Pumpkin Cream Cheese Muffins (Bakery-Style Fall Favorite)

Pumpkin cream

Pumpkin Cream Cheese Muffins

Soft, moist pumpkin muffins with a sweet cream cheese center and a bakery-style finish.

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Prep Time 15 minutes mins

Cook Time 24 minutes mins

Servings: 12 Muffins

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 oz cream cheese softened
• 1/4 cup powdered sugar
• 2 tablespoons pepitas for topping

Equipment

• 12-cup muffin tin (for baking)
• Paper muffin liners
• Large mixing bowl (for the batter)
• Wire cooling rack

Method

 

1. Preheat oven to 375°F and line a muffin tin.
2. Beat the cream cheese and powdered sugar until smooth.
3. Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Whisk the pumpkin, sugars, oil, eggs, and vanilla in a second bowl.
5. Combine wet and dry ingredients and stir just until mixed.
6. Overmixing makes muffins dense.
7. Fill liners halfway, add a teaspoon of cream cheese filling, then top with more batter.
8. Top with pepitas and bake 22-25 minutes until a toothpick comes out clean.

Notes

Store in the refrigerator due to the cream cheese filling.
Muffins freeze well for up to 3 months.

cheese muffins are the fall bake taking over feeds right now, and one bite explains it. Each muffin is tender, spiced, and deeply moist, with a pocket of sweet, tangy cream cheese hiding in the center.

This bakery-style version uses oil for a soft crumb that stays moist for days, plus a simple cream cheese filling you just dollop into the batter. No mixer is needed, and the whole batch is ready in under 45 minutes, which makes it perfect for cozy weekend mornings and lunchbox treats.

Recipe at a Glance

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Servings: 12 muffins

Category: Breakfast, Baking

Why You’ll Love These Bakery-Style Pumpkin Muffins

• Ultra-moist crumb that stays soft for days
• Sweet cream cheese filling in every bite
• One bowl for the batter and no mixer required
• Tastes like a coffee-shop muffin for a fraction of the price
• Freezes beautifully for busy fall mornings

Ingredients You’ll Need for Pumpkin Cream Cheese Muffins

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable or avocado oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons pepitas or coarse sugar, for topping

How to Make Pumpkin Cream Cheese Muffins

1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a small bowl, beat the softened cream cheese and powdered sugar until smooth. Set aside.
3. In a large bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. In a second bowl, whisk the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
5. Pour the wet ingredients into the dry and stir just until no flour streaks remain. Do not overmix.
6. Fill each muffin liner about halfway with batter, add a heaping teaspoon of the cream cheese mixture, then cover with more batter.
7. Sprinkle with pepitas or coarse sugar and bake for 22 to 25 minutes, until a toothpick inserted in the batter comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.

Tips for Moist Pumpkin Muffins with Cream Cheese Filling

• Soften the cream cheese fully so the filling mixes smooth with no lumps.
• Use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Stop mixing as soon as the flour disappears; overmixing makes muffins tough instead of tender.
• Fill liners to the top for tall, bakery-style muffin domes.

Variations to Try

• Add a cinnamon streusel topping for a crunchy finish
• Fold in 1/2 cup mini chocolate chips for pumpkin chocolate chip muffins
• Swap half the flour for white whole wheat flour for a heartier muffin
• Bake as mini muffins for 12 to 14 minutes for party-sized bites

How to Store It

Store pumpkin cream cheese muffins in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling. Let them come to room temperature or warm them for 15 seconds in the microwave before eating.

To freeze, wrap cooled muffins individually and freeze for up to 3 months. Thaw overnight in the fridge.

Frequently Asked Questions

Why are my pumpkin muffins dense or gummy?

Overmixing the batter or using too much pumpkin puree are the usual causes. Stir only until combined and measure the puree carefully.

Do pumpkin cream cheese muffins need to be refrigerated?

Yes. Because of the cream cheese filling, store them in the fridge and eat within 5 days.

Can I use butter instead of oil in pumpkin muffins?

You can, but oil produces a moister muffin that stays soft longer. If using butter, melt it and use the same amount.

How do I get bakery-style domed muffin tops?

Fill the liners nearly full and start baking at a higher temperature, 425°F for the first 5 minutes, then lower to 350°F to finish.