Mini Pumpkin Cream Cheese muffins are the ultimate treat for the fall season, especially during Thanksgiving. These delightful little bites combine the rich, spiced flavor of pumpkin with a creamy, dreamy swirl of cream cheese. Perfect for holiday gatherings, they are easy to make and incredibly satisfying. Whether you’re hosting a Thanksgiving feast or simply craving something sweet, these muffins will surely impress your guests and family alike. Let’s dive into this delicious recipe!
Why You’ll Love This Mini Pumpkin Cream Cheese
There are countless reasons to adore these Mini Pumpkin Cream Cheese muffins. First and foremost, they are incredibly moist and flavorful thanks to the pumpkin puree and cream cheese. The combination of spices, including Pumpkin Spice Cream Cheese, creates a warm, inviting aroma that fills your kitchen. Furthermore, they are quick to make, taking only 25 minutes from start to finish, making them an ideal choice for busy bakers. Additionally, you can enjoy them as a dessert, snack, or even for breakfast, proving their versatility. Lastly, these muffins can be easily adapted with variations such as adding nuts or chocolate chips, allowing for a personal touch.
Ingredients for Mini Pumpkin Cream Cheese
Gather these items:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
How to Make Mini Pumpkin Cream Cheese Step-by-Step
- Step 1: Preheat oven to 350°F. Line a mini muffin tin with liners.
- Step 2: Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- Step 3: In another bowl, mix pumpkin, brown sugar, granulated sugar, oil, and egg.
- Step 4: Combine wet and dry ingredients until just mixed.
- Step 5: Beat cream cheese, sugar, and vanilla until smooth.
- Step 6: Fill muffin cups halfway with pumpkin batter. Add a teaspoon of cream cheese mixture and swirl with a toothpick.
- Step 7: Bake for 12-15 minutes until a toothpick comes out clean. Cool before serving.
Pro Tips for the Best Mini Pumpkin Cream Cheese
Keep these in mind:
- Make sure your cream cheese is softened; this makes it easier to mix.
- For a richer flavor, add a dash of nutmeg or cinnamon to the cream cheese mixture.
- These muffins freeze well, making them a perfect option for meal prep. Just reheat in the microwave or oven before serving.
Best Ways to Serve Mini Pumpkin Cream Cheese
These muffins are delightful on their own but can be served in various ways. Consider pairing them with a Pumpkin Cream Cheese Spread for an extra treat. They also make a wonderful addition to a Thanksgiving brunch spread, alongside coffee or tea. For a fun twist, serve them with a Cream Cheese Pumpkin Dip for a unique flavor experience.
How to Store and Reheat Mini Pumpkin Cream Cheese
To ensure freshness, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. When you’re ready to enjoy them, simply reheat in the oven or microwave for a warm, delicious treat. These muffins are perfect for meal prep, providing a quick and satisfying option for busy days.
Frequently Asked Questions About Mini Pumpkin Cream Cheese
What’s the secret to perfect Mini Pumpkin Cream Cheese?
The secret lies in the balance of flavors and moisture. Using fresh pumpkin puree and ensuring the cream cheese is well mixed will give you a creamy texture and rich flavor.
Can I make Mini Pumpkin Cream Cheese ahead of time?
Absolutely! These muffins can be made a day in advance, stored in an airtight container, and still taste fresh and delicious. They also freeze well.
How do I avoid common mistakes with Mini Pumpkin Cream Cheese?
To avoid common mistakes, ensure accurate measurements and do not overmix the batter as this can lead to dense muffins. Also, check for doneness with a toothpick to prevent underbaking.
Variations of Mini Pumpkin Cream Cheese You Can Try
Feel free to experiment with these variations: add chocolate chips for a sweet twist, mix nuts for a crunchy texture, or create a Pumpkin Cheesecake Cream Cheese filling for an indulgent treat. These options will elevate your muffins and cater to diverse tastes!
For more delicious muffin recipes, check out Gooey Cinnamon Cream Cheese Muffins or Pumpkin Chocolate Chip Muffins. If you’re looking for a savory option, try Chestnut Pumpkin Mushroom Tarts for a delightful twist. You can also explore Banana Split Fruit Pizza for a fun dessert idea!
Print
Mini Pumpkin Cream Cheese Muffins: A Thanksgiving Delight
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Enjoy these mini pumpkin and cream cheese swirl muffins, a perfect treat for Thanksgiving. They combine spiced pumpkin with a creamy swirl for a delicious bite.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a mini muffin tin with liners.
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- In another bowl, mix pumpkin, brown sugar, granulated sugar, oil, and egg.
- Combine wet and dry ingredients until just mixed.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups halfway with pumpkin batter. Add a teaspoon of cream cheese mixture and swirl with a toothpick.
- Bake for 12-15 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 5g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
