Craving a cozy fall treat? Mini Pumpkin Cream Cheese Muffins blend warm pumpkin spices with a creamy cheese center for a perfect autumn bite. This Fall Snack Treat bakes in under 35 minutes, ideal for breakfasts, snacks, or gatherings. Enjoy these pumpkin cream cheese bites for a delightful, seasonal indulgence!
Why You’ll Love Mini Pumpkin Cream Cheese Muffins
- Quick Baking: Mini Pumpkin Cream Cheese Muffins are ready in 25–32 minutes, perfect for a Fall Snack Treat.
- Creamy Center: A tangy cream cheese swirl elevates these autumn mini muffins.
- Fall Flavors: Pumpkin and spices make this Fall Snack Treat irresistible.
- Mini Portions: Perfect for kids, parties, or guilt-free pumpkin cream cheese bites.
- Moist Texture: Pumpkin keeps these autumn mini muffins soft and tender.
Ingredients for Mini Pumpkin Cream Cheese Muffins
Here’s what you’ll need for these autumn mini muffins (makes ~24 mini muffins):
For the Cream Cheese Filling:
- 8 oz (226g) cream cheese, room temperature
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
For the Muffin Batter:
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ¼ cups (300g) pumpkin puree (plain)
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
Equipment
- Mini muffin pan (24-cup)
- Mini paper or silicone liners
- Mixing bowls
- Hand or stand mixer
- Piping bag or zip-top bag
- Whisk
- Cooling rack
Ingredient Tips
- Pumpkin Puree: Use plain puree for Mini Pumpkin Cream Cheese Muffins; avoid pie filling.
- Cream Cheese: Softened cream cheese ensures a smooth Fall Snack Treat filling.
- Flour: All-purpose flour keeps these pumpkin cream cheese bites light; gluten-free works.
- Oil: Vegetable oil adds moisture to autumn mini muffins; applesauce is lighter.
- Spices: Cinnamon, nutmeg, and ginger enhance this cozy Fall Snack Treat.
Directions
Prepare Cream Cheese Filling
I beat 8 oz cream cheese, ½ cup granulated sugar, and 1 tsp vanilla extract with a mixer until smooth, setting it aside for a creamy pumpkin cream cheese bites center.
Preheat and Prep Pan
I preheat the oven to 375°F (190°C) and line a 24-cup mini muffin pan with paper or silicone liners, ensuring easy removal for these autumn mini muffins.
Mix Dry Ingredients
In a bowl, I whisk 2 cups flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp salt, ½ tsp nutmeg, and ¼ tsp ginger, ensuring even spice distribution for this Fall Snack Treat.
Mix Wet Ingredients
In another bowl, I whisk 1 ¼ cups pumpkin puree, 1 cup brown sugar, ½ cup granulated sugar, ½ cup oil, and 2 eggs until smooth, creating a moist base for these Mini Pumpkin Cream Cheese Muffins.
Combine Batter
I fold the dry ingredients into the wet mixture, stirring gently until just combined to keep these pumpkin cream cheese bites tender. A few lumps are fine to avoid overmixing.
Assemble Muffins
I spoon the batter into the muffin cups, filling each halfway. Using a piping bag, I add ~1 tsp cream cheese filling to each center, then top with more batter for a hidden surprise in these autumn mini muffins.
Bake and Cool
I bake for 10–12 minutes until a toothpick (avoiding the filling) shows moist crumbs. I cool in the pan for 5 minutes, then transfer to a rack, ensuring moist Mini Pumpkin Cream Cheese Muffins.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–32 minutes
- Servings: 24 mini muffins
- Calories: ~100–110 kcal per muffin
- Macros per Muffin: 14–16g carbs, 1–2g protein, 5–6g fat, 0.5g fiber
Variations
Try these twists on these autumn mini muffins:
- Puree Swap: Use sweet potato puree for a new Fall Snack Treat flavor.
- Flour Swap: Try gluten-free flour for these pumpkin cream cheese bites.
- Oil Swap: Use applesauce for lighter Mini Pumpkin Cream Cheese Muffins.
- Spice Swap: Use pumpkin pie spice for simpler autumn mini muffins.
- Filling Twist: Add a pinch of cinnamon to the cream cheese for extra warmth.
- Serving Ideas:
- Pair with Layla Cooks’ chai latte for a cozy combo.
- Serve with Layla Cooks’ fruit salad recipes for balance.
- Enjoy with Layla Cooks’ apple cider for a fall vibe.
Storage
I store these pumpkin cream cheese bites in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For freezing, I wrap individually in plastic wrap and place in a freezer bag for up to 3 months, thawing at room temperature for 30 minutes or warming in a 300°F oven for 5 minutes for a fresh Fall Snack Treat.
Serving Tips
- Presentation: Serve Mini Pumpkin Cream Cheese Muffins on a platter for sharing.
- Garnish: Dust with powdered sugar for these autumn mini muffins’ appeal.
- Pairing: Enjoy with coffee or Layla Cooks’ cider recipes to complement this Fall Snack Treat.
- Portion Size: 1–2 mini muffins per person for a light treat.
- Occasions: Ideal for brunches, lunchboxes, or fall gatherings.
FAQs
What pumpkin puree is best?
Use plain canned or fresh puree for this Fall Snack Treat.
How do I avoid dense muffins?
Mix gently to keep these pumpkin cream cheese bites fluffy.
Can I use other fillings?
Mascarpone or Greek yogurt works for these autumn mini muffins.
Why is my filling lumpy?
Soften cream cheese fully for smooth Mini Pumpkin Cream Cheese Muffins.
How long do they last?
Store for 3 days at room temperature or 3 months frozen.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Mini Pumpkin Cream Cheese Muffins are a cozy, creamy treat packed with fall flavors. This Fall Snack Treat is quick, versatile, and perfect for any autumn occasion. Bake these pumpkin cream cheese bites for a delightful, seasonal indulgence!
Mini Pumpkin Cream Cheese Muffins
Ingredients
For the Cream Cheese Filling:
- 8 oz 226g cream cheese, room temperature
- ½ cup 100g granulated sugar
- 1 tsp vanilla extract
For the Muffin Batter:
- 2 cups 240g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ¼ cups 300g pumpkin puree (plain)
- 1 cup 200g brown sugar
- ½ cup 100g granulated sugar
- ½ cup 120ml vegetable oil
- 2 large eggs room temperature
Instructions
Prepare Cream Cheese Filling
- I beat 8 oz cream cheese, ½ cup granulated sugar, and 1 tsp vanilla extract with a mixer until smooth, setting it aside for a creamy pumpkin cream cheese bites center.
Preheat and Prep Pan
- I preheat the oven to 375°F (190°C) and line a 24-cup mini muffin pan with paper or silicone liners, ensuring easy removal for these autumn mini muffins.
Mix Dry Ingredients
- In a bowl, I whisk 2 cups flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp salt, ½ tsp nutmeg, and ¼ tsp ginger, ensuring even spice distribution for this Fall Snack Treat.
Mix Wet Ingredients
- In another bowl, I whisk 1 ¼ cups pumpkin puree, 1 cup brown sugar, ½ cup granulated sugar, ½ cup oil, and 2 eggs until smooth, creating a moist base for these Mini Pumpkin Cream Cheese Muffins.
Combine Batter
- I fold the dry ingredients into the wet mixture, stirring gently until just combined to keep these pumpkin cream cheese bites tender. A few lumps are fine to avoid overmixing.
Assemble Muffins
- I spoon the batter into the muffin cups, filling each halfway. Using a piping bag, I add ~1 tsp cream cheese filling to each center, then top with more batter for a hidden surprise in these autumn mini muffins.
Bake and Cool
- I bake for 10–12 minutes until a toothpick (avoiding the filling) shows moist crumbs. I cool in the pan for 5 minutes, then transfer to a rack, ensuring moist Mini Pumpkin Cream Cheese Muffins.
Notes
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