Pumpkin Cream Cheese Muffins are a wonderful treat combining the warm, cozy flavors of pumpkin with a sweet and creamy cream cheese center. These muffins are soft and moist, with just the right hint of spice that makes them perfect for fall or any time you want a little comfort in a bite.
I love how the cream cheese filling adds a surprise element to each muffin, making every bite feel special. It’s a simple twist that lifts regular pumpkin muffins to something a bit more fun and delicious. Whenever I make these, I find it hard to stop at just one because they’re both sweet and satisfying.
My favorite way to enjoy these muffins is fresh out of the oven with a cup of coffee or tea. They’re great for breakfast, a snack, or even a casual dessert. Plus, they’re easy to pack for a lunchbox or take on the go. They’ll quickly become a family favorite with their soft texture and irresistible cream cheese surprise inside.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling, to keep control over sugar and spices. If you prefer fresh, roast and puree pumpkin, but drain excess water for best texture.
Cream Cheese: The cream cheese filling makes these muffins special. Full-fat cream cheese works best for creaminess, but you can use light cream cheese to reduce calories.
Spices: Cinnamon, nutmeg, and cloves add warm fall flavors. Feel free to adjust the amounts or swap nutmeg for ginger or allspice if you like a different spice profile.
Sugars: Using both brown and granulated sugar gives depth and moisture. For a healthier swap, try coconut sugar or maple syrup but reduce other liquids accordingly.
How Do You Get the Perfect Cream Cheese Center in These Muffins?
The cream cheese filling is key to these muffins — it needs to stay creamy and in the center. Here’s how to do it:
- Spoon half the pumpkin batter into muffin cups first. This creates a base.
- Add a dollop (about 1 tbsp) of cream cheese filling in the middle. Don’t overfill or it will spill.
- Top with the remaining pumpkin batter, gently covering the cream cheese.
- Bake right away and avoid shaking the pan, so the filling doesn’t mix with the batter.
This layering helps the filling stay separate, giving you that lovely creamy surprise when you bite in.
Equipment You’ll Need
- Muffin tin with paper liners – I prefer these because they prevent sticking and make clean-up easier.
- Mixing bowls – one large for the wet ingredients and one medium for the dry mixture, so everything mixes smoothly.
- Whisk or hand mixer – makes beating the cream cheese and batter quick and easy.
- Measuring cups and spoons – for accuracy, especially with the spices and sugars.
- Small spoon or cookie scoop – perfect for filling the muffin cups evenly with batter and cream cheese.
Flavor Variations & Add-Ins
- Chocolate Chips: Add chocolate chips into the batter for a rich, sweet twist that kids love.
- Nuts: Mix in chopped pecans or walnuts for crunch and extra flavor.
- Spice Boost: Add a pinch of ginger or cardamom to customize the spice profile.
- Frosting: Top cooled muffins with cream cheese frosting or a drizzle of caramel for extra indulgence.
How to Make Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 18-22 minutes to bake. Allow a few extra minutes to cool the muffins before enjoying them warm or at room temperature.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to help the muffins bake evenly and make clean-up easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures all the spices and leavening agents are evenly combined.
3. Combine Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth.
4. Mix Together Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring carefully just until everything is combined. Avoid over-mixing to keep the muffins tender.
5. Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.
6. Assemble the Muffins:
Spoon about 1 ½ tablespoons of pumpkin batter into the bottom of each muffin cup. Add about 1 tablespoon of the cream cheese filling in the center of each. Finally, top each muffin with another 1 ½ tablespoons of pumpkin batter, covering the cream cheese filling.
7. Bake the Muffins:
Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin portion (avoiding the cream cheese center) comes out clean.
8. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the moist pumpkin muffins with a creamy surprise inside!
Can I Use Frozen Pumpkin Puree for These Muffins?
Yes, you can use frozen pumpkin puree. Just make sure it’s fully thawed and well-drained to avoid extra moisture in the batter, which can affect texture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Substitute the Vegetable Oil?
Absolutely! You can swap vegetable oil for melted coconut oil, canola oil, or even melted butter for a richer flavor. Just use the same quantity as stated in the recipe.
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter and cream cheese filling a few hours ahead and keep them refrigerated separately. Assemble and bake just before serving for the best texture and freshness.
