Can I create these pumpkin lotion lie muffins gluten-free?

Absolutely! Supply the all-purpose crushing with excellent:1 grain-free baking blend. For best results, add ¼ teaspoon xanthan gum if your blend doesn't already contain it to maintain proper texture

How can I tell when the muffins are done if the cream cheese center stays soft?

Put a toothpick forthcoming the edge of the baked roll (not in the middle place the cream lie contents is). If it comes out clean or accompanying any wettish morsels, your muffins are ready. The edges concede possibility be beautiful brown, and the tops bear rebound effortlessly when crazy

Can I use do-it-yourself pumpkin blend instead of preserved

Yes! Homemade puree works wonderfully but may contain more moisture. If using homemade, drain it in a fine-mesh sieve lined with cheesecloth for about 1 hour before measuring and using in the recipe

Why did my cream cheese filling sink to the bottom?

This usually occurs when the contents is also thin. Make sure your cream cheese is softened but not melted, and use full-fat cream cheese for best results. Also, ensure you're creating a small well in the batter for the filling rather than just placing it on top

Can I make mini pumpkin cream cheese muffins instead?

Definitely! Use a mini muffin tin and reduce the baking time to 12-15 minutes. This recipe will yield approximately 36-40 mini muffins

How do I prevent my muffins from sticking to the paper liners?

Spray the paper liners lightly with non-stick cooking spray before filling, or use parchment paper liners which naturally resist sticking. Also, letting the muffins cool completely before unwrapping helps prevent sticking

Can I double this recipe for a larger batch?

Yes, this recipe doubles well without any adjustments to ingredients or techniques. Just make sure to use a large enough bowl for mixing to accommodate the increased volume

Pumpkin Cream Cheese Muffins You'll Instantly Love

Description

Fall-inspired pumpkin cream cheese muffins featuring moist pumpkin spice batter surrounding a creamy cheesecake center, topped with optional streusel for the perfect autumn treat.

Ingredients

Scale

8 oz full-fat cream cheese, softened
¼ cup granulated sugar (for filling)
1 large egg (for filling)
½ teaspoon pure vanilla extract (for filling)
1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pure pumpkin puree
1 cup granulated sugar (for batter)
½ cup vegetable oil
2 large eggs (for batter)
1 teaspoon pure vanilla extract (for batter)
¼ cup all-purpose flour (for streusel)
¼ cup granulated sugar (for streusel)
¼ cup brown sugar, packed (for streusel)
½ teaspoon cinnamon (for streusel)
3 tablespoons cold butter, cubed (for streusel)

Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Beat softened cream cheese and sugar until smooth. Add egg and vanilla extract, beating until well combined. Transfer to a piping bag.
Whisk together flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, cloves, and salt in a large bowl.
In a separate bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and gently fold together just until combined.
For streusel topping: combine flour, granulated sugar, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
Fill each muffin cup about ⅓ full with pumpkin batter. Add a tablespoon of cream cheese filling to the center, then top with more pumpkin batter until ¾ full.
Sprinkle with streusel topping if using.
Bake for 22-25 minutes or until a toothpick inserted near the edge comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the smoothest filling, ensure cream cheese and eggs are at room temperature.
Use pure pumpkin puree, not pumpkin pie filling.
Count your stirs when mixing wet and dry ingredients—aim for no more than 15-20 folds to prevent dense muffins.
Use an ice cream scoop for consistent batter portions.
Rotate muffin tin halfway through baking for even browning.
Let muffins cool for at least 20 minutes for optimal flavor.
Spray paper liners with non-stick cooking spray to prevent sticking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 275
Sugar: 21g
Sodium: 230mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: pumpkin cream cheese muffins, fall baking, pumpkin spice, cream cheese filling, pumpkin muffins, bakery-style muffins, autumn recipes, pumpkin dessert