Go Back
To make these mini pumpkin cream cheese muffins, gather the following ingredients: - 1 cup pumpkin puree - 1 cup all-purpose flour - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 4 oz cream cheese, softened - 1 tablespoon maple syrup - 1 teaspoon vanilla extract Each ingredient plays a key role. The pumpkin puree gives moisture and flavor. The sugars add sweetness and depth. The oils keep the muffins soft. Each spice brings warmth, while the cream cheese adds a delightful surprise. You can find these items at any grocery store. Make sure your cream cheese is soft for easy mixing. First, set your oven to 350°F (175°C). While it heats, get your mini muffin tin ready. You can line it with paper liners or grease it lightly. This step helps the muffins come out easily after baking. In a large bowl, add one cup of pumpkin puree, half a cup of vegetable oil, and both sugars. Crack in two large eggs and pour in one teaspoon of vanilla extract. Whisk these together until the mix is smooth and well combined. This mixture gives your muffins their rich flavor and moisture. In another bowl, sift one cup of all-purpose flour with one teaspoon of baking soda, half a teaspoon of baking powder, one teaspoon of pumpkin pie spice, half a teaspoon of cinnamon, and a quarter teaspoon of salt. Mixing dry ingredients separately helps ensure even distribution of spices and leavening agents. In a small bowl, take four ounces of softened cream cheese. Add one tablespoon of maple syrup and a pinch of cinnamon. Mix these until smooth. This will be the sweet surprise inside your muffins. Now it's time to fill your muffin tin. Pour pumpkin batter into each cup until it's halfway full. Next, add a small spoonful of your cream cheese mixture into the center of each cup. Top it off with more pumpkin batter, covering the filling completely. Place the muffin tin in the preheated oven. Bake for 12 to 15 minutes. To check if they are done, insert a toothpick into a muffin. If it comes out clean, they are ready. Let the muffins cool in the tin for about five minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious mini pumpkin cream cheese muffins! Mixing is key, but be careful. Overmixing makes muffins tough. Stir the dry ingredients gently into the wet mix. Stop mixing once you see no dry flour. This keeps the muffins light and fluffy. The cream cheese filling makes these muffins special. Mix cream cheese, maple syrup, and a pinch of cinnamon. Use a small spoon to add the filling. Don’t overfill; just a dollop will do. Cover it with more pumpkin batter before baking. These muffins are great warm or at room temp. Pair with coffee or tea for a cozy treat. You can also serve them with whipped cream on the side. This adds a nice touch of sweetness. To make them look fancy, dust the muffins with powdered sugar. This adds charm and sweetness. Use a colorful plate to show off their bright orange hue. A small dollop of whipped cream on top makes them even more inviting. {{image_2}} You can make these muffins even better by adding nuts or chocolate chips. Walnuts or pecans add a nice crunch. Just fold in about half a cup before you pour the batter into the cups. If you love chocolate, try adding mini chocolate chips. They melt and give a sweet surprise. This way, each bite becomes a little more special. If you want a different flavor, you can swap out the pumpkin pie spice. Use cinnamon and nutmeg for a warm taste. Cardamom or ginger can add a unique kick. Play around with spices to find your favorite mix. Each blend will give your muffins a new twist. You can easily make these muffins gluten-free. Just replace the all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum for the right texture. For a vegan option, swap eggs with flaxseed meal or applesauce. Use a vegan cream cheese for the filling. Both options keep the muffins tasty and enjoyable for everyone. To keep your mini pumpkin cream cheese muffins fresh, store them in an airtight container. This helps to lock in moisture and flavor. If you plan to eat them within a few days, keep them at room temperature. For longer storage, refrigeration is a good option. Just remember, muffins can dry out in the fridge, so make sure they are sealed well. These muffins freeze well! Place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag. They will keep for up to three months. When you want to enjoy a muffin, take one out and let it thaw at room temperature. For a warm treat, microwave it for about 20 seconds. You can also reheat them in an oven at 350°F for 5-7 minutes. Mini pumpkin cream cheese muffins stay fresh for about 3-4 days at room temperature. If they are in the fridge, they can last up to a week. Check for any signs of mold or off smells before eating. To ensure they stay tasty, avoid leaving them uncovered. Enjoy these delightful muffins while they are fresh for the best taste! Yes, you can use canned pumpkin. It saves time and is very convenient. Canned pumpkin has a smooth texture and great flavor. Just make sure it is pure pumpkin, not pumpkin pie filling. To make these muffins less sweet, reduce the brown sugar and granulated sugar. You can also add unsweetened applesauce for moisture without adding sweetness. Taste your batter before baking to find the right balance. If you want a cream cheese substitute, try Greek yogurt or ricotta cheese. Both give a creamy texture and work well with the spices. You can also use vegan cream cheese if you need a dairy-free option. Check if the muffins are done by inserting a toothpick in the center. If it comes out clean, they are ready. The tops should look golden brown and feel firm to the touch. Yes, you can use a standard muffin tin. Just adjust the baking time. Standard muffins take about 18 to 20 minutes to bake. Keep an eye on them to avoid overbaking. These pumpkin muffins are easy to make and taste great. We covered all the steps, from mixing your ingredients to baking them perfectly. With tips for texture and serving ideas, you'll impress your family or friends. Experiment with nuts or chocolate chips to make them your own. Storing and reheating are simple, so enjoy them fresh or later. Whether you want a sweet treat or a warm snack, these muffins shine every time. Enjoy the process and the delicious result!

Mini Pumpkin Cream Cheese Muffins

Indulge in the delightful taste of mini pumpkin cream cheese muffins that are perfect for fall! These easy-to-make treats combine the rich flavor of pumpkin with a creamy filling, making them a hit for any occasion. With just simple ingredients and quick steps, you can whip up a batch in no time. Click through to explore this delicious recipe and impress your friends and family with your baking skills! Enjoy the cozy flavors today!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 oz cream cheese, softened

1 tablespoon maple syrup

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.

    In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.

          In a small bowl, mix together the softened cream cheese, maple syrup, and a pinch of cinnamon to create the cream cheese filling.

            Fill each muffin cup about halfway with the pumpkin batter, then add a small spoonful of the cream cheese mixture in the center of each, and top with more pumpkin batter to cover the filling.

              Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean.

                Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins

                    - Presentation Tips: Dust the cooled muffins with powdered sugar for a touch of sweetness and place them on a colorful plate to showcase their vibrant orange hue. You can also serve them with a small dollop of whipped cream on the side for extra indulgence!