Pumpkin Cream Cheese Muffins. What is your favorite fall flavor? Pumpkin cheesecake is one of my favorites, but I wanted to create an easier alternative to whip up in the morning.
I initially started working on a pancake recipe but later changed it to muffins to pack more flavor in them. It took me several more batches to get to this recipe, but I’m delighted with the result and hope you enjoy it too.
Today my kindergartener is celebrating Halloween at school, so I baked these muffins and added chocolate eyes. Simple but fun! These eyes are made with melted white chocolate and chocolate chips. I learned this from @heather.happykidskitchen on Instagram.
pumpkin cream cheese muffins
Pumpkin cheesecake falvors in simple muffins!
- 1 cup pumpkin puree
- 2 eggs beaten
- 1 block (8 oz) of cream cheese softened
- 4 tbsp butter melted
- 2/3 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tbsp pumpkin pie spice (see notes)
- 1/2 tsp salt
Preheat oven to 350 F.
In a bowl, add pumpkin puree, eggs, cream cheese, butter, maple syrup, and vanilla extract. Mix while breaking up the cream cheese. It is ok to have small lumps of cream cheese left.
In another bowl, combine flour, baking powder, pumpkin pie spice, and salt.
Pour the wet mixture into the dry mix. Mix until just combined. Try not to overmix.
Line a muffin tin with paper muffin cups. Divide the batter into muffin cups.
Bake for about 27 minutes or until a toothpick inserted into a muffin comes out clean.
Let the muffins cool down on a cooling rack before serving.
- For this recipe, it is best to use block cream cheese instead of whipped cream cheese.
- You can substitute pumpkin spice with 2 tsp ground cinnamon, 1/2 tsp ginger, and 1/4 tsp ground nutmeg.