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Close-up shot of freshly baked pumpkin cream cheese muffins showcasing their moist texture and creamy swirl, perfect for fall baking.
Lady Maria

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are a delightful fall treat, combining the warmth of pumpkin spice with a tangy, creamy filling. Perfect for breakfast, brunch, or a sweet snack, these moist and flavorful muffins are sure to become a seasonal favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large bowl
  • medium bowl
  • small bowl
  • whisk
  • Electric mixer or hand mixer
  • Measuring cups
  • Measuring spoons
  • Cookie scoop (optional)
  • Toothpick or knife
  • wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
  4. Add the pumpkin puree, eggs, and vanilla extract to the wet ingredients and whisk until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Prepare the cream cheese filling. In a small bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  7. Beat in the egg yolk and vanilla extract until well combined.
  8. Fill each muffin liner about halfway full with the pumpkin batter.
  9. Spoon a dollop of cream cheese filling (about 1-2 teaspoons) on top of the pumpkin batter in each muffin liner.
  10. Use a toothpick or knife to gently swirl the cream cheese filling into the pumpkin batter.
  11. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Avoid overmixing the batter to prevent tough muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage; wrap individually and thaw at room temperature. Consider adding chocolate chips, nuts, or dried cranberries for variations. A streusel topping or spiced glaze can also add extra sweetness and texture.