Pumpkin Cream Cheese Muffins are such a cozy treat, perfect for when you want a little something sweet with a soft, tender crumb and a creamy surprise inside. These muffins combine the warm flavors of pumpkin and mild spices with a smooth cream cheese filling that everyone seems to love.
I really enjoy making these muffins because the cream cheese center adds a nice twist that makes each bite feel special. Plus, they’re pretty quick to whip up, which means you can have fresh, warm muffins ready before you know it. I often sneak a couple straight out of the oven when no one is looking!
These muffins are wonderful for breakfast, a snack with your afternoon tea, or even a simple dessert. I like to serve them slightly warm so that creamy center is nice and soft. They’re also great for sharing with friends or neighbors, as the combination of pumpkin and cream cheese feels like a little hug in muffin form.
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of these muffins, giving them moisture and that cozy fall flavor. Use canned pumpkin puree for convenience, but fresh cooked pumpkin mashed smooth works too. Avoid pumpkin pie filling because it’s sweetened and spiced already.
Cream Cheese: It creates the creamy center everyone loves. Make sure it’s softened for smooth mixing. If you want a lighter option, try using Neufchâtel cheese with less fat—it still tastes great.
Spices: Cinnamon, nutmeg, ginger, and cloves set the warm pumpkin tone. You can use a pre-made pumpkin pie spice blend if you want to skip measuring each. Adjust spices to your liking—more cinnamon if you like it bolder or less cloves if you prefer milder flavors.
Oils & Eggs: Vegetable oil keeps muffins moist. You can substitute with melted coconut oil or light olive oil for a subtle flavor difference. Eggs bind everything together, so don’t skip or reduce them too much.
How Do You Get the Perfect Cream Cheese Center Inside Muffins?
The trick is layering the batter and cream cheese just right so the filling stays soft and melts a bit but doesn’t soak the muffin.
- Fill each muffin cup halfway with pumpkin batter.
- Add a tablespoon of the cream cheese mixture right in the center.
- Top with more pumpkin batter until the cup is almost full.
- Avoid mixing the cream cheese into the batter directly; it should form a distinct center.
Also, don’t overbake. Check muffins around 20 minutes with a toothpick in the batter part. If the cream cheese gets too hot or bakes too long, it can dry out or lose that creamy texture.
Equipment You’ll Need
- Muffin tin – a standard 12-cup pan is perfect for even baking and shaping your muffins.
- Muffin liners or non-stick spray – helps with easy removal and cleanup.
- Mixing bowls – you’ll need two: one for the batter and one for the cream cheese filling.
- Whisk and hand mixer or electric beaters – whisk works for dry ingredients, and a mixer makes the cream cheese filling smooth.
- Spoons or small ice cream scoops – great for measuring and layering the pumpkin batter and cream cheese filling evenly.
Flavor Variations & Add-Ins
- Stir in chopped dark chocolate or chocolate chips for a rich, melty surprise that pairs well with pumpkin.
- Swap walnuts for pecans or toasted pumpkin seeds to add different crunch and nutty flavor.
- Add a teaspoon of orange zest to the batter for a bright, citrusy twist that complements the spices.
- Try swapping cream cheese for mascarpone for a slightly sweeter, smoother filling.
How to Make Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240ml) canned pumpkin puree
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow an additional 5-10 minutes for cooling before serving. Overall, you’re looking at roughly 40 minutes from start to finish—quickly done and perfect for a cozy treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to avoid sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This mixes all your warming spices into the flour evenly.
3. Combine the Wet Ingredients:
In a large bowl, mix the pumpkin puree with granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. This will be your flavorful, moist base.
4. Make the Muffin Batter:
Slowly add the dry ingredients to the wet ingredients. Stir just until everything comes together—be careful not to overmix or the muffins could be tough. If you like, fold in chopped walnuts or pecans for a bit of crunch.
5. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. This will create the luscious center for your muffins.
6. Assemble the Muffins:
Spoon pumpkin batter halfway into each muffin cup. Add about one tablespoon of cream cheese mixture in the middle, then cover with more pumpkin batter until each cup is almost full. This layering gives you that creamy surprise inside each muffin.
7. Bake and Cool:
Bake the muffins for 20 to 25 minutes. Test doneness by inserting a toothpick away from the cream cheese center; it should come out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just thaw it completely in the refrigerator and drain any excess liquid before measuring to keep the batter from becoming too wet.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To enjoy them warm, pop them in the microwave for about 15 seconds.
Can I Substitute the Nuts or Leave Them Out?
Absolutely! Feel free to swap walnuts for pecans or pumpkin seeds, or omit nuts entirely if you prefer a nut-free muffin.
Is It Okay to Make the Batter Ahead of Time?
It’s best to bake the muffins right after assembling for the creamiest filling and best texture. However, you can prepare the batter and cream cheese mixture a few hours ahead and keep them refrigerated until ready to assemble and bake.
