Pumpkin Cream Cheese Muffins – Soft, Moist & Irresistible! 🎃🧁

There’s something magical about the warm aroma of pumpkin spices swirling through the air during fall. And what better way to embrace the coziness of the season than with Pumpkin Cream Cheese Muffins? These muffins are soft, ultra-moist, delicately spiced, and filled with a rich, tangy cream cheese center that melts in your mouth. Whether served at breakfast, brunch, or as an afternoon treat with a hot cup of coffee, they’re sure to impress everyone at the table.

In this detailed recipe post, you’ll find step-by-step guidance, expert baking tips, helpful FAQs, and storage advice. Let’s get baking!

---

🔥 Why You’ll Love These Muffins

• Moist & Fluffy Texture: Thanks to the pumpkin puree and the perfect oil-to-flour ratio.

• Cream Cheese Surprise: A luscious, tangy filling in every bite.

• Warm Spices: Cinnamon, nutmeg, and cloves for classic fall flavor.

• Make-Ahead Friendly: Stays moist for days, perfect for meal prepping.

• No Mixer Needed: Simple and straightforward to whip up.

---

🧁 Ingredients You’ll Need

🎃 For the Pumpkin Muffin Batter:

• 1 ¾ cups (220g) all-purpose flour

• 1 cup (200g) granulated sugar

• ½ cup (100g) light brown sugar, packed

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• 2 large eggs

• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)

• ½ cup (120ml) vegetable oil

• ¼ cup (60ml) milk

• 1 tsp pure vanilla extract

🍥 For the Cream Cheese Filling:

• 8 oz (226g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 large egg yolk

• ½ tsp pure vanilla extract

---

👩‍🍳 How to Make Pumpkin Cream Cheese Muffins

🔪 Step 1: Prepare the Cream Cheese Filling

1. In a medium bowl, combine softened cream cheese, sugar, egg yolk, and vanilla extract.

2. Beat with a hand whisk or electric mixer until smooth and creamy.

3. Transfer to a piping bag or set aside with a spoon. Chill while preparing the muffin batter.

💡 Pro Tip: Slightly chill the filling before using. It’ll hold its shape better during baking.

---

🥣 Step 2: Make the Muffin Batter

1. In a large mixing bowl, whisk together flour, both sugars, baking soda, salt, and spices.

2. In another bowl, mix the eggs, pumpkin puree, oil, milk, and vanilla until fully combined.

3. Add the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined—do not overmix.

🍂 The batter will be thick and should be lumpy but moist.

---

🧁 Step 3: Assemble the Muffins

1. Line a 12-cup muffin tin with paper liners.

2. Fill each muffin cup about ¾ full with pumpkin batter.

3. Pipe or spoon about 1 tablespoon of the cream cheese filling into the center of each muffin.

4. Optionally, swirl the top gently with a toothpick for a marbled effect.

---

🔥 Step 4: Bake!

• Preheat oven to 350°F (175°C).

• Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

---

🍂 Tips for Success

🔍 Use Pure Pumpkin Purée

Make sure to use canned pure pumpkin and not pumpkin pie mix, which contains added sugar and spices.

🧊 Room Temp Ingredients

Allow cream cheese and eggs to come to room temperature before mixing for the smoothest filling.

🌡️ Don’t Overbake

Overbaking can dry them out. Start checking at the 18-minute mark.

🧁 Swirl for Beauty

If you want a bakery-style look, use a skewer to create a gentle swirl of the cream cheese on top.

---

🧊 How to Store Pumpkin Cream Cheese Muffins

• Room Temp: Store in an airtight container for up to 2 days.

• Fridge: Since there’s cream cheese, they keep better in the fridge for up to 5 days.

• Freezer: Wrap individually and freeze up to 3 months. Thaw overnight in the fridge and warm in the microwave or oven before serving.

---

🧾 Nutrition Info (Per Muffin, Approx.)

• Calories: 290

• Protein: 4g

• Carbohydrates: 34g

• Fat: 15g

• Sugar: 19g

---

🥄 Variations and Add-Ins

🍫 Chocolate Chip Pumpkin Muffins

Add ½ cup chocolate chips to the batter for a sweet twist.

🥜 Pumpkin Nut Muffins

Fold in ½ cup chopped pecans or walnuts for crunch.

🍯 Maple Glaze

Drizzle a simple glaze made with powdered sugar and maple syrup on top.

---

🍽️ What to Serve With Pumpkin Cream Cheese Muffins

• A hot cup of pumpkin spice latte

• A chilled glass of milk

• As part of a brunch board with fruits, muffins, and mini quiches

• With vanilla yogurt for a breakfast treat

---

🙋‍♀️ FAQs About Pumpkin Cream Cheese Muffins

❓ Can I make them gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free all-purpose baking mix.

❓ Can I make these ahead of time?

Absolutely. You can bake and store them in the fridge or freeze them in advance. They’re great meal prep muffins!

❓ Can I skip the cream cheese filling?

Sure! You can make plain pumpkin muffins with this recipe or swap the filling for nut butter, jam, or chocolate spread.

❓ Why did my cream cheese sink?

If the batter is too thin or you add too much filling, the cream cheese might sink. Keep batter thick and filling portioned.

---

🧡 Final Thoughts

These Pumpkin Cream Cheese Muffins are the epitome of fall baking. Warm, comforting, and filled with surprise sweetness, they’re perfect for holiday breakfasts, potlucks, or cozy nights in. The combination of pumpkin spice and creamy filling brings together the best of both worlds — and they’re so easy to make, even beginners can nail them on the first try.

If you try this recipe, don’t forget to leave a comment and tag us with your muffin photos! 🍁📸