This dessert is autumn in a bite. The muffins are warmly spiced and studded with a tangy cream cheese surprise that makes every mouthful sing. They combine homemade roasted pumpkin with classic fall spices. They are crowd-pleasing at breakfast, brilliant with coffee, and dangerously delicious as an afternoon treat.
What are Pumpkin Muffins?
Pumpkin muffins are individual, cake-like quick breads made by folding pumpkin puree into a spiced batter and baking it in a muffin tin. This recipe adds a sweetened filling in the center for contrast. The creamy core cuts through the spices and sweetness, giving the muffins a bakery-style finish.
Historically, pumpkin baking follows autumn harvest traditions in many cuisines, and its taste and moisture make it ideal for muffins, breads, and pies.
Pro Tips for the Best Pumpkin Muffins
- Use freshly roasted pumpkin for the most vibrant flavor. Roast until tender, then drain any excess water and mash or puree until smooth.
- Room-temperature ingredients mix more smoothly. Take the butter, eggs, and cream cheese out 20-30 minutes before you start.
- Don’t overmix, so once you add the dry ingredients, mix until just combined. A few lumps are okay, and overmixing gives tough muffins.
- Fill muffin cups consistently. Use an ice cream scoop for even baking and uniform centers.
Frequently Asked Questions
Can I use canned pumpkin puree instead of roasting pumpkins?
Canned pumpkin and not pumpkin pie filling is a reliable substitute. Use the same weight of canned puree in the batter. If you still want a rustic roasted taste, stir in a teaspoon of brown butter or a pinch of smoked salt.
Why are my muffins dense?
This can be due to over-measuring flour, overmixing the batter after adding dry ingredients, or using too little leavening. Make sure your baking powder is fresh, and measure flour appropriately.
How do I know when the muffins are done?
The tops should spring back lightly when touched, and a toothpick inserted into the cake portion and not the cream cheese center should come out with a few moist crumbs.
How to Store Pumpkin Muffins
Because of the cream cheese center, refrigeration will keep them safe for up to 5 days. Just bring to room temperature or warm gently before serving for the best flavor.
Ingredients
How to Make Pumpkin Muffins
Cut each pumpkin in half, scoop out the seeds, and bake at 180°C (350°F) for 30 minutes. Scoop the flesh from the shells, then puree in a blender or mash until smooth.
Cut each pumpkin in half, scoop out the seeds, and bake at 180°C (350°F) for 30 minutes. Scoop the flesh from the shells, then puree in a blender or mash until smooth.
In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until creamy.
In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until creamy.
In another bowl, whisk together eggs, sugar, and vanilla extract. Then, add in pumpkin puree and butter, and mix everything. Finally, add in the flour, baking powder, and combine.
In another bowl, whisk together eggs, sugar, and vanilla extract. Then, add in pumpkin puree and butter, and mix everything. Finally, add in the flour, baking powder, and combine.
Transfer the pumpkin batter into the muffin cup and make a shallow hole in each batter. Then, add the cream cheese mixture to the center of each muffin
Transfer the pumpkin batter into the muffin cup and make a shallow hole in each batter. Then, add the cream cheese mixture to the center of each muffin
Bake at 180°C (350°F) for 20 minutes. Remove from oven and serve.
Bake at 180°C (350°F) for 20 minutes. Remove from oven and serve.
;Resize,width=767;)
