If you’re craving a cozy, bursting-with-flavor treat that feels like autumn wrapped in a bite, then this Pumpkin Cream Cheese Muffins Recipe is exactly what you need. These muffins combine the warmth of pumpkin spice with a silky cream cheese center that melts delightfully on your tongue. Imagine tender, moist pumpkin muffins, laced with cinnamon and nutmeg, rising tall and topped with a crunchy sugar sprinkle, hiding a sweet and luscious cream cheese filling inside. It’s comfort baking at its very best and guaranteed to become a beloved fall go-to in your kitchen.

Ingredients You’ll Need

The image shows several pumpkin muffins arranged on a black cooling rack over a white marbled surface, each muffin wrapped in a light brown paper liner. Most muffins have a dollop of creamy white filling on top, and one muffin is broken in half and placed on top of another, revealing a soft orange-brown crumb and a thick white cream center inside. A small pumpkin decoration is placed to the left side of the muffins. The background is blurry and muted brown, making the muffins stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for these Pumpkin Cream Cheese Muffins Recipe is super straightforward, and each one plays a starring role in creating that perfect balance of spice, moistness, and creaminess. From the rich pumpkin puree to the aromatic spices and the smooth cream cheese filling, every component works together to make these muffins unforgettable.

2 cups All-purpose flour: Provides the perfect structure without being too dense, keeping the muffins soft and tender.
2 tsp Baking powder: Helps the muffins rise beautifully, creating that fluffy texture we all love.
1/2 tsp Baking soda: Reacts with the acidity in buttermilk for extra lift and light crumb.
1/2 tsp Salt: Enhances all the flavors, balancing the sweetness and spices perfectly.
2 tsp Ground cinnamon: Adds a warm, comforting spice note essential for that fall flavor.
1 tsp Pumpkin pie spice: A cozy blend that complements the pumpkin with cloves, allspice, and nutmeg.
1/4 tsp Ground nutmeg: Deepens the aromatic spices, contributing a subtle earthy warmth.
15 oz Pumpkin puree: The star ingredient that keeps these muffins moist and packed with pumpkin goodness.
1/2 cup Unsalted butter, melted and cooled: Adds richness and a tender crumb to the muffin base.
3/4 cup Brown sugar (light or dark): Offers sweetness with a hint of molasses that rounds out the pumpkin flavor.
1 Large egg, room temperature: Binds ingredients while adding moisture and lift.
1 tsp Pure vanilla extract: Brings a warm sweetness that complements both pumpkin and cream cheese.
1/4 cup Sour cream, room temperature: Adds moisture and a slight tang that imparts depth to the muffins.
1/2 cup Buttermilk, room temperature: Reacts with baking soda for lightness and contributes to the tender texture.
Coarse sugar (like sugar in the raw): Sprinkled on top for delightful crunch and sparkle.
4 oz Cream cheese, room temperature: The luscious filling that lends a creamy contrast to the spiced pumpkin.
2 TBSP White granulated sugar: Sweetens the cream cheese filling perfectly without overpowering it.
1 tsp All-purpose flour: Helps stabilize the cream cheese filling for a smooth dollop.
1 tsp Milk: Lightens the cream cheese mixture for easy piping.
1 tsp Pure vanilla extract: Enhances the sweet and creamy filling with a fragrant note.

How to Make Pumpkin Cream Cheese Muffins Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together your all-purpose flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a large bowl. Mixing these spices evenly throughout the flour base ensures every bite is full of that signature pumpkin spice warmth. Set this dry mixture aside, ready for the wet ingredients to join the party.

Step 2: Blot the Pumpkin Puree

Place the pumpkin puree on a plate and press a paper towel on it multiple times to soak up extra moisture. This simple step intensifies the pumpkin flavor without thinning the batter, which helps maintain that soft but sturdy muffin texture you’re after.

Step 3: Mix the Wet Ingredients

In another bowl, combine the melted and cooled butter, blotted pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk. Mix these until just combined to keep your muffins tender and moist without a heavy batter.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into your prepared dry ingredients, folding gently until just combined. Overmixing here can develop gluten and make muffins dense, so a few lumps are perfectly fine. This step is key for a fluffy, tender crumb packed with pumpkin flavor.

Step 5: Preheat Oven and Prepare Muffin Cups

Preheat your oven to a high heat of 425℉. Line a 12-cup muffin pan with 6 muffin liners, spacing them out to allow better air circulation around each muffin. This technique encourages the muffins to rise tall and proud, making them extra impressive.

Step 6: Scoop Batter and Sprinkle Sugar

Use a large cookie scoop to portion a heaping scoop of batter into each muffin liner, filling them all the way to the top for a big fluffy rise. Then sprinkle coarse sugar on top of each muffin to add a delightful crunch once baked.

Step 7: Prepare Cream Cheese Filling

Beat the cream cheese, granulated sugar, flour, milk, and vanilla extract on high speed using a hand mixer until completely smooth. This creamy mixture is the secret surprise inside your muffins that adds richness and contrasts beautifully with the spicy pumpkin.

Step 8: Fill the Muffins

Transfer the cream cheese filling into a piping bag and insert it about a third of the way into each muffin batter. Squeeze gently until you see a dollop of filling peek through the top. This generous swirl of cream cheese is what will make these muffins truly irresistible.

Step 9: Bake to Perfection

Bake the muffins at 425℉ for 8 minutes to set the tops, then reduce the oven temperature to 350℉ and bake for an additional 6 to 8 minutes. You’ll know they’re done when a toothpick inserted comes out clean and tops are golden with a slight sugar sparkle.

Step 10: Cool and Enjoy

Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack. Allow them to cool completely; these Pumpkin Cream Cheese Muffins Recipe are best enjoyed cold from the fridge when the cream cheese filling is perfectly set.

How to Serve Pumpkin Cream Cheese Muffins Recipe

Garnishes

Sprinkling coarse sugar on top before baking creates a sparkling, crackly crust that adds delightful texture. For a festive touch, dust the muffins lightly with powdered sugar or a drizzle of maple glaze to enhance their autumn charm.

Side Dishes

Serve these muffins alongside a hot cup of coffee, chai latte, or spicy pumpkin spice tea for a comforting fall breakfast or afternoon snack. They also pair wonderfully with fresh fruit or a dollop of whipped cream if you’re aiming for a special brunch spread.

Creative Ways to Present

For an eye-catching presentation, serve these muffins warm with a small ramekin of softened butter sprinkled with cinnamon sugar. You can also slice one horizontally and toast it lightly to add a flaky crunch that contrasts beautifully with the creamy center.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Pumpkin Cream Cheese Muffins Recipe in an airtight container in the refrigerator to keep the cream cheese filling fresh. They will stay moist and delicious for about 3 to 4 days, making them perfect for quick breakfasts or snacks throughout the week.

Freezing

These muffins freeze beautifully! Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready for a treat, thaw them overnight in the fridge or warm gently in the microwave.

Reheating

Warm your muffins in the microwave for about 15 to 20 seconds or pop them in a 300℉ oven for 5 to 7 minutes to revive that fresh-baked feeling. Reheating gently preserves the cream cheese filling’s smooth texture and keeps the pumpkin spice aromas alive.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but you’ll need to cook and puree the pumpkin first to achieve the same consistency. Using canned pumpkin puree is a time-saver and provides a consistent texture for the best muffin results.

Why do I need to blot the pumpkin puree?

Blotting removes excess moisture that can thin the batter and prevent the muffins from rising properly. It also concentrates the pumpkin flavor, making these Pumpkin Cream Cheese Muffins Recipe even more flavorful.

Can I substitute buttermilk with regular milk?

If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or white vinegar and let it sit for 5 minutes. This creates the acidity needed to react with the baking soda for that tender crumb.

Is it necessary to pipe the cream cheese filling?

Piping creates a neat dollop of cream cheese in the center and ensures each muffin has the perfect amount of filling. You could try spooning it in, but piping gives you the best control and results.

How can I make the muffins taller?

Using fewer muffin liners spaced apart in the pan allows heat to circulate better, helping muffins rise taller. Also, filling the liners to the top and baking at a higher initial temperature helps develop a beautiful muffin top.

Final Thoughts

If you want to capture the heart and soul of fall baking, you simply must try this Pumpkin Cream Cheese Muffins Recipe. With its perfect blend of spices, tender crumb, and that dreamy cream cheese filling, these muffins deliver comfort and joy with every bite. Whip up a batch, share them with friends, and watch these beauties disappear fast—because they are truly that good!