Pumpkin Cream Cheese Muffins
This Pumpkin Cream Cheese Muffins recipe is everything you want in a muffin recipe: moist, crumbly and easy to make. The spiced pumpkin batter is soft and fluffy, while the sweet cream cheese filling adds a silky contrast.
Pumpkin and Cream Cheese Muffins, and my Pumpkin Bread with Cream Cheese, are the perfect addition to your holiday work party or even the school bake sale. Pumpkin + Cream Cheese = SOLD to the highest bidder. It’s as classic as Banana + Cream Cheese, as featured in our cream cheese banana bread.
Truth be told, one of the reasons I 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.
Ingredients and Substitutions
Here are the non-staple ingredients and substitution ideas needed to make this recipe for pumpkin cream cheese muffins. For the full list of ingredients, see the recipe card below.
PUMPKIN MUFFINS
- Pumpkin Puree – Make sure the can says 100% puree, not pumpkin pie filling.
- Pumpkin Pie Spice – Like to max out on pumpkin spice? Add an extra 1/2 tablespoon of the pumpkin pie spice to increase the flavor.
- Brown Sugar – I use light brown sugar, but dark brown sugar works too.
- Vanilla Extract – Use quality vanilla extract. Yes it’s gotten pricey over the years but it’s worth the investment.
- Eggs
- Oil – you can use vegetable oil or canola oil.
CREAM CHEESE FILLING
- Cream Cheese – I’ve only used full fat cream cheese, but low fat should work as well.
- Granulated Sugar – Stick with white sugar for the filling vs. subbing in more brown sugar.
- Vanilla Extract
- Eggs
How to Make Pumpkin and Cream Cheese Muffins
Here’s a quick overview of how to make these scrumptious muffins. For the full instructions, see the recipe card below.
Mix The Dry Batter: In a large bowl, whisk together the pumpkin pie spice, baking soda and salt. Set aside.
Make the Pumpkin Batter: In a separate bowl, gently whisk together the pumpkin puree, granulated sugar and brown sugar. Slowly beat in the eggs, vegetable oil and vanilla extract. Gradually add the dry ingredients to the wet ingredients and stir until combined.
Build the Muffins: Fill the muffin tins about 3/4 of the way full.
Make the Cream Cheese Filling: 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.
Create the Cream Cheese Swirls: Using a toothpick, gently swirl the cream cheese frosting into the batter.
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Bake: Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted into the muffin.
Pumpkin Muffin Variations
Cream Cheese Frosting: Make a batch of cream cheese frosting to add yet another layer of the good stuff.
Streusel or No Streusel: You can add a crumbly streusel topping for extra crunch, or leave them plain for a simpler approach.
Add-Ins: Try mixing in chocolate chips, chopped pecans, or raisins into the batter for extra flavor and texture.
Tips For Making Pumpkin Muffins With Cream Cheese
Here are a few of my top tips for making these pumpkin cream cheese muffins better than Starbucks version:
- Use Room Temperature Cream Cheese: This makes it easier to create a smooth, creamy filling that blends well into the muffin.
- Don’t Overfill the Muffin Cups: Leave some room at the top to allow the muffins to rise evenly without spilling over.
- Check for Doneness: Be sure to insert a toothpick into the muffin part, not the cream cheese filling, to test whether they’re fully baked.
- If you don’t have pumpkin pie spice on hand, check out my list of Pumpkin Pie Spice substitutions to see what else works. There is also instructions to make your own pumpkin pie spice mix.
Frequently Asked Questions
How do I store Pumpkin Cream Cheese Muffins?
Store these muffins in an airtight container in the refrigerator for up to 5 days. The cream cheese filling means they need to be kept chilled, but you can let them come to room temperature before serving for the best flavor.
Can I freeze these muffins?
Yep – you heard that right. These babies freeze up nicely. You’re welcome. To freeze, let the muffins cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator overnight or at room temperature before enjoying.
More Pumpkin Recipes
These Pumpkin Muffins, along with Chocolate Dump Cake and Cake Yazdi, will be on your menu plan all year long for sure.
Here are a few more fall and pumpkin recipes to check out:
- Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Bread
- Pumpkin Pasta Sauce
- Pumpkin Pie Bites
- Pumpkin Snickerdoodles
This recipe was originally posted in September 2018, but has been updated with new photos and additional text. The recipe itself has not changed.
Pumpkin Cream Cheese Muffins
Ingredients
PUMPKIN MUFFINS
- 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
CREAM CHEESE TOPPING
- 8 oz Cream Cheese
- ¼ cup Granulated Sugar
- 1 large Egg Yolk
- 1 tsp Pure Vanilla Extract
Instructions
- 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!