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Pumpkin Cream Cheese Muffins are one of those treats that you won’t be able to get enough of, they are that good! These muffins combine your love of pumpkin flavor and spice with a delicious cream cheese filling that you will taste in every single bite. These cream cheese filled pumpkin muffins are perfect to enjoy for breakfast, snack time, or as an after-dinner treat. 

Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins are one of a kind. They are moist, full of pumpkin spices, and are the perfect treat to enjoy all season long. Once you sink your teeth into one of these you will fall in love with the flavors. You will find yourself making these throughout the whole season…. Who am I kidding? You will probably be enjoying these throughout the whole year as I do.

Love pumpkin? Be sure to try our pumpkin bread, pumpkin mug cake, and our pumpkin spice latte. 

What will I need to make Pumpkin Cream Cheese Muffins

You will need the following ingredients:

• 1 (8-ounce) package of cream cheese, room temperature – Room temperature cream cheese is much easier and faster to beat to a smooth consistency.
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk – I used 2% milk, but whole milk will work, too.
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice – Add more spice for a spicier muffin. You can also make a homemade spice mix with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
• 1/4 cup canola oil – You can use vegetable oil instead.
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed – I do not recommend using dark brown sugar as it can cause different results when baking due to the increased amount of molasses.
• 1 large egg – Room temperature preferred.
• 1 large egg yolk – Room temperature preferred.
• 1/4 cup pumpkin puree –  I used Libby’s Pure Pumpkin Puree. Feel free to use my fresh pumpkin puree for this recipe, too.
• 1/4 cup plain yogurt – You can also use greek yogurt. Yogurt is great to use when baking as it doesn’t add a lot of moisture to the batter so it will bake nicer.

You will need the following supplies: 

• Mini-muffin pan – I used a Wilton 12-cup mini muffin pan that I found at Michael’s.
• Cooking spray
• Medium mixing bowl
• Electric hand mixer
• Small mixing bowl
• Whisk
• Large mixing bowl
• Wooden spoon or spatula
• Piping bag with a small round tip – You can use a ziplock bag, but I highly recommend using a piping tip so it’s easier to pipe the cream cheese into the muffin batter.

How to Make Pumpkin Cream Cheese Muffins 

• Preheat the oven to 350°. Spray a mini-muffin tin (12 muffin or 24 muffin size) with cooking spray. Set aside.
• Cream Cheese Filling: Using an electric hand mixer, beat together the cream cheese, sugar, flour, and milk in a large bowl until smooth. Set aside.

• Mini Muffins: In a small or medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.

• In a separate large bowl, combine the canola oil, sugar, and light brown sugar, and whisk until fluffy. 
• Add the egg, whisk until incorporated, then add the egg yolk and continue whisking until just combined.

• Add the pumpkin puree and yogurt, and whisk until smooth.

• Pour in the dry ingredients, and using a wooden spoon or spatula, fold everything together until just mixed. Some small lumps in the batter are fine. The batter will be a little bit thick.

• Spoon 1 level tablespoon of batter into each muffin-tin cavity.

• Use a spatula to put the cream cheese filling into a piping bag with a small, round tip. Insert the tip just barely into the top of each muffin, and squeeze about 1/2 a teaspoon of cream cheese. Top with a little extra cream cheese.

• Bake the muffins in the preheated oven for 15 minutes, or until the edges are golden brown and a toothpick inserted into the center muffins comes out clean.

• Let the muffins rest for about 10 minutes before serving.

Tips Tricks and FAQs

• Be sure you let your cream cheese get to room temperature before beginning. 
• You will want to make the cream cheese filling first. Once you combine the dry and wet ingredients, the chemical reactions of the baking powder, eggs, and yogurt will activate, and you’ll want to get your batter in the oven as soon as possible.
• You can use vegetable oil instead of canola oil if you prefer. 
• Swap out the yogurt for sour cream. You can also use Greek Yogurt if you prefer. 
• The pumpkin flavor is not super strong in these muffins, feel free to add more spice if you prefer.
• You can also make a homemade pumpkin pie spice mix with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

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Pumpkin Cream Cheese Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Pumpkin Cream Cheese Muffins are one of those treats that you won’t be able to get enough of, they are that good! These muffins combine your love of pumpkin flavor and spice with a delicious cream cheese filling that you will taste in every single bite. These cream cheese filled pumpkin muffins are perfect to enjoy for breakfast, snack time, or as an after dinner treat.

Print

Ingredients

• Cream Cheese Filling
• 1 (8-ounce) package of cream cheese, room temperature
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• Mini Muffins
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/4 cup canola oil
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 1/4 cup pumpkin puree
• 1/4 cup plain yogurt

Instructions

1. Preheat the oven to 350°. Spray a mini-muffin tin (12 muffin or 24 muffin size) with cooking spray. Set aside.
2. Cream Cheese Filling: Using an electric hand mixer, beat together the cream cheese, sugar, flour, and milk in a large bowl until smooth. Set aside.
3. Mini Muffins: In a small or medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
4. In a separate large bowl, combine the canola oil, sugar, and light brown sugar, and whisk until fluffy. 
5. Add the egg, whisk until incorporated, then add the egg yolk and continue whisking until just combined.
6. Add the pumpkin puree and yogurt, and whisk until smooth.
7. Pour in the dry ingredients, and using a wooden spoon or spatula, fold everything together until just mixed. Some small lumps in the batter are fine. The batter will be a little bit thick.
8. Spoon 1 level tablespoon of batter into each muffin-tin cavity.
9. Use a spatula to put the cream cheese filling into a piping bag with a small, round tip. Insert the tip just barely into the top of each muffin, and squeeze about 1/2 a teaspoon of cream cheese. Top with a little extra cream cheese.
10. Bake the muffins in the preheated oven for 15 minutes, or until the edges are golden brown and a toothpick inserted into the center muffins comes out clean.
11. Let the muffins rest for about 10 minutes before serving.

Notes

Yields: 24 mini muffins

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 84mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 2g

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