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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins feature soft, moist pumpkin muffins filled with a rich, creamy cheesecake center. Made with warm fall spices and simple pantry ingredients, they're ready in just 37 minutes and are perfect for breakfast, brunch, snacking, or holiday baking.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

  • Standard 6-cup muffin tin
  • Paper muffin liners
  • Large mixing bowl
  • * Medium mixing bowl
  • * Small mixing bowl
  • Electric hand mixer (for the filling)
  • * Whisk
  • * Rubber spatula
  • Measuring cups
  • * Measuring spoons
  • * Ice cream scoop or large spoon
  • * Cooling rack

Ingredients
  

Pumpkin Muffin Batter

  • 1½ cups 180 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup 100 g granulated sugar
  • ½ cup 120 ml pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ¼ cup 60 ml vegetable oil
  • 2 large eggs
  • ¼ cup 60 ml milk

Cream Cheese Filling

  • 4 oz 113 g full-fat cream cheese, softened
  • ¼ cup 30 g powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, whisk together the granulated sugar, pumpkin puree, vegetable oil, eggs, and milk until smooth.
  • Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
  • In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  • Fill each muffin liner halfway with pumpkin batter.
  • Add about 1 tablespoon of cream cheese filling to the center of each muffin.
  • Cover with the remaining pumpkin batter until the liners are about three-quarters full.
  • Bake for 20–22 minutes, or until the tops spring back lightly and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs.
  • Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Use room-temperature cream cheese for a smooth, lump-free filling.
Do not overmix the batter or the muffins may become dense.
Measure the flour by spooning and leveling it for the best texture.
Bake until a toothpick inserted into the pumpkin batter comes out with a few moist crumbs.
Refrigerate leftover muffins in an airtight container for up to 5 days.
Freeze cooled muffins for up to 3 months and thaw overnight in the refrigerator or microwave for about 30 seconds.