If you’re ready to cozy up with a treat that feels like autumn wrapped in a hug, this Pumpkin Cream Cheese Muffins Recipe is just what you need. The perfect balance of spiced pumpkin goodness with a luscious cream cheese center is utterly irresistible. Each bite offers moist, tender muffin texture with a tangy-sweet surprise inside that will have you reaching for seconds — and maybe even thirds. Whether morning snack or afternoon pick-me-up, these muffins bring warmth, flavor, and comfort in every single mouthful.
Ingredients You’ll Need
The beautiful thing about this recipe is how simple yet powerful the ingredients are. Every item not only boosts flavor but also contributes to the ideal pumpkin muffin texture, so none can be skipped. Using wholesome components like almond and coconut flour keeps them delightfully dense yet fluffy, while the pumpkin spice and sweetener create that perfect fall flavor profile.
- 1 cup butter, softened: Provides richness and moisture, essential for tender muffins.
- 1½ cups granulated erythritol (like Swerve): A sugar substitute that keeps sweetness without extra carbs.
- 8 large eggs: Bind ingredients together and add structure to your muffins.
- 1½ cups pumpkin puree: Infuses the muffins with classic autumn flavor and natural moisture.
- 2 tsp vanilla extract: Enhances sweetness and adds aromatic depth.
- 3 cups almond flour: Offers a nutty flavor and fluffy crumb while being gluten-free.
- 1 cup coconut flour: Adds fiber and a slight tropical note, balancing moisture.
- 2 tbsp + 2 tsp baking powder: Ensures your muffins rise beautifully.
- 4 tsp pumpkin spice: The signature seasoning blend that brings warmth and zest.
- 1 tsp salt: Accentuates sweetness and rounds out flavors.
- 16 oz cream cheese, softened: Creates the luscious, creamy center everybody loves.
- 3 tbsp erythritol (optional for sweetened filling): Adds extra sweetness to the cream cheese filling if preferred.
How to Make Pumpkin Cream Cheese Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). While it comes up to temperature, line or grease 20 muffin cups so your muffins won’t stick and your cleanup stays easy. Setting this foundation ensures even baking with a perfectly golden crust.
Step 2: Cream Butter and Sweetener
In a large mixing bowl, beat the softened butter together with the granulated erythritol until the mixture becomes light and fluffy. This step is crucial because it helps to incorporate air, leading to muffins that are tender and moist — an essential texture goal for any muffin lovers.
Step 3: Add Eggs, Pumpkin, and Vanilla
One by one, add your eggs, beating well after each addition to maintain that airy texture. Next, fold in the pumpkin puree and vanilla extract. This combination builds your muffins’ signature moist crumb and rich, aromatic pumpkin flavor.
Step 4: Mix Dry Ingredients
Combine almond flour, coconut flour, baking powder, pumpkin spice, and salt in a separate bowl. Gradually stir these dry ingredients into your wet mixture until everything is fully integrated. This step is where you create the perfect balance between fluffiness, flavor, and substance.
Step 5: Prepare the Cream Cheese Filling
In another bowl, beat the softened cream cheese until smooth. If you prefer a sweeter cream cheese swirl, add the optional erythritol here. This luscious filling will melt into creamy pockets of deliciousness inside each muffin.
Step 6: Assemble Muffins
Spoon the pumpkin batter into each muffin cup, filling them about two-thirds of the way full. Then, drop a spoonful of the cream cheese mixture into the center and swirl it gently using a toothpick or skewer for that beautiful marbled effect. This is what sets this Pumpkin Cream Cheese Muffins Recipe apart from basic pumpkin treats!
Step 7: Bake to Perfection
Place your muffin tin in the oven and bake for 22 to 28 minutes. To check doneness, insert a toothpick into the muffin but avoid the cream cheese center – if it comes out clean, your muffins are perfectly baked. Keep an eye so they don’t overbake and dry out.
Step 8: Cool and Enjoy
Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Allowing them to cool not only helps set their structure but also allows the flavors to meld beautifully. Then dive in and savor each warm, tender bite!
How to Serve Pumpkin Cream Cheese Muffins Recipe
Garnishes
Enhance your muffins’ presentation and flavor by topping with a light dusting of cinnamon or pumpkin spice powder. A drizzle of honey or a smear of softened butter is heavenly too. For an extra finishing touch, a few crushed pecans or walnuts sprinkled on top add a welcome crunch.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee, chai tea, or even a glass of cold milk. For a brunch spread, complement them with fresh fruit, scrambled eggs, or crispy bacon to balance the sweet and savory contrast.
Creative Ways to Present
If you’re hosting a fall gathering, serve these muffins in a rustic basket lined with a cozy plaid napkin or present them on a tiered dessert stand. For a festive twist, plate them alongside pumpkin butter or cream cheese frosting as a dip for an indulgent experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Cream Cheese Muffins Recipe perfectly fresh by placing them in an airtight container at room temperature for up to two days. This helps preserve their moist texture without letting them dry out.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container. They will last for up to three months frozen and thaw quickly at room temperature or in the microwave when you want a quick treat.
Reheating
To bring back that freshly baked warmth, pop your muffin in the microwave for about 15 to 20 seconds or warm inside an oven at 300°F for 5 to 7 minutes. This refreshes the creamy filling and soft crumb to their best state.
FAQs
Can I use regular sugar instead of erythritol in the Pumpkin Cream Cheese Muffins Recipe?
Absolutely! While erythritol keeps these muffins low-carb, you can substitute granulated sugar in equal amounts. Just expect a slightly different texture and sweetness level.
What if I don’t have pumpkin spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in proportions you like. This DIY blend will still deliver the warm, spicy notes essential to the Pumpkin Cream Cheese Muffins Recipe flavor.
Can I make this recipe dairy-free?
For dairy-free muffins, use a dairy-free butter alternative and swap cream cheese with a non-dairy cream cheese. The taste may vary slightly but it remains delicious and suitable for dairy-sensitive friends.
Why do I need both almond and coconut flour?
Combining almond and coconut flour balances moisture and texture. Almond flour keeps muffins tender while coconut flour absorbs extra moisture to give a nice crumb without being too dense.
How do I know when the muffins are fully baked?
The best test is a toothpick inserted into the muffin’s side away from the cream cheese swirl. If it comes out clean or with only a few moist crumbs, your muffins are done and ready to cool.
Final Thoughts
Nothing beats the cozy, comforting delight of this Pumpkin Cream Cheese Muffins Recipe. It’s perfect for warming up chilly mornings or treating yourself any time the craving hits. With every tender, spiced bite filled with creamy surprise, you’ll find yourself making these muffins time and again. So go ahead, bake a batch and share the joy — your taste buds will thank you!
Print
Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, combining the cozy spices of pumpkin spice with a creamy swirl of sweetened cream cheese. Perfectly spiced and tender, these low-carb muffins use almond and coconut flour for a gluten-friendly option and erythritol for a natural sweetness without the sugar crash.
Ingredients
Muffin Batter
- 1 cup butter, softened
- 1½ cups granulated erythritol (like Swerve)
- 8 large eggs
- 1½ cups pumpkin puree
- 2 tsp vanilla extract
- 3 cups almond flour
- 1 cup coconut flour
- 2 tbsp + 2 tsp baking powder
- 4 tsp pumpkin spice
- 1 tsp salt
Cream Cheese Filling
- 16 oz cream cheese, softened
- 3 tbsp erythritol (optional for sweetened filling)
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line or grease 20 muffin cups to ensure easy removal and prevent sticking.
- Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter together with 1½ cups of erythritol until the mixture is light and fluffy, which will incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Incorporate eggs one at a time into the butter mixture, mixing well after each addition. Then blend in the pumpkin puree and vanilla extract until just combined.
- Mix Dry Ingredients: Stir in almond flour, coconut flour, baking powder, pumpkin spice, and salt until everything is well combined, forming a smooth batter.
- Prepare Cream Cheese Filling: In a separate bowl, blend the softened cream cheese with 3 tablespoons of erythritol (optional) until smooth and creamy, which will create a luscious swirl in the muffins.
- Fill Muffin Cups: Spoon the muffin batter into each prepared cup, filling about two-thirds full. Add a spoonful of the cream cheese mixture to the center of each muffin and gently swirl it slightly with a toothpick to create a marbled effect.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 28 minutes. Check doneness by inserting a toothpick into the muffin (avoiding the cream cheese center) – it should come out clean.
- Cool and Serve: Allow the muffins to cool completely in the pan before removing, which helps the flavors to settle and the texture to firm up for perfect serving.
Notes
- Ensure the butter and cream cheese are properly softened for easy mixing.
- You can omit the erythritol in the cream cheese filling if you prefer a less sweet center.
- Use fresh pumpkin puree or canned pumpkin puree for convenience.
- Check muffin doneness carefully because the cream cheese center can stay moist—insert the toothpick at the edge.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
