Easy Pumpkin Cream Cheese Muffins (The BEST Recipe)

These incredibly moist Pumpkin Cream Cheese Muffins are bursting with cozy, warm pumpkin spice flavor, and that swirl of sweet, tangy cream cheese filling makes them absolutely irresistible. I just know you’ll fall in love with these as much as I have. They’re a perfect pick-me-up for breakfast, a wonderful addition to a lunchbox, or just a delightful snack when you need something special.

Pumpkin muffin cut in half, revealing a creamy white filling, surrounded by whole muffins.

Ingredients You’ll Need

Gathering your ingredients is the first step to creating these wonderful muffins. You’ll need a few pantry staples and some key fresh items to get that perfect texture and flavor.

Golden-brown pumpkin muffins with creamy white frosting, arranged on a white tray.

All-Purpose Flour: This provides the main structure for our tender muffins.
Granulated Sugar: Our primary sweetener for the muffin batter. You can adjust the amount slightly based on your personal preference.
Baking Powder and Baking Soda: These are crucial leavening agents that help the muffins rise beautifully and give them a light texture.
Salt: Just a little bit enhances all the other flavors.
Pumpkin Pie Spice: The essential spice blend for that classic autumn taste. It brings warmth and complexity.
Cinnamon: A little extra cinnamon boosts that cozy spice factor alongside the pumpkin pie spice.
Pumpkin Puree: Make sure you are using pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. Canned or homemade works great.
Large Egg: Use one large egg, preferably at room temperature, to bind the ingredients and add richness.
Unsalted Butter: Melted unsalted butter adds moisture and a lovely richness to the batter.
Vanilla Extract: A splash of vanilla always enhances baked goods, bringing out the other flavors.
Cream Cheese: For the dreamy filling. Make sure it’s softened to room temperature so it mixes smoothly.
Powdered Sugar: This sweetens the cream cheese filling and helps make it smooth and pipeable.
A Pinch of Flour and Salt: These additions help stabilize the cream cheese filling slightly during baking.

How to Make Pumpkin Cream Cheese Muffins

Making these delightful muffins is quite straightforward. Follow these steps for perfect results every time.

Pumpkin muffins with cream cheese filling, garnished with pumpkin seeds, served on a wooden board.

First, get your oven ready. Preheat it to 350 degrees Fahrenheit. Prepare a 12-cup muffin pan by greasing it with non-stick cooking spray or lining the cups with paper liners.
In a medium bowl, whisk together all your dry ingredients. That’s the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set this bowl aside for a moment.
Now, in a separate, larger bowl, whisk together the wet ingredients. Combine the pumpkin puree, large egg, melted butter, and vanilla extract until everything is well blended.
Pour the bowl of dry ingredients into the bowl with the wet ingredients. Stir gently using a spoon or spatula just until everything is combined and there are no dry streaks. Be careful not to overmix the batter.
Evenly divide the muffin batter among the 12 prepared muffin cups. Each cup should be filled about two-thirds of the way full.
In a small bowl, mix together the softened cream cheese, powdered sugar, the small amount of flour for stability, and a pinch of salt until the mixture is completely smooth and creamy.
Transfer the cream cheese filling into a piping bag, or you can use a zip-top bag and snip off one corner. Pipe about 1 to 2 tablespoons of the cream cheese mixture into the center of the batter in each muffin cup.
Bake the muffins in your preheated oven for 15 to 20 minutes. To check if they are done, insert a toothpick into the muffin batter portion (avoiding the cream cheese swirl). If the toothpick comes out clean, they are ready.
Once baked, remove the muffin pan from the oven and let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Pumpkin muffin with cream cheese frosting, placed on a white plate atop a wooden cutting board.

FAQ

Got questions about making these pumpkin cream cheese muffins? Here are some common ones.

How should I store these pumpkin cream cheese muffins?

I recommend keeping these pumpkin cream cheese muffins in an airtight container in the refrigerator. They will stay fresh for up to 4 days.

Can you freeze pumpkin cream cheese muffins?

Unfortunately, I don’t recommend freezing these muffins. I’ve found that the texture can become too soggy after they thaw, especially with the cream cheese filling. They are so good freshly baked, you likely won’t have leftovers anyway.

Can I use homemade pumpkin puree?

Yes, absolutely. If using homemade puree, make sure it is thick and not watery. You might need to drain off excess liquid if it seems thin.

What can I add to the tops of the muffins?

You could sprinkle some pepitas (pumpkin seeds) or a simple streusel topping over the batter before baking for extra texture and flavor, just like the competitor article mentions.

How do I know if the cream cheese is soft enough?

Room temperature cream cheese should be soft enough that you can easily mix it with a spoon without lumps. If it’s too cold, microwave it in 10-second bursts, stirring between each, until just softened.

Can I make these into mini muffins?

Yes, you can. Reduce the baking time significantly (likely to 9-12 minutes) and check for doneness with a toothpick.

Easy Pumpkin Cream Cheese Muffins (The BEST Recipe)

Ingredients You’ll Need

How to Make Pumpkin Cream Cheese Muffins

FAQ