Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are soft, spiced, and filled with the perfect swirl of sweet cheese. They’re like having pumpkin pie and cheesecake together in a single, cozy muffin. I love baking these when fall hits, but honestly, I make them all year round because they’re just that good.

Why You’ll Love This Recipe

I love this recipe because the muffins are super moist and full of real pumpkin flavor, with that classic warm spice blend I always crave. The cream cheese center bakes right in, adding a tangy, sweet contrast to every bite. They look like they came straight from a bakery, but they’re surprisingly easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin muffin batter:

• All-purpose flour

• Baking soda

• Pumpkin pie spice or a blend of cinnamon, nutmeg, and cloves

• Salt

• Pumpkin purée (not pie filling)

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil

• Vanilla extract

For the cream cheese filling:

• Cream cheese, softened

• Granulated sugar

• Egg yolk

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, I whisk together the flour, baking soda, pumpkin pie spice, and salt.

3. In another bowl, I mix the pumpkin purée, both sugars, eggs, oil, and vanilla until smooth.

4. I combine the wet and dry ingredients just until everything is blended—I avoid overmixing to keep the muffins tender.

5. For the cream cheese filling, I beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

6. I fill each muffin cup about ¾ full with pumpkin batter, then spoon a small dollop of the cream cheese mixture on top of each. I swirl it in gently with a toothpick or knife.

7. I bake for 18–22 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.

8. I let them cool in the pan for a few minutes before transferring to a rack.

Servings and timing

This recipe makes 12 muffins and takes about 35 minutes total—15 minutes to prep and 18–22 minutes to bake.

Variations

Sometimes I sprinkle cinnamon sugar or chopped pecans on top before baking for extra crunch. I’ve also added chocolate chips to the batter for a sweeter twist. If I’m short on cream cheese, I bake the pumpkin muffins on their own and frost them lightly after baking.

Storage/reheating

I store the muffins in an airtight container in the fridge for up to 5 days because of the cream cheese. I let them sit at room temperature or warm slightly in the microwave before serving. They also freeze well—I wrap each one and store them for up to 2 months.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, I always stick with plain pumpkin purée. Pie filling has added sugar and spices, which can throw off the flavor and texture.

How do I swirl the cream cheese properly?

I add the cream cheese on top of the batter and use a toothpick or knife to gently swirl it into the top layer—just a few turns does the trick.

Can I make mini muffins?

Yes. I reduce the baking time to around 10–12 minutes and check for doneness. They make great bite-sized treats.

What can I use instead of oil?

I sometimes use melted butter or a mix of applesauce and oil for a lighter version. The texture stays moist either way.

Can I make these ahead of time?

Absolutely. I bake them the night before and store them in the fridge. They’re still moist and delicious the next day.

Conclusion

Pumpkin Cream Cheese Muffins are a fall favorite in my kitchen, but I honestly bake them any time I want a soft, spiced treat with a little creamy indulgence. With their rich pumpkin flavor and creamy centers, they’re perfect for breakfast, snacks, or sharing with friends. Once I started making these, they quickly became a must-bake every season.

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