Hey y'all! If you're on the hunt for the ultimate cozy treat, these Pumpkin Muffins with Cream Cheese are sure to hit the spot. They're moist, full of warm spices, and feature a dreamy cream cheese center that makes every bite extra special. Perfect for breakfast, brunch, snack time, or even dessert, these muffins will be a hit at any gathering—or just as a sweet pick-me-up at home. Let's get cooking!
Why You'll Love This Pumpkin Muffins with Cream Cheese Recipe
- The muffins are incredibly moist and packed with autumn flavors.
- Each muffin has a luscious, tangy cream cheese center.
- They’re simple to make and require just one bowl for the batter.
- Perfect for make-ahead breakfasts or festive brunches.
- They freeze beautifully for convenient treats anytime.
Pumpkin Muffins with Cream Cheese Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 ½ cups (360g) canned pumpkin puree
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk
- 2 teaspoon vanilla extract
- Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
How to Make Pumpkin Muffins with Cream Cheese
Step 1: Prepare the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese until smooth.
- Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract. Mix until creamy and set aside.
Step 2: Make the Pumpkin Muffin Batter
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the eggs, pumpkin puree, oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry and stir gently until just combined (don’t overmix!).
Step 3: Assemble the Muffins
- Spoon about 2 tablespoons of pumpkin batter into each muffin liner.
- Add 1 heaping tablespoon of cream cheese filling to the center of each muffin.
- Top with another tablespoon of pumpkin batter, ensuring the cream cheese is covered.
Step 4: Bake the Pumpkin Muffins with Cream Cheese
- Bake for 20–22 minutes, or until the tops are set and a toothpick inserted in the muffin (off-center, to avoid the cream cheese) comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
Notes for Making Pumpkin Muffins with Cream Cheese
- For best results, use full-fat cream cheese for a rich, creamy center.
- Be sure not to overmix the batter—just combine until you don’t see streaks of flour.
- Learn more about baking perfect muffins for extra tips!
Pumpkin Muffins with Cream Cheese Variations
- Chocolate Chip: Add ½ cup mini chocolate chips to the pumpkin batter for a sweet twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the tops before baking.
- Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend.
Required Equipment for Pumpkin Muffins with Cream Cheese
- Muffin pan (12-cup)
- Muffin liners
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cooling rack
Storage Instructions for Pumpkin Muffins with Cream Cheese
Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 2 months. Thaw in the fridge overnight or microwave for 30–45 seconds for a quick treat!
Serving Suggestions & Pairings for Pumpkin Muffins with Cream Cheese
- Serve warm with a hot mug of coffee or chai latte for a cozy breakfast.
- Pair with a fruit salad for a festive brunch spread.
- Enjoy alongside banana bread for a sweet breakfast table.
Pumpkin Muffins with Cream Cheese Pro Tips
- Let the cream cheese filling cool in the fridge before assembling for easier scooping.
- Use pumpkin puree, not pumpkin pie filling, for best flavor and texture (here’s how to make your own).
- Don’t overbake—remove muffins as soon as the tops are set and a toothpick comes out clean beside the filling.
Pumpkin Muffins with Cream Cheese FAQ
- Can I make these muffins ahead? Yes! You can make them a day or two in advance and store them in the refrigerator until ready to serve.
- Can I use homemade pumpkin puree? Absolutely, just be sure to blot excess moisture with paper towels if it’s watery.
- Is it possible to freeze these muffins? Yes, wrap each muffin tightly and store in a freezer-safe bag for up to 2 months.
Prep Time: 20 minutes
Cook Time: 20–22 minutes
Total Time: 45 minutes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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2In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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3In a large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth. Gradually add the dry ingredients and stir until just combined.
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4In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy.
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5Fill each muffin cup halfway with pumpkin batter. Add a spoonful of cream cheese mixture to the center, then top with remaining batter.
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6Bake for 20-22 minutes or until a toothpick inserted into the muffin (not the cream cheese center) 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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