Imagine biting into a tender, pumpkin-spiced muffin and discovering a luscious, tangy cream cheese surprise in the center—that’s what you get with Pumpkin Cream Cheese Muffins. These bakery-style treats are not only irresistibly moist but balance the warmth of pumpkin pie spice with a dreamy creamy filling. Perfect for autumn mornings, festive brunches, or anytime you need a cozy pick-me-up, they’re guaranteed to put a smile on your face with every bite.

Pumpkin Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

Surprisingly simple yet essential, each ingredient elevates the flavor and texture of these Pumpkin Cream Cheese Muffins. You probably have most of them on hand already—and if not, they’re easy to find!

All-purpose flour: Lays the perfect hearty foundation for soft and feathery muffins.
Granulated sugar: Adds just the right amount of sweetness and a delicate crumb.
Brown sugar: Brings moisture and a subtle caramel note that deepens the pumpkin flavor.
Baking soda: Helps the muffins rise beautifully for that irresistible dome top.
Pumpkin pie spice: Packs in those nostalgic flavors—think cinnamon, nutmeg, and cloves!
Salt: Sharpens and balances all the rich, sweet notes in every bite.
Eggs: Give structure and extra tenderness, making the muffins light yet satisfying.
Canned pumpkin purée: The hero ingredient for color, moisture, and lovely earthy sweetness (make sure it’s pure pumpkin, not pumpkin pie mix).
Vegetable oil: Keeps the crumb plush and soft from the very first day to the last.
Milk: Adds silkiness and helps bring the batter together smoothly.
Vanilla extract: Adds warmth and enhances both the batter and cream cheese filling.
Cream cheese (softened): For that rich, tangy, creamy center everyone loves.

How to Make Pumpkin Cream Cheese Muffins

Step 1: Prep the Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners—this keeps the muffins from sticking and makes grabbing one on the go so much easier. Prepping early guarantees everything comes together smoothly, especially when the amazing smell starts filling your kitchen!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt. This quick step not only ensures an even distribution of the baking soda and spices, but also creates the spice-scented base for perfect Pumpkin Cream Cheese Muffins.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk up the eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until the mixture is velvety and smooth. The pumpkin and eggs provide beautiful color and moisture, while the oil makes sure your muffins will stay soft for days.

Step 4: Bring the Batter Together

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix until you no longer see streaks of flour—remember, less mixing means softer Pumpkin Cream Cheese Muffins. Lumps are completely fine; in fact, they help keep your muffins light and tender!

Step 5: Make the Cream Cheese Filling

In a small bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until perfectly smooth and creamy. This swoon-worthy filling is what sets these muffins apart and gives them that bakery-style wow factor.

Step 6: Fill and Assemble

Spoon the pumpkin batter into each muffin liner so they’re about two-thirds full. Then, add a heaping tablespoon of the cream cheese filling right in the center of each. Press down gently—don’t worry, the filling will sink a bit as the muffins bake, forming that dreamy core all Pumpkin Cream Cheese Muffins should have.

Step 7: Bake to Perfection

Slide the tray into your preheated oven and bake for 18 to 22 minutes. When a toothpick inserted into the muffin (be sure to avoid the cream cheese center) comes out clean, they’re done. Cool the muffins in the pan for 5 minutes before transferring to a wire rack so you don’t steam the bottoms and lose that tender crumb.

How to Serve Pumpkin Cream Cheese Muffins

Garnishes

Pumpkin Cream Cheese Muffins are showstoppers on their own, but a sprinkle of cinnamon sugar, a few toasted pumpkin seeds, or even a swirl of extra cream cheese on top will make them even more inviting. For a bakery-inspired finish, try a dusting of powdered sugar just before serving!

Side Dishes

Pair these muffins with a steaming mug of chai, hot coffee, or a spicy autumn tea. For brunch, set them out alongside crisp apple slices, a dish of Greek yogurt with honey, or a bowl of mixed berries for a fresh, colorful spread.

Creative Ways to Present

Stack Pumpkin Cream Cheese Muffins high on a rustic cake stand or tuck them into a festive bread basket lined with a fall-themed towel. For entertaining, wrap each muffin in parchment and tie with twine for an adorable grab-and-go breakfast or party favor.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cream Cheese Muffins keep their freshness best in the refrigerator. Pop them in an airtight container and enjoy them for up to 5 days—they make a dreamy desk snack for hectic mornings or afternoon cravings.

Freezing

Want to freeze some for later? Let the muffins cool completely, then wrap each tightly in plastic wrap and freeze in a zip-top bag. They’ll be ready for you up to 2 months later—just thaw overnight (or in a pinch, use the microwave to defrost).

Reheating

If you like your Pumpkin Cream Cheese Muffins warm and soft, give them a quick 20-second blast in the microwave or warm in a 300°F oven for 8–10 minutes. The filling gets delightfully creamy, almost like a mini cheesecake in the middle!

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your purée isn’t too watery—thicker pumpkin purée will mimic the texture of canned and keep your muffins from getting soggy. Pat excess moisture with a towel if needed.

Do the muffins need to be stored in the refrigerator?

Because of the cream cheese filling, storing leftover muffins in the fridge is best. They’ll stay fresher longer and maintain their deliciously creamy centers.

Can I add a streusel topping?

Yes! A simple mix of brown sugar, flour, butter, and a little cinnamon crumbled on top before baking adds extra crunch and flavor. It’s a fun way to dress up Pumpkin Cream Cheese Muffins for special occasions.

How do I know when the muffins are baked through?

Test just the muffin part (not the cream cheese center) with a toothpick—it should come out clean or with dry crumbs. Overbaking can dry the muffins, so check at 18 minutes to be safe.

Can I make these muffins gluten-free?

Definitely; swap the all-purpose flour with your favorite 1-to-1 gluten-free baking mix and keep an eye on texture. The results will still be moist and full of pumpkin flavor!

Final Thoughts

If you’re looking for a cozy, crowd-pleasing treat with a gorgeous fall vibe, Pumpkin Cream Cheese Muffins are your answer. They’re fun to bake, even more delightful to share, and a guaranteed way to brighten anyone’s morning—yours included! Give them a try and watch them disappear faster than you can say “pumpkin spice!”

Pumpkin Cream Cheese Muffins Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delicious pumpkin cream cheese muffins that are perfect for fall mornings or anytime you crave a cozy treat. These moist and flavorful muffins have a surprise cream cheese filling that adds a delightful richness to every bite.

Ingredients

Scale

For the muffin batter:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract

For the cream cheese filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
Prepare muffin batter: In a large bowl, whisk together flour, sugars, baking soda, pumpkin pie spice, and salt. In another bowl, mix eggs, pumpkin purée, oil, milk, and vanilla until smooth. Combine wet and dry ingredients until just mixed.
Make cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth.
Fill muffin cups: Fill each muffin cup with batter, add cream cheese filling in the center, and bake.
Bake and cool: Bake for 18–22 minutes, cool in the pan briefly, then transfer to a wire rack to cool completely.