Cream Cheese Stuffed Pumpkin Muffins

Pumpkin cream cheese muffins are tender, fluffy, and full of warm spices with a sweet cream cheese center. They’re easy to make at home and taste just like a bakery treat—perfect for fall breakfasts, brunches, or anytime you want a cozy, spiced pastry.

Pumpkin Cream Cheese Muffins Ingredients

You will need:

Muffins

• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice blend
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling)
• ½ cup vegetable oil (or other neutral oil)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¾ cup light brown sugar
• ¼ cup granulated sugar

Cream Cheese Filling

• 8 ounces cream cheese, room temperature (use full-fat for best texture)
• ⅓ cup granulated sugar
• 1½ teaspoons vanilla extract
• 1 large egg yolk

Pro tip: Be sure to buy pure pumpkin puree, not pumpkin pie filling.

Substitutions and Additions

• Chocolate chips: Stir in chocolate chips for pumpkin chocolate chip muffins.
• Pumpkin seeds: Add seeds to the batter or sprinkle a few on top of the cream cheese filling for extra crunch.
• Oils: Any neutral oil works—canola, vegetable, or avocado. Avoid coconut or olive oil, which can change the flavor.
• Cream cheese: Use full-fat cream cheese. Reduced-fat versions can make the filling thin and runny.

How to Make Pumpkin Cream Cheese Muffins

1. Preheat the oven to 350°F (175°C). Line two standard muffin tins with 20 paper or parchment liners.
2. Make the cream cheese filling: In a medium bowl, beat the room-temperature cream cheese and ⅓ cup granulated sugar on medium-low until smooth, about 1 minute. Add the egg yolk and 1½ teaspoons vanilla extract and beat 30 seconds more. Transfer to a piping bag or resealable plastic bag with the corner snipped off. (Tip: Room-temperature cream cheese avoids lumps.)
3. Mix dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. Mix wet ingredients: In a large bowl, whisk the pumpkin puree, vegetable oil, eggs, 2 teaspoons vanilla extract, light brown sugar, and ¼ cup granulated sugar until smooth and evenly combined.
5. Combine: Add the flour mixture to the pumpkin mixture and stir just until combined. Don’t overmix—the batter should be thick and smooth.
6. Fill muffin tins: Spoon or scoop batter into the liners, filling each about ¾ full (this recipe yields 20 muffins).
7. Add filling: Pipe or spoon 1½–2 teaspoons of the cream cheese mixture into the center of each muffin.
8. Bake: Bake for about 25 minutes, or until a toothpick inserted in the pumpkin portion comes out clean. Allow muffins to cool on a wire rack before serving.

How to Serve Pumpkin Cream Cheese Muffins

Serve these warm or at room temperature for a comforting fall breakfast or brunch. They pair well with coffee, lattes, or any favorite warm beverage. You can also chill them—either way they retain their moist texture and rich cream cheese center.

Storage

• In the fridge: Store muffins in an airtight container for up to 4 days.
• In the freezer: Freeze in a sealed container for up to 1 month. Note that the texture of the cream cheese filling can change slightly after thawing.

These pumpkin cream cheese muffins are soft, moist, and fragrant with warm spices. The sweet cream cheese center adds richness to every bite—ideal when you want an easy, homemade bakery-style treat.

FREQUENTLY ASKED QUESTIONS

Can I keep these muffins on the counter?

Because they contain cream cheese, it’s best to store them in the refrigerator rather than on the counter.

If I can’t find pumpkin pie spice, what can I use instead?

Use cinnamon alone or combine cinnamon with a pinch of nutmeg and cloves to mimic pumpkin pie spice.

Can you freeze these muffins?

Yes — freeze for up to one month. Thawed muffins may have a slightly different cream cheese texture but will still taste great.

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