Treat yourself to a homemade version of a bakery-style favorite. These Pumpkin Cream Cheese Muffins are soft, warmly spiced with pumpkin pie flavor, and hide a creamy tangy cream-cheese center that gives each bite an extra layer of deliciousness. Whether it’s breakfast, a snack or dessert for your cozy weekend brunch, these muffins deliver comfort and flavor in every bite.
What Is Pumpkin Cream Cheese Muffins / Why It’s Special
Pumpkin Cream Cheese Muffins bring together the classic pumpkin muffin rich, moist, full of fall spices with a surprise cream-cheese filling in the center. What makes them special is the contrast: the warm pumpkin batter surrounding a smooth cream-cheese core creates both comfort and indulgence. Plus, this recipe is doable at home, letting you skip the cafe queue while enjoying that same crave-worthy treat.
Ingredients You’ll Need
For the muffin batter:
- 1 ½ cups (≈ 190 g) all-purpose flour
- ¾ cup (≈ 150 g) granulated sugar
- ½ cup (≈ 110 g) packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin-pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- ¼ teaspoon salt
- 1 (15 oz) can pumpkin puree (≈ 1½ cups)
- 2 large eggs, room temperature
- ½ cup (120 ml) vegetable oil or melted unsalted butter, cooled
- 1 teaspoon vanilla extract
For the cream-cheese filling:
- 8 oz (≈ 226 g) full-fat cream cheese, softened
- ¼ cup (≈ 50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Optional Add-Ins / Toppings:
- Pumpkin-seeds (pepitas) or chopped pecans for topping
- A light streusel top (½ cup flour + ¼ cup brown sugar + ¼ cup butter, chopped)
- A drizzle of maple glaze after cooling
Step-by-Step Instructions
Step 1: Preheat & Prepare Muffin Tin
Preheat your oven to 350 °F (175 °C). Line a standard 12-cup muffin tin with paper liners or lightly grease it.
Step 2: Make the Cream-Cheese Filling
In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract and flour until smooth and creamy. Transfer the mixture into a piping bag or a resealable plastic bag with the corner snipped off; set aside.
Step 3: Mix the Muffin Batter
In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin-pie spice and salt. In another bowl, whisk the pumpkin puree, eggs, oil (or melted butter) and vanilla until smooth. Pour the wet mix into the dry ingredients and gently stir until just combined do not over-mix.
Step 4: Fill Muffin Cups & Add Filling
Spoon the pumpkin batter into each muffin liner, filling about ¾ full. Then pipe a dollop (~1 to 1½ tablespoons) of the cream-cheese mixture into the center of each muffin, pushing the tip of the bag into the batter so filling goes inside. Optionally, sprinkle pumpkin seeds or streusel on top.
Step 5: Bake & Cool
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the muffin (not the filling) comes out with just a few moist crumbs. Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Tips / Variations / Why You’ll Love It
- Tip: Use full-fat cream cheese for the best texture and flavor in the filling.
- Tip: Don’t over-mix the batter keep it just combined to stay moist and tender.
- Variation: Make these gluten-free by substituting a 1:1 gluten-free flour blend.
- Variation: Add chocolate chips or chopped pecans into the batter for texture.
- Why You’ll Love It: The warm pumpkin spices and moist muffin texture paired with soft, tangy cream cheese are comfort-food perfection. They make mornings better and snack breaks special.
FAQs
Q1. Can I use homemade pumpkin puree?
Yes. If using homemade, ensure it’s plain pumpkin (not pie filling) and drained if overly watery.
Q2. How should I store the muffins?
Because of the cream-cheese filling, store muffins in an airtight container in the refrigerator for up to 4 days. For best taste, bring to room temp or warm slightly before serving.
Q3. Can I freeze them?
Yes. Cool completely, then freeze individually wrapped in plastic and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge and warm slightly before eating.
Q4. How do I check for doneness without the filling messing up the test?
Insert the toothpick into the muffin batter near the edge (not through the cream-cheese center). If it comes out clean or with a few moist crumbs, the muffins are done.
Conclusion
These Pumpkin Cream Cheese Muffins bring bakery-style flavor into your own kitchen soft, spiced pumpkin batter with a creamy surprise inside. Perfect for breakfast, brunch, snack or dessert. Bake a batch, enjoy the aroma and savor every bite.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!