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Pumpkin Cream Cheese Muffins

These soft and moist pumpkin cream cheese muffins are filled with a creamy cheesecake center and perfectly spiced for fall. Easy to make at home, they combine tender pumpkin-flavored batter with a rich cream cheese surprise, making them a perfect breakfast, snack, or dessert. This recipe is ideal for bakers of all levels and yields bakery-quality muffins without any fuss.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast, Snack, Dessert
Cuisine American
Servings 12 muffins
Calories 290 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 0.75 tsp baking soda
  • 0.75 tsp baking powder
  • 0.75 tsp kosher salt
  • 1.5 tbsp pumpkin spice blend

Wet Ingredients

  • 0.5 cup light brown sugar packed
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 7.5 oz pumpkin puree about half of a 15 oz can

Cream Cheese Filling

  • 3 oz cream cheese softened
  • 0.75 tbsp granulated sugar
  • 0.25 tsp vanilla extract

Instructions
 

Prepare Pan and Cream Cheese Filling

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a small bowl, blend the cream cheese with sugar until smooth, then stir in vanilla extract. Set aside.

Prepare Muffin Batter

  • Whisk together the flour, baking soda, baking powder, salt, and pumpkin spice blend in a medium bowl until evenly combined.
  • In a large bowl, combine the brown sugar, granulated sugar, and oil. Beat in the eggs, one at a time, then fold in the pumpkin puree until smooth.
  • Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Avoid overmixing.

Assemble and Bake

  • Divide the batter evenly among the muffin liners, filling each about 3/4 full.
  • Place a small scoop (about 1 inch) of the cream cheese mixture in the center of each muffin and gently press down.
  • Bake for 20 minutes, or until the tops spring back when touched and a toothpick inserted near the edge comes out with a few moist crumbs.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Softened cream cheese ensures a smooth filling.
  • Avoid overmixing the batter to keep muffins tender.
Keyword Fall, Baking, Pumpkin, Cream Cheese, Muffins, Pumpkin Spice, Homemade, Easy, Soft, Moist, Bakery-Style, Seasonal, Holiday, Cozy, Quick, Simple