Put your hands up if you are a muffin lover! These Pumpkin Cream Cheese Muffins are a moist, delicious cake that is perfectly spiced and topped with sweet & creamy cream cheese that would take your heart absolutely away.
I could say that this 30-minute muffin recipe is the perfect breakfast for your family to bring along in the morning and also a healthy snack for kids during school breaks. Just give them some Pumpkin Cream Cheese Muffins and some homemade juice. Happy snacking!
Why is Pumpkin Cream Cheese Muffins good?
Are you trying to sneak some veggies into your family or do you simply enjoy the pumpkin flavor in food? This Vegan Pumpkin Bread is a superb breakfast and a perfect snack that you are looking for.
Pumpkin is an excellent source of potassium, calcium, magnesium, and zinc. It also contains some vitamins E, C, and B. It is one of the best food your child needs to grow.
Ingredients for Pumpkin Cream Cheese Muffins
*Please check out the recipe card at the end of this blog post for the full recipe and amounts for each ingredient.
- Fresh Pumpkin Puree – Instead of using the can of pumpkin puree, I prefer to make homemade fresh pumpkin puree. Fresh foods generally have a higher nutrient content than canned foods and NO contain any sodium and additives. You can see how to make fresh pumpkin puree at home here. However, if you want something convenient, you can use the whole can of pumpkin puree for this recipe. Be sure to only use 100% pumpkin puree, not pumpkin pie filling.
- Flour – You can use any type of flour you desired, such as all-purpose gluten-free flour or whole wheat flour.
- Vegan butter – You can use vegan butter or any butter you preferred. You also can use coconut oil. I recommend using refined coconut oil to ensure that there is no coconut flavor in your muffins. If you prefer oil-free banana muffins, applesauce is the perfect replacer of vegan butter and oil.
- Egg – should be at room temperature so the cold eggs don’t shock the batter and thicken it. You can stand your cold egg in warm tap water for 5 minutes or take it out at room temperature place for 10 minutes before using it. If you want a vegan recipe, you can replace the egg with some chia eggs.
- Sugar – I used caster sugar, but feel free to use coconut palm sugar, honey, maple syrup, or any of your favorite. I’m unsure about sugar substitutes, but let me know if you try any.
- Spices – I made my own spice mix which includes 1/2 tsp cinnamon powder, 1/4 tsp ground ginger, 1/8 tsp ground cloves. You can adjust the measurement to suit your family’s taste.
- Baking powder and baking soda – are the secret to really soft, fluffy muffins.
- Cream cheese – to make sweet & creamy topping for these pumpkin muffins.
- Pumpkin seeds – I topping my muffins with pumpkin seeds. It makes my pumpkin muffins look nice and yummy. You can use other types of nuts such as chopped walnut or sliced almonds.
How to make Homemade Pumpkin Puree?
I would like to share with you how I make my Pumpkin Puree, which is no additives, no sodium, and no food color added. Just pure Pumpkin, for all of my pumpkin cake, muffin, bread, or pie recipes.
There are 2 easy methods to make your Homemade Pumpkin Puree: Boiled Pumpkin Puree and Roasted Pumpkin Puree. Both of these methods are easy to make and get the same result, which is smooth and natural sweet puree.
However, I prefer Boiled Pumpkin Puree quicker and easier to make. It just takes me 10 to 15 minutes to make while the roasting method takes around 40 to 60 minutes to bake the pumpkin in the oven.
You can try both methods to find out which ones suit you and your recipes. See how to make fresh pumpkin puree at home here.
My family also likes Vegan Pumpkin Bread which uses this Homemade Pumpkin Puree recipe. Give it a try!
How do you make Pumpkin Cream Cheese Muffins?
(*Be sure to see the recipe card below for full ingredients & instructions!)
- Combine all the dry ingredients and set to one side.
- Mix the fresh pumpkin puree, butter, sugar, egg, and vanilla extract
- Whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- Beat cream cheese until smooth. Add in sugar, egg yolk, and beat until well combined. Then put the cream cheese mixture in the piping bag.
- Add cream cheese mixture in the middle and top of each muffin.
- Bake for 18 to 20 minutes and enjoy!
Watch How To Make It
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Storing and Freezing Tips
- To Store: These Pumpkin Cream Cheese Muffins need to be stored in the refrigerator for around 3 days if not eaten within a few hours after baked, because of the cream cheese filling. Keep it in an airtight container or wrapped up to keep the moisture in.
- To Freeze: I wouldn’t recommend it because I’ve found that the cream cheese filling just does not do very well in the freezer and then thawing later. This recipe only takes 30 minutes to make from start to finish so I think the best way to enjoy these muffins is when it still fresh after baking.
More Healthy Recipes
- Healthy Mummy Brownies with Avocado
- Crispy Teriyaki Tofu
- Chicken Satay with Peanut Dipping Sauce
- Lemongrass Beef Skewers
Pumpkin Cream Cheese Muffins
For Cream Cheese Filling:
- 100 gr cream cheese , at room temperature
- 40 gr powdered sugar
- 1 egg yolk
For Pumpkin Muffins:
- 120 gr homemade pumpkin puree (or canned puree)
- 60 ml melted vegan butter (or canola oil)
- 40 gr caster sugar
- 1 large-sized egg
- 1 tsp vanilla extract
- 120 gr all-purpose flour (or whole wheat flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon powder
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ¼ tsp salt
- Preheat oven to 350 Fahrenheit (or 180 Celsius)
- Make Pumpkin Puree: Watch more 2 Different Ways to Make Pumpkin Puree here
- Make Cream Cheese Filling: In the medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and beat until well combined. Then put the cream cheese mixture in the piping bag.
- Dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, ground cinnamon, ground cloves, and ground ginger.
- Wet ingredients: In a medium bowl, combine the fresh pumpkin puree, melted butter, sugar, egg, and vanilla extract. Whisk together and then add the boiled pumpkin puree. Mix well.
- Pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter. Then fill muffin tins 3/4 full.
- Add cream cheese mixture in the middle and top of each muffin. Top with pumpkin seeds (if desired!).
- Bake for 18 to 20 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Serve and enjoy!
Watch How to do it
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make fluffier pumpkin muffins. Cold ingredients don’t incorporate as well as when they are at room temp.
- Storage: Need to be stored in the refrigerator for around 3 days if not eaten within a few hours after baking, because of the cream cheese filling. Keep it in an airtight container or wrapped up to keep the moisture in.
- Freeze: I wouldn’t recommend it because I found that the cream cheese filling just does not do very well in the freezer and then thawing later
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