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–+ servings
Freshly baked pumpkin cream cheese muffins on a white kitchen table, high-angle homemade photo with rustic Pumpkin Cream Cheese Muffins liners and crumbs.

Pumpkin Cream Cheese Muffins

Moist pumpkin spice muffins filled with creamy cheesecake center – better than Starbucks!
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Course: Breakfast, Dessert, Snack
Cuisine: American, Fall Baking
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 280kcal
Cost: $8–10

Equipment

  • 1 12-cup muffin tin standard size
  • 12 Paper muffin liners optional for easy cleanup
  • 2 Mixing bowls large and medium
  • 1 Electric or hand mixer for filling
  • 1 Wire cooling rack for cooling
  • 1 Piping bag or spoon for cream cheese filling
  • 1 Ice cream scoop for even portioning
  • 1 Rubber spatula for folding

Ingredients

Dry Ingredients

  • 1 ¾ cups All-purpose flour sifted
  • 1 teaspoon Baking powder —
  • ½ teaspoon Baking soda —
  • ½ teaspoon Salt —
  • 1 teaspoon Ground cinnamon —
  • ½ teaspoon Ground nutmeg —
  • ½ teaspoon Ground ginger —
  • ¼ teaspoon Ground cloves —

Wet Ingredients

  • 1 cup Pumpkin puree not pumpkin pie mix
  • ½ cup Vegetable oil or melted butter
  • 2 large Eggs room temp
  • ¾ cup Granulated sugar —
  • ½ cup Brown sugar packed
  • 1 teaspoon Vanilla extract —

Cream Cheese Filling

  • 8 oz Cream cheese softened
  • ¼ cup Powdered sugar —
  • 1 large Egg yolk —
  • ½ teaspoon Vanilla extract —

Optional Toppings

  • streusel, cinnamon sugar, pumpkin seeds

Instructions

  • Preheat oven to 375°F. Line a muffin tin with liners if using.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
  • In a separate bowl, mix pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla.
  • Gently fold dry ingredients into wet, being careful not to overmix.
  • Beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth.
  • Fill muffin cups halfway with batter, add a dollop of cream cheese filling, and cover with more batter.
  • Bake for 18–22 minutes until golden and a toothpick inserted near the edge comes out clean.
  • Let muffins cool in pan for 5 minutes, then transfer to a wire rack.

Notes

You can top muffins with streusel, cinnamon sugar, or pumpkin seeds before baking for extra flavor and texture.

Nutrition

Serving: 85g | Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 22g | Vitamin A: 4200IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1.5mg