1. How do you make pumpkin cream cheese muffins moist?

To keep your muffins moist, measure flour carefully and avoid overmixing the batter. Incorporating both pumpkin puree and oil ensures the muffins stay tender. Allowing the batter to rest for 10 minutes before baking helps the flour absorb moisture, resulting in soft, fluffy muffins.

2. Can I freeze pumpkin cream cheese muffins?

Yes! Wrap each cooled muffin individually in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Thaw overnight in the fridge or warm in the microwave for a quick treat.

3. What’s the difference between pumpkin bread and pumpkin muffins?

Pumpkin bread is typically baked in a loaf pan and has a denser texture, while pumpkin muffins are lighter, portioned individually, and often include a creamy filling like cream cheese or a streusel topping. Muffins also bake faster and are easier to serve as grab-and-go treats.

4. How do you store pumpkin cream cheese muffins?

Because they contain cream cheese, store muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 2 months. Bring them to room temperature or warm slightly before serving.

Pumpkin Cream Cheese Muffins : 7 Irresistible Fall Favorites

Name: Pumpkin Cream Cheese Muffins – A Cozy Fall Favorite
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 cup pumpkin puree (not pumpkin pie filling); 1 cup sugar; 2 large eggs; 1/2 cup vegetable oil; 8 oz cream cheese, softened; 1/4 cup sugar (for cream cheese filling); 1 tsp vanilla extract

Description

Pumpkin Cream Cheese Muffins are the perfect blend of cozy fall flavors and creamy indulgence, with a tender pumpkin base and sweet cream cheese center.

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
1 cup sugar
2 large eggs
1/2 cup vegetable oil
8 oz cream cheese, softened
1/4 cup sugar (for cream cheese filling)
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk pumpkin puree, sugar, eggs, and oil until smooth.
Fold dry ingredients into wet mixture gently without overmixing.
For the filling, beat cream cheese with sugar and vanilla until smooth.
Fill each muffin cup 2/3 full with batter. Add a spoonful of cream cheese mixture to the center, then cover with more batter.
Bake 18–22 minutes, until a toothpick inserted in the muffin (not cream cheese) comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Store muffins in the refrigerator for up to 5 days or freeze individually wrapped muffins for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American