These Pumpkin Cream Cheese Muffins are the perfect cozy fall treat. Each muffin has a soft, moist pumpkin-spiced cake wrapped around a rich, creamy cheesecake-style filling.
Made with pumpkin purée, warm pumpkin spice, brown sugar, and a sweet cream cheese center, these muffins are delicious for breakfast, an afternoon snack, or a festive fall dessert.
The combination of tender pumpkin muffin and silky cream cheese makes every bite taste like a little piece of autumn.
Ingredients
For the Pumpkin Muffins
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce) can pumpkin purée
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a standard 12-cup muffin pan with paper liners or lightly grease each muffin cup.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
Mix until the ingredients are evenly distributed, then set the bowl aside.
3. Make the Pumpkin Batter
In a large mixing bowl, combine the pumpkin purée, granulated sugar, and brown sugar.
Add the eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gradually add the dry ingredients to the pumpkin mixture.
Stir gently until just combined. Do not overmix the batter, as this can make the muffins dense.
4. Prepare the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese until smooth.
Add the sugar, egg yolk, and vanilla extract. Beat until creamy and completely combined.
For the smoothest filling, make sure the cream cheese has softened to room temperature before mixing.
5. Fill the Muffin Cups
Spoon a small amount of pumpkin batter into each muffin cup, filling the bottom.
Add approximately 1 tablespoon of the cream cheese mixture to the center of each muffin.
Cover the cream cheese completely with additional pumpkin batter.
Each muffin cup should be filled about ¾ full.
6. Bake
Place the muffin pan in the preheated oven and bake for approximately 20–25 minutes.
The muffins should look set and slightly rounded on top. A toothpick inserted into the pumpkin portion should come out clean or with a few moist crumbs.
Avoid inserting the toothpick directly into the cream cheese center, as it will remain soft and creamy.
7. Cool
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
Transfer them to a wire rack and allow them to cool completely.
For an especially firm and creamy center, refrigerate the muffins for at least 1 hour before serving.
Helpful Tips
Use pure pumpkin purée: Make sure you use plain pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices.
Soften the cream cheese: Room-temperature cream cheese creates a smoother filling without lumps.
Don’t overmix the batter: Stir just until the flour is incorporated for soft, tender muffins.
Don’t overfill the liners: Leave enough room for the muffins to rise during baking.
Chill before serving: Refrigerating the muffins helps the cream cheese center become thicker and easier to enjoy.
Optional Streusel Topping
For an extra bakery-style finish, you can add a simple streusel before baking.
Combine:
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- ¼ teaspoon pumpkin spice
Mix with your fingertips until crumbly, then sprinkle over the muffins before baking.
Serving Suggestions
These pumpkin cream cheese muffins are delicious on their own, but they can also be served with:
- A cup of coffee
- Hot tea
- Warm apple cider
- A drizzle of maple syrup
- A light dusting of powdered sugar
They make a beautiful addition to a fall breakfast, Thanksgiving brunch, or holiday dessert table.
Storage
Because these muffins contain a cream cheese filling, store them in an airtight container in the refrigerator.
They are best enjoyed within 3–4 days.
Allow refrigerated muffins to sit at room temperature for a few minutes before serving, or enjoy them chilled for a firmer cream cheese center.
Recipe Details
Prep Time: 20 minutes
Bake Time: 20–25 minutes
Total Time: About 45 minutes
Servings: 12 muffins
Difficulty: Easy
Oven Temperature: 350°F (175°C)
Why You’ll Love These Muffins
- Soft and moist pumpkin muffin base
- Warm autumn spices
- Creamy cheesecake-style center
- Easy to make
- Perfect for breakfast or dessert
- Great for fall gatherings and holidays
- Can be prepared ahead of time
These Pumpkin Cream Cheese Muffins are everything you want in a fall bake: warmly spiced, incredibly moist, lightly sweet, and filled with a rich, creamy center. They’re the kind of homemade treat that makes your kitchen smell amazing and disappears quickly from the dessert table.