Pumpkin Cream Cheese Muffins

Have you ever bitten into a muffin and found a surprise creamy center that made you smile?
If not, you’re in for a treat! Pumpkin cream cheese muffins are one of those cozy recipes that feel like a warm hug on a cool day. They’re soft, moist, full of fall spices, and hiding a creamy, tangy swirl of cream cheese in the center. Whether you’re baking for breakfast, snack time, or a fall party, these muffins always get people asking for more.

Let’s dive in and make this easy, crowd-pleasing treat together.

What Makes Pumpkin Cream Cheese Muffins So Special?

Print

These muffins combine two favorites in one: the earthy sweetness of pumpkin spice and the creamy tang of cheesecake. What makes this recipe even better is how simple it is to put together. You don’t need fancy equipment or tons of time.

• Time Required: About 35 minutes total (10 minutes prep, 25 minutes bake)
• Skill Level: Easy, even for beginners
• Texture & Flavor: Moist, fluffy muffins with a hidden creamy swirl

This is the perfect fall recipe that works for breakfast, brunch, or an anytime snack.

Essential Ingredients

Here’s everything you’ll need to whip up a batch of pumpkin cream cheese muffins:

For the Muffin Batter:

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 cup brown sugar (light or dark)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves (optional)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

Substitutions & Variations:

• Use whole wheat flour for added fiber.
• Swap brown sugar with coconut sugar for a more natural sweetener.
• Add a handful of chocolate chips or chopped walnuts to the batter for texture.
• Try dairy-free cream cheese for a lactose-free version.

Step-by-Step Instructions

Let’s make these muffins step by step so they come out perfect every time.

1. Preheat the Oven:
Set your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray with non-stick spray.

2. Make the Cream Cheese Filling:
In a medium bowl, mix softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or whisk until smooth and creamy. Set aside.

3. Prepare the Pumpkin Muffin Batter:
In a large mixing bowl, whisk together pumpkin puree, brown sugar, eggs, oil, and vanilla. Stir until well combined.

In another bowl, mix flour, baking soda, baking powder, salt, and spices. Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined — don’t overmix or the muffins might turn out dense.

4. Fill the Muffin Cups:
Spoon a tablespoon of pumpkin batter into each muffin cup. Then, add about 1 teaspoon of the cream cheese filling right in the center. Top it off with more pumpkin batter to cover the cream cheese. The cups should be about ¾ full.

5. Bake:
Bake for 22–25 minutes, or until a toothpick inserted into the edge (not the center) comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Assembly and Presentation Tips

• Swirl for Style: Use a toothpick to gently swirl the cream cheese with the pumpkin batter on top for a marbled look before baking.
• Top with Crunch: Sprinkle a little cinnamon sugar or streusel topping before baking for added texture.
• Serve Warm: These muffins are best served slightly warm so the cream cheese is soft and smooth inside.

Storage and Make-Ahead Tips

Store in the Fridge:
Because of the cream cheese, keep these muffins in an airtight container in the fridge. They stay fresh for up to 5 days.

Reheat Gently:
Microwave for about 10–15 seconds to bring back the warm, just-baked flavor.

Freeze for Later:
Wrap individual muffins in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave.

Recipe Variations

• Pumpkin Chocolate Chip Cream Cheese Muffins: Add ½ cup chocolate chips to the batter.
• Maple Cream Cheese Center: Mix maple syrup into the cream cheese filling for a richer fall flavor.
• Mini Muffins: Use a mini muffin tin for bite-sized treats. Bake for 12–15 minutes.

Conclusion

Pumpkin cream cheese muffins are more than just a seasonal treat — they’re a comfort food that’s easy to make, fun to eat, and always a hit with family and friends. Whether you’re sipping on coffee, packing a lunchbox, or treating yourself to something sweet, these muffins are just the thing to make your day cozier.

So don’t wait until fall. Pumpkin cream cheese muffins are delicious all year long. Try the recipe, make it your own, and enjoy every bite.

FAQs

1. Can I use homemade pumpkin puree?
Yes! Just be sure to strain any excess liquid so the batter isn’t too wet.

2. Are pumpkin cream cheese muffins healthy?
They contain pumpkin, which is rich in vitamin A and fiber. You can also reduce sugar or use whole wheat flour for a healthier version.

3. Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour.

4. Can I use low-fat cream cheese?
Yes, but the texture may be a little less creamy. Full-fat cream cheese gives the richest flavor.

5. Why did my muffins sink in the middle?
This can happen if the batter is overmixed or the oven temperature is too low. Make sure to mix gently and use an oven thermometer if possible.

6. Can I make these without eggs?
Yes! Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer.