I’m excited to share this recipe for Pumpkin Cream Cheese Muffins — a cozy blend of warm pumpkin spice and a creamy cheese center that I absolutely love. The pumpkin batter is moist and spiced just right, and the cream cheese filling adds a delightful surprise in every bite.
Why You’ll Love This Recipe
I love the way the pumpkin puree keeps the muffins tender and flavorful, while the cream cheese filling gives them a rich, slightly tangy contrast that feels almost like a miniature cheesecake inside a muffin. It’s simple to make yet feels special — perfect for a weekend breakfast or an afternoon treat with coffee.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the muffin batter:
1 ½ cups (360 ml) pure pumpkin puree
½ cup (110 g) packed light brown sugar
½ cup + 2 tablespoons (125 g) granulated sugar
2 large eggs, at room temperature
½ cup (120 ml) sunflower or vegetable oil
1 teaspoon (5 ml) pure vanilla extract
2 cups (284 g) all-purpose flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
⅓ cup (80 ml) whole milk
For the cream cheese filling:
5 oz (142 g) cream cheese, softened
2 ½ tablespoons (32 g) granulated sugar
1 teaspoon (3 g) all-purpose flour
½ teaspoon pure vanilla extract
2 teaspoons (10 ml) whole milk
Directions
Preheat my oven to 425 °F (220 °C). Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil and vanilla until smooth and glossy.
In a separate bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Gradually add the dry mixture into the wet mixture and stir to combine. Then fold in the milk until the batter is evenly moistened.
In another bowl, beat together the softened cream cheese, sugar, flour, vanilla and milk until smooth and creamy.
Fill each muffin liner about ⅔ full with the pumpkin batter. Using about ½ tablespoon to 1 tablespoon of the cream cheese filling per muffin, drop the filling into the center of each muffin cup. Then gently cover or swirl the remaining pumpkin batter over the filling.
Bake at 425 °F for 5 minutes, then reduce the oven temperature to 350 °F (175 °C) and bake for an additional 12-15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Serves: 12 muffins
Prep time: ~10 minutes
Bake time: ~17–20 minutes (including the high-heat start)
Total time: ~30 minutes
Variations
I sometimes stir in ½ cup chocolate chips into the pumpkin batter for a chocolate-pumpkin twist.
I may substitute up to half the all-purpose flour with whole wheat flour for a nuttier texture.
I swap the granulated sugar for maple syrup for a deeper sweetness when I’m feeling indulgent.
I replace the oil with melted coconut oil if I want a slight coconut flavor and to make the recipe nut-free-friendly.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I microwave one muffin for about 15-20 seconds, or warm in a 350 °F (175 °C) oven for 5-10 minutes. These muffins also freeze well — I freeze them individually on a baking sheet, then transfer to a freezer-safe bag or container; they’ll keep up to 2 months. Thaw at room temperature before reheating.
FAQs
How can I make these muffins gluten-free?
Yes—I swap the all-purpose flour for a gluten-free baking blend containing xanthan gum, and the results are still tender and delicious.
Can I reduce the sugar content?
Yes—I’ve reduced the combined sugars by up to ¼ cup without noticeably affecting texture or taste, though the muffins will be slightly less sweet.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s better not to—the pie filling already contains added sugar and spices, which can throw off the batter’s moisture balance and flavor. I stick with pure pumpkin puree.
How do I prevent the muffins from sticking to the liners?
I use high-quality paper liners and occasionally lightly spray them with cooking spray before filling to ensure easy removal.
Can I add nuts to the batter?
Absolutely—I add about ½ cup chopped walnuts or pecans to the batter sometimes, which gives a nice crunch and works well with the pumpkin-cream cheese flavor.
Conclusion
I truly enjoy making these Pumpkin Cream Cheese Muffins because they bring together the comforting warmth of pumpkin spice and the creamy surprise of a cheesecake-like filling. They’re straightforward enough for everyday baking but special enough to serve to guests or bring to a gathering. I hope you’ll love them as much as I do.
These Pumpkin Cream Cheese Muffins combine moist pumpkin spice batter with a luscious cream cheese center. Perfectly spiced and irresistibly soft, they’re an easy fall treat that feels like a mini cheesecake inside a muffin.
Ingredients
For the muffin batter:
1 ½ cups (360 ml) pure pumpkin puree
½ cup (110 g) packed light brown sugar
½ cup + 2 tbsp (125 g) granulated sugar
2 large eggs, at room temperature
½ cup (120 ml) sunflower or vegetable oil
1 tsp pure vanilla extract
2 cups (284 g) all-purpose flour
1 ½ tsp pumpkin pie spice
½ tsp ground cinnamon
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
⅓ cup (80 ml) whole milk
For the cream cheese filling:
5 oz (142 g) cream cheese, softened
2 ½ tbsp (32 g) granulated sugar
1 tsp all-purpose flour
½ tsp pure vanilla extract
2 tsp (10 ml) whole milk
Instructions
Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
In another bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Gradually add to the wet ingredients and stir just to combine. Fold in the milk until batter is evenly moistened.
In a separate bowl, beat cream cheese, sugar, flour, vanilla, and milk until smooth and creamy.
Fill each muffin liner about ⅔ full with pumpkin batter. Drop ½–1 tbsp of cream cheese filling into the center of each muffin, then swirl or top with a little more batter if desired.
Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 12–15 minutes or until a toothpick (not in center) comes out clean.
Cool muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
For gluten-free, substitute flour with a GF baking blend.
Lightly spray liners for easy removal if needed.
Add-ins like chocolate chips or nuts can enhance texture.
