Save Moist, spiced pumpkin muffins with a luscious cream cheese center are perfect for autumn mornings or as a cozy snack on chilly afternoons.
I remember making these pumpkin cream cheese muffins for my family on the first chilly day of fall, and the comforting aroma filled our kitchen as everyone eagerly waited for them to come out of the oven.
Ingredients
- Cream Cheese Filling: 115 g (4 oz) cream cheese, softened, 50 g (1/4 cup) granulated sugar, 1/2 tsp vanilla extract
- Pumpkin Muffin Batter: 210 g (1 3/4 cups) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 200 g (1 cup) canned pumpkin purée, 120 ml (1/2 cup) vegetable oil, 100 g (1/2 cup) brown sugar, packed, 50 g (1/4 cup) granulated sugar, 2 large eggs, 1 tsp vanilla extract
- Optional Topping: 2 tbsp pumpkin seeds (pepitas) or chopped pecans
Instructions
- Prepare Oven:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly
- Make Cream Cheese Filling:
- In a medium bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat until smooth. Set aside
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger
- Mix Wet Ingredients:
- In another bowl, whisk together pumpkin purée, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined
- Combine Wet and Dry Mixtures:
- Add wet ingredients to dry ingredients and mix just until combined. Do not overmix
- Fill Muffin Cups:
- Spoon about 2 tablespoons of batter into each muffin cup
- Add Cream Cheese Center:
- Place 1 heaping teaspoon of the cream cheese mixture in the center of each cup, pressing down gently
- Cover and Top:
- Cover with remaining pumpkin batter, ensuring the cream cheese is fully covered. Sprinkle with pumpkin seeds or pecans if desired
- Bake:
- Bake for 20–22 minutes until muffins are set and a toothpick inserted into the muffin (not the center) comes out clean
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
Save Sharing these warm muffins on busy weekend mornings has become a little tradition in our home and everyone loves biting into the creamy filling
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, spatula
Nutritional Information (per muffin)
Calories: 235, Total Fat: 11 g, Carbohydrates: 30 g, Protein: 4 g
Serving Suggestions
Pair these muffins with a hot chai latte or spiced tea for a cozy treat
Save Enjoy every soft, spiced muffin as a sweet start to your day or as a comforting afternoon snack
Recipe Guide
- → Can I substitute canned pumpkin purée?
Yes! You can use homemade pumpkin purée; just strain well to avoid excess moisture.
- → Are there nut-free topping options?
Pepitas (pumpkin seeds) make a great nut-free topping for added crunch without tree nuts.
- → How do I store muffins?
Cool completely, place in an airtight container, and refrigerate for up to four days. Bring to room temperature before enjoying.
- → Can I add chocolate or fruit?
Try stirring mini chocolate chips or dried cranberries into the batter for extra flavor and texture.
- → Is there a vegan alternative for cream cheese?
Use dairy-free cream cheese and plant-based egg substitute to adapt the muffins for a vegan diet.
- → What spices are in the muffins?
Cinnamon, nutmeg, cloves, and ginger add warmth and depth to the pumpkin batter.