Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins are perfectly moist and tender, packed with some delicious pumpkin spice, and filled with a soft cream cheese center. They make a perfect fall treat for breakfast, snack or dessert. Enjoy with your favorite warm drink!

These are hands down the best pumpkin muffins out there! With a super moist crumb and an irresistible cream cheese center, these inside-out cheesecake muffins have it all. They’re sweet but not overly sweet, and perfectly spiced with pumpkin spice flavors. Each muffin is a melt-in-your-mouth bite.

And if you find that cheesecake muffins are intimidating, let me tell you otherwise. This pumpkin cream cheese muffin recipe is pretty straightforward and doesn’t require any specific baking tool other than a muffin pan (no need for a piping bag to insert the cream cheese filling into the muffins). In other words, there are only good reasons (or excuses) to make these pumpkin muffins.

Pumpkin cream cheese muffins ingredients

• All-purpose flour + baking powder + baking soda. It helps the muffins rise properly.
• Pumpkin spice mix + vanilla. These warm spices bring all the flavors in these pumpkin muffins. See below for homemade pumpkin spice mix. I also use some vanilla extract for additional warm flavors to the muffins.
• Butter. Use unsalted butter preferably (since the recipe already contains salt), and make sure it is completely softened at room temperature before using (it should be perfectly creamy, not melted).
• Sugar. The recipe calls for granulated sugar. You can reduce the amount of sugar a little bit to your liking, but keep in mind that it might influence the final texture of the muffins.
• Eggs. Make sure your eggs are at room temperature before using.
• Pumpkin puree. I recommend a can of store-bought pumpkin puree (see the troubleshooting section for more details).

How to make pumpkin cream cheese muffins?

Here are the main steps to keep in mind when making pumpkin muffins. For the full detailed recipe instructions, head over to the recipe card.

• Start with the pumpkin batter. It comes in two parts: mix all the dry ingredients in one bowl (note that sugar is considered as a “wet” ingredient), and then all the wet ingredients in a separate mixing bowl. For the wet ingredients, it’s important to use perfectly softened butter to cream with the sugar. Add the wet to the dry ingredients, and add the water little by little, until combined.
• Then, prepare the cream cheese filling. Again, make sure the cream cheese is at room temperature before using or it will be too heavy in the muffins.
• Now, assemble the pumpkin muffins. Fill up the muffin cups with the pumpkin filling up to ⅔ full, then spoon the cream cheese mixture in the center, and top with the remaining pumpkin filling up to ¾ full. Gently swirl the tops with a toothpick or the blade of a sharp knife, and bake!

Recipe variations

• Crumb topping. You can top pumpkin cream cheese muffins with a streusel topping to add a crispy bite to the muffins.
• Bake a loaf. If you prefer a loaf, consider baking my Brown Butter Pumpkin Bread with Cream Cheese instead.

How to store these muffins?

Because they’re made with pumpkin puree and cream cheese (even if baked in the oven), I recommend storing pumpkin cheesecake muffins in the refrigerator rather than at room temperature over the countertop. Let them cool completely after baking and place them in an airtight container. They will keep in the fridge for about 3 to 5 days.

You can also freeze pumpkin cream cheese muffins, once cooled and placed in a freezer bag, for up to 3 months. Thaw in the refrigerator overnight to enjoy them fresh and moist.

More pumpkin desserts you’ll love:

• Classic Pumpkin Pie
• Pumpkin Cinnamon Rolls
• Pumpkin Cheesecake Bars with Pecans
• The BEST Pumpkin Bread
• Vegan Pumpkin Spice Donuts

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