Can I use fresh pumpkin instead of canned for pumpkin cream cheese muffins?

Yes! Cook and puree fresh pumpkin, then drain it through a fine-mesh sieve or cheesecloth to remove excess moisture. Measure out 1½ cups of the drained puree for this recipe.

How do I know when my pumpkin cream cheese muffins are done baking?

Insert a toothpick near the edge of a muffin (not in the cream cheese center). It should come out clean or with a few moist crumbs. The tops should spring back when lightly touched.

Can I make mini pumpkin cream cheese muffins instead?

Absolutely! Use a mini muffin tin and reduce the baking time to 12–15 minutes. You'll get approximately 36 mini muffins from this recipe.

Why did my cream cheese filling sink to the bottom of my pumpkin cream cheese muffins?

This usually happens when the filling is too thin. Make sure your cream cheese is softened but not melted, and don't overmix the filling. Also, ensure your muffin batter is thick enough to support the filling.

Can I make these pumpkin cream cheese muffins ahead of time for a party?

Yes! These actually taste better the day after baking as the flavors have time to meld. You can make them 1–2 days ahead and store in an airtight container in the refrigerator.

Pumpkin Cream Cheese Muffins That Melt in Your Mouth Every Time 2025

Name: Pumpkin Cream Cheese Muffins That Melt in Your Mouth Every Time
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Muffin Batter:; 1¾ cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ½ teaspoon salt; 1½ cups granulated sugar; ½ cup vegetable oil; 1 (15 oz) can pumpkin puree (not pumpkin pie filling); 2 large eggs, room temperature; ¼ cup water; For the Cream Cheese Filling:; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg yolk; 2 teaspoons vanilla extract; For the Optional Streusel Topping:; ¼ cup brown sugar; ¼ cup all-purpose flour; ½ teaspoon cinnamon; 2 tablespoons cold butter, cubed

Pumpkin Cream Cheese Muffins That Melt in Your Mouth Every Time

Print Recipe

These bakery-style pumpkin cream cheese muffins are moist, warmly spiced, and filled with a creamy cheesecake center. A perfect fall treat that comes together in just 40 minutes!

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Muffin Batter:
1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
1½ cups granulated sugar
½ cup vegetable oil
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
¼ cup water
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
For the Optional Streusel Topping:
¼ cup brown sugar
¼ cup all-purpose flour
½ teaspoon cinnamon
2 tablespoons cold butter, cubed

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Make the cream cheese filling by beating softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In another bowl, whisk sugar and oil. Add pumpkin puree, eggs, and water. Mix until smooth.
Fold wet ingredients into dry just until combined—do not overmix.
Fill muffin liners 1/3 full with batter. Add a tablespoon of cream cheese filling to the center, then top with more batter until ¾ full.
If using streusel, combine brown sugar, flour, and cinnamon. Cut in butter until crumbly and sprinkle on top of muffins.
Bake for 22–25 minutes, or until a toothpick inserted near the edge comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

These muffins taste even better the next day! You can freeze them individually for up to 3 months. For a dairy-free version, use dairy-free cream cheese and coconut oil.

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 29g
Sodium: 210mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1.5g
Protein: 4g
Cholesterol: 35mg

Keywords: pumpkin muffins, pumpkin cream cheese muffins, fall baking, coffee shop muffins

Find it online: https://harmonymeal.com/pumpkin-cream-cheese-muffins/