Moist Pumpkin Cream Cheese Muffins – Easy Fall Recipe

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When the crisp autumn air sets in, nothing warms the heart and home like the smell of pumpkin baked goods. Among seasonal favorites, Moist Pumpkin Cream Cheese Muffins stand out as a decadent treat that balances spiced pumpkin flavor with a luscious cream cheese filling. Perfect for breakfast, dessert, or a cozy afternoon snack, these muffins are a must-have addition to your fall baking repertoire.

In this guide, we will explore everything you need to know about making the most delicious pumpkin cream cheese muffins—from ingredients and preparation to expert tips and storage ideas.

Why Pumpkin Cream Cheese Muffins Are So Irresistible

Pumpkin muffins on their own are comforting, soft, and full of fall spices like cinnamon, nutmeg, and cloves. But when paired with a sweet, tangy cream cheese filling, they transform into bakery-style indulgence. The rich, velvety center complements the moist pumpkin base, creating a contrast of flavor and texture that’s hard to resist.

Unlike dry muffins, these stay incredibly moist thanks to the pumpkin puree and oil in the batter. Add a sprinkle of streusel topping, and you’ve elevated this simple recipe into a showstopper.

Key Ingredients for the Perfect Muffins

Pumpkin Puree

The star of the recipe. Always use 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

Cream Cheese

The filling calls for softened cream cheese, slightly sweetened with sugar and vanilla for that cheesecake-like flavor.

Warm Spices

Cinnamon, nutmeg, ginger, and cloves create the classic pumpkin spice profile. You may also add allspice for extra depth.

Sweeteners

Granulated sugar keeps the muffins light, while brown sugar adds a hint of molasses richness.

Fat

Vegetable oil or melted butter ensures the muffins remain tender and moist.

Flour and Leaveners

All-purpose flour, baking powder, and baking soda provide structure and rise.

Optional Streusel Topping

A buttery crumb topping with sugar and flour adds texture and a bakery-style finish.

Step-by-Step Instructions for Moist Pumpkin Cream Cheese Muffins

1. Prepare the Cream Cheese Filling

  • Beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth.
  • Chill the mixture to firm up before filling the muffins.

2. Mix the Pumpkin Batter

  • Combine dry ingredients: flour, baking powder, baking soda, salt, and spices.
  • In a separate bowl, whisk pumpkin puree, eggs, oil, and sugars until smooth.
  • Gently fold wet and dry ingredients together, being careful not to overmix.

3. Assemble the Muffins

  • Fill each muffin cup halfway with pumpkin batter.
  • Add a spoonful of cream cheese mixture in the center.
  • Cover with more pumpkin batter until cups are ¾ full.
  • Top with streusel, if desired.

4. Bake to Perfection

  • Bake at 350°F (175°C) for 18–22 minutes until muffins are golden and a toothpick comes out clean (avoiding the cream cheese center).
  • Cool in the pan before transferring to a wire rack.

Expert Tips for the Best Pumpkin Muffins

  1. Room Temperature Ingredients: Ensure cream cheese, eggs, and butter (if used) are at room temperature for smoother mixing.
  2. Do Not Overmix: Over-stirring creates dense muffins. Fold the batter gently for a tender crumb.
  3. Use Fresh Spices: Old spices lose potency. Fresh cinnamon and nutmeg will elevate the flavor.
  4. Make Ahead: The cream cheese filling can be prepared up to 3 days in advance and stored in the fridge.
  5. Double Batch: These muffins freeze beautifully—make extra and enjoy throughout the season.

Creative Variations

  • Chocolate Chip Pumpkin Cream Cheese Muffins: Add mini chocolate chips to the batter for extra indulgence.
  • Nutty Crunch: Fold in chopped pecans or walnuts for a nutty texture.
  • Maple Drizzle: Top with a light maple glaze after baking for extra sweetness.
  • Healthy Twist: Swap part of the flour with whole wheat and reduce sugar slightly for a more wholesome version.

Serving Ideas

These muffins are versatile and can be enjoyed in many ways:

  • With a hot cup of coffee on a chilly morning.
  • As a sweet surprise in lunchboxes.
  • Warmed with a dollop of whipped cream for dessert.
  • Served at fall gatherings, Thanksgiving breakfasts, or holiday brunch spreads.

Storing and Freezing Muffins

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep up to 1 week due to the cream cheese filling.
  • Freezer: Wrap muffins individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave or oven before serving.

Why These Muffins Deserve a Spot in Your Recipe Collection

Moist Pumpkin Cream Cheese Muffins aren’t just another seasonal baked good—they are the perfect balance of spice, sweetness, and creaminess. With their tender crumb, luscious filling, and endless customization options, they are guaranteed to become a favorite recipe you’ll revisit every autumn.

Whether you’re baking for your family, impressing guests, or simply indulging in a cozy seasonal treat, these muffins deliver bakery-level flavor from the comfort of your kitchen.

Final Thought: If you’re looking to capture the flavors of fall in a muffin that’s both moist and decadent, this is the recipe that will exceed expectations every single time.

Moist Pumpkin Cream Cheese Muffins

These moist pumpkin muffins are swirled with a sweet cream cheese center and perfect for breakfast, dessert, or a cozy fall snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 0 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall Baking
Servings 4 people
Calories 290 kcal

Equipment

  • Mixing Bowl
  • Mixing Bowl
  • Hand Mixer or Stand Mixer
  • Muffin Pan
  • Paper Liners

Ingredients
  

Cream Cheese Filling

  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Muffins

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Optional Streusel Topping

  • 1/4 cup all-purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp butter cold and cubed
  • 1/4 tsp cinnamon

Instructions
 

  • In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Chill in the fridge while preparing the muffins.
  • In a large bowl, whisk flour, baking powder, baking soda, salt, and spices.
  • In another bowl, combine eggs, pumpkin puree, oil, granulated sugar, and brown sugar. Whisk until smooth.
  • Gently fold wet ingredients into the dry mixture until just combined. Do not overmix.
  • Line a muffin pan with paper liners. Fill each cup halfway with pumpkin batter. Add a spoonful of cream cheese filling in the center. Cover with more pumpkin batter until cups are ¾ full. If using streusel, sprinkle topping evenly over each muffin.
  • Bake in a preheated oven at 350°F (175°C) for 18–22 minutes or until a toothpick inserted (avoiding cream cheese center) comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to 1 week. Freeze individually wrapped muffins for up to 3 months. For added flavor, mix in mini chocolate chips or chopped pecans.
Keyword Cream cheese filling, Fall recipes, Pumpkin muffins, Pumpkin spice

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