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Pumpkin Cream Cheese Muffins Recipe

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Moist pumpkin muffins with a sweet cream cheese filling—these cozy fall treats are perfect for breakfast, snacks, or holiday gatherings.

Ingredients

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

Instructions

Preheat Oven: Preheat to 350°F (175°C). Line a muffin tin with paper liners.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix Wet Ingredients: In a large bowl, whisk melted butter and sugar until combined. Add eggs, pumpkin puree, and vanilla extract; mix until smooth.

Combine: Gradually fold dry ingredients into wet mixture until just combined—do not overmix.

Make Cream Cheese Filling: In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.

Assemble Muffins: Fill each muffin liner halfway with pumpkin batter. Spoon a dollop of cream cheese mixture into the center, then cover with more pumpkin batter.

Bake: Bake for 22–25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Cool & Serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use fresh pumpkin puree for richer flavor.

Do not overmix the batter—this keeps muffins light and fluffy.

The cream cheese center is best when muffins are fully cooled before serving.

Store in the fridge in an airtight container for up to 5 days, or freeze up to 2 months.

Find it online: https://allrecipesmade.com/pumpkin-cream-cheese-muffins-recipe/