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Pumpkin Cream Cheese Recipes That Will Change Your Fall Baking Game

Freshly baked pumpkin cream cheese muffins with creamy autumn filling
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These pumpkin cream cheese muffins are the perfect fall breakfast or snack! Moist spiced pumpkin muffins are filled with a sweet, tangy cream cheese center and topped with an optional buttery streusel. They’re easy to make, freezer-friendly, and absolutely irresistible.

Ingredients

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

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, mix both sugars, pumpkin puree, eggs, oil, milk, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
  5. In another bowl, beat softened cream cheese and sugar until smooth. Add egg yolk and vanilla; beat until fully incorporated.
  6. If making streusel: combine flour, sugars, and cinnamon in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.
  7. Fill each muffin cup ⅓ full with pumpkin batter. Add 1–2 teaspoons of cream cheese filling, then top with remaining batter to cover. Sprinkle with streusel, if using.
  8. Bake for 22–25 minutes, or until a toothpick inserted into the muffin (not cream cheese center) comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes. For mini muffins, bake for 12–15 minutes.

Nutrition

Keywords: pumpkin muffins, cream cheese center, fall breakfast, autumn baking, pumpkin cream cheese muffins

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