Pumpkin and Cream Cheese Muffins
These Pumpkin and Cream Cheese Muffins are everything you love about the fall season in one bite! Spiced pumpkin muffin batter with a surprise sweet cream cheese filling in the center that makes every bite absolutely irresistible!
Need more pumpkin recipes? Try our Easy Pumpkin Pie, Pumpkin Chocolate Chip Bread, or Pumpkin Cheesecake Cookies.
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The best thing about these moist pumpkin muffin treats is how that creamy cream cheese center contrasts with the tender, spiced cake. Plus, they’re so much better than Starbuck pumpkin cream cheese muffins and make your whole kitchen smell like pumpkin season while they’re baking!
They’re perfect for busy mornings, afternoon snacks, or when you want to impress guests with something that looks fancy but is actually super simple! Out of cream cheese? No problem! Try these Banana Pumpkin Muffins instead. They’re just as easy and every bit as delicious.
What you’ll love about these Cream Cheese and Pumpkin Muffins:
Recipe Ingredients:
You’ll need the following ingredients to make these Pumpkin Cream Cheese Muffins:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Granulated sugar
- Vegetable oil
- Large eggs
- Pumpkin puree
- Water
- Cream cheese, softened
- Granulated sugar
- Large egg yolk
- Vanilla extract
Ingredient Notes:
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which already has warm spices added. You can also use homemade pumpkin puree if you prefer.
- Cream Cheese: The cream cheese should be completely softened for the smoothest filling, let it sit at room temperature for about an hour.
- Pumpkin Pie Spice: You can make your own by combining cinnamon, ground nutmeg, ground ginger, and cloves, or use store-bought for convenience, no shame in that!
How to make Pumpkin and Cream Cheese Muffins Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 400°F. Line a 12-cup muffin pan with muffin liner or grease with butter.
Step 2: Make the cream cheese filling by mixing softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla with an electric hand mixer until smooth. Set aside.
Step 3: In a large bowl, combine flour, baking soda, salt, and pumpkin pie spice.
Step 4: In a separate bowl, whisk together 1 1/3 cups sugar, oil, eggs, pumpkin puree, and water until well combined.
Step 5: Pour wet ingredients into dry ingredients and stir just until combined. Do not over mix.
Step 6: Fill muffin cups halfway with pumpkin batter.
Step 7: Add 1 tablespoon of cream cheese mixture to the center of the batter of each muffin using a small cookie scoop.
Step 8:Top with remaining batter, filling cups about 3/4 full.
Step 9: Bake for 20-25 minutes until a toothpick inserted in the pumpkin part comes out clean.
Step 10: Cool in pan for 5 minutes before transferring to a wire rack.
PRO TIP:
Don’t over mix the batter once you add the wet ingredients to the dry. This is the best way to ensure you get the best texture and avoid dry muffins! A few lumps are perfectly fine and will disappear during baking.
Storage and Reheating:
Storage: Store leftover muffins in the refrigerator in an airtight container for up to 5 days due to the cream cheese filling. For longer storage, wrap individually and freeze.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: Warm individual muffins in the microwave for 15-20 seconds or enjoy them at room temperature.
Freezing: These muffins freeze beautifully for up to 3 months. Wrap individually in a single layer and thaw at room temperature when ready to eat.
Additions and Substitutions:
ADDITIONS:
- Nuts: Add chopped pecans or walnuts to the batter for extra crunch and fall flavor.
- Seeds: Try sprinkling pumpkin seeds on the tops of the muffins before baking for added texture.
- Glaze: Drizzle with maple syrup or a simple powdered sugar glaze for extra sweetness.
- Topping: Add a streusel topping for an extra special touch.
SUBSTITUTIONS:
- Sugar: Try using brown sugar instead of granulated for a deeper molasses flavor.
- Flour: You can substitute almond flour for half the all-purpose flour.
- Filling: Try a cheesecake filling variation or even cream cheese frosting as an alternative.
FAQs about these Pumpkin Cheese Cream Muffins:
How do I prevent the cream cheese filling from leaking out?
Make sure not to overfill the muffin cups and don’t add too much filling to each muffin. Using a small cookie scoop to portion the filling helps ensure you get the right amount in each one without it spilling over during baking.
Why did my cream cheese filling sink to the bottom?
This usually happens when the batter is too thin or the cream cheese mixture is too soft. Make sure your cream cheese layer is thick enough and that you use the right amount – don’t overfill the muffin cups.
Can I use this for other fall treats?
Absolutely! This original recipe works beautifully as a base for pumpkin bread or other quick breads. Just adjust the baking time accordingly and you’ll have great things to enjoy during cooler weather.
What can I serve with this Pumpkin Muffins Recipe?
These easy pumpkin muffins are delicious on their own, but they’re also amazing with a hot cup of coffee, tea, hot cocoa, or apple cider. They make a wonderful addition to a fall brunch spread or holiday breakfast table.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Pumpkin and Cream Cheese Muffins! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin and Cream Cheese Muffins
Equipment
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup water
For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with butter.
- Make the cream cheese filling by mixing softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla until smooth. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk together 1 1/3 cups sugar, oil, eggs, pumpkin puree, and water until well combined.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Fill muffin cups halfway with pumpkin batter.
- Add 1 tablespoon of cream cheese mixture to the center of each muffin.
- Top with remaining pumpkin batter, filling cups about 3/4 full.
- Bake for 18 to 20 minutes until a toothpick inserted in the pumpkin part comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
Nutrition
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