This muffin recipe came from the desire to combine two fall favorites: moist pumpkin muffins and creamy cheesecake. Swirling in a quick cream cheese filling adds just enough tang and texture to make these muffins feel like something you’d grab at a bakery – but they’re so simple to make at home, you’ll want to whip them up every weekend once the leaves start turning!
Pumpkin is a fave around here – try my Pumpkin Cheesecake Cookies, my Pumpkin Spiced Cinnamon Rolls, or go for my Pumpkin Spice Waffles!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
These muffins are the perfect Fall treat. They’re soft and fluffy with big pumpkin flavor, warm spices, and just the right amount of sweetness.
The swirl of sweetened cream cheese baked right on top takes them to the next level without making them too rich. They’re simple to make with pantry staples and perfect for mornings when you want something special but don’t have time for a fuss. The texture is spot on – light and tender with a creamy finish in every bite.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- All-purpose flour. You can totally use a 1:1 gluten free blend if needed.
- Baking powder and baking soda. These two tag-team to give you that fluffy muffin rise we all love.
- Salt. Just a pinch helps balance the sweet stuff.
- Canned pumpkin puree. Go for the pure pumpkin puree kind, not pumpkin pie filling (save that for actual pie).
- Granulated sugar and brown sugar. A mix gives the best flavor. The brown sugar adds that cozy depth.
- Butter. For moisture and flavor. I always use salted because it’s what I keep on hand.
- Egg. Just one large egg. Room temp eggs work best so it blends in smoothly.
- Pumpkin pie spice and cinnamon. Classic fall combo. Smells like your house should have a candle lit. Add a pinch of nutmeg too if you like. Pumpkin pie spice is a blend of cloves, cinnamon, nutmeg, allspice and ginger. Grab if from the dtore or blend your own.
- Cream cheese. Softened so it whips up smooth and swirls nicely into the batter. I don’t use whipped cream cheese for this, but you totally could if that is what you have on hand.
- Powdered sugar. Sweetens the topping without making it gritty.
- Vanilla extract. Rounds out the cream cheese swirl with a warm, mellow vibe.
How to make Pumpkin Cream Cheese Muffins
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350°F and line a 12-cup muffin tin. Melt the butter, soften the cream cheese, and measure everything out. Mix the dry ingredients in a medium bowl and the wet in another. Beat the wet stuff until smooth, then stir in the dry in two parts until it’s all combined.
Fill the muffin liners halfway with pumpkin batter. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Add a dollop or tablespoon of cream cheese mixture to each muffin, then swirl gently with a butter knife.
Bake: Bake for 16 to 18 minutes, or until the tops are firm and a toothpick inserted in the muffin part comes out clean.
Cool: Let the muffins cool in the tin for 8 to 10 minutes before transferring them to a cooling rack to cool completely.
Troubleshooting Guide – Common Problems and Solutions
- My muffins didn’t rise. Check that your baking soda and baking powder are fresh. Also, don’t overmix the batter – that’s a fast track to flat muffins.
- They came out dense. Overmixing is usually the culprit. Stir just until the flour disappears – lumps are totally fine.
- Dry muffins. Keep a close eye on the bake time and don’t overbake – start checking at 16 minutes.
- They stuck to the liners. Let them cool completely before peeling – or use parchment-style liners to avoid the drama.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
Nope – pumpkin pie filling already has sugar and spices. Stick with 100% pumpkin puree.
Can I make mini muffins?
Absolutely. Reduce the baking time to 10 to 12 minutes and check for doneness early.
How do I know when the muffins are done?
The tops should spring back when gently touched, and a toothpick should come out clean from the muffin part.
Kylee’s Notes
- Don’t overmix the batter or your muffins will turn out dense.
- The cream cheese mixture will be firm. Lightly swirl until it is incorporated into muffin batter. It will look great once it is baked!
- Let the cream cheese soften fully before mixing so it swirls more easily.
- Use a butter knife to swirl gently – too much and it disappears into the muffin.
- Make sure the muffins are completely cool before storing to avoid sogginess.
- Add a sprinkle of cinnamon sugar on top before baking for a little sparkle.
How to store leftovers
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store in a sealed container for up to 4 days.
Freezer: Wrap each muffin individually and freeze for up to 2 months. Thaw in the fridge overnight or on the counter for 30 minutes.
More recipes to love:
- Pumpkin Spice Latte Recipe. Grab this easy recipe for how to make a Pumpkin Spice Latte at home and skip the line at your local coffee shop! Hello, Fall!
- Pumpkin Baked Oatmeal. This recipe is easy to make and perfect for a cozy breakfast. It’s full of pumpkin and spices that make it taste like fall. Great for family breakfasts or busy mornings!
- No Bake Pumpkin Cream Pie. This No Bake Pumpkin Cream Pie is a quick, easy fall dessert! Creamy pumpkin filling with a buttery graham cracker crust, whipped topping, and a sprinkle of spice!
- Mini Pumpkin Pies. Cute little mini versions of a classic Fall/Thanksgiving favorite, packing all the flavor into a 2 bite dessert!
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Pumpkin Cream Cheese Muffins
Video
Recommended Equipment
- Hand Mixer (or stand mixer)
- Spatula ( or wooden spoon)
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1/4 cup butter (melted)
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Cream cheese topping
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
Muffins
- Get prepped: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Melt the butter. Soften the cream cheese. Measure out all remaining ingredients.
- Mix the dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
- Mix the wet ingredients: In a large mixing bowl, combine 1 cup pumpkin puree, 1/3 cup white sugar, 1/3 cup light brown sugar, 1/4 cup butter, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Beat with an electric mixer on low speed until smooth.
- Combine wet and dry: Stir in half the flour mixture using a spatula or wooden spoon. Add the remaining flour and stir until fully blended.
- Fill the muffin tins: Spoon the pumpkin batter into the muffin liners until at least half full.
Cream Cheese Topping
- Make the cream cheese topping: In a separate bowl, beat together the softened 4 ounces cream cheese, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Swirl and bake: Add a spoonful of the cream cheese mixture to the top of each muffin. Use a butter knife to gently swirl it into the batter using a figure-eight or circular motion.
- Bake: Bake for 16 to 18 minutes, or until the tops are firm and a toothpick inserted in the muffin part comes out clean.
- Cool: Let the muffins cool in the tin for 8 to 10 minutes before transferring them to a wire rack to cool completely.
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Notes
- Don’t overmix the batter or your muffins will turn out dense.
- The cream cheese mixture will be firm. Lightly swirl until it is incorporated into muffin batter. It will look great once it is baked!
- Let the cream cheese soften fully before mixing so it swirls more easily.
- Use a butter knife to swirl gently – too much and it disappears into the muffin.
- Make sure the muffins are completely cool before storing to avoid sogginess.
- Add a sprinkle of cinnamon sugar on top before baking for a little sparkle.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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