Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Fall is officially here and we couldn’t be happier. From snuggly sweaters to cooler weather, we love all things Fall. Particularly these Pumpkin Cream Cheese Muffins. They are everything you want in a muffin: moist, flavorful and easy to make.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are the perfect addition to your holiday work party or even your kids bake sale. I mean Pumpkin + Cream Cheese = SOLD to the highest bidder. It’s as classic as Banana + Cream Cheese, as featured in our cream cheese banana bread.

More pumpkin favorites: Pumpkin Bread with Cream Cheese, Pumpkin Pasta Sauce, Pumpkin Snickerdoodles and Pumpkin Cheesecake Bars.

Top down view of a Pumpkin cheese cream muffin.

Truth be told, one of the reasons we love pumpkin season is because it signals Christmas is right around the corner. And who doesn’t love all things Christmas! Screw the presents, I want 3 Ingredient Fudge, and Mariah Carey tunes blasting on my radio from dusk til dawn.

These Pumpkin Muffins, along with Cake Yazdi, will be on your menu plan all year long for sure.

Don’t these babies look gorgeous?

Pumpkin Pumpkin Cream Cheese Muffins

Darcey’s Recipe Tips

Here are a few tips to making the best Pumpkin Cream Cheese Muffins.

  • Use quality vanilla extract. Yes it’s gotten pricey over the years but it’s worth the investment. We make our own Homemade Vanilla Extract. Prefer to buy it? Here’s a good Vanilla Extract.
  • Like nuts? Throw in some nuts before you transfer the mix to the muffin tins. Or throw some on top of the cream cheese topping.
  • Like to max out on pumpkin spice? Add an extra 1/2 tablespoon of the pumpkin pie spice to increase the flavor.
  • These freeze well. Yep – you heard that right. These babies freeze up nicely. You’re welcome.

Looking for more fall favorites? Check out our Slow Cooker Baked Apples, Caramel Apple Pie Bites, and Pumpkin Doughnut Holes.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Welcome Fall with these Pumpkin Cream Cheese Muffins. These muffins are loaded with your favorite fall spices and flavors. Serve them at your holiday gathering or make a batch for an on-the-go breakfast with your morning latte. 
4.15 from 265 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 People
Author: Darcey Olson



  • 1 ¾ Cup All-purpose Flour
  • 1 Tbs Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 15 oz canned pumpkin puree ((Not pumkin pie filling))
  • 1 cup Granulated Sugar
  • ½ cup Brown Sugar ((Packed))
  • 2 large Eggs
  • ½ cup Vegetable Oil
  • 1 tsp Pure Vanilla Extract


  • 8 oz Cream Cheese
  • ¼ cup Granulated Sugar
  • 1 large Egg Yolk
  • 1 tsp Pure Vanilla Extract


  • Pre-heat the oven to 375°F. Line the muffin plan with paper liners and set aside.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
  • In a large bowl, gently whisk together the pumpkin puree, granulated sugar and brown sugar.
  • Slowly beat in the eggs, vegetable oil and vanilla extract.
  • Slowly whisk in the dry flour mixture, until you’ve worked out the lumps.
  • Fill the muffin tins about 3/4 of the way full.
  • In a large bowl, beat the cream cheese until smooth. Slowly beat in the granulated sugar, egg yolk and vanilla extract until combined.
  • Drop about 1 tablespoon of the cream cheese frosting to the tops of each muffin.
  • Using a toothpick, gently swirl the cream cheese frosting into the batter.
  • Bake the muffins for 18-20 minutes.
  • Enjoy once cooled!


Add extra pumpkin pie spice for a heavier pumpkin flavor.
Store in an airtight container – these will last for about 5 days.
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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Recipe Rating

20 responses to “Pumpkin Cream Cheese Muffins”

  1. Ramona Avatar

    5 stars
    I have made these muffins over and over again. They are so moist and delicious. Quick and easy. Thank you.

  2. Shirley Baker Avatar
    Shirley Baker

    5 stars
    Can’t wait to make the tomorrow. ⁰

  3. Shirley Baker Avatar
    Shirley Baker

    5 stars
    We love this recipe. Can’t wait to serve them to my Bible Study class this week.

    1. Darcey Olson Avatar
      Darcey Olson

      I’m so happy you enjoyed them! I make them every year!

  4. Jenny Avatar

    5 stars
    I saved this recipe from last fall and pulled it out again to make it for our dessert tonight. The kids love that swirl on top, and this time I added chopped pecans in the batter. A keeper recipe.

  5. Sara R. Avatar
    Sara R.

    5 stars
    Absolutely gorgeous! This is the perfect combination of spice, pumpkin, and cream cheese. This is my new go to recipe. Thank you!

    1. Darcey Olson Avatar
      Darcey Olson

      Yay!! It’s my favorite fall treat.

  6. FS Avatar

    5 stars
    Glad I doubled it!

    1. Darcey Olson Avatar
      Darcey Olson

      These are a favorite around these parts!

  7. L Avatar

    5 stars
    Very yummy recipe. I didn’t change anything. Thanks for posting.

  8. SG Avatar

    Can fresh pumpkin puree be used instead of canned? Thanks

  9. Julie Avatar

    5 stars
    These muffins are awesome! You are right I should have doubled the recipe.

  10. Linda Avatar

    Will these freeze well?

  11. Diane Avatar

    Could light or nonfat cream cheese be used as an alternative?

  12. Mini blue Avatar
    Mini blue

    5 stars
    These were yummy muffins. So soft and moist, and the cream cheese definitely added a kick to it. Definitely making again.

    1. Darcey Olson Avatar
      Darcey Olson

      I’m happy to hear you enjoyed them!!

  13. GG Avatar

    OMG! These were AMAZING

  14. JENNIFER Avatar

    Best Muffins EVer! Family favorite!

  15. Sue Avatar

    You’re wrong about them lasting five days… They lasted about five minutes! Great recipe thanks for sharing.

  16. Bonnie Grenier Avatar
    Bonnie Grenier

    Looks fantastic!