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Pumpkin Cream Cheese Muffins
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3.58 from 159 votes

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Cream, Holiday Recipes, Muffins, Pumpkin
Servings: 12 People
Author: Darcey Olson



  • 1 3/4 Cup All-purpose Flour
  • 1 Tbs Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 15 oz canned pumpkin puree (Not pumkin pie filling)
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar (Packed)
  • 2 large Eggs
  • 1/2 cup Vegetable Oil
  • 1 tsp Pure Vanilla Extract


  • 8 oz Cream Cheese
  • 1/4 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.
    Pumpkin Cream Cheese Muffins - ingredients
  • Slowly beat in the eggs, vegetable oil and vanilla extract.
  • Slowly whisk in the dry flour mixture, until you've worked out the lumps.
    Pumpkin Cream Cheese Muffins - prep image of mix
  • Fill the muffin tins about 3/4 of the way full.
    Pumpkin Cream Cheese Muffins - prep in muffin tin
  • In a large bowl, beat the cream cheese until smooth. Slowly beat in the granulated sugar, egg yolk and vanilla extract until combined.
    Cream Cheese Frosting - mix prep close up
  • Drop about 1 tablespoon of the cream cheese frosting to the tops of each muffin.
    Pumpkin Cream Cheese Muffins - in muffin tray prep
  • Using a toothpick, gently swirl the cream cheese frosting into the batter.
    Pumpkin Cream Cheese Muffins - in muffin tray
  • Bake the muffins for 18-20 minutes.
    Pumpkin Cream Cheese Muffins
  • 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.