These pumpkin cream cheese muffins are super soft pumpkin muffins filled with cream cheese. These pumpkin muffins are full of spices and bake really tall. They taste amazing and the cream cheese filling makes a satisfying treat in the middle!

Close up top view of pumpkin cream cheese muffins.

These pumpkin cream cheese muffins are a delicious fall breakfast with lots of pumpkin spice flavor combined with a sweet cream cheese filling. They are the BEST pumpkin muffins and anyone who loves pumpkin spice flavor will love them. The best part is that it is an easy recipe with simple ingredients and only 8 steps! Make this pumpkin muffin recipe your go to breakfast this pumpkin season!
I have tips and tricks and process photos to easily help you make this recipe! If you love pumpkin desserts, you have to try my pumpkin cream cheese bread.

Bite missing from muffin.

Tips for making the muffins

Here are my tips, so yours turns out like this recipe!

  • Tip 1: First, blot the pumpkin puree. Spread it on a dinner plate and use 8 paper towel sheets (2 at a time) and soak up the moisture. This gives it more pumpkin flavor without affecting texture.
  • Tip 2: After making the pumpkin batter, preheat the oven, set up the muffins pans, and make the cream cheese mixture. Letting the batter sit while you do this, allows the gluten to absorb and helps with the rise.
  • Tip 3: Place 6 muffin liners (leaving space by each one). This allows the heat to hit the muffin at all sides and gives it a stronger rise.
Wet ingredients in a bowl.
If you use dark brown sugar, the pumpkin orange look won’t be as bright.
Muffin batter in a bowl.
Use a rubber spatula to mix in the dry ingredients since it will be a thick batter.
Muffin batter in a muffin pan.
Fill the muffin liner up to the top. It gives a bigger muffin top.
Cream cheese filling inside the muffin batter.
Place the piping bag about 1/3 way down and pipe the cream cheese to the top.
Top view of pumpkin cream cheese muffins.

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For more muffin recipes, try my chocolate chip pumpkin muffins and pumpkin banana muffins.

Close up of muffins.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Close up top view of pumpkin cream cheese muffins.
5 from 23 reviews

Pumpkin Cream Cheese Muffins

Stephanie Rutherford
These pumpkin cream cheese muffins are super soft pumpkin muffins filled with cream cheese. These pumpkin muffins are full of spices and bake really tall.
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Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 12 muffins

Ingredients
 
 

Pumpkin Muffins

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 15 oz Pumpkin puree, 1 can of puree
  • 1/2 cup Unsalted butter, melted and cooled
  • 3/4 cup Brown sugar, packed light or dark
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1/4 cup Sour cream, room temperature
  • 1/2 cup Buttermilk, room temperature
  • Coarse sugar, like sugar in the raw

Cream Cheese Filling

  • 4 oz Cream cheese, room temperature
  • 2 TBSP White granulated sugar
  • 1 tsp All-purpose flour
  • 1 tsp Milk
  • 1 tsp Pure vanilla extract

Instructions
 

Pumpkin Muffins

  • In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture.
    2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg, 15 oz Pumpkin puree
  • In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 Large egg, 1 tsp Pure vanilla extract, 1/2 cup Buttermilk, 1/4 cup Sour cream

Cream Cheese Filling

  • Preheat the oven to 425℉. Place 6 muffin liners per 12 cup muffin pan (separate them out, this gives them a chance to rise higher)
  • Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top.
    Coarse sugar
  • In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth.
    4 oz Cream cheese, 2 TBSP White granulated sugar, 1 tsp All-purpose flour, 1 tsp Milk, 1 tsp Pure vanilla extract
  • Place the cream cheese filling in a piping bag. Place the bag in the middle of muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins.
  • Bake at 425℉ for 8 minutes. Then, turn the oven down to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
  • Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 269kcal, Carbohydrates: 36g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 262mg, Potassium: 152mg, Fiber: 2g, Sugar: 18g, Vitamin A: 5927IU, Vitamin C: 2mg, Calcium: 96mg, Iron: 2mg
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