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Pumpkin Cream Cheese Muffins

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  • Author: Cindy Gibbs
  • Prep Time: 20 minutes
  • Cook Time: 22 -23 minutes
  • Total Time: 18 minute
  • Yield: 13 to 14 muffins 1x
  • Category: Breakfast/Breads
  • Method: Bake
  • Cuisine: American


These Pumpkin Cream Cheese Muffins combine moist and delicious pumpkin spice muffins with a delicious cream cheese filling.  They are the perfect breakfast or anytime treat and they stay moist for several days, but don’t worry they won’t last that long.


Units Scale


  • 1 (8-ounce) package cream cheese, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup powdered sugar


  • 1 3/4 cups all-purpose flour, aerated, and spoon and leveled*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup dark brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1 cup pure pumpkin puree (not pumpkin pie filling)**
  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 4 tablespoons half & half or milk
  • 1/2 teaspoon pure vanilla extract



  1. Add the cream cheese to a medium bowl and mix with an electric mixer until the cream cheese is very light and free of any lumps.  Add the egg yolk, vanilla, and powdered sugar and mix until thoroughly combined.  Set aside.


  1. Preheat oven to 350 degrees.  Line muffin tins with paper liners or spray them.  Set aside.
  2. Whisk or sift together the flour, baking soda, salt and pumpkin pie spice in a bowl and set aside.
  3. In a large bowl, using a mixer or a wooden spoon, combine the sugars, pumpkin, eggs, oil, half & half, and vanilla.  Add the dry ingredients and mix just to incorporate the dry ingredients.  Do not over mix.
  4. Divide the pumpkin batter equally between 13 to 14 muffin cups, making sure you don’t fill them over 2/3 full.  Divide the cream cheese filling equally between all of the muffin cups, making sure the cups are no more than 3/4 full.  I used about 1 tablespoon of cream cheese filling per muffin cup.  You might have some cream cheese filling leftover, but try not to overfill the muffin cups.  Using a toothpick or a knife, lightly swirl the cream cheese filling into the pumpkin batter.
  5. Bake the muffins until the tops spring back when you indent one with your finger, or a toothpick comes out clean, about 22 to 23 minutes, depending on your oven.
  6. Allow muffins to cool for 5 minutes.  Remove them from the pans allow them to cool completely on a wire rack.  Store muffins in an airtight container.
  7. These muffins will stay fresh and moist for 3-4 days in an airtight container.


  • *When flour stays in a bag or container for long, it becomes compacted.  When measuring flour, run a fork through the container or bag of flour several times to aerate the flour before measuring it.  Then use a large spoon and scoop spoonfuls of flour into the measuring cup until it is slightly over the top.  Use the edge of a knife and run across the top of the measuring cup to level it off.
  • **If you use freshly cooked pumpkin from a sugar pumpkin for this recipe, make sure you drain the pumpkin puree to remove any excess moisture before using it.  Also, pumpkin pie filling is different than pumpkin puree.  Pumpkin puree is pure pumpkin pulp with no added sugars or spices.  Pumpkin pie filling already has the sugars and spices added.  In this recipe, we use pumpkin puree and add our own sugar and spices.
  • To freeze muffins, wrap them securely and freeze for up to 3 months.  Thaw overnight in the refrigerator.  Wrap muffins in a paper towel and warm them in a microwave for a few seconds.