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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins feature a moist, spiced pumpkin batter surrounding a sweet cream cheese filling. Perfect for fall mornings, they offer the comforting warmth of pumpkin spice with a delightful creamy surprise in every bite.
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Total Time 40 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • For the Muffins:
  • 1¾ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Filling:
  • 8 oz cream cheese softened (full-fat works best)
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Optional Topping:
  • ½ cup chopped pecans or walnuts
  • 2 tablespoons turbinado sugar sugar in the raw

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. Lightly spray the liners with cooking spray to prevent sticking.
  • Prepare the cream cheese filling by beating the softened cream cheese with ¼ cup sugar until smooth and fluffy, about 2 minutes. Add the egg yolk and 1 teaspoon vanilla, mixing until just combined. Set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined.
  • In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar, mixing until smooth. Add the eggs one at a time, then pour in the oil and vanilla, mixing thoroughly after each addition.
  • Gently fold the dry ingredients into the pumpkin mixture using a rubber spatula, stirring just until no flour streaks remain. Be careful not to overmix, which can make the muffins tough.
  • Fill each muffin cup about ⅔ full with the pumpkin batter. This ensures room for the cream cheese filling and proper rising.
  • Add a generous tablespoon of cream cheese filling to the center of each muffin. You can use the back of a spoon to slightly press it into the batter.
  • If using the optional topping, combine the chopped nuts and turbinado sugar in a small bowl, then sprinkle over each muffin.
  • Bake for 22-25 minutes until a toothpick inserted into the pumpkin part (not the cream cheese) comes out with just a few moist crumbs. The tops should spring back when lightly touched.
  • Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The cream cheese center will be quite soft when warm but will firm up as they cool.

Notes

  • For a more pronounced spice flavor, add ¼ teaspoon of ground cloves or ginger to the dry ingredients.
  • These muffins stay fresh at room temperature in an airtight container for up to 2 days, but should be refrigerated after that due to the cream cheese filling.
  • The muffins freeze beautifully! Wrap individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
  • Make sure your cream cheese is truly at room temperature for the smoothest filling without lumps.
  • If you don’t have pumpkin pie spice on hand, make your own with 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon allspice.