🍁 Fall Favorite: Pumpkin Muffins with Cream Cheese Filling

Nothing says autumn quite like the comforting aroma of pumpkin spice wafting through your kitchen. These Pumpkin Muffins with Cream Cheese Filling are the perfect cozy treat to enjoy with a cup of coffee or hot apple cider. With a moist and tender pumpkin base, a luscious cream cheese center, and a warm blend of spices, this recipe is sure to become your go-to fall favorite.

In this in-depth recipe guide, we’ll walk you through every step, from choosing the best ingredients to storage tips. Whether you’re baking for brunch, a school snack, or a festive fall gathering, these muffins will wow every time.

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🍂 Why You’ll Love These Muffins

These aren’t just any pumpkin muffins—they’re:

• Moist, fluffy, and bursting with autumn flavor

• Filled with a rich, tangy cream cheese center

• Perfectly spiced with cinnamon, nutmeg, and cloves

• Freezer-friendly and easy to make in advance

• Great for breakfast, snacks, or dessert!

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📝 Ingredients Breakdown

🎃 For the Pumpkin Muffin Batter:

• 1 ¾ cups (220g) all-purpose flour

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• 2 large eggs

• 1 (15 oz) can pumpkin puree

• ½ cup (120ml) vegetable oil

• ¼ cup (60ml) milk

• 1 tsp vanilla extract

🧁 For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 egg yolk

• ½ tsp vanilla extract

🌟 Optional Topping:

• 2 tbsp brown sugar

• 1 tsp ground cinnamon

• Pinch of nutmeg

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🥣 Step-by-Step Instructions

🔹 Step 1: Prepare the Cream Cheese Filling

In a medium bowl, combine the softened cream cheese, sugar, egg yolk, and vanilla extract. Beat until smooth and creamy. Refrigerate while preparing the muffin batter to let it firm up slightly.

🔹 Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger).

🔹 Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, both sugars, pumpkin puree, oil, milk, and vanilla extract until well blended.

🔹 Step 4: Combine Wet and Dry

Gradually add the wet mixture to the dry ingredients. Stir gently until just combined—do not overmix.

🔹 Step 5: Assemble the Muffins

Line a muffin tin with paper liners. Fill each cup halfway with the pumpkin batter. Add a spoonful of the cream cheese filling in the center, then top with a little more pumpkin batter to cover the cream cheese.

🔹 Step 6: Add the Topping

In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle a pinch over each muffin for a sweet, slightly crunchy topping.

🔹 Step 7: Bake!

Preheat your oven to 350°F (175°C). Bake the muffins for 18–22 minutes or until a toothpick inserted near the edge comes out clean. (Avoid inserting in the center—it may hit the cream cheese and appear wet.)

Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack.

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🧊 Storage and Freezing Tips

• Room Temp: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 1 week (best for the cream cheese filling).

• Freezer: Wrap muffins individually and store in freezer bags. Freeze up to 2 months. Reheat in the microwave for 30 seconds or let thaw overnight.

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🧑‍🍳 Pro Tips for Success

✅ Don’t overmix the batter

This helps keep your muffins tender and fluffy.

✅ Let the cream cheese filling chill

Chilling thickens the filling, making it easier to spoon into the batter.

✅ Use canned pumpkin puree, not pie filling

Pumpkin pie filling contains sugar and spices, which will alter the flavor and texture.

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🍴 Serving Suggestions

• Pair with hot chai tea, pumpkin spice latte, or warm cider.

• Add a sprinkle of chopped pecans or mini chocolate chips for extra indulgence.

• Serve warm with a touch of maple butter for a next-level treat.

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🧠 Nutritional Info (Per Muffin)

• Calories: ~220

• Fat: 10g

• Carbs: 29g

• Sugar: 15g

• Protein: 4g

(Note: Values are approximate and will vary depending on specific ingredients used.)

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❓ FAQs About Pumpkin Muffins with Cream Cheese Filling

🔸 Can I make these muffins gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free baking blend.

🔸 Can I use homemade pumpkin puree?

Absolutely. Just ensure it’s not too watery—strain excess moisture if needed.

🔸 What if I don’t have muffin liners?

Grease the muffin tin generously with butter or nonstick spray to prevent sticking.

🔸 Can I reduce the sugar?

Yes, you can slightly reduce the sugar in the muffin batter, but not in the cream cheese filling for best taste and texture.

🔸 Are these muffins suitable for kids?

Definitely! They’re sweet but not overly sugary and perfect for lunchboxes or after-school snacks.

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🍂 Variations to Try

🎉 Pumpkin Cheesecake Muffins with Streusel Topping

Top with a buttery streusel made from flour, sugar, and cold butter for a crunchy finish.

🍫 Chocolate Chip Pumpkin Muffins

Add ½ cup of mini chocolate chips into the batter for a rich twist.

🌰 Nutty Pumpkin Muffins

Fold in chopped walnuts or pecans for a little crunch and extra flavor.

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📌 Final Thoughts

If you’re looking for the ultimate fall muffin recipe, these Pumpkin Muffins with Cream Cheese Filling hit every note. They’re sweet, spiced, creamy, and downright addictive. Whether you’re baking for yourself or sharing at a holiday gathering, they’ll steal the show. ✨