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Pumpkin cream cheese muffins cooling on a wire rack with baking ingredients in the background

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are the perfect autumn treat, combining moist pumpkin spice batter with a creamy, tangy cream cheese filling. Perfect for cozy mornings or festive gatherings!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 250 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Electric Mixer

Ingredients
  

Muffin Batter

  • 1 cup pumpkin puree 100% pure
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 cup brown sugar packed
  • 2 eggs large
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  • Mix dry ingredients in one bowl and wet ingredients in another. Combine gently.
  • Prepare cream cheese filling by mixing cream cheese, powdered sugar, and vanilla until smooth.
  • Fill muffin cups halfway with batter, add cream cheese filling, and top with more batter.
  • Bake for 20-25 minutes or until a toothpick comes out clean.
  • Let cool before serving.

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze for longer storage.
Keyword Cream Cheese, Muffins, Pumpkin