Pumpkin Cream Cheese Muffins are the cozy, crave-worthy treat that captures everything we love about fall in a single bite. With warm pumpkin spice, moist muffin texture, and a creamy, slightly tangy cream cheese center, they’re the perfect mash-up of comforting flavor and rich indulgence. Whether you’re prepping for a cozy breakfast, brunch, or a sweet snack with coffee, this easy muffin recipe is a seasonal must. These Pumpkin Cream Cheese Muffins are not just delicious—they’re a great way to use canned pumpkin and impress with bakery-style results at home.
Why You’ll Love This Pumpkin Cream Cheese Muffins Recipe
- Bakery-style at home: Soft, fluffy muffins with a luscious cream cheese center—no pastry chef required!
- Perfectly spiced: Each bite bursts with cinnamon, nutmeg, and all the cozy fall flavors.
- Beginner-friendly: Simple ingredients and easy steps make it great for novice bakers.
- Make-ahead magic: These muffins store and freeze beautifully, ideal for busy mornings.
- Crowd-pleaser: Great for potlucks, school lunches, or festive gatherings.
Ingredients Needed for Perfect Pumpkin Cream Cheese Muffins
- Pumpkin Puree – The heart of the muffin; adds rich flavor and moisture without making it dense.
- Pumpkin Pie Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves for authentic fall flavor.
- Cream Cheese – Soft and slightly tangy, it melts into the center for a creamy surprise.
- Brown Sugar – Adds deep caramel-like sweetness and keeps the muffins soft.
- All-Purpose Flour – The base that gives structure to the muffin.
- Eggs – Bind the ingredients and give the muffins lift and texture.
- Vegetable Oil – Keeps the muffins moist without overpowering the flavor.
Step-by-Step Instructions to Make Pumpkin Cream Cheese Muffins
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- Prepare the cream cheese filling: In a bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until smooth. Set aside.
- Make the muffin batter: In one bowl, whisk flour, baking soda, salt, and pumpkin pie spice. In another, mix pumpkin puree, sugars, eggs, oil, milk, and vanilla.
- Combine wet and dry ingredients: Stir gently until just combined—don’t overmix or your muffins could turn out dense.
- Fill the muffin tins: Spoon pumpkin batter into each liner until ⅔ full. Add a heaping teaspoon of the cream cheese mixture in the center of each muffin. Swirl with a toothpick if desired.
- Bake for 18–22 minutes or until the tops are set and a toothpick inserted off-center comes out clean.
- Cool and enjoy: Let them rest in the pan for 5 minutes, then transfer to a wire rack.
Expert Tip: For a neater swirl, chill the cream cheese mixture for 15 minutes before adding it to the muffin batter.
Recipe Tips & Variations
- Use fresh pumpkin puree if you prefer homemade over canned—it makes the muffins extra rich.
- Add chocolate chips or chopped pecans for texture and flavor contrast.
- Make it gluten-free by substituting a 1:1 gluten-free baking flour.
- Add a streusel topping for a crumbly, bakery-style finish.
- Reduce sugar slightly for a lighter breakfast muffin.
How to Store & Reheat
- To store: Keep muffins in an airtight container in the fridge for up to 5 days.
- To freeze: Wrap individually in plastic wrap and freeze for up to 2 months.
- To reheat: Microwave for 15–20 seconds to revive that soft, freshly baked texture.
Similar Recipes You’ll Love
If you enjoy the creamy surprise in these Pumpkin Cream Cheese Muffins, you’re going to love these other decadent, easy-to-make dessert recipes! Each one is perfect for satisfying your sweet tooth without a lot of fuss:
- No-Bake Peach Cheesecake Jars for Easy Summer Dessert – A refreshing, fruity twist on classic cheesecake, served in adorable jars!
- Loaded Brownie Cheesecake Dessert Cups – Layers of rich brownie, creamy cheesecake, and sweet toppings all in one indulgent cup.
- Mini Banana Pudding Cheesecakes – A Southern classic turned bite-sized, with creamy banana filling and a Nilla wafer crust.
Frequently Asked Questions (FAQ)
Can I use low-fat cream cheese?
Yes, but the filling will be slightly less creamy and rich. Full-fat is recommended for best results.
Can I make these muffins ahead of time?
Absolutely! Bake and refrigerate or freeze. They’re perfect for meal prep or busy holiday mornings.
Do I need to swirl the cream cheese?
Not necessarily. You can simply spoon it in the center for a gooey surprise, or swirl it for a prettier presentation.
Can I double the recipe?
Yes! Just be sure not to overfill your muffin tins and bake in batches if needed.
Conclusion
If you’re looking for a fall-inspired treat that’s soft, sweet, and swirled with creamy goodness, these Pumpkin Cream Cheese Muffins are a must-try. They’re easy enough for beginners and impressive enough for any fall gathering. Give them a bake, snap a pic, and share your results—tag us and follow for more cozy, seasonal recipes!
Pumpkin Cream Cheese Muffins
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- In another large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla.
- Gradually stir dry ingredients into the wet until just combined. Do not overmix.
- In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill each muffin cup ⅔ full with pumpkin batter. Add 1 tablespoon of cream cheese mixture to the center of each.
- Swirl gently with a toothpick if desired.
- Bake for 18–22 minutes, until a toothpick inserted off-center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.