Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are moist, spiced, and filled with a rich cream cheese swirl that makes each bite taste like autumn. Perfect for breakfast, snacks, or as a cozy treat with coffee or tea, these muffins are bakery-style but easy to prepare at home.

Why You’ll Love This Recipe

• Combines the warm flavors of pumpkin spice with a creamy cheesecake-like filling.

• Moist, fluffy texture with a tender crumb.

• Ideal for fall gatherings, brunch, or make-ahead breakfasts.

• Freezer-friendly and easy to store.

• No special equipment required—just simple ingredients and a muffin tin.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin puree

• All-purpose flour

• Granulated sugar

• Brown sugar

• Vegetable oil

• Eggs

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground cloves

• Cream cheese

• Vanilla extract

Directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, oil, and eggs until smooth.

3. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

5. In a separate bowl, beat cream cheese with sugar and vanilla until smooth.

6. Fill each muffin cup about 2/3 full with the pumpkin batter. Add a spoonful of cream cheese mixture on top. Use a toothpick to swirl slightly if desired.

7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Add chocolate chips for a richer flavor.

• Use a streusel topping for extra crunch.

• Substitute pumpkin spice blend in place of individual spices.

• Try whole wheat flour for a slightly denser, healthier version.

• Add chopped pecans or walnuts for a nutty texture.

Storage/Reheating

• Store muffins in an airtight container in the refrigerator for up to 5 days.

• Freeze muffins individually wrapped in plastic wrap and stored in a freezer bag for up to 2 months.

• To reheat, microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for about 10 minutes.

FAQs

How do I make the cream cheese filling smooth?

Ensure your cream cheese is softened at room temperature before mixing. Beat until no lumps remain.

Can I use homemade pumpkin puree?

Yes, homemade puree works well, but make sure it is thick and not watery to avoid soggy muffins.

Do I need to swirl the cream cheese layer?

Swirling is optional; you can also leave it as a distinct layer for a cheesecake-like bite.

Can I make these muffins gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Are these muffins freezer-friendly?

Yes, they freeze very well for up to 2 months.

Can I reduce the sugar?

Yes, but keep in mind it may alter the texture and sweetness slightly.

Can I use low-fat cream cheese?

Regular cream cheese provides the best texture, but low-fat cream cheese can be used with a slightly different consistency.

How do I prevent muffins from sticking to the liners?

Use parchment paper liners or lightly spray the liners with nonstick spray.

Can I make these into mini muffins?

Yes, reduce the baking time to about 10–12 minutes.

What should I serve with these muffins?

They pair perfectly with coffee, chai tea, or a glass of warm milk.

Conclusion

Pumpkin Cream Cheese Muffins bring together the best of fall flavors in a moist, spiced muffin with a rich and creamy center. Simple to make and versatile with many variations, they are a delightful treat for breakfast, dessert, or snacks throughout the season.

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