Spelt Pumpkin Cream Cheese Muffins Recipe (Easy)

Name: Spelt Pumpkin Muffins: Soft with Cream Cheese Swirl
Prep time: 15 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Ingredients: 280 g spelt flour; 1 tsp baking soda; 1/2 tsp baking powder; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp fine salt; 250 g pumpkin puree; 2 eggs; 150 g brown sugar; 50 g granulated sugar; 120 ml vegetable oil; 1 tsp vanilla extract; 170 g cream cheese; 50 g granulated sugar; 1 egg yolk; 1/2 tsp vanilla extract; 2 tbsp turbinado sugar

Nutty spelt crumb, pumpkin puree, and a tangy cream cheese center

Overhead shot of a spelt pumpkin muffin split open, showing a golden cream cheese center and turbinado sugar crust.

Spelt Pumpkin Cream Cheese Muffins pair a nutty spelt crumb with a soft pumpkin base and a pocket of sweetened cream cheese in the center. They bake at 190C / 375F for 20 to 22 minutes, until a toothpick in the muffin part comes out clean.

The crumb stays moist without turning dense. Spelt flour brings a lighter, slightly sweet bite than all-purpose flour, and the pumpkin puree keeps every muffin soft for days.

The filling stays tucked inside if you chill it for 10 minutes before spooning it into the batter. Warm cream cheese sinks straight to the bottom, so a short chill makes the swirl hold its place.

You can mix the batter the night before and bake in the morning. The muffins also freeze well, so a double batch covers breakfast for two weeks.

Why You’ll Love This Recipe

Nutty spelt crumb stays soft for days
Cream cheese center adds a tangy surprise
Batter comes together in two bowls
Freezes well for easy make-ahead breakfasts

A hand swirling a toothpick through pumpkin muffin batter and cream cheese filling inside a paper-lined muffin tin.

Ingredient Notes

spelt flour: Gives a lighter, nuttier crumb than all-purpose flour. Measure by weight for accuracy.
pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, which adds extra sugar and spice.
cream cheese: Soften fully before mixing so the filling blends smooth without lumps.
brown sugar: Adds moisture and a light molasses note. Light or dark brown sugar both work.
ground cinnamon and nutmeg: Warms the batter. Swap nutmeg for ground ginger if you prefer a sharper spice.
vegetable oil: Keeps the crumb moist for days. Melted coconut oil works as a swap.

A rustic wooden table set with a stack of spelt pumpkin muffins, a linen napkin, and a steaming mug of coffee.

Print Recipe

Family-Friendly

Spelt Pumpkin Muffins: Soft with Cream Cheese Swirl

Difficulty: Easy Prep Time 15 mins Cook Time 22 mins Rest Time 5 mins Total Time 42 mins

Cooking Temp: 190 C Servings: 12 Estimated Cost: £ 0.45 Calories: 327

Best Season: Fall

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) V Vegetarian

Description

These muffins pair the nutty depth of spelt flour with real pumpkin puree and a pocket of sweetened cream cheese baked right into the middle.

Instructions

Make the Cream Cheese Filling

Beat the cream cheese, sugar, egg yolk, and vanilla in a small bowl until smooth. Chill for 10 minutes while you make the batter.

Mix the Muffin Batter

Heat the oven to 190C / 375F and line a 12-cup muffin tin with paper liners.
Whisk the spelt flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
Pour the pumpkin mixture into the dry ingredients and fold until just combined. Stop as soon as no dry flour remains, the batter will be thick.

Assemble and Bake

Divide half the batter among the 12 muffin cups. Spoon a heaping teaspoon of the chilled cream cheese filling onto the center of each.
Top with the remaining batter, covering the filling, then drag a toothpick through each muffin once to swirl. Sprinkle with turbinado sugar.
Bake for 20 to 22 minutes, until a toothpick inserted at the muffin edge comes out clean. The cream cheese center will stay soft.
Cool in the tin for 5 minutes, then move to a wire rack. Refrigerate once fully cool, since the filling is a dairy filling.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 327kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 6g30%
Cholesterol 55mg19%
Sodium 210mg9%
Potassium 120mg4%
Total Carbohydrate 43g15%
Dietary Fiber 2g8%
Sugars 24g
Protein 5g10%

Vitamin A 3500 IU
Vitamin C 1 mg
Calcium 60 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 20 mg
Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Chill the cream cheese filling before filling, so it holds its swirl.
Weigh the pumpkin puree instead of using a cup measure for consistency.
Do not overbake, the filling should stay soft, not firm like cheesecake.
Store muffins in the fridge since the filling contains cream cheese.

Keywords: spelt pumpkin muffins, cream cheese muffins, spelt baking, pumpkin muffins, fall baking

Equipment

12-cup muffin tin
paper muffin liners
mixing bowls
hand mixer or whisk
toothpick
wire cooling rack

Tips

Chill the cream cheese filling for 10 minutes before filling the muffins so it holds its swirl.
Weigh the pumpkin puree instead of using a cup measure, since brands vary in moisture.
Stop mixing the batter as soon as the flour disappears, the batter should stay thick.
Fill muffin cups just under the rim so the batter and filling stay contained while baking.
Check doneness at the muffin edge, not the cream cheese center, since the center stays soft.

Variations

Swap half the brown sugar for maple syrup and cut the oil by 2 tablespoons for a caramel note.
Stir 80 g chopped pecans into the batter for a crunchy layer under the cream cheese swirl.
Use a dairy-free cream cheese alternative and swap the eggs for flax eggs for a fully dairy-free version.

Storage and Reheating

Spelt Pumpkin Cream Cheese Muffins keep in an airtight container in the fridge for 4 to 5 days. The cream cheese filling needs cold storage, so avoid leaving muffins out at room temperature for more than an hour.

Warm a muffin in the microwave for 15 to 20 seconds, or in a 150C / 300F oven for 5 to 6 minutes, until just warmed through. Avoid overheating, since the cream cheese center turns runny past warm.

To freeze, wrap muffins individually and store for up to 2 months. Thaw overnight in the fridge, then warm briefly before serving.

Serving Suggestions

Spelt Pumpkin Cream Cheese Muffins work well next to a mug of coffee or spiced tea for a simple breakfast. Add a side of Greek yogurt and fruit for a more filling morning plate.

For a fall brunch, set them out alongside crisp bacon and a bowl of soft scrambled eggs. They also pack well in a lunchbox or travel bag for an on-the-go snack.

File under cream cheese muffins fall baking pumpkin muffins spelt baking spelt pumpkin muffins

Frequently Asked Questions

Expand All:

Why did the cream cheese filling sink to the bottom of my spelt pumpkin muffins?

Warm cream cheese filling is thin enough to sink through the batter before the muffins set. Chill the filling for at least 10 minutes before spooning it in, and keep the batter thick by not overmixing. A thicker batter and a firmer filling both help the swirl stay in the center.

Can I use all-purpose flour instead of spelt flour in this recipe?

Yes, all-purpose flour works as a 1:1 swap, though the crumb turns denser and less nutty than with spelt. Spelt flour has a lighter gluten structure, so muffins made with it feel softer and slightly sweet. If you swap flours, check the batter after mixing, it should still look thick.

How do I store spelt pumpkin cream cheese muffins so the filling stays fresh?

Store the muffins in an airtight container in the fridge for 4 to 5 days, since the cream cheese filling needs cold storage. Let them sit at room temperature for 10 minutes before eating for the softest texture. They also freeze well for up to 2 months, wrapped individually.

What goes well with spelt pumpkin cream cheese muffins for breakfast?

A cup of coffee or spiced chai pairs well with the cinnamon and pumpkin in these muffins. For a fuller breakfast, add a bowl of Greek yogurt with fruit or a few slices of crisp bacon. They also work as a simple addition to a fall brunch spread.

Are spelt pumpkin cream cheese muffins gluten-free?

No, spelt is a wheat relative and contains gluten, so these muffins are not gluten-free. If you need a gluten-free version, swap the spelt flour for a 1:1 gluten-free baking blend and check the batter consistency, since gluten-free flours absorb liquid differently than spelt.

Can I skip the cream cheese swirl and make plain spelt pumpkin muffins?

Yes, leave out the filling and fill each muffin cup about two-thirds full with batter. Baking time drops slightly, check for doneness at 18 minutes with a toothpick in the center. The muffins taste milder and work well with a simple sugar topping instead.

Spelt Pumpkin Muffins: Soft with Cream Cheese Swirl

Why You’ll Love This Recipe

Ingredient Notes

Spelt Pumpkin Muffins: Soft with Cream Cheese Swirl

Description

Ingredients

Muffin Batter

Cream Cheese Filling

Topping