Go Back
Pumpkin Cream Cheese Muffins Recipe
Ash Tyrrell

Pumpkin Cream Cheese Muffins Recipe

I made these pumpkin cream cheese muffins for the first time on a rainy Sunday when I was craving something cozy, and I haven't stopped making them since. I love how the warm pumpkin spice batter wraps around a soft, tangy cream cheese center, so every single bite feels like a little surprise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Servings: 14
Ingredients Method Notes

Ingredients
  

  • All-purpose flour: 2 ½ cups the base of the batter and what gives the muffins their soft, sturdy crumb
  • Baking soda: 1 teaspoon helps the muffins rise into that classic domed bakery shape
  • Salt: ½ teaspoon balances the sweetness so the spices don't taste flat
  • Ground cinnamon: 2 teaspoons the backbone of that cozy pumpkin spice flavor
  • Ground nutmeg: ½ teaspoon adds warmth without overpowering the pumpkin
  • Ground cloves: ¼ teaspoon a little goes a long way here, so don't be tempted to add more
  • Ground ginger: ¼ teaspoon gives the batter a subtle spicy kick
  • Pumpkin puree: 15 oz can use pure pumpkin, not pumpkin pie filling, or your muffins will turn out too sweet and runny
  • Granulated sugar: 1 ½ cups sweetens the batter and helps create a slightly crisp muffin top
  • Vegetable oil: ¾ cup keeps the muffins moist for days, so don't swap it for butter unless you want a denser texture
  • Eggs: 3 large at room temperature so they blend smoothly into the batter
  • Vanilla extract: 1 teaspoon rounds out the pumpkin and spice flavors
  • Cream cheese: 8 oz block softened, use full-fat cream cheese for the richest, smoothest filling
  • Powdered sugar: ⅓ cup sweetens the filling without making it grainy
  • Egg yolk: 1 gives the cream cheese filling a slightly custardy texture once baked

Method
 

  1. I always start by preheating my oven to 375°F, since a hot oven is what gives these muffins that tall, domed top. While it heats, I line my muffin tin with paper liners so nothing sticks later. This little bit of prep saves me a headache when it's time to pull the muffins out.
  2. In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisking the spices into the flour first means they get evenly distributed, so you won't bite into a clump of cinnamon in one spot. I set this bowl aside while I work on the wet ingredients.
  3. In my large bowl, I whisk the pumpkin puree, sugar, oil, eggs, and vanilla until the mixture looks smooth and glossy. Then I pour the dry ingredients into the wet ones and fold everything together with a spatula, just until no streaks of flour remain. I try not to overmix here, since that's what keeps the muffins tender instead of tough.
  4. While the batter rests, I beat the softened cream cheese, powdered sugar, and egg yolk together until it's completely smooth. I like to do this in a small bowl with a hand mixer, since lumps in the filling are the one thing that can ruin the texture. This filling is what makes these muffins feel special, so I don't rush this step.
  5. I use my cookie scoop to add a layer of pumpkin batter to each muffin cup, filling them about halfway. Then I drop a spoonful of the cream cheese filling right in the center of each one. Finally, I top it off with a bit more pumpkin batter, just enough to cover the filling so it bakes in the middle instead of on top.
  6. I bake the muffins for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the pumpkin part (not the cream cheese center) comes out clean. My oven runs a little hot, so I start checking around the 18-minute mark just to be safe.
  7. Once they're out of the oven, I let the muffins sit in the pan for about 5 minutes before transferring them to a wire rack. This short rest keeps them from falling apart, and it also lets the cream cheese center set up just a little more before you take that first bite.

Notes

  • I always use room temperature eggs and cream cheese, since cold ingredients don't blend as smoothly and can leave lumps in my filling.
  • I freeze small dollops of the cream cheese filling for about 15 minutes before adding them to the batter, which keeps the filling from sinking to the bottom while baking.
  • I never skip lining my muffin tin with paper liners, because the cream cheese center can occasionally bubble over the sides.
  • I like to sprinkle a tiny bit of raw sugar on top of the batter before baking for a slightly crunchy muffin top.
  • I always let my muffins cool for at least 10 minutes before storing them, since trapping the heat makes them go soggy fast.