🎃 Pumpkin Cream Cheese Muffins Recipe 2025
🧁 Introduction
Fall is the season of warm spices, cozy blankets, and irresistible pumpkin treats—and nothing embodies that better than Pumpkin Cream Cheese Muffins. These bakery-style muffins feature a tender, spiced pumpkin crumb swirled with a luscious, slightly tangy cream cheese center that melts in your mouth.
Made with pantry staples and 100% real pumpkin puree, this recipe is easy to follow and yields professional-quality results. They’re perfect for breakfast, dessert, or snacking with a warm mug of chai or coffee.
Whether you’re a seasoned baker or a beginner, this is the only pumpkin muffin recipe you’ll ever need—rich in flavor, incredibly moist, freezer-friendly, and sure to become your go-to fall favorite.
🍁 Why You’ll Love These Muffins
- Bakery-style at home: Save your money and skip the coffee shop. These muffins are soft, rich, and packed with real flavor.
- Moist & flavorful: Pumpkin puree and oil make for an incredibly tender crumb.
- Cream cheese center: Not just a swirl—this is a generous, creamy cheesecake-like filling.
- Customizable: Add a streusel topping, nuts, or chocolate chips.
- Make-ahead friendly: Freeze perfectly and stay moist for days.
🛒 Ingredients Needed
Muffin Batter:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk (any type)
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
Optional Streusel Topping:
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 2 tbsp cold butter, cubed
🔬 Ingredient Breakdown & Baking Science
Understanding your ingredients helps you bake with confidence.
- Flour: All-purpose gives structure. Avoid bread flour, or your muffins will be dense.
- Pumpkin Puree: Adds moisture and earthy richness. Avoid pumpkin pie filling—it contains added sugar and spices.
- Oil vs. Butter: Oil provides superior moisture and shelf life; melted butter can be substituted for a slightly richer flavor.
- Spices: Use high-quality cinnamon, nutmeg, and cloves to elevate the aroma and depth.
- Eggs: Provide binding and lift. Always use room temperature eggs for even mixing.
- Cream Cheese: Use full-fat, brick-style cream cheese for the best texture and richness.
👩🍳 Step-by-Step Instructions
Step 1: Make the Cream Cheese Filling
In a medium bowl, beat together:
- 8 oz cream cheese
- ¼ cup sugar
- 1 tsp vanilla extract
Mix until smooth and creamy. Refrigerate until ready to use.
Step 2: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or lightly grease.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
Set aside.
Step 4: Mix Wet Ingredients
In a second bowl, whisk:
- Eggs
- White & brown sugars
- Pumpkin puree
- Oil
- Milk
- Vanilla extract
Mix until smooth and fully combined.
Step 5: Combine
Pour wet ingredients into the dry ingredients.
Gently fold with a spatula until just combined.
Do not overmix—a few lumps are okay.
Step 6: Assemble Muffins
- Fill each muffin cup ⅔ full with batter.
- Add 1 tablespoon of cream cheese filling into the center.
- Optional: Swirl gently with a toothpick or leave as a core.
Step 7: Add Streusel (Optional)
In a small bowl, combine:
- ¼ cup brown sugar
- 2 tbsp flour
- ½ tsp cinnamon
- 2 tbsp cold butter (cut into cubes)
Use your fingers to mix until crumbly. Sprinkle over each muffin.
Step 8: Bake
- Bake for 20–25 minutes, or until the edges are firm and a toothpick (not in the center) comes out clean.
- Let cool in the pan for 10 minutes. Transfer to a wire rack.
🌟 Pro Tips for Success
- Always use room temperature eggs and cream cheese for better mixing.
- Chill the filling for a thicker, defined swirl.
- Don’t overfill your muffin tins—they will rise!
- Use a cookie scoop for even portioning.
- Avoid overmixing batter—this makes muffins dense.
🌀 Cream Cheese Swirl Technique
There are three options for filling:
- Core-style: Drop a dollop of filling directly in the center.
- Swirl: Drop and gently swirl with a toothpick.
- Layered: Fill half with batter, add cream cheese, top with more batter.
All three work well—the core version is best for a creamy center bite.
🍬 Optional Streusel Topping
Adds crunch, sweetness, and a bakery-style finish. Want extra spice? Add a pinch of cardamom or ginger.
❄️ Storage, Freezing, & Reheating
| Storage | Method | Duration |
|---|---|---|
| Room Temp | Airtight container | 2 days |
| Fridge | Covered container | 5–6 days |
| Freezer | Wrapped in foil + ziplock | Up to 3 months |
Reheat: Microwave 20–30 seconds or oven at 300°F for 10 minutes.
🔁 Variations & Substitutions
- Vegan: Use dairy-free cream cheese, flax eggs, and plant milk.
- Gluten-Free: Replace flour with 1:1 gluten-free blend.
- Nutty: Add ½ cup chopped walnuts or pecans.
- Chocolate: Mix in ½ cup mini chocolate chips.
- Lower Sugar: Reduce both sugars by ¼ cup each.
🍽 Serving Suggestions
- Serve warm with maple syrup drizzle.
- Dust with powdered sugar for a sweet finish.
- Pair with chai latte, pumpkin spice coffee, or hot cocoa.
- Add to a fall brunch board with pumpkin bread, fruit, and yogurt.
❓ Recipe FAQs
Q: Can I freeze these muffins?
Yes! Freeze for up to 3 months. Thaw overnight or microwave before serving.
Q: Can I make them without cream cheese?
Absolutely—they’re still moist and flavorful.
Q: Can I use pumpkin pie filling?
No. It contains sugar and spices that will throw off the recipe balance.
Q: Why are my muffins soggy?
They may be underbaked or overfilled. Always test with a toothpick near the edge.
Q: Can I double the recipe?
Yes! It doubles easily. Use two muffin pans or bake in batches.
📊 Nutrition Info (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Fat | 14g |
| Saturated Fat | 5g |
| Carbs | 30g |
| Sugars | 17g |
| Fiber | 1g |
| Protein | 3g |
📝 Printable Recipe Card
Pumpkin Cream Cheese Muffins
Yield: 12 muffins • Total Time: 37 minutes
Ingredients:
(see detailed list above)
Instructions:
- Mix cream cheese filling. Chill.
- Preheat oven to 350°F and line muffin tins.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine wet and dry.
- Fill muffin tins, add cream cheese, top with streusel.
- Bake 20–25 minutes. Cool and enjoy!
