If autumn had a signature treat, it just might be these Pumpkin Muffins with Cinnamon Cream Cheese Filling. They’re the ultimate cold-weather comfort — ridiculously soft, bursting with cozy spices, and crowned with a surprise swirl of creamy, cinnamon-scented filling right in the middle. From the golden crumb to the rich tang of cream cheese, every bite feels like wrapping up in a warm sweater. Whether you’re making them for a brunch, a snack on the go, or to share with friends over coffee, these muffins never fail to bring big smiles and plenty of requests for the recipe!

Pumpkin Muffins with Cinnamon Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a handful of pantry staples to make your kitchen smell amazing. Each ingredient adds its own special flair, from deepening the pumpkin flavor to creating that irresistible creamy core.

All-purpose flour: The base for structure, ensuring the muffins are soft but sturdy enough to hold that luscious filling.
Granulated sugar: Sweetens the batter and also shines in the cream cheese filling for just the right touch of sweetness.
Light brown sugar: Adds a warm, molasses-like richness that pairs perfectly with pumpkin and spices.
Baking soda: Gives the muffins a lovely rise and tender crumb.
Baking powder: Works alongside the baking soda for that extra bit of lift and lightness.
Salt: Balances the sweetness and highlights all the delightful flavors.
Ground cinnamon: The star spice, delivering warmth in both muffin and filling.
Ground nutmeg: Adds aromatic depth for a classic pumpkin spice vibe.
Ground cloves: A little goes a long way to add complexity to the spice profile.
Ground ginger: Brings a subtle, zippy heat.
Large eggs: Bind everything together and add richness.
Canned pumpkin puree: The heart of these muffins, giving them moisture and that unmistakable autumn flavor.
Vegetable oil: Keeps the muffins extra moist and tender.
Milk: Lightens the batter for the perfect muffin texture.
Vanilla extract: Adds a comforting, fragrant sweetness to both batter and filling.
Cream cheese: When softened and blended, it transforms into a tangy, creamy surprise inside.
Extra granulated sugar (for filling): Sweetens up the filling just enough without overpowering.
Extra cinnamon (for filling): Gives the cream cheese its signature spicy kick — don’t skip it!

How to Make Pumpkin Muffins with Cinnamon Cream Cheese Filling

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C) to get it ready for baking. Line a 12-cup muffin pan with paper liners for easy muffin removal and a pretty presentation; it also makes cleanup a breeze!

Step 2: Whisk Together the Dry Ingredients

In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk everything together until the mixture is fluffy and all the spices are evenly distributed—this step sets the stage for the iconic flavor of Pumpkin Muffins with Cinnamon Cream Cheese Filling.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is completely smooth. This is where you’ll see that gorgeous pumpkin color really come to life!

Step 4: Bring It All Together

Now, pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined – don’t overmix, since this will keep your muffins tender and fluffy rather than dense.

Step 5: Make the Cinnamon Cream Cheese Filling

Beat the softened cream cheese with the sugar and ground cinnamon until it’s velvety smooth and slightly airy. This filling will become the gooey, cinnamon-swirled treasure hidden at the heart of every muffin.

Step 6: Fill the Muffin Liners

Spoon about one-third of the pumpkin batter into each muffin liner. Drop in a heaping teaspoon of the cinnamon cream cheese filling into the center of each, then top with enough pumpkin batter to cover the filling. The magic is in every layer!

Step 7: Bake to Muffin Perfection

Bake for 18 to 22 minutes, or until a toothpick inserted off-center (to avoid the creamy filling) comes out clean. Let the muffins cool in the pan for five minutes for stability, then gently transfer to a wire rack to cool completely. Try not to sneak a bite while they’re warm—the aroma is truly irresistible!

How to Serve Pumpkin Muffins with Cinnamon Cream Cheese Filling

Garnishes

Enhance the beauty and texture of your muffins with a sprinkling of coarse sugar or a dash of cinnamon sugar on top before baking. This not only gives a sparkling, crunchy topping but also beckons everyone to reach for seconds!

Side Dishes

Pair your Pumpkin Muffins with Cinnamon Cream Cheese Filling with creamy Greek yogurt for a breakfast spread, fresh seasonal fruit to lighten things up, or an energizing cup of spiced chai or coffee. Each option balances the richness while making your snack or breakfast a real meal.

Creative Ways to Present

Arrange the muffins on a rustic wooden board for a cozy brunch, tie each one in parchment with some twine for a sweet homemade gift, or serve warm with a little dollop of whipped cream and a sprinkle of cinnamon for dessert flair. However you share them, these muffins are always a showstopper!

Make Ahead and Storage

Storing Leftovers

Place any leftover Pumpkin Muffins with Cinnamon Cream Cheese Filling in an airtight container and refrigerate for up to five days. The cream cheese center keeps everything moist, and the flavors only get better as they mingle.

Freezing

These muffins freeze beautifully! Wrap them tightly in plastic wrap, then seal in a zip-top bag or airtight container. Freeze for up to three months. For best texture, thaw overnight in the fridge before eating.

Reheating

To enjoy your muffins warm, pop them in the microwave for 15-20 seconds, or heat in the oven at 300°F (150°C) for 5-7 minutes. The cream cheese filling becomes delightfully gooey again—just like fresh from the oven!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works great in Pumpkin Muffins with Cinnamon Cream Cheese Filling. Just make sure it’s thick and not watery to avoid soggy muffins, and let any excess moisture drain before measuring.

Do I have to use paper liners?

While liners make for easy cleanup and a pretty finish, you can also grease the muffin tin well with butter or nonstick spray. Just be sure to cool the muffins slightly before running a thin knife around the edges for easy removal.

Can I make these muffins gluten-free?

You sure can! Use your favorite gluten-free all-purpose flour blend in place of traditional flour. Make sure it’s a 1-to-1 swap and check that your other ingredients are certified gluten-free.

Is there a way to lighten up the recipe?

Try cutting the sugars slightly, swapping in part-skim cream cheese, or using a neutral-flavored oil like avocado oil. You can also use low-fat milk, but keep in mind the muffins will be a touch less rich.

Can I double the recipe for a crowd?

Absolutely! Pumpkin Muffins with Cinnamon Cream Cheese Filling are a huge hit at parties or brunches. Double every ingredient and bake in two batches or two muffin tins. Just make sure not to overfill each cup for even baking.

Final Thoughts

If you’re looking for a treat that delivers a little magic with every bite, Pumpkin Muffins with Cinnamon Cream Cheese Filling are the perfect choice. These muffins will quickly become a seasonal staple, whether you share them with friends or keep them all to yourself. Trust me—one batch just won’t be enough. Give them a whirl, and prepare to fall in love, one spice-kissed, cream cheese-filled bite at a time!

Pumpkin Muffins with Cinnamon Cream Cheese Filling Recipe

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4.6 from 18 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Pumpkin Muffins filled with a luscious Cinnamon Cream Cheese center. Perfect for breakfast or a snack, these muffins are a cozy treat for any time of day.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract

For the Filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
Combine Wet Ingredients: In another bowl, whisk together the wet ingredients until smooth.
Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
Prepare Filling: Beat cream cheese, sugar, and cinnamon until smooth.
Assemble Muffins: Fill each muffin liner, add cream cheese filling, and top with remaining batter.
Bake: Bake for 18-22 minutes until a toothpick comes out clean.
Cool and Enjoy: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Sprinkle the tops with coarse sugar or a cinnamon sugar mixture before baking for extra crunch.
Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American