These Pumpkin Cream Cheese Muffins are soft, moist, and filled with warm pumpkin spice flavor. Each muffin has a creamy sweet cream cheese center that pairs perfectly with the pumpkin batter. They’re easy to make and perfect for breakfast, brunch, or a cozy fall treat.
Ingredients
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Pumpkin Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Optional Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans
How to Make Pumpkin Cream Cheese Muffins
1. Prepare the Oven and Muffin Pan
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners. Lightly spray the liners with nonstick cooking spray if desired.
2. Prepare the Cream Cheese Filling
Place the softened cream cheese in a medium bowl.
Add the granulated sugar, egg yolk, and vanilla extract.
Beat with an electric mixer until the mixture is smooth and creamy, with no visible lumps.
Set the cream cheese mixture aside.
3. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Make sure the spices are evenly distributed throughout the flour.
Set aside.
4. Mix the Pumpkin Batter
In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract.
Continue whisking until the mixture is smooth and evenly combined.
5. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture.
Use a spatula or wooden spoon to gently stir until just combined.
Do not overmix the batter. Stop stirring as soon as the flour is incorporated.
6. Fill the Muffin Cups
Spoon about 1 tablespoon of pumpkin batter into the bottom of each muffin cup.
Use the back of the spoon to gently spread the batter so it covers the bottom.
Add approximately 1 tablespoon of the cream cheese mixture to the center of each muffin.
Top with the remaining pumpkin batter, making sure the cream cheese filling is completely covered.
Fill each muffin cup about ¾ full.
7. Add the Topping
If using the optional topping, combine the granulated sugar and cinnamon.
Sprinkle a small amount over each muffin.
Add a few chopped pecans to the tops if desired.
8. Bake
Place the muffin pan in the preheated oven.
Bake for 18–22 minutes, or until the pumpkin muffin portion is set and a toothpick inserted into the pumpkin batter comes out clean.
Avoid inserting the toothpick directly into the cream cheese center when checking for doneness.
9. Cool
Remove the muffins from the oven and allow them to cool in the pan for approximately 5–10 minutes.
Transfer them to a wire rack and allow them to cool completely.
For the best cream cheese texture, refrigerate the muffins once they have cooled.
Tips for Making the Best Pumpkin Cream Cheese Muffins
- Use full-fat cream cheese for the smoothest filling.
- Make sure the cream cheese is softened before mixing.
- Use plain pumpkin puree rather than pumpkin pie filling.
- Don’t overmix the pumpkin batter.
- Make sure the cream cheese filling is completely covered with batter.
- Don’t overbake the muffins, as this can make the pumpkin portion dry.
- Chill the muffins before serving for a firmer cream cheese center.
How to Store Pumpkin Cream Cheese Muffins
Because these muffins contain a cream cheese filling, store them in an airtight container in the refrigerator.
They will keep for approximately 3–4 days.
Allow them to sit at room temperature for a few minutes before serving.
Can You Freeze Pumpkin Cream Cheese Muffins?
Yes, these muffins can be frozen.
Allow them to cool completely, then wrap each muffin individually in plastic wrap.
Place the wrapped muffins in a freezer-safe bag or container and freeze for up to 2 months.
Thaw the muffins overnight in the refrigerator before serving.
Final Thoughts
These Pumpkin Cream Cheese Muffins combine moist pumpkin muffins with a rich, creamy cheesecake-like center. The warm cinnamon, ginger, nutmeg, and cloves give them the perfect fall flavor, while the cream cheese filling makes each bite extra delicious.
They are a wonderful choice for a cozy fall breakfast, afternoon snack, or seasonal dessert.
