Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins have tall, tender pumpkin-spice tops and a rich cream cheese center in every bite. They are easy enough for a weekend bake, but they look and taste like bakery muffins.

Why You’ll Love This Recipe

• Soft pumpkin crumb: Pumpkin purée and oil keep the muffins moist for days.
• Creamy surprise center: A lightly sweetened cream cheese filling balances the warm spices.
• Simple mixing method: The batter comes together with bowls and a whisk—no mixer needed.
• Perfect for fall: Cinnamon, ginger, and nutmeg give each muffin a cozy bakery flavor.

Ingredients You’ll Need

For the Cream Cheese Filling

• 8 ounces (226 g) block cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

For the Pumpkin Muffins

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 cup (245 g) pumpkin purée, not pumpkin pie filling
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Cream Cheese Muffins

1. Prepare the pan and oven

Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.

2. Mix the cream cheese filling

Beat the softened cream cheese, granulated sugar, egg yolk, and vanilla until smooth. Set it aside while you make the muffin batter.

3. Combine the dry ingredients

Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.

4. Mix the pumpkin batter

In a large bowl, whisk the pumpkin purée, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. Add the dry ingredients and fold just until no dry flour remains.

5. Fill the muffin cups

Divide about half of the pumpkin batter among the liners. Add a heaping teaspoon of cream cheese filling to each cup, then cover with the remaining batter. Spoon the remaining cream cheese mixture over the tops and swirl it lightly with a toothpick.

6. Bake

Bake for 20 to 22 minutes, until the muffin tops spring back lightly and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs. Cool in the pan for 10 minutes, then move the muffins to a wire rack.

Recipe Tips

• Use block-style full-fat cream cheese for a thick filling.
• Bring the cream cheese to room temperature so the filling mixes smoothly.
• Use plain pumpkin purée, not sweetened pumpkin pie filling.
• Fold the flour gently to avoid dense muffins.
• Do not test the center through the cream cheese; insert the toothpick into the pumpkin crumb.

Storage and Freezing

Because of the cream cheese filling, store cooled muffins in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving or warm one for about 10 seconds in the microwave.

To freeze, wrap the muffins individually and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use pumpkin pie filling?

No. Pumpkin pie filling contains added sugar and spices, which can make the muffins too sweet and change the texture. Use plain pumpkin purée.

Why did my cream cheese filling sink?

A filling made with spreadable cream cheese can be too loose. Use softened block cream cheese and place the filling between two layers of batter.

Can I make these muffins ahead?

Yes. Bake them one day ahead, refrigerate them after cooling, and let them sit at room temperature for about 20 minutes before serving.

How do I keep pumpkin muffins moist?

Measure the flour accurately, avoid overmixing, and remove the muffins as soon as the pumpkin crumb tests done.

Can I make mini muffins?

Yes. Use a mini muffin pan, add a small amount of filling to each cup, and begin checking for doneness after 11 minutes.

Pumpkin Cream Cheese Muffins

---

Be the first to rate this recipe

• Author: Emma & Ella Frost
• Total Time: 42 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Bakery-style pumpkin cream cheese muffins with moist pumpkin-spice crumb and a rich, lightly sweetened cream cheese center.

---

Ingredients

Scale 1x2x3x

Cream Cheese Filling

8 ounces (226 g) block cream cheese, softened

1/4 cup (50 g) granulated sugar

1 large egg yolk

1/2 teaspoon vanilla extract

Pumpkin Muffins

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

1 cup (245 g) pumpkin purée

2 large eggs

1/2 cup (120 ml) neutral oil

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven: Heat the oven to 375°F (190°C) and line a 12-cup muffin pan.
2. Make the filling: Beat the cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
3. Mix the dry ingredients: Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. Mix the wet ingredients: In another bowl, whisk the pumpkin, eggs, oil, granulated sugar, brown sugar, and vanilla. Fold in the dry ingredients just until combined.
5. Fill the muffin cups: Divide half the batter among the liners. Add a heaping teaspoon of filling to each, cover with remaining batter, then spoon and lightly swirl the remaining filling on top.
6. Bake and cool: Bake for 20 to 22 minutes, until the pumpkin crumb springs back and a tester comes out with a few moist crumbs. Cool 10 minutes in the pan, then transfer to a rack.

Notes

Use block-style full-fat cream cheese and plain pumpkin purée. Do not overmix the batter. Test doneness through the pumpkin crumb rather than the cream cheese center. Refrigerate cooled muffins for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 330
• Sugar: 27 g
• Sodium: 300 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 55 mg