If you’re searching for the perfect autumn treat, these Pumpkin Cream Cheese Muffins are about to become your new go-to recipe. Imagine tender, spiced pumpkin muffins with a sweet, creamy swirl of cheesecake hiding in the center—each bite is a little celebration of cozy fall flavors. Whether you’re sharing them with friends over coffee or sneaking one for a late-night snack, this recipe delivers bakery-style muffins right from your own kitchen. Trust me, you’ll want to keep this recipe handy all season long!

Pumpkin Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Cream Cheese Muffins lies in a handful of pantry staples and a few special touches. Each ingredient plays an important role in creating that moist crumb, rich flavor, and irresistible cream cheese center. Here’s what you’ll need and why:

All-purpose flour: Provides the perfect base for a tender and fluffy muffin crumb.
Granulated sugar: Sweetens the batter and balances the earthiness of the pumpkin.
Light brown sugar: Adds a hint of molasses depth and keeps the muffins moist.
Baking soda: Gives the muffins their beautiful lift and soft texture.
Salt: Enhances all the flavors and prevents the muffins from tasting flat.
Pumpkin pie spice: Brings classic autumn warmth with cinnamon, nutmeg, and clove notes.
Cinnamon: Doubles down on the cozy, spiced aroma.
Large eggs: Bind the batter and add richness.
Canned pumpkin purée: The star ingredient for moisture, color, and unmistakable pumpkin flavor.
Vegetable oil: Keeps the muffins extra moist and tender.
Milk: Loosens the batter just enough for a soft crumb.
Vanilla extract: Lends a subtle sweetness and fragrance to both the muffin and cream cheese filling.
Cream cheese (softened): Blends into a creamy, tangy center that tastes like cheesecake.
Optional: Chopped pecans or walnuts: For a delightful crunch and a nutty finish on top.

How to Make Pumpkin Cream Cheese Muffins

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners—this makes for easy cleanup and helps the Pumpkin Cream Cheese Muffins release perfectly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, pumpkin pie spice, and cinnamon. This ensures all the flavors and leavening agents are evenly distributed, helping your muffins bake up beautifully spiced and tender.

Step 3: Combine the Wet Ingredients

In a separate large bowl, beat the eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth and well combined. The pumpkin purée and oil are what make these muffins incredibly moist!

Step 4: Bring the Batter Together

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The key here is not to overmix—stop as soon as everything is incorporated so your Pumpkin Cream Cheese Muffins stay light and fluffy.

Step 5: Make the Cream Cheese Filling

In another bowl, mix the softened cream cheese, ¼ cup granulated sugar, and ½ teaspoon vanilla extract until smooth and creamy. This dreamy filling will create the luscious swirl in your muffins.

Step 6: Fill and Assemble the Muffins

Spoon pumpkin batter into each muffin cup, filling about two-thirds full. Add about 1 tablespoon of the cream cheese mixture to the center of each, pressing it gently into the batter. If you love a little crunch, sprinkle chopped pecans or walnuts over the top.

Step 7: Bake and Cool

Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Now’s the hard part—waiting to taste them!

How to Serve Pumpkin Cream Cheese Muffins

Garnishes

For a pretty, bakery-style finish, sprinkle a few extra chopped pecans or walnuts on top before baking. After they’ve cooled, you can dust the Pumpkin Cream Cheese Muffins with a little powdered sugar for an elegant touch. A drizzle of maple glaze is also divine if you’re feeling fancy!

Side Dishes

These muffins pair beautifully with a hot cup of coffee or spiced chai. For a more decadent breakfast, serve them alongside fresh fruit, Greek yogurt, or a creamy latte. They’re also fantastic as an afternoon treat with a glass of cold milk.

Creative Ways to Present

Arrange the Pumpkin Cream Cheese Muffins on a rustic wooden board surrounded by mini pumpkins for a festive brunch spread. Or, wrap them individually in parchment and tie with twine for a thoughtful homemade gift. For parties, bake them in decorative muffin liners to match your theme!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cream Cheese Muffins can be stored in an airtight container in the refrigerator for up to four days. The cream cheese center stays delightfully creamy, and the muffins remain moist.

Freezing

To freeze, wrap each muffin tightly in plastic wrap and place in a freezer-safe bag. They’ll keep beautifully for up to two months. When you’re ready for a treat, simply thaw at room temperature or warm gently in the microwave.

Reheating

For that fresh-from-the-oven taste, microwave a muffin for 15 to 20 seconds or warm in a low oven for a few minutes. The cream cheese center becomes perfectly soft and irresistible!

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade pumpkin purée is well-drained and not too watery for the best texture in your Pumpkin Cream Cheese Muffins.

Can I make these muffins gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. The results are just as delicious and satisfying.

Can I add chocolate chips or dried fruit?

Definitely. Feel free to fold in mini chocolate chips, dried cranberries, or raisins to the batter for a fun twist on classic Pumpkin Cream Cheese Muffins.

Do I have to use nuts on top?

Nope! The nuts are completely optional. If you prefer nut-free muffins, just leave them out—the muffins will still bake up beautifully.

Can I swirl the cream cheese through the muffin batter?

Yes, for a bakery-style look, use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter before baking. It not only looks gorgeous but also gives every bite a little bit of cheesecake goodness.

Final Thoughts

If you’re craving a cozy, crowd-pleasing treat, you simply have to try these Pumpkin Cream Cheese Muffins. They come together easily, taste like pure autumn joy, and are perfect for breakfast, snacks, or sharing with someone special. I hope you love them as much as I do!

Pumpkin Cream Cheese Muffins Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Pumpkin Cream Cheese Muffins are a perfect blend of moist pumpkin spice batter with a creamy, tangy cream cheese center. Ideal for breakfast, snacks, or dessert, they offer a delightful autumnal flavor with an optional nutty topping for added crunch.

Ingredients

Scale

For the Muffins:

1¾ cups all-purpose flour
1 cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 large eggs
1 cup canned pumpkin purée
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract

Optional Topping:

¼ cup chopped pecans or walnuts

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, pumpkin pie spice, and cinnamon until well combined. This ensures even distribution of spices and leavening agents.
Combine Wet Ingredients: In a separate large bowl, beat together the eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth and uniform, creating the wet base for the batter.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender and light.
Prepare Cream Cheese Filling: In another bowl, thoroughly mix the softened cream cheese with ¼ cup granulated sugar and ½ teaspoon vanilla extract until the mixture is smooth and creamy, which will form the delightful filling.
Fill Muffin Cups: Spoon the pumpkin batter into each muffin cup, filling about two-thirds full. Next, add approximately 1 tablespoon of the cream cheese mixture into the center of each muffin, pressing it slightly into the pumpkin batter to create a creamy core.
Add Toppings: If desired, sprinkle chopped pecans or walnuts on top of each muffin for a crunchy texture contrast and added flavor.
Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. Test for doneness by inserting a toothpick into the muffin part (avoiding the cream cheese center); it should come out clean when the muffins are fully baked.
Cool: Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For a bakery-style appearance, gently swirl the cream cheese slightly into the pumpkin batter before baking instead of just inserting it.
These muffins keep well in the refrigerator for up to 4 days, maintaining their freshness and flavor.
They can also be frozen for longer storage; thaw at room temperature or warm slightly before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American