Pumpkin Cream Cheese Muffins are soft, moist, and bursting with warm fall flavors. These muffins have a tender pumpkin base with just the right amount of spices like cinnamon and nutmeg. What makes them extra special is the creamy, tangy cream cheese swirl right in the middle, adding a delicious surprise in every bite.
I love making these muffins when the weather starts to cool off because their cozy flavors remind me of crisp autumn mornings. The cream cheese filling is my favorite part—I always make sure to save a few muffins just for myself so I can savor that perfect balance of sweet and tangy. They’re also super easy to whip up, which is a big win on busy weekends.
These muffins are wonderful on their own as a quick breakfast or snack, but I especially enjoy them warmed up with a little butter or a drizzle of honey. They’re great to share too, whether it’s with family around the kitchen table or packed in a lunchbox for a tasty treat throughout the day. Every time I eat these, I feel like I’m wrapping myself in a warm, pumpkin-spiced hug.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency and ease. If unavailable, homemade pumpkin puree or even sweet potato puree can be good substitutes. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Spices: Cinnamon and nutmeg are must-haves to get that classic fall flavor. I like adding a pinch of cloves and ginger for extra warmth, but you can skip them if you prefer a milder taste.
Cream Cheese: This gives the muffins their creamy center. Use full-fat cream cheese for the best texture and flavor. If dairy-free, a vegan cream cheese alternative works, but expect slight texture changes.
Sugars: Combining granulated and brown sugar adds sweetness and moisture. Brown sugar brings a subtle caramel note. You can swap brown sugar for coconut sugar for a healthier twist.
Oil or Butter: Oil keeps these muffins moist. I prefer vegetable oil, but melted butter adds richness and flavor if you like a buttery taste.
How Can I Make a Perfect Cream Cheese Swirl in Muffins?
Getting that beautiful swirl without it mixing too much with the pumpkin batter can be tricky. Here’s how I do it:
- Fill muffin cups 2/3 full with pumpkin batter for enough space for the cream cheese.
- Add a tablespoon of cream cheese filling on top of each muffin before baking.
- Use a toothpick or small knife to swirl the cream cheese gently—just one or two twists is enough.
- Don’t over-swirl; too much mixing makes the cream cheese disappear into the batter.
Swirling carefully creates a lovely marbled look and delightful cream cheese pockets in every bite.
Equipment You’ll Need
- 12-cup muffin tin – I like this since it holds the muffins steady and makes cleanup easier.
- Paper or silicone muffin liners – keep muffins from sticking and make serving simpler.
- Mixing bowls – for combining the wet and dry ingredients; a large one makes mixing easier.
- Hand or stand mixer – helpful for creaming the cream cheese smoothly and mixing the batter thoroughly.
- Toothpick or small knife – perfect for gently swirling the cream cheese into each muffin.
- Measuring cups and spoons – for accurate ingredient portions, ensuring consistent results.
Flavor Variations & Add-Ins
- Swap cream cheese for chocolate chips or chopped nuts for extra texture and flavor.
- Add a teaspoon of vanilla or maple syrup into the batter for a richer, sweeter taste.
- Incorporate shredded coconut or raisins into the batter for added texture.
- Use spice blends like pumpkin pie spice instead of individual spices for a quick flavor boost.
Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to bake. Plan for an additional 10 minutes to cool the muffins before enjoying them. Total time is about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until everything is smooth and creamy. Set this aside for later.
3. Prepare the Pumpkin Muffin Batter
In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and spices until well combined. In another bowl, whisk the eggs, pumpkin puree, oil (or melted butter), and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix; it’s okay if there are a few lumps.
4. Assemble the Muffins
Fill each muffin cup about two-thirds full with the pumpkin batter. Next, drop about 1 tablespoon of the cream cheese filling on top of each muffin batter portion. Using a toothpick or knife, swirl the cream cheese gently into the batter to create a pretty marbled effect.
5. Bake
Bake the muffins in the preheated oven for 22 to 26 minutes. To test for doneness, insert a toothpick into the muffin, avoiding the cream cheese center; it should come out clean.
6. Cool and Serve
Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely or enjoy them warm. These muffins are perfect for breakfast or a cozy snack with a creamy surprise in every bite!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Just cook and puree fresh pumpkin until smooth. Make sure to drain any excess liquid before measuring to avoid watery batter.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the cream cheese with a dairy-free or vegan cream cheese alternative and use oil instead of butter if desired.
Is It Possible to Make the Muffins Ahead of Time?
Yes! You can prepare the batter and cream cheese filling a day in advance. Keep them refrigerated separately and assemble just before baking for best results.