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.
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
Instructions
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
Notes
- Store muffins in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- Freeze for up to 2 months. Thaw overnight and reheat in microwave for 15–20 seconds.
- For added texture, top with streusel, chopped pecans, or a sprinkle of cinnamon sugar before baking.