Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins bring together cozy fall spices, moist pumpkin batter, and a creamy cheesecake center that melts in every bite. This bakery-style recipe is simple enough for home bakers yet produces muffins that look and taste straight from a café. With a buttery crumb topping and a swirl of smooth cream cheese, these muffins are the perfect mix of sweet comfort and seasonal flavor. Whether for breakfast, brunch, or a holiday spread, they’re a treat worth baking again and again.

Why You’ll Love Pumpkin Cream Cheese Muffins

• Bakery-style results at home: tall domes, soft crumb, and a creamy filling just like your favorite café.
• Simple pantry ingredients: you likely already have most items in your kitchen.
• Two fun styles: go with a hidden cream cheese core or swirl it on top for a pretty finish.
• Make-ahead friendly: the muffins freeze beautifully, so you can enjoy them anytime.
• Crowd-pleaser: perfect for fall gatherings, school snacks, or cozy weekends at home.

These Pumpkin Cream Cheese Muffins stand out because they balance spiced pumpkin batter with a tangy cheesecake center. Every bite feels indulgent yet approachable, making them a seasonal favorite you’ll want to bake on repeat.

Ingredients Needed for Pumpkin Cream Cheese Muffins

For the Pumpkin Muffin Batter

• 1 and 3/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup vegetable oil or melted coconut oil
• 1/3 cup milk
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 6 ounces cream cheese, softened to room temperature
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 3 tablespoons granulated sugar

For the Crumb Topping

• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour

Notes & Substitutions

• Pumpkin: Canned pumpkin gives the most consistent results. If using homemade purée, blot with paper towels to remove excess moisture, as food science experts at the University of Nebraska–Lincoln explain that excess water in baking can affect structure and texture.
• Flour: Substitute with a gluten-free 1:1 baking blend for a gluten-free version.
• Oil: Use vegetable, canola, or melted coconut oil. For richer flavor, swap part of the oil with melted butter.
• Cream cheese: Full-fat cream cheese produces the creamiest filling. Reduced-fat works but may be less rich.
• Spices: Replace pumpkin pie spice with 1/2 teaspoon each of nutmeg, ginger, and allspice if needed.
• Milk: Dairy-free milk such as oat or almond can be used without changing texture.

How to Make Pumpkin Cream Cheese Muffins

1. Prep your pan and oven
   Heat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease. This recipe makes 12–14 muffins, so have a second pan ready if needed.
2. Make the crumb topping
   Stir brown sugar, cinnamon, and melted butter together in a small bowl. Add flour and mix with a fork until crumbly. Set aside. Tip: A sandy texture with pea-sized clumps gives the best crunch.
3. Whisk the dry ingredients
   In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Mix the wet ingredients
   In a separate bowl, whisk together both sugars, eggs, pumpkin purée, oil, milk, and vanilla until smooth.
5. Combine wet and dry
   Pour wet mixture into dry ingredients. Stir gently until just combined. The batter should look thick but uniform. Avoid overmixing to keep muffins soft.
6. Make the cream cheese filling
   Beat softened cream cheese with egg yolk, vanilla, and sugar until smooth and creamy. Tip: Use room-temperature cream cheese to prevent lumps.
7. Assemble the muffins
   Spoon about 1 tablespoon of pumpkin batter into each muffin cup. Add a small scoop of cream cheese filling in the center, then top with more pumpkin batter until nearly full. Some cream cheese may peek through. Sprinkle crumb topping evenly over each muffin and press lightly to help it stick.
8. Bake with a two-step method
   Bake at 425°F for 5 minutes. Without removing the pan, reduce oven temperature to 350°F (177°C) and continue baking for 15–17 minutes, or until a toothpick inserted into the muffin (not the filling) comes out clean.
9. Cool and serve
   Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy warm, or store once fully cooled.

Pro Tips & Troubleshooting

Expert Tips

• Weigh ingredients when possible: using grams instead of cups gives consistent muffins every time.
• Chill the filling briefly: chill the filling briefly before scooping, as baking experts at King Arthur Baking explain that cold fats hold their structure better and help fillings stay in place.
• Use a cookie scoop: this keeps muffin sizes even and gives bakery-style domes.
• Bake on the center rack: even heat circulation helps the muffins rise tall.

Common Mistakes to Avoid

• Overmixing the batter: Stir until just combined. Too much mixing leads to tough muffins.
• Overfilling the cups: Filling to the brim can cause overflow. Aim for 3/4 full.
• Using warm cream cheese: Filling spreads too thin if the cream cheese isn’t at the right consistency.
• Skipping the high-heat start: That first blast at 425°F is what creates tall muffin tops.

Quick Shortcut

No time for crumb topping? Sprinkle coarse sugar or pepitas (pumpkin seeds) on top before baking. It adds crunch with almost no extra effort.

Serving, Storage & Variations

Serving Ideas

• Enjoy warm with a cup of coffee or tea for a cozy breakfast.
• Pair with a fruit salad for brunch.
• Serve as a dessert topped with whipped cream or a drizzle of caramel.

Storage

• Room temperature: Keep in an airtight container up to 2 days.
• Refrigerator: Store up to 1 week for the freshest taste.
• Freezer: Wrap individually and freeze up to 3 months. Thaw overnight in the fridge.

Reheating

• Oven: Warm at 300°F for 8–10 minutes for the best texture.
• Microwave: Heat for 20–30 seconds for a quick option.

Variations

• Starbucks-style: Sprinkle pepitas on top before baking for a coffeehouse look.
• Streusel lover’s version: Add extra crumb topping for crunch in every bite.
• Chocolate twist: Mix in mini chocolate chips with the batter.
• Mini or jumbo: Bake in mini muffin pans (about 12 minutes) or jumbo pans (25 minutes), adjusting times accordingly.

Nutritional Information

Each muffin (based on 12 servings) contains approximately:

Nutrient	Amount per Serving
Calories	295 kcal
Carbohydrates	36 g
Protein	4 g
Fat	15 g
Saturated Fat	6 g
Cholesterol	47 mg
Sodium	230 mg
Fiber	2 g
Sugar	23 g

Nutritional benefits:

• Pumpkin provides fiber and is also rich in vitamin A, as confirmed by the National Institutes of Health.
• Cinnamon and pumpkin spice add antioxidants.
• Cream cheese contributes protein and calcium.

Note: These values are estimates calculated using standard online nutrition tools. For accuracy with substitutions, use apps like Cronometer or MyFitnessPal.

Conclusion

Pumpkin Cream Cheese Muffins bring together spiced pumpkin batter, a creamy cheesecake center, and a buttery crumb topping for a bakery-style treat you can make at home. They’re simple, freezer-friendly, and always a hit whether served for breakfast, brunch, or dessert.

If you bake a batch, leave a comment and star rating to let us know how they turned out. Share your muffins on Pinterest or Facebook so more bakers can enjoy them too. What’s your favorite twist—classic cream cheese center or a Starbucks-style swirl with pepitas? Tell us below!

Frequently Asked Questions