These Pumpkin Cream Cheese Muffins are soft, moist, and bursting with cozy fall flavors. The pumpkin gives them a lovely sweetness and tender crumb, while the creamy cheesecake center adds a delightful surprise in every bite. You get the perfect blend of spice and creaminess wrapped up in a simple muffin that’s easy to love.
I always enjoy making these muffins when the weather starts to cool down—there’s something about pumpkin and warm spices that just feels like a big hug. My favorite part is cutting right into the middle to see that creamy cheese layer. It’s like having a little dessert hidden inside your breakfast. I like to chill the cream cheese filling before baking to keep it nice and creamy instead of melting away.
These muffins are perfect for a quick breakfast or a cozy snack with a cup of tea or coffee. I like to make a batch on the weekend and store them in the fridge so I have something sweet and satisfying ready to go during busy mornings. They’re also a hit when I bring them to gatherings—everyone asks for the recipe!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. It’s easy and perfect for baking. If unavailable, pureed cooked pumpkin or sweet potato can work as a substitute.
Cream Cheese: Softened cream cheese makes a creamy, tangy filling. For a lighter option, try Neufchâtel cheese, which is lower in fat but similarly creamy.
Spices: Cinnamon, nutmeg, ginger, and cloves create that cozy fall flavor. Feel free to adjust the amounts or use a pumpkin spice blend for convenience.
Oil: Vegetable or melted coconut oil keeps the muffins moist. You can swap with melted butter if you prefer a richer taste, though the texture might be a bit denser.
How Do You Get a Creamy, Well-Defined Cream Cheese Filling in Muffins?
The trick is to beat the cream cheese until smooth and chill it before adding it to the muffins. This keeps it from melting completely during baking, so you get a soft but distinct center.
- Use room temperature cream cheese and beat it well with sugar, egg yolk, and vanilla to create a silky filling.
- Fill muffin cups halfway with batter, add a spoonful of cream cheese filling, then top gently with more batter.
- Don’t overfill the cups to prevent the filling from leaking out while baking.
- Chilling the filling mixture in the fridge for 10-15 minutes before assembling can help it hold up better in the oven.
Equipment You’ll Need
- Muffin tin – holds the muffins perfectly and helps them bake evenly.
- Paper liners or non-stick spray – make cleanup easier and prevent sticking.
- Mixing bowls – one large for dry ingredients, one medium for wet and cream cheese mix.
- Hand mixer or whisk – makes beating the cream cheese filling smooth and fluffy.
- Measuring cups and spoons – to keep your ingredients accurate for best results.
- Spoon or small ice cream scoop – helps portion batter and cream cheese filling neatly.
- Wire rack – cools muffins evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel topping or batter for crunch and nutty flavor.
- Mix in mini chocolate chips for a sweet surprise along with the cream cheese center.
- Swap pumpkin for sweet potato puree for a slightly different, but still cozy taste.
- Sprinkle cinnamon sugar on top before baking instead of streusel for a simple sweet crust.
How to Make Pumpkin Cream Cheese Muffins?
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Streusel Topping (optional):
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 2 tablespoons cold unsalted butter, cut into small cubes
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 22-25 minutes of baking. You’ll need a few additional minutes to cool the muffins before enjoying. Overall, plan for about 40 minutes to have these delicious pumpkin cream cheese muffins ready!
Step-by-Step Instructions:
1. Prepare Your Oven and Tins:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray the cups with non-stick spray to make sure the muffins come out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and the warm spices: cinnamon, nutmeg, ginger, and cloves.
3. Mix the Wet Ingredients:
In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and fully combined.
4. Combine Wet and Dry:
Add the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep your muffins tender.
5. Make the Cream Cheese Filling:
Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until the mixture is smooth and creamy.
6. Prepare the Streusel Topping (Optional):
In a small bowl, mix the flour, sugars, and cinnamon. Using a pastry blender or fork, cut in the cold butter cubes until the mixture looks crumbly.
7. Assemble the Muffins:
Fill each muffin cup about halfway with pumpkin batter. Add about a tablespoon of cream cheese filling on top of the batter in each cup. Then, spoon the remaining pumpkin batter over the cream cheese to cover it.
8. Add Topping and Bake:
Sprinkle the streusel topping evenly over each muffin if using. Bake in the oven for 22-25 minutes, or until a toothpick inserted near the edge comes out clean and the muffins turn golden on top.
9. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely. Serve warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to 4 days.
Can I Use Frozen Pumpkin Puree?
Yes, you can! Just make sure to thaw it completely in the fridge or at room temperature before using to avoid extra moisture in the batter.
Can I Substitute Cream Cheese in the Filling?
Absolutely! Neufchâtel cheese is a great lower-fat substitute, or you can try mascarpone for a richer flavor. Just keep it softened for easy mixing.
How Should I Store Leftover Muffins?
Store them in an airtight container in the refrigerator for up to 4 days. You can warm them slightly in the microwave before serving to refresh their softness.
Can I Make These Muffins Ahead of Time?
Yes! Prepare and assemble the muffins and store the unbaked batter tightly covered in the fridge for up to 24 hours, then bake when ready. Alternatively, bake and freeze the muffins for longer storage.
