These pumpkin cream cheese muffins combine the taste of warm pumpkin muffins with cream cheese filling. It is hands down one of the best fall recipes you can make for your friends and family.
These delicious Pumpkin Cream Cheese Muffins are a fall breakfast dream come true. They are just what you need for those colder seasons.
- They're easy to make: This recipe is perfect for beginners! Just mix your wet ingredients with your dry ingredients and stir them together. Scoop them into muffin cups and bake! That's it!
- They are DELICIOUS: A mixture of pumpkin, vanilla, and warm spices make my pumpkin cream cheese muffins taste incredible. Every bite is filled with cream cheese goodness.
- Moist and fluff: Sorry for the icky word use, but these muffins have the best texture in all the right ways. They are a true delight to dig into.
Enjoy them for a September breakfast, a Halloween treat, or. aThanksgiving dessert bar for folks who are not pie fans. These muffins are truly so versatile!
Pumpkin Cream Cheese Muffins Ingredients
- All purpose flour: I highly recommend King Arthur Baking Flour
- Granulated & light brown sugar: the molasses from the light brown sugar really draws out the pumpkin flavor in these muffins. The blend of sugars truly is the best for desserts!
- Pumpkin puree: Use pure pumpkin puree NOT pumpkin pie filling for the best pumpkin flavor.
- Vegetable oil & milk: added for some moisture. You can melt butter instead and use your favorite milk.
- Baking Powder & Baking Soda. For just the right rise & puff.
- Salt & Warm Spices. A blend of ground cinnamon, ginger, nutmeg, cardamom, and cloves creates a beautifully rich pumpkin spice flavor. I find it far superior to store-bought pumpkin pie spice!
- Eggs: To bind the batter and help the muffins rise.
- Vanilla extract: Will never not use.
use the right tools for the job
- My favorite flour: This brand produces GORGEOUS cookies, cakes, and brownies.
- Light colored muffin pans: Light-colored pans bakes evenly and consistently. You won't see burnt bottoms here.
- Parchment liners: No more losing half your cupcake to the liners!
- Large cookie scoop: This cookie scoop is the exact size you need to make 3 tbsp balls of cookie dough!
How to Make Pumpkin Cream Cheese Muffins: Step by Step
- Preheat & prep: Preheat your oven to 350F degrees. Line a 12-cup muffin pan with parchment paper liners or grease to avoid your muffins from sticking.
- Prepare the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Add dry ingredients to wet ingredients: stir until just combined. Make sure to not over-mix.
- Scoop the muffin batter: Scoop the muffin batter into your prepared muffin cups, filling about 3/4 of the way.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin (away from the cream cheese) comes out clean or with a few moist crumbs.
FAQ + Tips and Tricks
1. Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree. Just make sure to drain any excess water from the puree to avoid making the batter too wet. Canned pumpkin puree tends to be thicker and more consistent, so if you're using homemade, aim for a similar texture.
2. Can I make these muffins gluten-free?
Absolutely! To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that is specifically formulated for baking to get the best texture. Also, ensure that the baking soda and baking powder you’re using are gluten-free.
3. How can I store these muffins?
These muffins can be stored in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate them, especially because of the cream cheese filling. They will last up to 5 days in the fridge. You can also freeze them for up to 2 months—just thaw at room temperature or microwave them for a quick snack.
4. Can I use a different sweetener instead of sugar?
Yes, you can substitute the granulated and brown sugars with coconut sugar or another natural sweetener. Keep in mind that it may slightly alter the flavor and texture, especially with coconut sugar, which has a caramel-like taste.
5. Can I skip the cream cheese filling?
Of course! If you prefer just pumpkin muffins, you can skip the cream cheese filling entirely and still enjoy delicious, spiced pumpkin muffins. However, the cream cheese filling adds a nice balance of tangy sweetness that pairs wonderfully with the warm spices.
6. What kind of milk should I use in this recipe?
You can use any kind of milk you prefer! Whether it's whole milk, almond milk, oat milk, or soy milk, the muffins will turn out great. Just make sure to adjust for any additional flavor (for example, vanilla almond milk may add extra sweetness).
7. Why is my cream cheese filling sinking to the bottom?
If your cream cheese filling sinks, try using slightly thicker cream cheese by softening it at room temperature rather than melting it too much. Also, be sure to add a small layer of muffin batter to the muffin cups before adding the cream cheese filling. This will help keep the filling in the center of the muffin.
8. Can I add mix-ins like chocolate chips or nuts?
Definitely! You can add chocolate chips, chopped walnuts, or even dried cranberries to the batter for some added texture and flavor. If adding mix-ins, just fold them gently into the batter after all ingredients have been combined.
If you make these Pumpkin Cinnamon Roll Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page
Pumpkin Cream Cheese Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
For the Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the muffin cups with non-stick spray.
- In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—the batter should be slightly lumpy
- Pour the muffin batter into each muffin cup and fill 3/4 of the way. Fill each muffin with the cream cheese filling: push the cut tip of a pastry bag into the center of the batter and slowly add filling. You need to add about 1 tbsp o cream cheese filling.
- Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin (away from the cream cheese) comes out clean or with a few moist crumbs.
