Pumpkin Cream Cheese Muffins Recipe

You know that moment when your sweet tooth jumps out of nowhere and demands something cozy, fall-ish, and dangerously addictive… but you also don’t feel like dealing with a 12-step baking ritual? Yeah, same.
Good news: these pumpkin cream cheese muffins are basically autumn wrapped in a hug—and they make you look like you put in way more effort than you actually did.

Why This Recipe Is Awesome

Let me break it down for you:

• It’s ridiculously easy. Honestly, it’s so foolproof that even your oven is rooting for you.
• You get that warm pumpkin spice vibe plus a creamy cheesecake center.
• They look fancy without requiring fancy skills.
• Your kitchen will smell like you summoned the spirit of fall itself.
• And the best part? They taste even better the next day—if they survive till then. (Spoiler: they won’t.)

Ingredients You’ll Need for Pumpkin Cream Cheese Muffins

For the Pumpkin Muffin Batter:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar (sweetness = happiness)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice (aka the smell of fall)
• 1 cup pumpkin puree (not pumpkin pie filling unless you enjoy chaos)
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Yes, you have to. Don’t skip preheating—your muffins will hate you for it.
2. Line a muffin tin with paper liners. Or go rogue and grease the pan—your choice.
3. In one bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Boom. Dry ingredients done.
4. In another bowl, mix the pumpkin puree, eggs, oil, and vanilla. It should look smooth and pumpkin-y.
5. Pour the wet mixture into the dry mixture. Stir until everything’s just combined. Don’t overmix unless you want tough muffins.
   
6. For the cream cheese filling, beat softened cream cheese with powdered sugar and vanilla until silky and irresistible. Try not to eat it all with a spoon.
7. Fill each muffin liner halfway with batter.
8. Add a small spoonful of cream cheese filling right in the center.
9. Cover with a bit more batter until about ¾ full.
10. Bake for 18–22 minutes. A toothpick should come out mostly clean (thanks to the creamy center).
11. Let them cool… or burn your mouth because patience is hard.

Common Mistakes to Avoid

• Not softening the cream cheese. Cold cream cheese will fight you like a toddler refusing vegetables.
• Overmixing the batter. You’re making muffins, not concrete.
• Overfilling the cups. Unless you want muffin lava oozing everywhere.
• Forgetting to preheat the oven—rookie move that ruins good muffins.
• Using pumpkin pie filling instead of puree. Big difference. One gives you muffins. The other gives you regret.

Alternatives & Substitutions

• No pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves. Boom—DIY magic.
• Want it sweeter? Add a tablespoon of brown sugar for that caramel vibe.
• Gluten-free? Swap the flour for a reliable 1:1 gluten-free blend.
• Dairy-free? Use a dairy-free cream cheese—just note that texture can vary.
• Add-ins? Chocolate chips, walnuts, or pecans work great. (IMO, chocolate chips make everything better.)

FAQs about Pumpkin Cream Cheese Muffins

Can I make these ahead of time?

Absolutely! They get even better the next day. Muffin glow-up guaranteed.

Can I freeze them?

Yep. Freeze them in an airtight container. Thaw at room temp and pretend they’re freshly baked.

Do I have to use paper liners?

Nope. But unless you enjoy chiseling muffins out of a pan, liners are the move.

Can I use margarine instead of cream cheese?

You could… but why hurt your taste buds like that?

Can I double the recipe?

Yes! Especially if you like sharing. Or if you’re normal and don’t share baked goods.

Why is my cream cheese sinking?

Because you probably added too much batter on the bottom. Keep it halfway full before adding the filling.

Can I make this without sugar?

Technically, yes. Emotionally? I wouldn’t.

Related Recipes

• Cinnamon Swirl Pumpkin Bread Recipe
• Garlic Swirl Rolls Recipe
• Apple Pie Oatmeal Breakfast Cookies Recipe

Final Thoughts about Pumpkin Cream Cheese Muffins

And there you have it! Super cozy, super easy, super delicious pumpkin cream cheese muffins that make you look like you know what you’re doing in the kitchen.
Now go impress someone—or just yourself (highly recommended).
You’ve earned a warm, fluffy, cream-cheesy treat. Enjoy! 🎃