Pumpkin Cream Cheese Muffins Recipe

Why You’ll Love This Recipe

I love how these muffins combine classic pumpkin spice flavor with a rich cream cheese filling—it’s like getting the best of both a muffin and cheesecake in one. The texture is soft and moist without being too dense, and the warm spices make my kitchen smell amazing as they bake. These muffins are great for making ahead, sharing with friends, or enjoying fresh out of the oven with a cup of coffee.

Ingredients

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

For the Muffins:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 egg yolk

• ½ teaspoon vanilla extract

Directions

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

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate large bowl, I mix the melted butter and sugar until well combined. Then I add the eggs, pumpkin puree, and vanilla extract, stirring until smooth.

4. I gradually stir the dry ingredients into the wet mixture, being careful not to overmix.

5. In another bowl, I beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.

6. I fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture in the center. I top each muffin with more pumpkin batter to cover the filling.

7. I bake the muffins for 22–25 minutes, or until a toothpick inserted into the muffin (away from the cream cheese center) comes out clean.

8. I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins. The prep takes about 15 minutes, and baking takes 22–25 minutes, so I can have these ready in just 40 minutes from start to finish.

Variations

I sometimes mix things up by adding a handful of mini chocolate chips to the pumpkin batter or sprinkling chopped pecans on top before baking. If I want a spiced glaze, I whisk together powdered sugar, a splash of milk, and a pinch of cinnamon, then drizzle it over the cooled muffins. For extra depth, I use fresh pumpkin puree when I have some on hand—it gives the muffins a richer flavor.

Storage/Reheating

Once cooled, I store these muffins in an airtight container in the fridge for up to 5 days. They also freeze well—I wrap them individually and freeze for up to 3 months. To reheat, I microwave one muffin for about 20 seconds, which softens it and brings back that fresh-from-the-oven warmth.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree. I just make sure it’s well-drained and smooth for the best texture and flavor.

How do I keep the cream cheese from sinking?

I try to keep the cream cheese filling centered by placing it gently on the batter and not pressing it down too much. Then I cover it evenly with more batter.

Can I make these muffins gluten-free?

Yes, I can use a 1:1 gluten-free all-purpose flour blend to make these muffins gluten-free. I keep an eye on the texture as gluten-free flours sometimes bake differently.

Do I need to refrigerate the muffins?

Yes, because of the cream cheese filling, I keep these muffins stored in the refrigerator to maintain freshness and safety.

Can I make mini muffins instead?

Absolutely. I just reduce the baking time to about 12–14 minutes and keep an eye on them to avoid overbaking.

Conclusion

These pumpkin cream cheese muffins are one of my favorite fall recipes—easy to make, full of warm spice, and finished with a sweet and creamy center that always surprises and delights. Whether I’m baking a batch for guests or keeping them all to myself, they’re a perfect seasonal treat I come back to every year.

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