Decadent Pumpkin Cream Cheese Muffins (Easy Recipe!)

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These pumpkin cream cheese muffins are the ultimate fall treat, combining a perfectly spiced, tender pumpkin batter with a sweet, tangy cream cheese swirl. I’ve spent years perfecting this recipe, and trust me, it’s a total game-changer that makes any autumn morning feel extra special.

A close-up shot of a perfect pumpkin cream cheese muffins with a bite taken out, showing the moist inside and creamy filling. — My absolute favorite pumpkin cream cheese muffins! This recipe is a keeper for a cozy fall treat.

This is my go-to recipe every single fall, and it’s a big hit with my family and friends. The muffins come out super moist, and that little pocket of cheesecake-like filling in the middle is just to die for. You’ll find yourself making these for cozy breakfasts, holiday get-togethers, or just because!

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Key Takeaways

Effortless Elegance: These muffins look and taste like they came from a fancy bakery, but they’re incredibly simple to make right in your own kitchen.
The Perfect Texture: You get a super moist, tender muffin with a delicate crumb, while the creamy filling adds a lovely, rich contrast.
The Ultimate Fall Flavor: The combination of warm spices like cinnamon, nutmeg, and ginger with the rich pumpkin is a total autumn hug.
Crowd-Pleaser: Everyone from kids to adults will fall in love with these. They’re the perfect treat for a weekend breakfast or to share with friends.
Make-Ahead Friendly: You can whip up the batter and filling a day ahead, making them a great option for busy mornings. Try my Pumpkin Roll recipe, too, for another incredible pumpkin dessert!

Why You’ll Love These Pumpkin Cream Cheese Muffins

That Creamy Center: The surprise cream cheese swirl in the middle is like a little pocket of cheesecake in every bite—it’s a truly decadent experience.
The Aroma of Fall: The moment you start baking these, your kitchen will fill with the incredible scent of pumpkin pie spice and cinnamon. It’s pure coziness!
Tender, Not Tough: My recipe uses a special technique to ensure the muffins come out incredibly tender and moist, never dense or dry.
Simple Ingredients, Big Flavor: We’re using everyday ingredients you probably already have in your pantry, but the result is something truly special.
Nutritional Boost: Pumpkin puree is more than just a flavor—it’s a great source of fiber and Vitamin A, so you can feel a little good about enjoying your treat!
Just Like a Bakery: This recipe is modeled after the famous bakery muffins, so you get that perfect domed top and irresistible texture every time.
Perfect for Any Occasion: Whether it’s a lazy Saturday morning or a holiday gathering, these muffins are always a welcome addition. If you love these, you have to try my Mini Pumpkin Bread with Cinnamon Swirl for another great autumn snack.

Food or Cultural Background

Fall has always been my favorite time of year, and the moment the leaves start to change, I get a craving for all things pumpkin. I remember my grandma used to make a pumpkin bread every year, and the whole house would smell like cinnamon and warmth.

When I first tried a bakery-style pumpkin cream cheese muffin, it was like a nostalgic memory of her bread but with a twist! The tangy cream cheese filling just took it to a whole new level. I knew I had to figure out how to make a version just as good, if not better, at home.

This recipe is the culmination of years of tweaking and perfecting. It’s my way of bringing that cozy, autumn feeling into my kitchen and sharing it with all of you. It’s more than just a recipe; it’s a little bit of fall tradition in every single bite. Speaking of fall, if you’re a pumpkin lover like me, you also have to check out my 3-Ingredient Pumpkin Spice Cake for an easy way to get that pumpkin fix.

Ingredients for Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins ingredients — All the simple, cozy ingredients for these amazing pumpkin cream cheese muffins, ready to go!

Ingredient	Notes/Substitutions
Pumpkin Muffin Batter
1 ½ cups (360ml) pure pumpkin puree	Make sure it’s not pumpkin pie filling!
½ cup (110g) packed light brown sugar
½ cup + 2 tbsp (125g) granulated sugar
2 large eggs	Must be at room temperature.
½ cup (120ml) sunflower oil	Any neutral oil works, like vegetable or canola oil.
1 teaspoon (5ml) pure vanilla extract
2 cups (284g) all-purpose flour	For gluten-free, use a 1:1 gluten-free baking flour blend.
1 ½ teaspoon pumpkin pie spice	See my FAQ for how to make your own!
½ teaspoon cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
⅓ cup (80ml) whole milk	You can use a non-dairy milk like almond or oat milk here.
Cream Cheese Filling
4 oz (113g) cream cheese	Full-fat works best. Must be at room temperature.
2 tablespoon (25g) granulated sugar
1 teaspoon (3g) all-purpose flour	Helps the filling set up properly.
½ teaspoon pure vanilla extract
2 teaspoon (10ml) whole milk	Again, non-dairy works here.

Equipment Needed

Standard 12-cup muffin pan: A must for getting the perfect muffin shape.
Paper liners: I love using parchment paper liners for these—they’re a lifesaver because nothing sticks!
Two large mixing bowls: One for the wet ingredients, one for the dry.
Hand whisk or electric mixer: To get that batter smooth and glossy.
Small piping bag or a zip-top bag: This is my secret to a clean cream cheese swirl.
Wire cooling rack: Essential for letting the muffins cool properly.
Large cookie scoop: This helps you get an even amount of batter in each muffin cup.

How to Make Pumpkin Cream Cheese Muffins Step-by-Step

Step-by-step: Mixing the homemade pumpkin cream cheese muffins batter in a bowl and piping the creamy cheese filling into the muffin tins. — Just a peek at the magic happening! Getting the pumpkin batter just right and adding that irresistible cream cheese swirl.

Preheat and prepare. Preheat your oven to 425°F (220°C). Go ahead and line your standard 12-cup muffin pan with paper liners.
Mix the pumpkin batter. In a large bowl, whisk the pumpkin puree, both sugars, eggs, oil, and vanilla until everything is smooth and glossy.
Combine the dry ingredients. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Fold in the dry ingredients. Add the dry mixture to the pumpkin mixture and gently fold it in. As soon as you see a few streaks of flour, pour in the milk and continue to fold until just combined. Don’t overmix! Let the batter rest for 30 minutes.
Whip up the filling. While the batter rests, beat the room-temperature cream cheese, sugar, flour, and vanilla in a small bowl until smooth. Then, mix in the milk. Transfer this glorious filling to a piping bag.
Assemble the muffins. Scoop the rested batter into the muffin cups, filling them almost to the rim. Snip the tip off the piping bag and pipe the cream cheese into the center of each muffin. I like to make a little swirl on top so it shows up beautifully.
Bake with a secret trick. Bake at 425°F for 5 minutes. This high heat helps create that gorgeous domed top. Then, reduce the heat to 350°F (175°C) and bake for another 12-15 minutes. The muffins are done when a toothpick comes out clean. If you like savory pumpkin recipes too, check out my Pumpkin Curry!
Cool completely. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool the rest of the way. This prevents them from getting soggy bottoms.

Expert Tips for the Best Results

Don’t skip the room temperature ingredients! This is a game-changer for getting a smooth batter and creamy filling. Cold ingredients can make your batter lumpy and dense.
Let the batter rest. Giving the batter a 30-minute rest allows the flour to fully hydrate and the flavors to meld. This is my secret to an incredibly moist and tender crumb.
Start with a high heat. Baking at 425°F for the first five minutes and then lowering the temperature is the trick to getting those perfectly domed, bakery-style tops.
Use the right pumpkin: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will mess up the balance of the recipe.
Don’t overfill the muffin cups. Filling them almost to the top is key to getting a big, beautiful muffin, but don’t let the batter spill over.
Try a streusel topping! For a little extra crunch, I love adding a simple streusel topping made from brown sugar, flour, butter, and a pinch of cinnamon. It’s a delightful addition! For another wonderful dessert, you’ll love my Southern Pecan Pie recipe.

perfect pumpkin cream cheese muffins — perfect pumpkin cream cheese muffin

What to Serve With Pumpkin Cream Cheese Muffins

A hot cup of coffee or tea: There’s nothing better than a warm muffin and a hot beverage on a cool morning.
A scoop of vanilla ice cream: If you’re feeling extra decadent, serve a warm muffin with a scoop of melty vanilla ice cream for dessert.
A drizzle of caramel sauce: A little caramel drizzle takes these over the top and adds a whole new layer of sweetness.
A glass of milk: The classic pairing!
A side of fresh fruit: Balance out the richness with a bowl of fresh berries or sliced apples.
My Easy Baked Zucchini: This savory side dish makes a great contrast to the sweetness of the muffins if you’re serving them for brunch.

Storing and Reheating Tips

Because of the cream cheese filling, it’s best to store these muffins in an airtight container in the refrigerator. They’ll stay fresh and delicious for about 3-5 days. To enjoy them warm again, just pop one in the microwave for 15-20 seconds. You can also freeze them for up to 3 months. Just be sure to wrap them tightly in plastic wrap before putting them in a freezer bag. Thaw them on the counter or in the fridge before serving.

Nutrition Facts

Nutrition Information	Per Muffin
Serving Size	1 muffin
Calories	410 kcal
Sugar	35 g
Sodium	280 mg
Fat	25 g
Saturated Fat	12 g
Unsaturated Fat	13 g
Trans Fat	0.5 g
Carbohydrates	58 g
Fiber	3 g
Protein	6 g
Cholesterol	70 mg

Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Pumpkin Cream Cheese Muffins

What are some common problems when making pumpkin cream cheese muffins?

The most common issue is a sunken muffin top, which often happens from overmixing the batter or using cold ingredients. To prevent this, be gentle when mixing and make sure your eggs, milk, and cream cheese are all at room temperature.

How long do pumpkin cream cheese muffins last?

Thanks to the cream cheese filling, these pumpkin cream cheese muffins are best stored in an airtight container in the refrigerator for up to 5 days.

What are the nutritional facts for pumpkin cream cheese muffins?

While the exact numbers can vary, a typical pumpkin cream cheese muffin contains a good amount of calories and carbohydrates due to the sugars and flour. They are also a good source of Vitamin A from the pumpkin puree.

What are some variations of pumpkin cream cheese muffins?

You can add a streusel topping made with flour, brown sugar, and butter for a little crunch. You can also mix in chocolate chips, chopped pecans, or walnuts to the batter for added texture and flavor.

Final Thoughts

I hope you get a chance to bake these pumpkin cream cheese muffins and fill your home with the most amazing autumn scent! It’s one of those recipes that instantly makes you feel warm and cozy. Don’t forget to leave a review and let me know how they turned out. I can’t wait to hear about it! If you love easy breakfast recipes, you have to try my easy breakfast casserole next!

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