by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
These pumpkin cream cheese muffins have a perfect combination of sweet and tangy inside with a moist and savory outside. Pumpkin season is underway and these muffins are just in time for fall season!
Muffins are simple to make and perfect for a grab and go snack or breakfast! For more delicious muffin recipes try this Pumpkin Pecan Pie Muffins, Apple Crumb Muffins or Easy Banana Muffins.
Pumpkin Cream Cheese Muffins
These muffins are the perfect addition to your fall. There are so many different things you can make with pumpkin but this is definitely one of my favorites. The feeling of biting into a warm pumpkin muffin and then tasting the sweet flavor of cream cheese inside is a hard one to beat. These muffins are perfect as a dessert option, but I even think that it is good to start your mornings off with this delicious recipe!
Make this muffin recipe your go-to pumpkin recipe. I love pumpkin muffins but I love them even more when they’re filled with a sweet and tangy cream cheese filling. It just takes it to the next level. If you like pumpkin treats, you’ve gotta make these sweet and savory muffins. You are going to love them!
What Do You Need to Make Pumpkin Muffins?
Just like any recipe, it is all in the ingredients. The combination of all the flavors and the spices are what bring this dessert together. Here is a list of all the ingredients that go into making this Fall specialty.
Muffins:
- Flour: All purpose flour provides a solid structure for the muffins
- Cinnamon, Nutmeg, Cloves: Must have spices with pumpkin
- Pumpkin pie spice: Adds just that extra special flavor
- Salt: Balances out the sweet
- Baking soda: Helps the muffins rise
- Eggs: Provides moisture and fluffiness
- Sugar: Sweetness
- Pumpkin puree: Not to be confused with Pumpkin pie filling
- Vegetable oil: Canola, Vegetable or even coconut oil all work
Filling:
- Cream cheese: Soften by bringing to room temperature or microwaving for 15 sec.
- Powdered sugar: Adds structure and sweetness to the cream cheese filling
How Do You Make Pumpkin Cream Cheese Muffins?
It is always a major plus when you find a recipe that you like and tastes amazing, and is not overly complicated to make! As fancy as cream cheese filled pumpkin muffins may sound, it really is not that hard to make on your own! These steps will help walk you through the process.
- Prepare Muffin Tins: Preheat oven to 350 and spray a muffin tin with cooking spray.
- Mix Together: Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until blended and smooth.Transfer filling to a piping bag fitted with a piping tip. (just a regular round piping tip will do fine)
- Muffin Batter: In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- Fill Muffin Tins: Fill muffin tins 2/3 full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin. Squeeze out about 1-2 tablespoons of filling into the batter. (Just guess, it doesn’t need to be exactly 2 tablespoons, just enough to fill the center of the muffin)
- Bake: Bake for 20-25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack. Store in an airtight container at room temperature.
Can You Freeze Pumpkin Cream Cheese Muffins?
When it comes to freezing pumpkin cream cheese muffins that is definitely an option. There are just a couple of things you have to keep in mind so that you properly freeze them so that they can last as long as possible.
- Make sure muffins are cooled completely before wrapping and freezing.
- It helps if you write the date somewhere on them so you know exactly when they were first frozen. Muffins can last up to 3 months frozen.
- When thawing them out you have a couple of options. You can let them defrost by room temperature or heat them up by microwave/oven.
- If using a microwave: Place the unwrapped muffin on a napkin or a microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin.
- If using an oven: it is recommended that you foil-wrapped muffins and re-heat at 350°F 10 to 15 minutes, depending on the size of the muffins.
How Do You Store Pumpkin Cream Cheese Muffins?
As far as storing these muffins go, I would recommend that they are refrigerated. Because of the cream cheese inside in order to keep the muffin fresh and have the flavors last your best bet is keeping them in the fridge. Especially because baking at different altitudes, room temperatures are always varying so your safest best is in the fridge! That is if of course you even have any leftovers!
More Sweet and Savory Pumpkin Recipes:
- Iced Pumpkin Spice Cookies
- The World’s Best Pumpkin Roll
- Grandma’s Famous Pumpkin Pie
- Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting
- Pumpkin Sweet Potato Bread
Cream Cheese Pumpkin Muffins
Description
If you like pumpkin treats, you’ve gotta make these muffins, you’re gonna love them!
Ingredients
Muffins
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
Filling
- 8 oz. cream cheese softened
- 1 cup powdered sugar
Instructions
-
Preheat oven to 350 and spray a muffin tin with cooking spray.
-
Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until blended and smooth.Transfer filling to a piping bag fitted with a piping tip. (just a regular round piping tip will do fine)
-
Prepare the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
-
Fill muffin tins 2/3 full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin. Squeeze out about 1-2 tablespoons of filling into the batter. (Just guess, it doesn't need to be exactly 2 tablespoons, just enough to fill the center of the muffin)
-
Bake for 20-25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack. Store in airtight container at room temperature.
Recipe Notes
Updated on September 13, 2020
Originally Posted on September 24, 2014
This recipe takes about 15 minutes to prepare, 20 minutes to cook, in total taking about 35 minutes from start to finish. It yields a total of 24 muffins.
Nutrition Facts
Serves: 24
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Real good recipe and very healthy… I wish to have a compilation of your recipes..
I made these the other day and received rave reviews! Thank you for sharing this easy recipe. Last year I tried making something similar and that recipe was way more time consuming. This recipe is a keeper!!
I was wondering if the cream cheese can be placed in after they’re baked? I found that the cream cheese bubbled over the top when they baked.
taste divine! thanks for sharing, a keeper for sure.
Do these freeze well??
What alternative can i use for the pumpkin pie spice? AS i am from Namibia and have never heard of this …
This recipe turned out so good. It was very easy to make. Delicious.