Hey y'all! If you're searching for the ultimate cozy fall treat, these Pumpkin Cream Cheese Muffins need to be at the top of your baking list. Imagine spiced pumpkin muffins—moist and fluffy—swirled with a sweet, tangy cream cheese center. They're absolutely irresistible, whether you serve them for a festive brunch, a quick breakfast, or an afternoon snack with coffee. Let’s get cooking!
Why You'll Love This Pumpkin Cream Cheese Muffins Recipe
- Bakery-style flavor and texture right from your oven.
- Infused with warm fall spices and real pumpkin puree for rich flavor.
- The creamy, tangy filling perfectly balances the sweet spiced muffin.
- Freezer-friendly and great for meal prepping breakfast or snacks.
- Easy to make with basic pantry ingredients—no fancy tools required.
Ingredients for Pumpkin Cream Cheese Muffins
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice (or make your own)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
How to Make Pumpkin Cream Cheese Muffins
Step 1: Prep the Oven and Tin
Preheat your oven to 375°F (190°C). Line a 12-muffin tin with cupcake liners or grease with nonstick spray.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat together cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract until mixture is silky and smooth. Set aside.
Step 3: Mix the Pumpkin Muffin Batter
In a large mixing bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a separate bowl, whisk the pumpkin puree, both sugars, eggs, oil, milk, and vanilla until smooth. Pour wet ingredients into dry and fold together just until incorporated—don’t overmix!
Step 4: Fill and Swirl the Muffins
Divide pumpkin batter evenly among muffin cups, filling each about ⅔ full. Add about 1 tablespoon of the cream cheese mixture on top of each and swirl gently with a toothpick or knife.
Step 5: Bake the Muffins
Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted in the muffin (not the cream cheese center) comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes for Perfect Pumpkin Cream Cheese Muffins
- Be sure not to overmix the batter—this keeps your muffins light and tender.
- For the creamiest filling, let your cream cheese come to room temperature first. Learn more about safely softening cream cheese here.
- If you prefer less sweetness, reduce the sugars slightly without sacrificing texture.
Pumpkin Cream Cheese Muffins Variations
- Chocolate Chip Pumpkin Muffins: Stir ¾ cup chocolate chips into the batter.
- Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for a crunchy twist.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Required Equipment for Pumpkin Cream Cheese Muffins
- 12-cup muffin tin
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Toothpick or skewer for swirling
- Wire cooling rack
How to Store Pumpkin Cream Cheese Muffins
Let muffins cool completely. Store in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individually in plastic wrap and freeze for up to 2 months—thaw overnight in the fridge or microwave for 20 seconds before enjoying.
Serving & Pairings for Pumpkin Cream Cheese Muffins
- Delicious served warm with your favorite coffee or chai tea.
- Perfect addition to a fall brunch, next to scrambled eggs or fruit salad.
- Try with a drizzle of maple syrup or a pat of softened butter for a special treat.
Pro Tips for the Best Pumpkin Cream Cheese Muffins
- Don’t overfill the muffin cups—⅔ full prevents messy overflow.
- Use high-quality pumpkin puree for the richest flavor—see tips on choosing canned pumpkin.
- Swirl the cream cheese gently for beautiful, bakery-style presentation.
Pumpkin Cream Cheese Muffins FAQ
- Can I use homemade pumpkin puree?
- Yes! Homemade pumpkin puree works well, just be sure to blot out excess moisture for best texture.
- Do these muffins need to be refrigerated?
- Because of the cream cheese filling, it’s best to store these in the refrigerator.
- Can I freeze Pumpkin Cream Cheese Muffins?
- Absolutely—they freeze beautifully and make a perfect grab-and-go breakfast or snack.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar (for cream cheese filling)
- 1 tablespoon milk
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
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2In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
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3In a separate bowl, mix eggs, pumpkin puree, vegetable oil, and 1 teaspoon vanilla extract until smooth. Add wet ingredients to dry and stir until just combined.
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4For the cream cheese filling, beat cream cheese with ¼ cup granulated sugar, milk, and 1 teaspoon vanilla extract until creamy.
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5Spoon half the batter into muffin cups. Add a teaspoon of cream cheese mixture to the center of each, then cover with remaining batter.
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6Bake for 20-22 minutes or until a toothpick inserted in the muffin part comes out clean. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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