Pumpkin Cream Cheese Muffins
Pumpkin cream cheese muffins are the perfect fall treat—fluffy, spiced with warm pumpkin pie flavors, and stuffed with a deliciously sweet cream cheese center. If you’re looking for a cozy recipe to welcome the autumn season, these mini muffins are just what you need. They’re bite-sized, easy to make, and ideal for everything from breakfast to dessert.
Pumpkin Cream Cheese Muffins
What makes these muffins extra special is the creamy filling inside. It’s like having a little piece of pumpkin cheesecake wrapped in a tender muffin! The combination of tangy cream cheese with the earthy sweetness of pumpkin puree and pumpkin spice is irresistible. Whether you’re making them for a party, a snack, or just to enjoy with a cup of coffee, these muffins are guaranteed to impress.
Plus, with this easy step-by-step recipe, you’ll be able to whip up a batch in no time. Grab your ingredients and get ready to fill your home with the delightful aroma of pumpkin spice and freshly baked muffins!
Love pumpkin? Be sure to try our pumpkin bread, pumpkin mug cake, and our pumpkin spice latte.
What You Will Love About This Recipe
You’ll love this pumpkin cream cheese muffin recipe because it combines the best of both worlds: the warm, cozy flavors of pumpkin spice with a rich, creamy center of sweetened cream cheese. These muffins are not only perfectly spiced and moist, but the surprise of the cream cheese filling elevates them from everyday muffins to something truly special.
They’re also quick and easy to make, making them a go-to recipe for fall gatherings, breakfast treats, or just satisfying that pumpkin craving. Plus, since they’re mini muffins, they’re great for portion control and make fun, bite-sized snacks for both kids and adults.
Whether you’re a fan of pumpkin, cheesecake, or both, these muffins offer a comforting blend of flavors and textures that are perfect for the autumn season. They’re delicious warm out of the oven or even chilled the next day!
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
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start. This helps the cream cheese filling blend smoothly and makes the batter mix more evenly.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can make the muffins tough. It’s okay if the batter has a few lumps!
- Piping the Cream Cheese: Using a piping bag to insert the cream cheese filling is the easiest way to get a neat, consistent center. If you don’t have a piping bag, you can use a plastic storage bag with a small hole cut in the corner.
- Test with a Toothpick: Check the doneness of your muffins by inserting a toothpick into the muffin part (not the cream cheese). If it comes out clean, your muffins are ready.
- Extra Topping: For a more decorative finish, you can swirl a little extra cream cheese on top of the muffins before baking. This gives them a bakery-style look!
- Storage: These muffins can be stored in an airtight container in the fridge for up to 3 days. They’re delicious served cold or reheated in the microwave for 10-15 seconds.
FAQs
Pumpkin Cream Cheese Muffins
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.
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
- 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.
Notes
Yields: 24 mini muffins
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 84mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
