Is there anything more quintessentially fall than pumpkin? These Pumpkin Cream Cheese Muffins are a bite of autumn in every bite—moist, spiced pumpkin cake wrapped around a tangy cream cheese center. They’re lightly sweet, perfectly spiced, and ideal for breakfast, dessert, or that afternoon pick-me-up with a cup of coffee. I’m telling you, this recipe will give you all the cozy vibes!
Looking for the perfect match for your pumpkin spice latte? These muffins are calling your name!
Why You’ll Love This Recipe
- Seasonal Comfort: Pumpkin and warm spices make these muffins a true fall favorite.
- Easy to Make: You don’t need anything fancy! Just a couple of bowls, simple ingredients, and about 30 minutes of your time.
- Perfect Flavor Combo: The sweet pumpkin batter meets creamy, slightly tangy cream cheese filling—pure autumn heaven in every bite.
- Freezer Friendly: Make them ahead, freeze, and warm a muffin whenever you need a little comfort baked right in.
Ingredients Breakdown
For the Pumpkin Batter:
- 1 ¾ cups (220g) all-purpose flour: Gives structure to your muffin. You can also use a mix of all-purpose and whole wheat for a heartier texture!
- 1 tsp baking powder: Helps the muffins rise perfectly.
- 1 tsp baking soda: Adds a bit more lift to the batter.
- 2 tsp pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves makes everything feel cozy. Don’t have it? You can use just cinnamon or a mix of the spices you love.
- Pinch of salt: Highlights the spices and balances the sweetness.
- 1 cup canned pumpkin puree (not pumpkin pie filling!): Gives that rich pumpkin flavor and moisture to the muffins. Make sure it’s 100% pumpkin puree!
- ½ cup granulated sugar + ½ cup brown sugar: The granulated sugar adds sweetness, while the brown sugar adds depth and a hint of molasses.
- 2 large eggs: For binding and moisture.
- ½ cup vegetable oil: Keeps the muffins incredibly moist. You can also swap in melted coconut oil or even applesauce for a lighter version.
- ¼ cup milk (or any non-dairy alternative): Adds just the right amount of moisture to the batter.
- 1 teaspoon vanilla extract: Everything tastes better with a splash of vanilla!
For the Cream Cheese Filling:
- 8 oz cream cheese (softened): Tangy, creamy filling that contrasts perfectly with the sweet pumpkin.
- 1/4 cup granulated sugar: Sweetens the cream cheese just enough.
- 1 tsp vanilla extract: Rounds out the flavors in the filling.
Step-by-Step Instructions
Let’s get baking! I promise, once you sink your teeth into one of these, you’ll be making these all season long.
1. Prepare the Cream Cheese Filling
In a bowl, beat the softened cream cheese, sugar, and vanilla extract till smooth. Set aside in the fridge to firm up a bit while you prepare the batter.
2. Mix the Wet and Dry Ingredients Separately
Grab two large bowls. In one, whisk together your dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt.
In the second bowl, whisk the pumpkin puree, sugars, eggs, oil, milk, and vanilla until fully combined and smooth.
3. Combine the Two
Slowly fold the dry mixture into the wet ingredients. Be careful not to over-mix—just till combined. Over-mixing can lead to tougher muffins!
4. Assemble the Muffins
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups well. Fill each muffin cup halfway with pumpkin batter. Add a tablespoon of cream cheese mixture to the center of each muffin. Top with more pumpkin batter so the muffin cups are ¾ full.
5. Bake
Bake for 18-22 minutes or until a toothpick inserted into the side of the muffin (without hitting the cream cheese) comes out clean. Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Chef’s Tips and Tricks
- If you want a little more texture, sprinkle some chopped pecans or walnuts on top before baking.
- Don’t have pumpkin pie spice? No problem! You can make your own with cinnamon, ginger, nutmeg, and cloves.
- Plan to eat these fresh within a few days! But don’t worry — you can freeze them individually wrapped for up to 3 months.
Recipe Variations and Serving Suggestions
- If you want to add a bit more indulgence, top with a streusel made from brown sugar, flour, cinnamon, and butter.
- No cream cheese on hand? These muffins are delicious on their own as simple pumpkin spice muffins.
- Take these to the next level by drizzling with caramel sauce or a simple glaze made of powdered sugar and milk.
FAQs
Can I freeze these muffins?
Absolutely! Just let them cool completely, then wrap them individually in plastic wrap. Pop them in a freezer bag and freeze for up to 3 months. To enjoy, let them thaw at room temperature or zap for 20 seconds in the microwave to warm them up quickly.
How can I make this recipe vegan?
It’s easy! Swap in flax eggs for the regular eggs, use a non-dairy cream cheese, and replace the milk with your favorite plant-based milk.
Can I make these gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Pumpkin Cream Cheese Muffins Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 muffins
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- Pinch of salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract (for the batter)
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar (for the filling)
- 1 tsp vanilla extract (for the filling)
Instructions:
- Beat the cream cheese, sugar, and vanilla together until smooth. Set aside.
- In one bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together the pumpkin puree, sugars, eggs, oil, milk, and vanilla. Stir the dry ingredients into the wet until just combined.
- Preheat the oven to 375°F and prepare a muffin tin. Fill each cup halfway with batter. Add a spoonful of cream cheese, then top with more batter.
- Bake for 18-22 minutes. Cool before serving!
These Pumpkin Cream Cheese Muffins are a total must-bake during the fall season! They’re simple enough for a busy morning
