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Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are soft, full of warm fall spices, and have a sweet cream cheese center that makes them feel a little extra special. They’re everything I want with my morning coffee, especially when the holidays roll around.
When I need something homemade to bring to a holiday gathering, I want it to be easy to make and easy to share. These muffins check both boxes, with simple ingredients and no frosting or fancy decorating needed. Bring a batch to a party, add them to your Thanksgiving brunch, or keep a few for yourself before packing them up!
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Equipment
- 1 Muffin Tin
Ingredients
For the muffins
- 1 15-ounce can pumpkin puree
- ¼ cup salted butter melted and slightly cooled
- ⅓ cup whole milk
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For the cream cheese filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat the oven. Heat oven to 350°F. Line muffin pans with paper liners.
- Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, melted butter, milk, and eggs. Whisk in both sugars, vanilla, pumpkin pie spice, and cinnamon until smooth.
- Add the dry ingredients. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gently stir into the pumpkin mixture until just combined. Do not overmix.
- Make the filling. In a small bowl, beat the cream cheese, powdered sugar, vanilla, and salt until smooth.
- Fill the muffin cups. Divide the batter among the liners, filling each about three-quarters full. Pipe or spoon the cream cheese filling into the center of each muffin, pressing it slightly into the batter.
- Bake. Bake for 22–30 minutes, or until the tops are set and a toothpick inserted into the pumpkin portion, away from the cream cheese, comes out clean or with a few moist crumbs. *Mine took 25 minutes.
- Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. These are perfect for fall and for the holidays!
Tips for Making This Recipe
- Soften the cream cheese. Let it come to room temperature before mixing the filling for a smooth, creamy center without lumps.
- Make them ahead. Once cooled, store the muffins in an airtight container in the refrigerator for up to 4 days. They’re easy to bake the day before a holiday gathering.
- Don’t overmix the batter. Gently fold in the dry ingredients just until the flour disappears. Overmixing can make the muffins dense and tough.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
Can I freeze pumpkin cream cheese muffins?
How do I know when the muffins are done baking?
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Literally are the frosting from the piping bag lmao these are so good!!