Pumpkin Cream Cheese Muffins with a Sweet Swirl Filling

There’s something about baking Pumpkin Cream Cheese Muffins that instantly makes my kitchen feel warm and cozy. I start craving them as soon as the weather cools down, and honestly, I find myself making them well beyond fall.

I love how the spiced pumpkin batter pairs with that creamy, slightly tangy cheesecake center. It feels like a bakery-style treat, but it’s surprisingly simple to make at home. The aroma of cinnamon and pumpkin filling the house is one of my favorite things.

These muffins are soft, moist, and just sweet enough, making them perfect for breakfast, an afternoon coffee break, or even dessert. Once you try them fresh from the oven, it’s hard not to make them again and again.

Why You’ll Love This Recipe

• Bakery-Style at Home: You get that beautiful cream cheese center and tender crumb without needing any fancy tools.
• Perfectly Spiced Flavor: Warm pumpkin spice and creamy filling create a balanced, cozy taste in every bite.
• Simple Pantry Ingredients: Most of the ingredients are everyday staples you likely already have.
• Great for Any Occasion: These muffins work for breakfast, brunch gatherings, bake sales, or holiday mornings.
• Freezer-Friendly: You can make a batch ahead of time and freeze them for quick treats later.

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, warmly spiced, and filled with a smooth, lightly sweetened cream cheese center. They’re perfect for cozy mornings, holiday brunches, or whenever you’re craving a bakery-style treat at home.

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Ingredients Method Notes

Ingredients

  

For the Pumpkin Muffin Batter:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ teaspoon vanilla extract

Method

 

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a separate large bowl, whisk pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
6. Fill each muffin liner about two-thirds full with pumpkin batter.
7. Add a spoonful of cream cheese mixture to the center of each muffin.
8. Bake for 18–22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
9. Let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

• Store leftovers in the refrigerator in an airtight container for up to 4 days.
• These muffins freeze well; wrap tightly and freeze for up to 2 months.
• You can add mini chocolate chips or chopped nuts to the batter for extra flavor and texture.
• If you prefer a swirl look, use a toothpick to gently swirl the cream cheese into the pumpkin batter before baking.

Pro Tips

1. Use room temperature cream cheese for a smooth, lump-free filling.
2. Don’t overmix the batter; stir just until combined to keep the muffins tender.
3. Fill the muffin liners about two-thirds full before adding the cream cheese.
4. Use a small spoon or cookie scoop to neatly portion the cream cheese mixture.
5. Tap the muffin pan gently on the counter to remove air bubbles.
6. Check doneness with a toothpick inserted into the pumpkin portion, not the cream cheese center.
7. Let muffins cool in the pan for 5–10 minutes before transferring to a rack.
8. For extra texture, sprinkle a little coarse sugar or chopped pecans on top before baking.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, as long as it’s well-drained and smooth. Excess moisture can affect the texture.

2. How do I store Pumpkin Cream Cheese Muffins?
Store them in an airtight container in the refrigerator for up to 4 days.

3. Can I freeze these muffins?
Absolutely. Wrap each muffin individually and freeze for up to 2 months. Thaw in the fridge or at room temperature.

4. Why did my cream cheese sink to the bottom?
This can happen if the batter is too thin. Make sure your pumpkin puree isn’t watery and your filling is thick.

5. Can I make them less sweet?
You can slightly reduce the sugar in the batter, but avoid reducing it too much or the texture may change.