Imagine biting into a tender, warmly spiced muffin only to be delighted by a luscious pocket of tangy cream cheese at its center — that’s the magic of Pumpkin Cream Cheese Muffins. These irresistible treats blend the classic flavors of pumpkin spice with the richness of cream cheese, making them a favorite for cozy autumn mornings, festive brunches, or anytime you crave something comforting and delicious. If you’ve never tried Pumpkin Cream Cheese Muffins before, you’re in for a treat that’s destined to become a new seasonal tradition.
Ingredients You’ll Need
What I love about this recipe is how straightforward the ingredient list is, yet each element brings something special to the table — from the subtle sweetness of pumpkin to the irresistible tang of cream cheese. Every item plays an essential role in creating muffins that are moist, flavorful, and beautifully layered.
- All-purpose flour: The sturdy backbone of the muffin, giving it the perfect crumb and structure.
- Pumpkin pie spice: A warming blend of spices that infuses every bite with autumnal comfort.
- Baking soda: Helps the muffins rise for a tender, fluffy texture.
- Salt: Just enough to balance the sweetness and enhance all the other flavors.
- Canned pumpkin puree: Adds moisture, color, and that unmistakable pumpkin flavor without extra prep.
- Granulated sugar: Sweetens the muffin base and the cream cheese filling for the perfect level of indulgence.
- Brown sugar: Brings a hint of caramel-like flavor and added moisture.
- Large eggs: Bind everything together while adding richness and stability to both the batter and filling.
- Vegetable oil: Keeps the muffins super moist and tender without overpowering the pumpkin flavor.
- Vanilla extract: Provides a subtle depth and enhances the warmth of the spices and sweetness.
- Cream cheese (softened): The star of the show inside — creamy, tangy, and utterly luscious.
- Granulated sugar (for filling): Sweetens up the cream cheese centerpiece just enough.
- Large egg yolk: Creates a silky smooth, rich filling you won’t want to skip.
- Vanilla extract (for filling): A little extra vanilla truly takes the cream cheese swirl to the next level.
How to Make Pumpkin Cream Cheese Muffins
Step 1: Prep Your Pan and Preheat
Get your kitchen off to a strong start by preheating your oven to 375°F (190°C). Grab a standard 12-cup muffin tin and line it with paper muffin liners. This not only makes cleanup a breeze but also ensures your beautiful Pumpkin Cream Cheese Muffins release perfectly every time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, and salt. Whisking them together first means the baking soda and spices will be evenly distributed, infusing every muffin with warm flavor and beautiful rise.
Step 3: Mix Up the Wet Ingredients
In a large bowl, whisk the pumpkin puree, both sugars, eggs, vegetable oil, and vanilla extract together until the mixture is smooth. This is the heart of the batter, and you’ll see the gorgeous pumpkin color start to shine through.
Step 4: Combine Wet and Dry
Add the dry ingredients to the wet mixture and gently fold everything together with a spatula. Only mix until just combined — a few streaks of flour are okay! This little bit of restraint is what keeps your Pumpkin Cream Cheese Muffins tender, not dense.
Step 5: Make the Cream Cheese Filling
Now, grab another bowl and beat the softened cream cheese with 1/4 cup of granulated sugar, the egg yolk, and 1/2 teaspoon of vanilla extract. Mix until the filling is luxuriously smooth and creamy — that’s your unforgettable surprise center!
Step 6: Fill and Swirl
Spoon the pumpkin muffin batter into each liner, filling them about two-thirds full. Then, place a generous tablespoon of the cream cheese mixture onto the center of each. Gently press it in, so the filling nestles right into the middle of the muffin.
Step 7: Bake Until Perfect
Slide your muffin tin into the oven and bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick inserted into the muffin (aiming for the pumpkin part, not the cream cheese) comes out clean. Let them cool in the pan for five minutes before carefully transferring to a wire rack.
How to Serve Pumpkin Cream Cheese Muffins
Garnishes
A light dusting of powdered sugar across the tops can add a touch of extra sweetness and a bakery-style look to your Pumpkin Cream Cheese Muffins. For an elegant finish, a tiny sprinkle of pumpkin pie spice on top or a few toasted pepitas will offer color and subtle crunch.
Side Dishes
Pair your muffins with a hot cup of coffee, chai, or even a glass of cold milk for breakfast. If you’re prepping a brunch spread, consider adding fresh fruit, creamy Greek yogurt, or scrambled eggs for a balanced and satisfying meal alongside your Pumpkin Cream Cheese Muffins.
Creative Ways to Present
Transform these muffins into a festive dessert platter by slicing them in half and arranging around a bowl of whipped cream or apple butter for dipping. For bake sales or parties, wrap each Pumpkin Cream Cheese Muffin in a bit of parchment and tie with twine — they’re as pretty as they are tasty!
Make Ahead and Storage
Storing Leftovers
After fully cooling, stash any leftover Pumpkin Cream Cheese Muffins in an airtight container in the refrigerator. This keeps them moist and fresh for up to five days, and the flavors actually deepen as they hang out overnight.
Freezing
Great news for meal preppers: these muffins freeze beautifully! Wrap each cooled muffin individually before freezing. When stored in a freezer-safe bag or container, Pumpkin Cream Cheese Muffins will stay at their best for up to three months.
Reheating
To enjoy that just-baked taste, warm refrigerated or thawed muffins in the microwave for about 10-15 seconds or in a 300°F oven for a few minutes. This softens the crumb and brings back the cozy, melty-center magic.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works well, just make sure it’s not too watery. If it’s on the thin side, drain off excess moisture to keep your Pumpkin Cream Cheese Muffins from getting soggy.
What’s the secret to getting the cream cheese in the center?
It’s all about pressing the dollop of cream cheese mixture gently into the batter so it stays nestled in the middle while baking. Don’t stir it in — just let it sink a bit and bake up magically!
Can I make these muffins gluten-free?
Yes, you can substitute a good 1:1 all-purpose gluten-free flour blend in place of regular flour. Make sure the blend includes xanthan gum for structure, and your Pumpkin Cream Cheese Muffins will turn out deliciously tender.
How can I add a crunchy topping?
Try sprinkling the muffin tops with a little cinnamon sugar or streusel right before baking. Even a handful of chopped pecans or walnuts adds great crunch and flavor, making your Pumpkin Cream Cheese Muffins extra special.
Are these muffins very sweet?
These muffins have a lovely balance — sweet, but not cloying. The tangy cream cheese center and the touch of salt in the batter help balance every bite, so they’re just right for breakfast or dessert.
Final Thoughts
It’s honestly a joy to pull a batch of Pumpkin Cream Cheese Muffins fresh from the oven and watch everyone’s eyes light up as they discover that creamy center. If you crave cozy, crowd-pleasing treats that taste like fall in every bite, I hope you’ll whip up these muffins soon — and love them as much as I do!
Print
Pumpkin Cream Cheese Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins are a delightful treat perfect for fall mornings. Moist pumpkin muffins with a sweet cream cheese filling make for a scrumptious combination that will have everyone asking for more.
Ingredients
Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Combine Batter: Gently fold dry ingredients into wet ingredients until just combined.
- Make Cream Cheese Filling: In a separate bowl, beat cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth.
- Assemble Muffins: Fill muffin liners two-thirds full with pumpkin batter, then spoon cream cheese mixture into the center of each muffin.
- Bake: Bake for 18 to 20 minutes until a toothpick inserted into the muffin comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in the refrigerator for up to 5 days.
- Enjoy warmed slightly before serving!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 21g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
