Introduction

These Cream Cheese Muffins combine the warm flavors of pumpkin and pumpkin pie spice with a rich, creamy filling. Perfect for breakfast or a cozy snack, they are moist, flavorful, and easy to make at home.

A close-up of a single cupcake on a white plate with a bite taken out of it, showing its moist, crumbly orange-brown cake inside. The top layer has creamy white frosting swirled on it with a dollop of thick, textured orange-brown pumpkin filling in the center. In the background, there are more cupcakes arranged on a cooling rack with an out-of-focus pumpkin behind them. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup (240g) pumpkin puree
1 large egg (at room temperature)
1/2 cup (113g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
6 oz (170g) cream cheese, softened
3 tablespoons (38g) granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon milk (optional, if needed for consistency)
2 tablespoons pumpkin seeds (pepitas)
A sprinkle of sugar for texture

Instructions

Step 1: Make the cream cheese filling by beating the cream cheese, sugar, and vanilla extract until smooth. If the mixture is too thick, add a little milk to reach a pipeable consistency. Transfer the filling to a piping bag and chill in the refrigerator.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Step 3: In a separate bowl, combine the pumpkin puree, egg, melted butter, and vanilla extract, mixing until smooth.
Step 4: Stir the wet ingredients into the dry ingredients just until combined. Avoid over-mixing to keep the muffins tender.
Step 5: Divide the batter evenly among 12 lined or greased muffin cups, filling each about two-thirds full.
Step 6: Pipe about 1 to 1.5 teaspoons of the cream cheese filling into the center of each muffin cup, pressing it slightly into the batter.
Step 7: Optionally, sprinkle pumpkin seeds and a little sugar on top of each muffin for extra texture and crunch.
Step 8: Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until the muffins are set and lightly golden on top.
Step 9: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use chilled cream cheese filling to prevent it from melting too quickly during baking.
Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer a custom flavor blend.
For a dairy-free version, use vegan cream cheese and butter alternatives.
Add chopped nuts or dried cranberries to the batter for extra texture and flavor.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To enjoy warm muffins, reheat them briefly in the microwave for about 15 seconds. You can also freeze muffins for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a moist brown cupcake with a bite taken out at the front, showing a white creamy filling inside. The top has a swirl of white frosting with a dollop of darker orange-brown pumpkin-colored topping in the center. The cupcake sits on a simple white plate, placed on a white marbled texture. In the background, there are more cupcakes with similar frosting and pumpkin topping, slightly blurred to keep focus on the front cupcake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient for this recipe. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What can I do if I don’t have a piping bag for the cream cheese filling?

You can use a small plastic sandwich bag with one corner snipped off or simply drop spoonfuls of the cream cheese filling into the batter, though piping allows for a neater filling center.