Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are moist, fluffy, and swirled with a creamy cheesecake filling that makes every bite irresistible. They’re the perfect fall treat to enjoy with coffee, bring to a gathering, or freeze for later.

They are so cozy, flavorful, and perfect for fall baking. They’re easy enough for beginners yet impressive enough for sharing at gatherings.

Ingredients

• For the Muffins:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
• For the Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

How To Make Pumpkin Cream Cheese Muffins

1. Prepare the muffin batter:
   • In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
   • In another bowl, combine pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
   • Gently fold the wet ingredients into the dry ingredients until just combined (do not overmix).
2. Make the cream cheese filling:
   • Beat cream cheese, sugar, and vanilla until smooth and creamy.
3. Assemble:
   • Line a muffin tin with paper liners.
   • Fill each liner halfway with pumpkin batter, add a spoonful of cream cheese filling, then top with more batter until ¾ full.
   • Use a toothpick or skewer to gently swirl the cream cheese.
4. Bake:
   • Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the muffin comes out clean (avoid the cream cheese center).
   • Let cool in the pan for 5 minutes before transferring to a wire rack.

Equipment

• 12-cup muffin tin
• Paper muffin liners
• Mixing bowls (large + medium)
• Electric hand mixer (for cream cheese filling)
• Measuring cups & spoons
• Spatula or whisk

How To Store & Reheat PUMPKIN MUFFINS

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days.
• Freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months.
• Reheat: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes.

3 Top Tips For Success

1. Use room temperature cream cheese – it makes the filling smooth and easy to swirl.
2. Don’t overmix the batter – stir until just combined for light and fluffy muffins.
3. Fill the muffin cups evenly – this ensures consistent baking and perfect tops.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling already contains sugar and spices, which will alter the recipe. Always use pure pumpkin purée.

Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I add toppings?
Absolutely. Try sprinkling cinnamon sugar, streusel topping, or crushed pecans before baking.

Do these muffins freeze well?
Yes, they freeze beautifully. Just thaw overnight in the fridge or microwave briefly before enjoying.