Are you ready to embrace the flavors of fall with a treat that’s both decadent and comforting? These cream cheese pumpkin muffins are exactly what your autumn mornings need! With their moist, spiced pumpkin base and creamy cheesecake-like center, these muffins combine two beloved flavors into one irresistible package. Perfect for breakfast, afternoon snacks, or even dessert, they’ll fill your home with the most amazing aroma as they bake.
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Why You’ll Fall in Love With These Cream Cheese Pumpkin Muffins
The pairing of pumpkin and cream cheese creates something truly magical. The earthy sweetness of pumpkin pairs perfectly with tangy cream cheese, creating a flavor profile that’s quintessentially fall. These muffins capture that magic in every bite!
These cream cheese pumpkin muffins aren’t just delicious—they’re also incredibly versatile. Enjoy them with your morning coffee, pack them in lunchboxes, or serve them as a crowd-pleasing dessert at your next gathering. They also freeze wonderfully, making them ideal for meal prepping or welcoming unexpected guests.
The taste is truly extraordinary—warm pumpkin spices envelop your senses while the creamy center provides a delightful contrast in both flavor and texture. Each bite offers a perfect balance of sweetness and spice, with the turbinado sugar topping adding a subtle crunch that elevates the entire experience.
Ingredients You’ll Need
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 2 tablespoons turbinado sugar
Essential Tools for Perfect Muffins
To make these cream cheese pumpkin muffins with ease, you’ll need:
- 12-cup muffin tin
- Paper liners
- Mixing bowls (at least 2)
- Whisk
- Rubber spatula
- Electric mixer (for cream cheese filling)
- Ice cream scoop or spoon for portioning batter
- Wire cooling rack
Ingredient Substitutions and Additions
One of the greatest aspects of this recipe is its incredible adaptability. Here are some substitutions and add-ins to customize your cream cheese pumpkin muffins:
Flour Options: For a healthier twist, substitute up to half of the all-purpose flour with whole wheat flour. For gluten-free muffins, use a 1:1 gluten-free baking flour.
Oil Alternatives: Replace vegetable oil with melted coconut oil or unsweetened applesauce for a different flavor profile or lower fat content.
Sugar Adjustments: Reduce the sugar by up to 1/4 cup if you prefer less sweetness, or substitute with honey or maple syrup (use 1/3 cup of either in place of 1/2 cup sugar).
Fun Add-ins: Try mixing 1/2 cup of chocolate chips, chopped nuts, or dried cranberries into the batter to add more texture and flavor.
Spice It Up: Create your own pumpkin spice blend by adding 1/4 teaspoon of ground ginger and a pinch of cloves to the dry ingredients.
If you love experimenting with cream cheese in baked goods, don’t miss our Lemon Cream Cheese Crescent Rolls for another delightful treat!
Step-by-Step Instructions
- Preparation: Set your oven to preheat at 375°F (190°C). Place paper liners into a 12-cup muffin pan and set it aside.
Mix the dry ingredients: In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together until fully blended.
Prepare the wet ingredients: In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract, stirring until the mixture is smooth and well mixed.
Combine Batters: Gently fold the wet ingredients into the dry ingredients. Mix just until combined—overmixing will result in tough muffins. The batter will be thick and slightly lumpy.
Make Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. This is easiest with an electric mixer but can be done by hand with some effort.
Assemble Muffins: Fill each muffin cup about 1/3 full with pumpkin batter. Add a dollop (about 1-2 teaspoons) of the cream cheese mixture in the center, then cover with remaining pumpkin batter until each cup is about 3/4 full.
Add the topping: Evenly sprinkle turbinado sugar over each muffin to add a satisfying crunch.
- Bake: Put the muffin pan into the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Perfect Pairings for Your Muffins
These cream cheese pumpkin muffins pair wonderfully with:
- A warm latte or cappuccino
- Hot apple cider for an extra fall feeling
- Vanilla ice cream for an indulgent dessert
- Fresh fruit for a balanced breakfast
- A schmear of maple butter for even more autumn flavor
For a complete breakfast spread, consider serving these alongside our Banana Pancakes for a truly memorable morning meal!
Pro Tips for Muffin Success
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for the smoothest batter and filling.
- Don’t Overmix: Mix the batter just until the ingredients are incorporated to ensure tender muffins.
- Filling Technique: Use a small spoon or piping bag for precise placement of the cream cheese filling.
- Even Distribution: Use an ice cream scoop for uniform muffin sizes.
- Testing Doneness: Insert a toothpick into the pumpkin part (not the cream cheese) to check if they’re done.
- Prevent Sinking: If your cream cheese tends to sink, try freezing the cream cheese dollops for 10 minutes before assembling the muffins.
Storage and Freezing Instructions
Counter Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days.
Refrigeration: Because of the cream cheese filling, it’s best to refrigerate these muffins if storing longer than 2 days. They’ll keep for up to 5 days in the refrigerator.
Freezing: These muffins freeze beautifully! Wrap each muffin individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating: To enjoy a warm muffin, microwave for 15-20 seconds from refrigerated, or 30-45 seconds from frozen.
If you’re looking for more delightful treats that store well, check out our Lemon Coconut Cheesecake Cookies recipe!
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, they’re not interchangeable. Pumpkin pie filling already contains spices and sugar, which would alter the recipe significantly. Stick with plain pumpkin puree.
Why did my cream cheese filling sink to the bottom?
This can happen if the filling is too thin. Make sure your cream cheese is just softened, not melted, and consider chilling the prepared filling for 10 minutes before assembling the muffins.
Can I make mini muffins with this recipe?
Absolutely! Use a mini muffin tin and reduce the baking time to 10-12 minutes.
Embrace Fall with Cream Cheese Pumpkin Muffins
These cream cheese pumpkin muffins embody everything we love about fall baking—warm spices, comforting pumpkin, and a touch of indulgence from the cream cheese filling. They’re perfect for cozy mornings, afternoon coffee breaks, or as a special treat in lunchboxes.
What makes these muffins truly special is their versatility and universal appeal. Even those who aren’t typically pumpkin fans often fall in love with these muffins thanks to the balance of flavors and textures. Plus, they’re simple enough for baking beginners but impressive enough to serve to guests.
Ready to try more seasonal favorites? After mastering these cream cheese pumpkin muffins, explore our other popular recipes like
Lemon Coconut Cheesecake Cookies.
Lemon Cream Cheese Crescent Rolls.
Loved this recipe? We’d be thrilled if you’d leave a review below or share your muffin photos on Pinterest!
Nutritional Information (per muffin):
- Calories: 265
- Fat: 13g
- Carbohydrates: 34g
- Protein: 3g
- Fiber: 1g
- Sugar: 21g
Happy fall baking!