This post contains affiliate links. Please read our disclosure policy.
Pumpkin Cream Cheese Muffins – delicious moist and chewy muffins loaded with pumpkin flavor and a cream cheese filling!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
Cream Cheese Filled Pumpkin Muffins
If you love mabled coffee cakes, or pumpkin danishes, you’re going to love these easy, delicious muffins that are loaded with pumpkin spice flavors and tons of rich, delicious cream cheese!
These pumpkin muffins are light, fluffy, and full of rich pumpkin and cream cheese flavor.
They are lightly sweet but not like a cupcake – perfect with coffee, hot cocoa, mulled cider, mulled beer, or with bacon!
We hope you love these delicious cream cheese filled muffins as much as we do!
How To Make Pumpkin Cream Cheese Muffins
These muffins are pretty simple – mix, fill, and bake – but there are a couple of steps that we recommend following to get the best results, every time.
- Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
- In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
- Add the dry ingredients to the pumpkin mixture and stir just until combined – some lumps in the batter are okay.
- In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
- Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
- Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
- Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling.
- If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
- Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
- Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.
Tips To Perfect Pumpkin Cream Cheese Muffins and FAQs
You won’t use all of the cream cheese filling – you can double the muffin ingredients or mix up just half of the cream cheese filling ingredients – please note that if you are halving the cream cheese filling recipe, you will need half of an egg. I recommend beating the egg first and then dividing the beaten egg mixture in half.
Milk can be substituted for the buttermilk – use whole milk if substituting for the added fat content. The buttermilk and pumpkin puree both give this muffin a lot of extra moisture.
Do not overstir the muffin batter once you have added the dry ingredients to the wet. This will make a tough muffin.
We remove the muffins from the muffin tin to finish cooling so that they do not continue to cook (aka dry out) in the hot muffin tin.
Measure the flour using the spoon and level method – stir the flour, spoon gently into the measuring cup and then use a flat knife to level off any excess from the top of the measuring cup – this helps prevent over-measuring the flour and keeps the muffins soft and moist. You can also sift the flour and then measure it out.
FAQs
Muffins can be stored in an airtight container in the refrigerator for up to three days.
Since the cream cheese filling will throw off your toothpick test, you will need to look for browning around the edges and can stick a toothpick in the side, making sure to not touch cream cheese filling, to see when it comes out clean.
Other Easy Muffins You’ll Love
To see more of our recent muffin recipes, please view here:
To see the rest of our muffin recipes, click here.
Pumpkin Cream Cheese Muffins Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Pumpkin Cream Cheese Muffins
Ingredients
- ½ cup salted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Cream Cheese Filling Ingredients:
- 8 ounces cream cheese softened
- ? cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
- In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
- Add the dry ingredients to the pumpkin mixture and stir just until combined – some lumps in the batter are okay.
- In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
- Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
- Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
- Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
- Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
- Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.
