Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are the perfect treat when I’m craving something cozy, sweet, and a little bit indulgent. With a spiced pumpkin muffin base and a rich, tangy cream cheese center, each bite is a delicious balance of warm fall flavor and creamy goodness. They’re bakery-style muffins I love making right at home—soft, moist, and packed with flavor.

Why You’ll Love This Recipe

I love how these muffins combine two favorites—pumpkin spice and cheesecake—in one easy-to-make recipe. The pumpkin batter is warmly spiced and super moist, and the cream cheese filling adds a luscious, tangy contrast that makes each bite extra special. These are the muffins I reach for when I want something comforting in the morning, with coffee in the afternoon, or as a simple dessert. Plus, they make the house smell amazing while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Pumpkin purée (not pumpkin pie filling)
• Eggs
• Vegetable oil
• Vanilla extract

For the cream cheese filling:

• Cream cheese, softened
• Granulated sugar
• Egg yolk
• Vanilla extract

Directions

1. I preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, I whisk together the flour, sugars, baking soda, salt, and all the spices.
3. In another bowl, I mix the pumpkin purée, eggs, oil, and vanilla until smooth.
4. I combine the wet and dry ingredients, stirring just until incorporated—being careful not to overmix.
5. For the filling, I beat the softened cream cheese with sugar, egg yolk, and vanilla until creamy and smooth.
6. I spoon a portion of the muffin batter into each cup, filling them about 2/3 full. Then I add a dollop of the cream cheese filling into the center of each and lightly swirl or leave it as a pocket.
7. I bake the muffins for 18–22 minutes, or until the tops are set and a toothpick inserted into the muffin (not the cream cheese) comes out clean.
8. I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard-size muffins. It takes around 35 minutes total—15 minutes for prep and about 20 minutes for baking.

Variations

Sometimes I add a streusel topping made from flour, brown sugar, and butter for an extra bakery-style touch. I’ve also tossed in a handful of chopped pecans or walnuts for some crunch. If I’m in the mood for something sweeter, I sprinkle cinnamon sugar on top before baking. I’ve even made them in mini muffin tins for bite-sized treats.

storage/reheating

I store the muffins in an airtight container in the fridge for up to 5 days because of the cream cheese filling. When I want to reheat one, I microwave it for 10–15 seconds to bring back that fresh-baked warmth. They also freeze beautifully—I wrap them individually and store in a freezer-safe bag for up to 2 months.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, I stick with pure pumpkin purée. Pumpkin pie filling has added sugar and spices, which throws off the balance of the recipe.

How do I keep the cream cheese from sinking?

I keep the batter thick and make sure not to overfill the cups. Gently placing the cream cheese in the center helps it stay in place while baking.

Can I make these gluten-free?

Yes. I substitute a 1:1 gluten-free flour blend and make sure my baking powder and spices are gluten-free. They turn out just as moist and delicious.

Do these muffins need to be refrigerated?

Yes, because of the cream cheese center. I always store them in the fridge and just reheat briefly before eating.

Can I make these ahead of time?

Definitely. I often make them the night before and store them in the fridge. They’re perfect for grab-and-go breakfasts or packed lunches.

Conclusion

Pumpkin Cream Cheese Muffins are one of my all-time favorite fall bakes. They’re soft, warmly spiced, and have that perfect creamy center that feels like a little surprise in every bite. Whether I’m baking for myself, sharing with friends, or bringing them to a holiday gathering, they never last long. It’s the kind of recipe I keep coming back to year after year.

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