Name: Cream Cheese-Filled Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp pumpkin pie spice; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 15 oz. can pumpkin purée; 1/2 cup cooking oil; 1 tsp vanilla extract; 4 oz. cream cheese, room temperature; 2 Tbsp granulated sugar

If you’re a true pumpkin lover, these Pumpkin Muffins with Cream Cheese Filling are about to be your new obsession! Imagine all the cozy, cinnamon-swirled flavors of fall baked up in a soft, tender muffin—plus a creamy, tangy surprise tucked right inside. This is that magical recipe you’ll crave for breakfast, late-night snacks, or anytime you need a pumpkin pick-me-up.

Why You Should Make This Recipe

A Hidden Creamy Center: Each muffin has a luscious cream cheese filling, making every bite extra special.
Effortlessly Impressive: These bakery-style muffins look impressive, but couldn’t be easier to pull off at home.
Irresistibly Moist: With real pumpkin purée, these muffins are always moist and never dry.
Perfect for Every Occasion: From weekday breakfasts to festive brunches, Pumpkin Muffins with Cream Cheese Filling are a crowd-pleaser.

Cream Cheese-Filled Pumpkin Muffins Recipe - Recipe Image

Ingredients & Substitutions

Simple pantry staples—plus a humble can of pumpkin—come together to create super-flavorful, perfectly textured Pumpkin Muffins with Cream Cheese Filling. Each ingredient plays a role, whether it’s adding moisture, structure, sweetness, or those signature autumn spices!

All-purpose flour: The backbone for a tender crumb—be sure to measure lightly for the fluffiest muffins.
Baking powder & baking soda: These work together for an airy, beautifully domed top.
Salt: Just a pinch brings all the sweet and spicy flavors to life.
Pumpkin pie spice: Infuses the muffins with warm, classic fall flavor—cinnamon, nutmeg, and more.
Eggs: Give structure and richness.
Granulated sugar & brown sugar: The mix ensures just-right sweetness plus a hint of caramel depth from the brown sugar.
Pumpkin purée: Not pumpkin pie filling—pure purée adds both flavor and moisture.
Cooking oil: Keeps the crumb soft and moist; use any neutral oil you have.
Vanilla extract: Rounds out all the other flavors with a gentle sweetness.
Cream cheese: For the filling, make sure it’s softened for easy blending.
Extra granulated sugar (for filling): Sweetens the tangy cream cheese just enough.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Pumpkin Muffins with Cream Cheese Filling

Step 1: Prep Your Muffin Pan & Ingredients

Start by preheating your oven to 350ºF so it’s nice and hot once your batter is ready. Line a muffin tin with paper liners or give it a good spritz with nonstick spray. Pull out your cream cheese to let it soften—trust me, this will make the creamy filling much easier to swirl together.

Step 2: Whisk Up the Dry & Wet Ingredients

In a medium bowl, stir together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large separate bowl, whisk the eggs with granulated sugar, brown sugar, pumpkin purée, oil, and vanilla. Don’t you love when the pumpkin turns everything a gorgeous autumn orange?

Step 3: Combine & Make the Cream Cheese Filling

Pour the dry ingredients into the wet and gently stir until mostly incorporated—don’t overmix, just fold until you see no dry streaks. Meanwhile, in a small bowl, mix softened cream cheese with a sprinkle of sugar until creamy and smooth. This is the dreamy swirl you’ll find in the heart of every muffin.

Step 4: Layer Batter and Filling

Spoon enough muffin batter to cover about ⅓ of each muffin cup. Add a dollop of your cream cheese mixture right in the center (don’t be stingy!). Top with the remaining batter, aiming to cover the filling so your muffins rise high and bake up plush.

Step 5: Bake to Pumpkin Perfection

Slide your muffin pan into the preheated oven and bake for about 24 minutes, until the tops are puffed and just slightly cracked. It’s pure anticipation as your kitchen fills with pumpkin spice aromas! Let the Pumpkin Muffins with Cream Cheese Filling cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool fully—you’ll thank yourself for the patience.

How to Serve Pumpkin Muffins with Cream Cheese Filling

Garnishes

If you’d like to dress up your Pumpkin Muffins with Cream Cheese Filling, try a sprinkle of cinnamon sugar on top just before baking, or dust them with a little powdered sugar once cooled for a pretty finish. For a bit of crunch, toss on a few toasted pepitas or chopped pecans.

Side Dishes

These muffins are wonderful with a cup of hot coffee or a spiced chai latte. For something heartier, serve them with a dish of Greek yogurt and fresh seasonal fruit—the tangy, creamy muffin center pairs perfectly with citrus and berries.

Creative Ways to Present

For an autumn brunch, arrange the muffins in a rustic basket lined with a linen napkin, or stack them high on a tiered cake stand for an eye-catching treat table. You can also pop them into decorative cupcake wrappers and tie with twine for adorable gifts—because Pumpkin Muffins with Cream Cheese Filling always bring joy when shared!

Make Ahead and Storage

Storing Leftovers

These Pumpkin Muffins with Cream Cheese Filling stay soft for several days when stored in an airtight container at room temperature. If your kitchen is especially warm or humid, pop them in the fridge to keep the cream cheese filling fresh and delicious.

Freezing

To freeze, arrange cooled muffins on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll stay tasty for up to 2 months—and you can thaw individual muffins overnight in the fridge or at room temperature as a special treat.

Reheating

Rewarm your Pumpkin Muffins with Cream Cheese Filling in the microwave for 10–15 seconds for that just-baked, oozy-center experience. If you prefer, a few minutes in a preheated oven at 300ºF will gently revive their pillowy texture without drying them out.

FAQs

Can I make Pumpkin Muffins with Cream Cheese Filling ahead of time?

Absolutely! These muffins can be baked a day or two in advance—the flavors deepen as they rest, and you can keep them covered on the counter or chilled in the fridge until ready to serve.
Do I have to use the cream cheese filling?

The cream cheese center is optional, but it adds delightful flavor and texture. Leave it out if you prefer classic pumpkin muffins—just fill your muffin cups a bit higher to adjust.
Can I use homemade pumpkin purée?

Definitely! Just make sure any homemade purée is thick—not watery—or your batter may turn out a little too loose. Drain excess moisture for best results in your Pumpkin Muffins with Cream Cheese Filling.
What can I substitute for pumpkin pie spice?

No pumpkin pie spice? No problem! Mix your own with ground cinnamon, nutmeg, ginger, and a touch of cloves or allspice for a classic warm flavor.

Final Thoughts

There’s no better way to welcome fall—or make any day brighter—than baking a batch of Pumpkin Muffins with Cream Cheese Filling. I hope you treat yourself (and someone you love) to this cozy, happy kitchen moment. Enjoy every perfectly spiced bite!

Cream Cheese-Filled Pumpkin Muffins Recipe