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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, moist, and warmly spiced with a smooth vanilla cream cheese filling baked into the center. They are easy to prepare in about 35 minutes and make a delicious fall breakfast, snack, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Muffins
  • 1/2 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 7 1/2 ounces pumpkin puree approximately half of one 15-ounce can; do not use pumpkin pie filling
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons pumpkin spice mix
Cream Cheese Filling
  • 3 ounces cream cheese Philadelphia or another full-fat cream cheese, slightly softened
  • 3/4 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract

Equipment

  • 12-cup standard muffin pan
  • Muffin liners
  • Medium mixing bowls
  • Whisk
  • Rubber spatula
  • Electric mixer or mixing spoon
  • Standard cookie scoop or large spoon
  • Small 1-inch cookie scoop
  • Measuring cups and spoons

Method
 

Prepare the Oven and Muffin Pan
  1. Preheat the oven to 350°F (175°C).
  2. Line a standard 12-cup muffin pan with paper liners and set aside.
Prepare the Cream Cheese Filling
  1. In a medium bowl, beat the slightly softened cream cheese and granulated sugar until smooth and creamy.
  2. Add the vanilla extract and mix until completely combined. Set the filling aside while preparing the muffin batter.
Combine the Dry Ingredients
  1. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and pumpkin spice mix.
Prepare the Pumpkin Batter
  1. In a large mixing bowl, whisk together the light brown sugar, granulated sugar, vegetable oil, and eggs until smooth and evenly combined.
  2. Add the pumpkin puree and whisk until incorporated.
  3. Add the dry ingredients to the pumpkin mixture and gently fold with a spatula just until no dry flour remains. Do not overmix.
Fill the Muffin Cups
  1. Divide the pumpkin batter evenly among the 12 prepared muffin cups.
  2. Using a small cookie scoop approximately 1 inch wide, place a portion of the cream cheese mixture into the center of each muffin.
  3. Press the cream cheese filling slightly into the batter while leaving the top visible.
Bake the Muffins
  1. Bake for approximately 20 minutes, or until the muffins spring back lightly when touched and a toothpick inserted into the pumpkin portion comes out with only a few moist crumbs.
  2. Let the muffins cool briefly in the pan before transferring them to a wire rack.

Notes

  • Pumpkin puree: Use plain pumpkin puree rather than sweetened pumpkin pie filling.
  • Cream cheese: Slightly softened cream cheese is easier to mix smoothly by hand.
  • Neat filling: A small cookie scoop approximately 1 inch wide creates a clean, round cream cheese center.
  • Do not overmix: Fold the dry ingredients into the wet mixture only until combined. Overmixing can produce dense muffins.
  • Testing doneness: Insert the toothpick into the pumpkin portion rather than directly through the cream cheese filling.
  • Storage: Because the muffins contain cream cheese, store cooled muffins in an airtight container in the refrigerator for up to 4 days.
  • Serving: Enjoy chilled, at room temperature, or gently warmed for a few seconds in the microwave.
  • Freezing: Freeze completely cooled muffins in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.