Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins combine warmly spiced pumpkin batter with a creamy cheesecake-style center. They are an easy choice for fall breakfasts, coffee breaks, or a holiday brunch. This recipe makes 12 muffins and bakes at 350°F.

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Why You’ll Love These Pumpkin Cream Cheese Muffins

• Simple pantry baking: pumpkin purée, warm spices, and a short ingredient list.
• Two textures in one muffin: a tender pumpkin crumb around a smooth cream cheese filling.
• Made for sharing: the recipe yields 12 muffins.

Ingredients You’ll Need

For the pumpkin batter

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup brown sugar
• 1/3 cup neutral oil
• 1 large egg
• 1 teaspoon vanilla extract

For the cream cheese filling

• 4 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

How to Make Pumpkin Cream Cheese Muffins

1. Heat the oven. Set the oven to 350°F and line a 12-cup muffin pan with paper liners.
2. Mix the dry ingredients. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
3. Mix the wet ingredients. In a separate bowl, whisk the pumpkin purée, brown sugar, oil, egg, and vanilla until smooth.
4. Make the batter. Fold the dry ingredients into the pumpkin mixture only until no dry streaks remain. Do not overmix.
5. Make the filling. Beat the softened cream cheese, sugar, and vanilla until smooth.
6. Fill the muffin cups. Spoon pumpkin batter into each liner until about halfway full. Add a heaping teaspoon of filling to the center, then cover with the remaining batter.
7. Bake. Bake for 18 to 22 minutes, until the tops spring back lightly when touched. Cool in the pan for 5 minutes, then move the muffins to a rack.

Helpful Tips

• Use softened cream cheese. It blends more smoothly with the sugar and vanilla.
• Do not overmix. Stop folding the batter as soon as the flour disappears.
• Keep portions even. A small cookie scoop can help divide the batter consistently.
• Check near the lower end of the bake time. Ovens vary, so start checking at 18 minutes.

Optional Variations

For a little crunch, sprinkle coarse sugar over the tops before baking. Chopped pecans can also be folded into the batter. These additions are optional and may need testing for your preferred texture.

Storage

Because the muffins contain a cream cheese filling, refrigerate them in a covered container after they have cooled. Enjoy within 3 to 4 days. Warm an individual muffin briefly in the microwave before serving if you prefer it soft and warm.

Frequently Asked Questions

Can I use pumpkin pie filling?

No. Use plain pumpkin purée, not pumpkin pie filling, because pie filling already contains sweeteners and spices.

How do I know when the muffins are done?

The tops should spring back lightly when touched after 18 to 22 minutes of baking at 350°F.

Do these muffins need to be refrigerated?

Yes. Refrigerate the cooled muffins because they contain a cream cheese filling.

Pumpkin Cream Cheese Muffins Recipe

Yield: 12 muffins   Prep time: 20 minutes   Bake time: 18 to 22 minutes

Serve these pumpkin cream cheese muffins for a cozy fall morning, a snack with coffee, or as part of a brunch spread.