Go Back
Pumpkin cream cheese muffins on a white plate showing cream cheese swirl on top and golden-orange muffin base
husseysands

Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins are warmly spiced pumpkin muffins with a tangy cream cheese filling baked into the center. They use canned pumpkin purée, pumpkin pie spice, and a two-ingredient cream cheese layer that firms up smooth and sliceable in the oven. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups All-purpose flour
  • 3/4 cup Brown sugar packed
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 cup Canned pumpkin purée
  • 1/2 cup Vegetable oil
  • 2 Eggs large
  • 1 tsp Vanilla extract
  • 6 oz Full-fat brick cream cheese softened
  • 3 tbsp Powdered sugar
  • 1/2 tsp Vanilla extract

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
  2. Make the filling: Beat softened cream cheese, powdered sugar, and vanilla with a hand mixer on medium speed until completely smooth, about 60 seconds. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until no lumps remain.
  4. Add wet ingredients: Add pumpkin purée, oil, eggs, and vanilla to the dry bowl. Fold with a rubber spatula just until no flour streaks remain. Do not overmix.
  5. Layer: Add 1 heaping tablespoon of batter to each liner. Place a rounded teaspoon of cream cheese filling in the center. Cover with remaining batter until each cup is two-thirds full.
  6. Bake: Bake for 20 to 22 minutes, until a toothpick inserted into the pumpkin crumb comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

  • Cream cheese must be fully softened before beating — cold cream cheese will not smooth out.
  • Do not open the oven in the first 15 minutes of baking.
  • Test doneness with a toothpick in the crumb, not the cream cheese center.
  • For mini muffins: use a 24-cup mini tin and bake for 12 to 14 minutes.
  • These taste best the day after baking once the spices have had time to develop.
Nutrition per muffin (approximate): Calories 245 | Fat 12g | Saturated Fat 4g | Carbohydrates 31g | Sugar 17g | Protein 4g | Fiber 1g | Sodium 200mg
Calculated with a nutrition calculator. Values are approximate and will vary based on specific brands used.