Jumbo Pumpkin Cream Cheese Muffins
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These Jumbo Pumpkin Cream Cheese Muffins are loaded with pumpkin spice and topped with the most delicious layer of sweetened cream cheese!
These Pumpkin Cream Cheese Muffins are the most delicious combination of tangy cream cheese and warm pumpkin spice. They’re insanely moist (thanks to all that pumpkin puree) and they come together in just 20 minutes! I like to make all my muffins jumbo sized because when it comes to muffins the bigger the better but you can easily make these in a standard size muffin pan.
Ingredient Breakdown
Vegetable oil – adds moisture and makes the muffins soft!
Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vanilla extract and salt – enhances flavor.
How To Make Jumbo Pumpkin Cream Cheese Muffins
1. Make the pumpkin muffin batter: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
2. In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla until smooth and well combined.
3. Fold dry ingredients into the wet ingredients until just combined. Set aside.
4. Make the cream cheese batter: using a hand mixer or a stand mixer fitted with the paddle attachment, beat softened cream cheese and granulated sugar. Add egg and vanilla then mix until just combined.
5. Alternate scooping pumpkin batter and cream cheese batter into prepared muffin cups until 2/3 of the way full. Use a toothpick to swirl the batters together then bake at 400°F for 30 minutes. Store Pumpkin Cream Cheese muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
Pro Tips For Jumbo Pumpkin Cream Cheese Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so after adding the dry ingredients only mix until just combined.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like alternate scoops of muffin batter using this 3 tbsp cookie scoop and scoops of cream cheese batter using this 1 tbsp cookie scoop.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
What To Do With Leftover Pumpkin Puree?
Did you know that you can freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
More Pumpkin Recipes
- Chewy Pumpkin Chocolate Chip Cookies
- Soft Pumpkin Snickerdoodles
- Jumbo Pumpkin Chocolate Chip Muffins
- Pumpkin Cake Donuts with Cinnamon Sugar
- Pumpkin Cookies with Cream Cheese Frosting
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Jumbo Pumpkin Cream Cheese Muffins
Equipment
- 1 Jumbo Muffin Pan
- Stand mixer or hand mixer
Ingredients
Pumpkin Muffin Batter
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 300 g (1 1/4 cups) pumpkin puree
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Cream Cheese Batter
- 8 oz cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
Pumpkin Muffin Batter
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla until smooth and well combined.
- Fold dry ingredients into the wet ingredients until just combined. Set aside.
Cream Cheese Batter
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat softened cream cheese and granulated sugar. Add egg and vanilla then mix until just combined.
- Alternate scooping pumpkin batter and cream cheese batter into prepared muffin cups until 2/3 of the way full. Use a toothpick to swirl the batters together then bake at 400°F for 30 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Pumpkin Cream Cheese muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
