If you’re searching for the perfect fall baking recipe that will impress your family and friends, look no further than these Pioneer Woman Pumpkin Cream Cheese Muffins. These aren’t just any pumpkin muffins; they are moist, flavorful, and boast a luscious cream cheese filling that takes them to a whole new level of deliciousness. Better than any bakery muffin, this recipe is destined to become a seasonal favorite in your home.
These pumpkin cream cheese muffins are incredibly easy to make, and they perfectly capture the essence of autumn with their warm spices and comforting pumpkin flavor. The sweet and tangy cream cheese filling adds a delightful surprise in every bite, making them irresistible for breakfast, brunch, or a sweet afternoon treat.
What Makes These Pumpkin Cream Cheese Muffins Special?
- Moist and Tender Texture: Thanks to the pumpkin puree and oil in the batter, these muffins are incredibly moist and stay fresh for days.
- Flavorful Spice Blend: A perfect balance of cinnamon, nutmeg, and cloves creates that classic fall spice flavor that everyone loves.
- Sweet Cream Cheese Filling: The creamy, slightly tangy filling provides a wonderful contrast to the spiced pumpkin muffin, creating a harmonious flavor profile.
- Streusel Topping: A buttery streusel topping adds a delightful crunch and extra sweetness to each muffin.
- Easy to Make: Even beginner bakers can master this recipe with simple step-by-step instructions.
Two delicious pumpkin cream cheese muffins with streusel topping, stacked on a white plate.
Step-by-Step Guide to Baking Pioneer Woman Pumpkin Cream Cheese Muffins
Follow these simple steps to create bakery-worthy pumpkin cream cheese muffins right in your own kitchen.
1. Prepare the Cream Cheese Filling
The first step is to make the creamy filling that will be the heart of these muffins.
Ingredients:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
Instructions:
In a medium bowl, combine the softened cream cheese and powdered sugar. Mix with an electric mixer or whisk until smooth and completely combined. Ensure there are no lumps for the best texture. Once smooth, cover the bowl and refrigerate the cream cheese filling while you prepare the muffin batter. Chilling the filling helps it maintain its shape during baking.
A mixing bowl with creamy cream cheese filling, made from cream cheese and powdered sugar.
2. Make the Pumpkin Muffin Batter
Now, let’s create the spiced pumpkin batter that will house that delicious cream cheese filling.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed throughout the batter. Set aside the dry ingredients.
- Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined. Then, add the pumpkin puree and mix until everything is smooth and incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or gently folding with a spatula until just combined. Be careful not to overmix; overmixing can lead to tough muffins.
Two images showing the process of making pumpkin muffin batter: dry ingredients in a bowl and wet and dry ingredients combined.
3. Prepare the Streusel Topping
A crumbly streusel topping adds the perfect finishing touch to these muffins.
Ingredients:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup cold unsalted butter, cut into small pieces
- ½ tsp ground cinnamon
Instructions:
In a medium bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter pieces. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Keep the streusel topping chilled until ready to use.
A bowl of homemade streusel topping, ready to be sprinkled on pumpkin cream cheese muffins.
4. Assemble and Bake the Muffins
Now for the fun part – putting it all together and baking!
Instructions:
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin pan or line it with paper liners.
- Fill Muffin Cups: Fill each muffin cup with a heaping tablespoon of pumpkin batter. Then, place a heaping teaspoon of the chilled cream cheese filling in the center of each cup on top of the batter.
- Top with Batter and Streusel: Spoon additional pumpkin batter over the cream cheese filling until the muffin cups are about ¾ full. Sprinkle a generous amount of streusel topping over the top of each muffin.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin (avoiding the cream cheese filling) comes out clean and the tops are golden brown.
- Cool: Let the muffins cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
Pumpkin cream cheese muffins with streusel topping in a muffin tin, ready for baking.
Tips for Perfect Pumpkin Cream Cheese Muffins
- Don’t Overmix: Overmixing the muffin batter can develop the gluten in the flour, resulting in tougher muffins. Mix until just combined.
- Use Softened Cream Cheese: Make sure your cream cheese is properly softened for a smooth and lump-free filling.
- Chill the Cream Cheese Filling: Chilling the filling makes it easier to handle and prevents it from spreading too much during baking.
- Fresh Spices: For the best flavor, use fresh spices. If your spices have been in your pantry for a while, consider replacing them for a more potent flavor.
- Storage: Store leftover pumpkin cream cheese muffins in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
These muffins freeze beautifully, making them perfect for make-ahead baking.
To Freeze: Allow the muffins to cool completely. Place them in a freezer-safe bag or container and freeze for up to 3 months.
To Thaw: Thaw frozen muffins at room temperature for a few hours or overnight in the refrigerator. You can also warm them slightly in the microwave for a few seconds before serving.
A close-up shot of a sliced pumpkin cream cheese muffin showing the creamy filling inside.
Enjoy these delightful Pioneer Woman Pumpkin Cream Cheese Muffins this fall! They are guaranteed to be a hit and bring the warm, comforting flavors of the season to your table.
