Name: Pumpkin Cream Cheese Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup packed brown sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ⅓ cup vegetable oil; 2 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); ⅓ cup water; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg yolk; ½ teaspoon vanilla extract; ⅓ cup all-purpose flour; ⅓ cup brown sugar; 3 tablespoons cold butter, cubed; ½ teaspoon cinnamon

Jump to Recipe

When autumn arrives, nothing beats the warm, cozy flavors of pumpkin spice combined with rich cream cheese. These pumpkin cream cheese muffins are the perfect way to celebrate the season with a delicious homemade treat that your family will love.

What Makes These Pumpkin Muffins Special

These fall muffins combine the best of both worlds – a moist, spiced pumpkin base with a creamy, tangy cream cheese filling. The result is a bakery-style muffin that’s perfect for breakfast, afternoon snacks, or holiday gatherings.

The pumpkin puree provides natural moisture and sweetness, while traditional autumn spices like cinnamon, nutmeg, and ginger create that signature fall flavor we all crave. The cream cheese filling adds richness and creates a delightful surprise in every bite.

Ingredients You’ll Need

For the Pumpkin Muffin Base:

1¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar, packed
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅓ cup vegetable oil
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
⅓ cup water

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract

For the Optional Streusel Topping:

⅓ cup all-purpose flour
⅓ cup brown sugar
3 tablespoons cold butter, cubed
½ teaspoon cinnamon

Step-by-Step Instructions

Preparing Your Kitchen

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter. This recipe yields approximately 12 standard-sized muffins.

Making the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy
Add ¼ cup sugar, egg yolk, and vanilla extract
Mix until well combined and set aside

Preparing the Pumpkin Muffin Batter

In a large mixing bowl, whisk together flour, both sugars, baking powder, salt, and all spices (cinnamon, nutmeg, ginger, and cloves)
In a separate bowl, combine vegetable oil, eggs, pumpkin puree, and water
Mix the wet ingredients until well blended
Pour the wet ingredients into the dry ingredients
Gently fold together until just combined – don’t overmix

Creating the Streusel Topping (Optional)

Combine flour, brown sugar, and cinnamon in a small bowl
Cut in cold butter using a pastry cutter or fork
Mix until the mixture resembles coarse crumbs

Assembling the Muffins

Fill each muffin cup about ⅓ full with pumpkin batter
Add about 1 tablespoon of cream cheese mixture to the center of each muffin
Top with remaining pumpkin batter, filling cups about ¾ full
Sprinkle with streusel topping if using

Baking Instructions

Bake for 18-22 minutes or until a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched.

Tips for Perfect Pumpkin Muffins

Ingredient Selection

Use pure pumpkin puree, not pumpkin pie filling
Make sure your cream cheese is properly softened for smooth mixing
Fresh spices will give you the best flavor

Baking Techniques

Don’t overmix the batter – this can lead to tough, dense muffins
Fill muffin cups evenly for consistent baking
Check for doneness by testing the muffin portion, not the cream cheese center

Storage and Freshness

Store cooled muffins in an airtight container in the refrigerator
These muffins stay fresh for up to 5 days when properly stored
You can freeze them for up to 3 months

Variations and Customizations

Add-ins and Mix-ins

Chocolate chips pair wonderfully with pumpkin flavors
Chopped pecans or walnuts add nice texture
Dried cranberries provide a tart contrast to the sweet filling

Glaze Options

Simple powdered sugar glaze made with milk and vanilla
Maple glaze using maple syrup and butter
Cinnamon sugar sprinkled on top while warm

Dietary Modifications

Substitute whole wheat flour for half the all-purpose flour
Use Greek yogurt in place of some oil for lighter muffins
Sugar alternatives like coconut sugar work well in this recipe

Serving Suggestions

These pumpkin cream cheese muffins are delicious on their own, but here are some serving ideas:

Warm them slightly and serve with hot coffee or spiced tea
Pack them in lunch boxes for a special fall treat
Serve at holiday brunches alongside other autumn favorites
Pair with apple cider for the ultimate fall experience

Troubleshooting Common Issues

Muffins Are Too Dense

This usually happens from overmixing – fold ingredients gently
Make sure your baking powder is fresh and active

Cream Cheese Filling Leaks Out

Don’t overfill the muffin cups
Make sure the cream cheese mixture isn’t too thin

Uneven Baking

Rotate the muffin pan halfway through baking
Check that your oven temperature is accurate

FAQs

Can I make these muffins ahead of time?

Yes! These pumpkin muffins actually taste better the next day as the flavors develop. Store them covered in the refrigerator and bring to room temperature before serving.

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works perfectly. Just make sure it’s well-drained and not too watery.

How do I know when the muffins are done?

Insert a toothpick into the muffin portion (avoiding the cream cheese center). It should come out clean or with just a few moist crumbs.

Can I freeze the batter?

It’s better to freeze the baked muffins rather than the batter. The cream cheese filling doesn’t freeze well in batter form.

What’s the best way to soften cream cheese quickly?

Cut the cream cheese into small cubes and let it sit at room temperature for 30 minutes, or microwave it in 10-second intervals until soft.

Can I make mini muffins instead?

Yes! Use a mini muffin tin and reduce the baking time to 12-15 minutes. You’ll get about 24 mini muffins from this recipe.

Pumpkin Cream Cheese Muffins

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

These moist, spiced pumpkin muffins are swirled with a creamy, tangy cream cheese filling and topped with an optional cinnamon streusel. Perfect for autumn mornings, holiday brunches, or a cozy fall snack.

Ingredients

For the Pumpkin Muffin Base:

1¾ cups all-purpose flour
1 cup granulated sugar
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅓ cup vegetable oil
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
⅓ cup water

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract

For the Optional Streusel Topping:

⅓ cup all-purpose flour
⅓ cup brown sugar
3 tablespoons cold butter, cubed
½ teaspoon cinnamon

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
In a medium bowl, beat softened cream cheese until smooth. Add ¼ cup sugar, egg yolk, and vanilla extract. Mix until combined. Set aside.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whisk vegetable oil, eggs, pumpkin puree, and water until well blended.
Pour wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix.
For the streusel (optional): In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
Fill each muffin cup about ⅓ full with pumpkin batter. Add 1 tablespoon cream cheese mixture to the center of each muffin. Top with remaining pumpkin batter until cups are about ¾ full. Sprinkle streusel on top if using.
Bake 18–22 minutes, or until a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean. Muffins should be golden and spring back lightly when touched.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container in the refrigerator for up to 5 days.

Muffins freeze well for up to 3 months.

For mini muffins, use a mini muffin tin and bake 12–15 minutes (yields about 24 mini muffins).

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 384Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 89mgSodium: 276mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 5g

The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

Author
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Kayden Sanders

Kayden Sanders is the home cook and recipe creator behind KaydenCooks.com. Passionate about simple, flavorful meals made with everyday ingredients, Kayden shares approachable recipes that anyone can make. When not in the kitchen, Kayden loves exploring new flavors, photographing food, and helping others feel confident while cooking at home.

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