Why You’ll Love This Recipe

These muffins offer the best of both worlds — a tender, pumpkin-spiced base paired with a luscious cream cheese center. They’re moist without being dense, naturally flavorful, and made with simple pantry ingredients. Plus, they freeze well and are great for meal prep or on-the-go bites.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Pumpkin puree (canned or fresh)
Granulated sugar or brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Cream cheese (softened)
Powdered sugar

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, mix pumpkin puree, sugar, eggs, oil, and vanilla extract until smooth and combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
In a separate bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of cream cheese mixture in the center. Top with more pumpkin batter to cover the cream cheese.
Bake for 20-25 minutes or until a toothpick inserted near the edge (not in the cream cheese center) comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Variations

Add chopped nuts like walnuts or pecans to the batter for crunch.
Mix in mini chocolate chips for a sweeter twist.
Swap the cream cheese filling with pumpkin butter or apple butter for a different flavor.
Use gluten-free flour blend to make these muffins gluten-free.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness up to 5 days. Reheat in the microwave for 15-20 seconds or warm in a toaster oven before serving. Muffins freeze well—wrap individually and freeze for up to 3 months. Thaw at room temperature before reheating.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for these muffins.

How do I prevent the cream cheese from leaking out during baking?

Make sure the cream cheese mixture is thick and chill it before adding to the batter if needed.

Can I make these muffins dairy-free?

You can substitute cream cheese with a dairy-free alternative and use oil instead of butter.

What spices are best for pumpkin muffins?

Cinnamon, nutmeg, and ginger are classic pumpkin spices, but you can also add cloves or allspice.

Can I use whole wheat flour?

Yes, but it may make the muffins denser. You can substitute half the flour with whole wheat for a lighter texture.

How do I store leftover muffins?

Keep them in an airtight container at room temperature or in the refrigerator.

Can these muffins be made vegan?

With substitutions like flax eggs and dairy-free cream cheese, yes, but texture and flavor may vary.

Is it okay to overmix the batter?

Avoid overmixing to keep the muffins light and fluffy.

Can I double the recipe?

Yes, simply double all ingredients and use extra muffin tins or bake in batches.

Are these muffins suitable for freezing?

Absolutely, they freeze well and maintain flavor and texture after thawing.

Conclusion

Pumpkin Cream Cheese Muffins are a cozy, delicious way to enjoy seasonal flavors in a convenient, handheld form. Their moist texture combined with the creamy center makes them a crowd-pleaser any time of year. Perfect for breakfast, snacks, or even dessert, these muffins are easy to make and sure to become a household favorite