Pumpkin cream cheese muffins are perfectly moist and tender, packed with some delicious pumpkin spice, and filled with a soft cream cheese center. They make a perfect fall treat for breakfast, snack or dessert. Enjoy with your favorite warm drink!
![Pumpkin cream cheese muffins are perfectly moist and tender, packed with some delicious pumpkin spice, and filled with a soft cream cheese center.](https://www.delscookingtwist.com/wp-content/uploads/2023/11/Pumpkin-Cream-Cheese-Muffins_1b-730x1095.jpg)
These are hands down the best pumpkin muffins out there! With a super moist crumb and an irresistible cream cheese center, these inside-out cheesecake muffins have it all. They’re sweet but not overly sweet, and perfectly spiced with pumpkin spice flavors. Each muffin is a melt-in-your-mouth bite.
And if you find that cheesecake muffins are intimidating, let me tell you otherwise. This pumpkin cream cheese muffin recipe is pretty straightforward and doesn’t require any specific baking tool other than a muffin pan (no need for a piping bag to insert the cream cheese filling into the muffins). In other words, there are only good reasons (or excuses) to make these pumpkin muffins.
Why you’ll love these pumpkin muffins
- Super moist and tender crumb
- A refreshing cream cheese center
- Sweet but not overly sweet
- Subtly flavored with pumpkin spice
- Everyone love them (even those who don’t like pumpkin!)
Pumpkin cream cheese muffins ingredients
- All-purpose flour + baking powder + baking soda. It helps the muffins rise properly.
- Pumpkin spice mix + vanilla. These warm spices bring all the flavors in these pumpkin muffins. See below for homemade pumpkin spice mix. I also use some vanilla extract for additional warm flavors to the muffins.
- Butter. Use unsalted butter preferably (since the recipe already contains salt), and make sure it is completely softened at room temperature before using (it should be perfectly creamy, not melted).
- Sugar. The recipe calls for granulated sugar. You can reduce the amount of sugar a little bit to your liking, but keep in mind that it might influence the final texture of the muffins.
- Eggs. Make sure your eggs are at room temperature before using.
- Pumpkin puree. I recommend a can of store-bought pumpkin puree (see the troubleshooting section for more details).
Homemade pumpkin spice mix
Pumpkin spice mix is available everywhere in North America, but it may not be available in your country, depending on where you live in the world. If so, simply make your own.
Pumpkin spice mix (yields 3 Tablespoons):
- 2 Tablespoons ground cinnamon
- 1 Tablespoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
You can use it in various desserts such as an apple pie, pancakes and waffles, but also in mulled-wine. My advice: double or triple proportions and use it to make a lovely edible gift for the holidays.
How to make pumpkin cream cheese muffins?
Here are the main steps to keep in mind when making pumpkin muffins. For the full detailed recipe instructions, head over to the recipe card.
- Start with the pumpkin batter. It comes in two parts: mix all the dry ingredients in one bowl (note that sugar is considered as a “wet” ingredient), and then all the wet ingredients in a separate mixing bowl. For the wet ingredients, it’s important to use perfectly softened butter to cream with the sugar. Add the wet to the dry ingredients, and add the water little by little, until combined.
- Then, prepare the cream cheese filling. Again, make sure the cream cheese is at room temperature before using or it will be too heavy in the muffins.
- Now, assemble the pumpkin muffins. Fill up the muffin cups with the pumpkin filling up to ⅔ full, then spoon the cream cheese mixture in the center, and top with the remaining pumpkin filling up to ¾ full. Gently swirl the tops with a toothpick or the blade of a sharp knife, and bake!
Baking tips and troubleshooting
- Use room temperature ingredients. It helps achieve the expected results when mixing all the ingredients together. Remove butter, eggs, and cream cheese from the refrigerator up to the night before baking if possible.
- Prefer a store-bought can of pumpkin puree. I recommend store-bought canned pumpkin puree rather than homemade pumpkin puree. This is because homemade pumpkin puree tends to have too much moisture, which can influence the final result of the muffins. If using homemade, try to dry it out the excess of humidity by gently absorb the excess of moisture with paper towel (it should still be moist, but not too liquid).
- Do not overmix the batter. Mix until all the ingredients until just combined in order to get a perfectly moist crumb. Overmixing would result in dense muffins.
- Tips to insert cream cheese in the muffins. Start with filling the muffin cups with about ⅔ of the pumpkin mixture, then spoon about 1 to 2 teaspoons of cream cheese in the center. Top with the remaining pumpkin mixture up to ¾ full.
- How to create cream cheese swirls on top? Add a little bit of cream cheese on top of the pumpkin muffins, and gently swirl, using a toothpick or the blade of a sharp knife.
- Fill the muffin cups properly. Make sure you fill the muffins cups up to ¾ full, not more. This will allow the muffins to bake perfectly.
- Baking tips to avoid flat tops. Keep in mind that because of the cream cheese filling, these muffins do not rise as much as regular muffins. If you want well risen muffins, use less cream cheese in the center and prefer swirling it with the pumpkin batter on top.
Recipe variations
- Crumb topping. You can top pumpkin cream cheese muffins with a streusel topping to add a crispy bite to the muffins.
- Bake a loaf. If you prefer a loaf, consider baking my Brown Butter Pumpkin Bread with Cream Cheese instead.
How to store these muffins?
Because they’re made with pumpkin puree and cream cheese (even if baked in the oven), I recommend storing pumpkin cheesecake muffins in the refrigerator rather than at room temperature over the countertop. Let them cool completely after baking and place them in an airtight container. They will keep in the fridge for about 3 to 5 days.
You can also freeze pumpkin cream cheese muffins, once cooled and placed in a freezer bag, for up to 3 months. Thaw in the refrigerator overnight to enjoy them fresh and moist.
More pumpkin desserts you’ll love:
- Classic Pumpkin Pie
- Pumpkin Cinnamon Rolls
- Pumpkin Cheesecake Bars with Pecans
- The BEST Pumpkin Bread
- Vegan Pumpkin Spice Donuts
Pumpkin Cream Cheese Muffins
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 18–20 muffins 1x
- Category: Dessert
- Cuisine: American recipes
Pumpkin cream cheese muffins are perfectly moist and tender, packed with some delicious pumpkin spice, and filled with a soft cream cheese center. They make a perfect fall treat for breakfast, snack or dessert. Enjoy with your favorite warm drink!
Ingredients
For the muffins:
- 1 ⅔ cups (200g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoon pumpkin spice*
- ½ teaspoon salt
- ½ cup or 1 stick (115g) unsalted butter, softened at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup (225g) pumpkin puree
- ⅓ cup (80 ml) water
For the cream cheese filling:
- 4.5 ounces (130g) cream cheese, softened at room temperature
- 3 Tablespoons sugar
- 1 egg, at room temperature (not cold)
- 1 teaspoon vanilla extract
Instructions
Important! Make sure that butter and cream cheese are at room temperature and completely softened before starting the recipe.
- Preheat the oven to 350°F (180°C) and line a muffin pan with muffin cups.
- For the muffins. In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice*, and salt. Set aside.
- In a large bowl and using a hand mixer, cream together softened butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, and pumpkin puree. Mix until well combined.
- Pour the dry ingredients into the wet ingredients in two or three additions, adding the water in the middle of the process. Stir well until combined (do not overmix the batter).
- For the cream cheese filling, beat together cream cheese, sugar, egg and vanilla, using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment.
- Divide the pumpkin mixture into the muffin pan, filling up to ⅔ full. Add the cream cheese filling in the center of each muffin cup, and cover with the remaining pumpkin mixture, up to ¾ full. Gently swirl the tops with a toothpick or the blade of a sharp knife for a beautiful finish.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, and transfer to a wire rack to cool completely.
Notes
* Homemade pumpkin pie spice (yields: 3 tablespoons): 2 Tablespoons ground cinnamon, 1 Tablespoon ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves. You can use it in various desserts such as an apple pie, pancakes and waffles, but also in mulled-wine.
Recipe by Del’s cooking twist | Photography by Athina Canevet Studio
Did you make this recipe?
Lastly, if you make this Pumpkin Cream Cheese Muffins, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Pamela Avery
Absolutely delicious! I added a few sprouted pumpkin seeds to the top of the muffin before baking. I think these need to be part of my Thanksgiving table this year.
Delphine Fortin
Hi Pamela! I’m so happy you liked them, thanks for your feedback!
Maylis
Bonjour, j’adore votre blog!
La purée de citrouille, c’est juste de la citrouille écrasée ou il y a autre chose dedans? J’aimerais la faire moi même. Merci!
Delphine Fortin
Oh, merci Maylis pour ce compliment qui me va droit au coeur! 🙂 La purée de citrouille maison est en effet d’une simplicité enfantine. Il suffit de procéder comme suit : préchauffer le four à 200 C et recouvrir une plaque allant au four de papier sulfurisé. Peler, épépiner et couper la courge en gros quartiers. Les déposer sur la plaque allant au four et badigeonner d’huile de coco (ou beurre fondu). Enfourner pendant ½ heure ou jusqu’à ce que la chair soit tendre et fondante.
Transférer dans un robot mixeur et mixer jusqu’à l’obtention d’une consistence fine et crémeuse. Et voilà, c’est prêt!
Camille
Bonjour
Est ce bien 250g de sucre ? Car ca me parait beaucoup.
☺
Delphine Fortin
Oui en effet c’est bien 250g de sucre… la purée de citrouille est assez fade, c’est pour ca. Cependant, vous pouvez réduire la quantité de sucre jusqu’à 180-200g seulement si vous n’aimez pas quand vos pâtisseries sont trop sucrées. Cela fonctionnera quand même sans trop altérer la saveur de vos muffins.
Mylene
Selon toi, est ce qu’ils peuvent etre fait en migi muffins?
Delphine Fortin
Je pense que ca peut parfaitement se tenter oui 🙂
Remy Serrurier Paris 15
ça tombe bien car je vais faire ta recette pour mes invités et merci beaucoup
Delphine Fortin
Avec plaisir, Remy!
Petite cuillère et Charentaises
Ils ont l’air fantastiques ces petits muffins ! Vivement que j’ai mes premières courges 🙂
Belle soirée,
Gabrielle
Delphine Fortin
Oui je te recommande vraiment de tester cette recette. Beaucoup de douceur et des saveurs absolument délicieuses!
Hakima
Je viens de découvrir ce blog magnifique ! Tes muffins ont l’air succulent!
Delphine Fortin
Merci beaucoup et bienvenue sur mon blog. Ravie que mes recettes te plaisent 🙂
Alexandra Presquebonneàmarier
Coucou Delph ! Mmh c’est inspirant, mais une petite question, tu mets combien de muscade dans ton mélange d’épices ? Aussi 1 cc ? Merci !
Delphine Fortin
Oh merci Alexandra, je viens de m’apercevoir qu’il manquait la quantité de muscade dand mon mélange d’épices sur la version francaise. Voilà qui est rectifié. N’hésite pas à aller voir la version en anglais lorsque tu as un doute sur une recette, et en tous les cas merci de me le signaler 🙂
Lou
Miamm, ils ont l’air à tomber !
Delphine Fortin
Je confirme 🙂 Merci beaucoup pour ton petit commentaire!
Rosenoisettes
Quelle idée douce et gourmande !
Alors que l’Automne arrive tout en douceur, je ne rêve que de courges diverses, je les adore tellement. Aussi bien sucré que salé, alors des petits muffins, pourquoi pas 🙂
Bonne journée et bon week-end,
Bises
Delphine Fortin
J’en ai encore mangé ce matin au pett déjeuner, ils sont vraiment irrésistibles ces petits muffins. Tant de douceur dans une seule bouchée 🙂 Bon week-end à toi également! Bises
Nola | OfRecipes
Yum! This looks delicious! I’ll have to give this a try!
Delphine Fortin
Thanks, Nola. You’re gonna love them: super moist and flavorful!
Maeva (Cook A Life! by Maeva)
Ha ha on est en phase, j’ai justement une recette similaire de prévue sur le blog ^_^
Delphine Fortin
Hehe, hâte de voir ta version également 🙂