Have you ever bitten into a muffin, only to be disappointed by a dense and greasy texture? Don't worry; my pumpkin muffins are moist and flavorful, thanks to my secret ingredient!
In this recipe, I ditch using additional oil and replace it with cream cheese. It might sound crazy, but trust me on this one! My cream cheese pumpkin muffins are beyond delicious and certainly not greasy.
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A Perfect Pumpkin Muffin
I've successfully figured out how to make the perfect pumpkin muffin WITHOUT using any butter or additional oil! The result? Moist, tender, and flavorful muffins that are never greasy or dense. It's all thanks to my secret ingredient - cream cheese! I'm going to show you the exact step-by-step process so that you can also make them right the first time. And once you’ve tried my pumpkin oat muffins, you won’t just wait for fall time! I use Libby’s canned pumpkin, so you can make these yummy Libbys pumpkin muffins all year long.
Trust me, you won't be disappointed by the creamy and tangy twist on these classic fall treats. Your family and friends will be begging you for the recipe and they won't believe just how easy it is to make them.
Why You'll Love this Pumpkin Muffins Recipe!
- So easy to make. All you need is a craving for cream cheese pumpkin muffins and 30 minutes of your time! But seriously, I couldn't have made this recipe easier if I had tried.
- They are the best. I mean, how could they not be? Between the moist and fluffy pumpkin muffin base, the sweet streusel topping, and the fact that they're basically Fall in muffin form, these are some of the best pumpkin muffins around. My cream cheese pumpkin muffins recipe is also super versatile. Double the recipe for a crowd or even make mini pumpkin muffins!
- The perfect treat. These pumpkin muffins make a yummy breakfast alternative, snack or a post-dinner dessert. My pumpkin oat muffins are the perfect little indulgence, and they're also great for sharing! (If you can bear to part with them, that is).
What you'll need for the Best Pumpkin Muffins
For the Topping
- Old Fashioned Oats
- Brown Sugar
- Butter
- Flour
- Cinnamon
- Salt
For the Muffins
- All Purpose Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Nutmeg
- Cloves
- Sugar
- Pumpkin Puree
- Cream Cheese
- Vegetable Oil
- Milk
- Eggs
For the exact amounts needed, please see the recipe card below.
Add-In Ideas
These are the BEST pumpkin muffins, and they are pretty delicious on their own! But if you're looking to shake things up a little, add-ins are the perfect way to do this.
- Dried fruit is a brilliant add-in choice, with pumpkin apple muffins or pumpkin cranberry muffins being particular favorites of mine.
- You could even add in a sprinkling of chocolate chips for something extra fun! I mean, who could turn down chocolate chip pumpkin muffins?
How to Make Pumpkin Muffins with Streusel Topping
- Heat the pumpkin in a microwave-safe bowl or glass measuring cup for about 8 minutes, stirring every 2 minutes.
- This reduces the amount of moisture (and therefore density) in the muffin while maintaining the pumpkin flavor.
- Combine topping ingredients and set aside.
- Whisk together sugars, spices, and all the other dry ingredients in a large bowl.
- Add cream cheese to the warm pumpkin and stir until it's smooth.
- The cream cheese adds fat to the muffin without making it too wet or greasy, as additional oil would.
- Add the oil and eggs to the pumpkin and cream cheese mixture.
- Combine the wet and dry ingredients and fold together.
- Divide evenly into 12-15 muffin cups and sprinkle evenly will topping.
- Bake for about 15 minutes, or until the tops are no longer wet and a toothpick comes out almost clean.
Pumpkin Muffins Recipe Substitutions
Can I substitute the cream cheese in these cream cheese pumpkin muffins?
I use cream cheese to create a moist and flavorful pumpkin muffin without being overly greasy. I highly recommend not substituting the cream cheese, as the texture and consistency of these pumpkin oat muffins will be very different without it.
Honestly, my pumpkin muffins without cream cheese are like a chocolate chip cookie without chocolate chips; it just doesn't make sense!
How do I use this recipe to make pumpkin mini muffins?
Is there anything cuter (or more delicious) than mini muffins? To transform my pumpkin muffins into bite-sized pumpkin mini muffins, use a mini-muffin tin and simply decrease the baking time to around 10-12 minutes, or until a toothpick comes out almost clean.
If you're in the mood for something a little sweeter, check out these delectable Pumpkin Cupcakes from Bless This Mess! They look so incredible.
Pumpkin Muffin Storage
My pumpkin muffins are best refrigerated in an airtight container for up to 5 days, or you can freeze them for up to 3 months. When you're ready to eat, allow them to thaw and simply pop it in the microwave for a few seconds if you prefer a warm muffin.
Best Pumpkin Muffin Recipes Ever FAQs
No, you don't have to top these muffins with the streusel topping. But, if you ask me, the streusel takes these pumpkin muffins to the next level! It's totally up to you, though, so feel free to leave it off if you prefer. You'll still have some awesome-tasting pumpkin oat muffins without it!
Yes. The texture of these muffins is so fluffy - it's worth every minute! I usually have it in the microwave while I prepare all of the other ingredients.
The amount of time it takes to bake pumpkin muffins will depend on the size of the muffins and the oven temperature. For this recipe, I can divide the mixture into 12-15 muffin cups, which take around 15 minutes to bake at 350ºF. You'll know your pumpkin muffins are done when the tops aren't wet and a toothpick inserted into the center comes out almost clean.
The secret to moist muffins lies in the ingredients and mixing process. Any good muffin recipe (like this one!) has the perfect balance of fat and liquid. It's the right amount of fat that makes your muffins moist and tender on the inside. I use a mix of cream cheese and vegetable oil to achieve this balance. Also, make sure you don't overmix the batter! Overmixing can cause the gluten in the flour to develop too much, resulting in dense and tough muffins. Fold the mixture until just combined, and don't worry about a few lumps.
Yes, pumpkin puree and canned pumpkin are the same thing. They’re both made from cooked and mashed pumpkin and don't contain any additional ingredients. However, make sure you buy plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling isn't the same as pumpkin puree/canned pumpkin, as it contains added sugar and spices.
I've tested countless muffin recipes and have found that using a combination of oil and another fat, like butter or cream cheese, produces the best results. Oil helps to keep the muffins moist and tender, while butter adds flavor and richness. If I could only pick one, I would go with oil, as it’s neutral and lets any other flavors shine through.
Yes, Libby's pumpkin is real pumpkin, but not the type that you would use for carving or decorating. Libby's uses a specific variety of pumpkin called the Dickinson pumpkin. It's a cultivator of pumpkin but looks more like a squash when compared to the big, orange pumpkins you see during Halloween. It might not look like a traditional pumpkin, but it still has that classic fall taste and IS technically real pumpkin!
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BEST Pumpkin Muffins Ever Recipe
Equipment
Ingredients
Topping Ingredients
- 1 cup old fashioned oats
- 5 tablespoons brown sugar
- 1 tablespoon butter (softened)
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 pinch salt
Pumpkin Muffin Ingredients
- 2 cups flour (all-purpose)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup brown sugar
- 1 cup sugar (granulated)
- 15 ounces pumpkin (pureed, 1 regular can)
- 4 ounces cream cheese
- ½ cup vegetable oil
- ¼ cup milk
- 4 eggs (large)
Instructions
- Preheat oven to 350ºF.
- Heat pumpkin in the microwave for about 8 minutes, stirring every 2-3 until it's thickened and shiny.
- Combine topping ingredients, set aside.
- Whisk together dry ingredients, spices, and sugars in a large bowl.
- Add cream cheese to the pumpkin, stir until smooth.
- Add oil, milk, and eggs to cream cheese and pumpkin mixture. Stir until combined.
- Combine the wet and dry ingredients and fold together.
- Divide evenly into 12-15 muffin cups and sprinkle evenly will topping.
- Bake for about 15 minutes, or until the tops are no longer wet and a toothpick comes out almost clean.
Nutrition
Looking for more great Fall recipes?
- Pumpkin Hot Chocolate
- Prime Rib Recipe
- Homemade Pumpkin Pie
- Homemade Bread Recipe
- Chocolate Chip Pumpkin Cookies
- Soft Pumpkin Sugar Cookies
- Banana Bread Recipe
- Layered Pumpkin Spice Cake
- Marinara Sauce
- Creamy Pumpkin Soup Recipe
- Enchilada Recipe
- Pumpkin Cinnamon Rolls
- Potato Soup Recipe
- Pumpkin Pancakes with Cinnamon Caramel Syrup
- Alfredo Sauce Recipe
Kelly Mills
Have you added chocolate chips to this recipe before? If so how much and did your kids love it?
Thanks! Mark loves pumpkin and chocolate! Lol!
Alli
Hi Kelly! Yes, I have! Toss them in a little bit of the flour to keep them from sinking. I'd add about 1 cup.
Carol A.
One of the tastiest and best pumpkin muffin recipe I’ve ever made. They are light and delicious. I added a pint of blueberries in this morning’s edition. Thank you for sharing your recipe.
Alli
I'm so happy to hear this, Carol! I love the idea of adding blueberries. Genius!
Alli
Love these muffins!
Yvonne
These were by far the best pumpkin muffins I have ever made and trust me
I have made my share! You might want to add a quantity for the old fashioned oats in the topping...thanks for your amazing recipes!!
Alli
Added that in, sorry for the mistake! Thanks so much, Yvonne!! So glad you liked them.