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A batch of freshly baked Pumpkin Cream Cheese Muffins are beautifully displayed as the featured image.

Perfect Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are moist, tender, and bursting with warm fall spices. Each bite offers a creamy, tangy surprise from the cream cheese filling, making them bakery-worthy treats you can easily make at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Paper liners
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Electric mixer or hand mixer
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Wire rack
  • Toothpick

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. In a small bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  6. Beat in the egg yolk and vanilla extract until well combined. Set aside.
  7. Fill each muffin liner about halfway with the pumpkin muffin batter.
  8. Spoon about 1 tablespoon of the cream cheese filling on top of the pumpkin batter in each liner.
  9. Top with the remaining pumpkin batter, filling each liner about ¾ full.
  10. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store the Pumpkin Cream Cheese Muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can be frozen for up to 2 months; wrap individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before enjoying. For variations, add ½ cup of chopped walnuts or pecans, chocolate chips, dried cranberries, or 1 teaspoon of espresso powder to the pumpkin muffin batter.