Pumpkin Cream Cheese Muffins

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These easy Pumpkin Cream Cheese Muffins are the perfect fall treat. With yummy pumpkin spice and cream cheese mixed right in, they bake in less than 20 minutes.

plate of pumpkin cream cheese muffins

Muffins are one of my favorite things to whip up with my kids. They love helping in the kitchen, and I love that muffins allow them a lot of freedom depending on their age range.

When my boys were very young, their responsibility was placing all of the silicone cupcake liners into the trays while I mixed everything up. Over time they’ve graduated to adding the premeasured ingredients, mixing everything up and even carefully spooning batter into the liners.

Baking together is something I truly enjoy, and surprising them with new flavors to try is part of the fun. That’s why I love these delicious Pumpkin Cream Cheese Muffins. These are very similar to Starbucks pumpkin muffins, but way better.

They’re moist and fluffy and turn out tasting so decadent with the cream cheese melting inside the warm pumpkin muffin during baking. The pumpkin spice flavor pairs perfectly with it. My kids think they’re a super special treat, and I struggle to not crush an entire batch in a day!

pumpkin cream cheese muffins

This easy Pumpkin Cream Cheese Muffins are also simple to make a double batch when you need to feed a crowd or want to send them in for a school party.

This recipe also calls for an entire can of real pumpkin puree. I love this because it leaves these treats moist and full of flavor, but also doesn’t leave you with half a can of pumpkin you’re trying to figure out what to do with.

Pumpkin desserts are so fun in autumn, and this recipe is perfect to welcome fall and pumpkin season!

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Pumpkin Muffin Ingredients

pumpkin cream cheese muffin ingredients

While these muffins are made from scratch, this is an easy recipe that doesn’t require a ton of ingredients. In fact, you probably already have most of these in your pantry.

For the muffins:

All-purpose flour

Pumpkin spice or pumpkin pie seasoning (don’t have this? Use a little cinnamon and nutmeg instead)

Baking soda

Salt

Cinnamon

Pumpkin purée

Granulated sugar

Light brown sugar

Eggs

Vegetable oil

Vanilla extract

plate of pumpkin muffins with coffee

For the cream cheese mixture:

Cream cheese

Granulated sugar

Egg yolk

Vanilla extract

Be sure that you use canned pumpkin puree and NOT pumpkin pie filling for this recipe, which is already sweetened and sometimes flavored. Because of this, be sure you aren’t skipping the pumpkin spice seasoning.

You can use dark brown sugar or light brown sugar for this recipe. If you don’t have either on hand, you can substitute more granulated sugar and these muffins still turn out delicious. You can also use almond flour instead of the regular flour.

While you can use paper liners, I recommend using reusable silicone cupcake liners, like these. They’re inexpensive and can be used over and over again unlike the paper cup traditional muffin liner. You’ll also need a standard muffin tin.

plate of pumpkin muffins with cream cheese icing

Steps to Make Pumpkin Cream Cheese Muffins

Making these easy pumpkin muffins is easier than you might think! They come together with just a few simple steps.

In a medium bowl, mix together the flour, cinnamon, pumpkin seasoning, baking soda and salt until combined and set aside.

In a separate large bowl whisk the sugar, brown sugar and pumpkin pureè, then beat in the eggs, vegetable oil and vanilla extract.

Next, slowly add in the flour mixture. Mix until its smooth and doesn’t have any lumps.

Fill the lined muffin tins about ¾ of the way full with pumpkin batter.

Next, beat the cream cheese until smooth in a separate bowl. Add the egg yolk, vanilla extract and remaining sugar. Beat this mixture until well combined to make the sweet cream cheese filling.

muffin tins filled with batter

Add a small amount of the cream cheese mixture to the top of each of the muffin cups filled with pumpkin muffin batter. Take a toothpick and use it to swirl the cream cheese into the batter to help it bake more evenly.

Bake the muffins for 17-20 minutes, or until a toothpick comes out clean.

Be sure to store any leftover pumpkin cream cheese muffins in an airtight container in the refrigerator as they have cream cheese in them!

muffins on a plate

You might also love these yummy desserts:

Chocolate Crinkle Cookies

No Bake Chocolate Peanut Butter Cookies

cream cheese pumpkin muffins on a plate

Pumpkin Cream Cheese Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These easy Pumpkin Cream Cheese Muffins are the perfect fall treat. With yummy pumpkin spice and cream cheese mixed right in, they bake in less than 20 minutes!

Ingredients

  • 3/4 cup All-purpose flour
  • 3 tsp Pumpkin Spice or Pumpkin Pie Seasoning
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 15 ounces Pumpkin Purée
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Eggs
  • 1/2 cup Vegetable Oil
  • 1 tbsp Vanilla Extract

For the Cream Cheese Filling

  • 8 ounces Cream Cheese
  • 1/4 cup Granulated Sugar
  • 1 Egg Yolk
  • 2 tsp Vanilla Extract

Instructions

  1. Preheat your oven to 375 degrees. Line a muffin tin with cupcake liners, or spray well with nonstick cooking spray.
  2. In a medium bowl, mix together the flour, cinnamon, pumpkin seasoning, baking soda and salt until combined and set aside.
  3. In a separate large bowl whisk, the sugar, brown sugar and pumpkin pureè, then beat in the eggs, vegetable oil and vanilla extract.
  4. Next, slowly add in the flour mixture. Mix until its smooth and doesn’t have any lumps.
  5. Fill the lined muffin tins about ¾ of the way full with batter.
  6. Next, beat the cream cheese until smooth in a separate bowl. Add the egg yolk, vanilla extract and remaining sugar. Beat this mixture until well combined.
  7. Add a small amount of the cream cheese mixture to the top of each muffin. Take a toothpick and use it to swirl the cream cheese into the batter to help it bake more evenly.
  8. Bake the muffins for 17-20 minutes, or until a toothpick comes out clean.
  9. Store any leftover muffins in an airtight container in the refrigerator for up to 4 days.

Notes

  • Be sure to use canned pumpkin puree and not pumpkin pie filling.
  • Refrigerating the leftover muffins is important as they have cream cheese in them and can spoil.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving:Calories: 165Total Fat: 9gCholesterol: 5mgFiber: 2gSugar: 18gProtein: 2g

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baked pumpkin spice muffins

Easy Pumpkin Spice Dessert for Fall

Pumpkin recipes scream fall for me, and I hope you love these yummy Pumpkin Cream Cheese Muffins. They taste great slightly warm or room temperature, and my boys even like them straight from the fridge and a little cold! Be careful serving them right out of the oven, as the cream cheese swirl can be surprisingly hot.

The flavor is very similar to that of the Starbucks pumpkin cream cheese muffins that come out during the fall season, without the giant glob of cream cheese in the middle. I like how the sweet cream cheese is swirled around instead! The delicious cream cheese filling really seems to just melt in your mouth this way.

Pair one of these moist pumpkin muffins with a cup of coffee in the morning for a delicious fall breakfast, or hot apple cider for the perfect fall treat.

If you make these and love them, please leave a 5 star review to help others find this recipe too!

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