The Best Pumpkin Cream Cheese Muffins

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The Best Pumpkin Cream Cheese Muffins

Prep Time: 15 mins | Cook Time: 20 mins | Yield: 12 muffins

These Pumpkin Cream Cheese Muffins are the ultimate fall treat. They feature a perfectly spiced, moist pumpkin muffin base with a rich, swirled cheesecake filling. This recipe is easy to make from scratch and delivers bakery-style results every time. The combination of the warm pumpkin spices and the tangy cream cheese swirl is irresistible.

Ingredients

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened to room temperature

  • 1/4 cup granulated sugar

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • A pinch of salt

For the Pumpkin Muffins:

  • 1 3/4 cups all-purpose flour

  • 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 cup granulated sugar

  • 1/2 cup packed light brown sugar

  • 1/2 cup vegetable oil (or melted coconut oil)

  • 15 oz pumpkin puree (1 can; ensure it’s 100% pumpkin, not pumpkin pie filling)

  • 1 teaspoon pure vanilla extract

  • 1/4 cup buttermilk (or milk with 1 tsp lemon juice, allowed to sit for 5 mins)

Instructions

Prepare the Cream Cheese Filling:

  1. In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth and creamy.

  2. Add the egg yolk, vanilla extract, and a pinch of salt. Mix until fully combined and velvety. Set aside.

Prepare the Pumpkin Batter:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick cooking spray.

  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

  3. In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, and oil until well combined.

  4. Whisk in the pumpkin puree, vanilla extract, and buttermilk until the mixture is smooth.

  5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until the flour is moistened. Do not overmix; a few lumps are fine.

Assemble and Bake:

  1. Fill each muffin cup about halfway with the pumpkin muffin batter.

  2. Place a generous tablespoon of the cream cheese filling onto the center of the pumpkin batter in each cup.

  3. Top with the remaining pumpkin batter, dividing it evenly among the cups, covering most of the cream cheese filling.

  4. (Optional Swirl) Use a toothpick or a skewer to gently swirl the top layer of batter with the cream cheese layer below. Insert the toothpick and make a few figure-eight motions.

  5. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin (avoiding the main cream cheese pocket) comes out clean.

  6. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips for Success

  • Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This will prevent lumps in the filling and ensure a smooth texture.

  • Don’t Overmix: When combining the wet and dry ingredients, mix only until the flour is just incorporated. Overmixing develops gluten, which can lead to dense and tough muffins.

  • Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour and result in dry muffins.

  • Cooling: Allow the muffins to cool before serving. This allows the flavors to meld and the filling to set properly.

Storage and Reheating

  • Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days. Because of the dairy in the filling, it is best to refrigerate them after 2 days.

  • Refrigerator: For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days.

  • Freezer: These muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

  • Reheating: To warm a muffin, microwave it on high for 15-20 seconds.

Serving Suggestions

These muffins are delightful on their own, especially when slightly warm. They pair perfectly with a hot cup of coffee, spiced tea, or a pumpkin spice latte. They make a wonderful breakfast, brunch item, or afternoon snack.

These Pumpkin Cream Cheese Muffins are a true fall delight. The spiced pumpkin and the creamy cheesecake swirl create a flavor combination that is comforting and decadent. Enjoy baking them at home!

Enjoy!

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