- 2 tsp Vanilla
- 2 Large Room Temp Eggs
- 2 ½ tsp Baking Powder
- 1 cup + 2 tbsp Sugar
- ½ tbsp Cinnamon
- ½ tbsp Pumpkin Spice
- 2 cups Flour
- 1 tsp Oil
- ½ cup Melted Unsalted Butter 113g
- ½ tsp Salt
- ¼ cup Room Temp Milk
- ½ cup Pumpkin Puree not pumpkin pie filling
TOPPING
- ¼ cup Pumpkin Seeds
Instructions
CREAM CHEESE FILLING
- Mix 3/4 block room temperature cream cheese (188g) with 3/4 cup powdered sugar (90g), 3/4 tsp vanilla and 1/2 tbsp milk.
- Use a small scoop (1tbsp) and portion out 12 balls. Freeze for 1 hour.
MUFFIN BATTER
- For your dry ingredients, add in 2 cups flour (250g), 1 cup sugar, 2 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1 1/2 tsp pumpkin spice, 1/2 tsp salt and mix until well combined.
- Add in 2 tsp vanilla, 2 room temperature large eggs, 1 tsp oil, 1/2 cup melted unsalted butter (113g), 1/4 cup milk (60ml), and 1/2 cup pure pumpkin puree.
- Pour 2 tbsp batter into each baking cup, then one of the cream cheese ball and then top it with 1 tbsp batter. Repeat for each cup. If you prefer more batter on top, then start with 1 tbsp batter then cream cheese and finish with 2 tbsp batter.
- Top with 1/4 cup pumpkin seeds (optional).
- Bake at 425F for 7-9 mins then reduce to 350f (without opening the oven) and bake for 9-11 mins.
- Let cool in the pan for at least 15 mins before removing and cooling completely.
