Pumpkin Cream Cheese Muffins

Soft, spiced Pumpkin Cream Cheese Muffins with a rich, tangy center are easy to make, perfectly moist, and filled with all the cozy flavors of fall.

These pumpkin cream cheese muffins are everything I want from a fall morning: tender, warmly spiced muffin batter wrapped around a rich, tangy cream cheese center.

The first time I made them, the house smelled like cinnamon and vanilla for hours, and they disappeared so fast I had to hide a few just to prove they’d actually made it into the fridge.

They’re the kind of bake that feels a little bit indulgent and a lot like home. You can make a big batch for brunch, bring them to a potluck or bake a tray to keep for weekday breakfasts.

The cream cheese filling gives every bite a luxurious surprise, while the pumpkin keeps the muffins moist and full of seasonal flavor. Simple to pull together and endlessly comforting to eat, these muffins quickly become a fall staple.

Why you’ll love these pumpkin cream cheese muffins

✅ Creamy center surprise: Each muffin hides a sweet, silky cream cheese filling that makes them feel special.
✅ Moist and tender crumb: Pumpkin and a touch of coconut oil keep these muffins soft for days.
✅ Perfect for breakfast or dessert: They work equally well with your morning coffee or as an after-dinner treat.
✅ Make-ahead friendly: Bake once and enjoy breakfasts all week—these freeze and reheat beautifully.
✅ Family-approved: Kids love the cream cheese filling and adults love that they taste like fall in a bite.

Ingredients

Muffin Batter

• Pumpkin puree: Adds moisture, earthy sweetness and that unmistakable pumpkin flavor
• Light brown sugar: Deepens the sweetness with caramel notes and keeps muffins tender
• Granulated sugar: Balances the brown sugar and sweetens the batter
• Eggs: Provide structure and help the muffins rise
• Coconut oil: Keeps the crumb moist and adds a subtle richness
• Maple syrup or honey: Adds natural sweetness and a warm flavor note
• Vanilla extract: Rounds out the flavors with a sweet aromatic finish
• Milk: Lightens the batter and helps create a delicate texture
• All-purpose flour: The structure that gives the muffins body.
• Pumpkin pie spice: A warming blend of cinnamon, nutmeg, ginger and cloves
• Ground cinnamon: Enhances the spice profile and aroma.
• Baking powder & baking soda: Leavening agents for light, tender muffins
• Salt: Balances and enhances the overall flavor

Cream cheese filling

• Cream cheese, softened: The tangy, luxurious core of each muffin
• Granulated sugar: Sweetens the cream cheese filling without overpowering it
• Vanilla extract: Adds a warm, sweet note to the filling

How to make pumpkin cream cheese muffins

1. Preheat and prep

Preheat your oven to 375°F. Line one 12-count muffin tin and one six-count tin with paper liners, or grease them lightly. Having liners makes removing the muffins easier and keeps cleanup quick.

2. Whisk the dry spices

In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon baking powder, baking soda, and salt. Set this mixture aside. These warm, cozy flavors are the backbone of the muffins.

3. Cream the sugars and oil

In your stand mixer, beat the coconut oil with the brown and granulated sugars until creamy and uniform. This step helps dissolve the sugars and creates a light airy base for the batter.

4. Add the wet ingredients

Add the eggs one at a time, beating after each addition, then mix in the pumpkin puree, maple syrup (or honey), vanilla extract and milk. Scrape down the bowl occasionally so everything blends evenly.

5. Combine wet and dry

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. The batter should be slightly lumpy but homogenous. Overworking it will yield tougher muffins.

6. Prepare the cream cheese filling

With a hand mixer, beat the softened cream cheese until smooth. Add the sugar and vanilla and beat again until silky. Transfer the filling to a bowl or a pastry bag for easier piping.

7. Fill the muffin cups

Spoon about two tablespoons of batter into each liner to form a base, then add a generous dollop (or pipe) of the cream cheese filling into the center. Top with more batter, filling each cup roughly ¾ full so the cream cheese peeks through slightly when baked.

8. Bake and cool

Bake the muffins for 20–25 minutes, or until the tops are golden and a toothpick inserted into the pumpkin (not the cream cheese center) comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Serving suggestions

☕️ With your morning coffee: Serve warm and pair with a latte or cappuccino for a cozy breakfast moment.
🍨 As dessert: Top with a dollop of whipped cream or a drizzle of maple syrup for an indulgent treat.
🍳 Brunch spread: Arrange alongside scrambled eggs and bacon for a balanced brunch board.
🎁 Gift-worthy packaging: Wrap a few in parchment and tie with twine for a thoughtful homemade gift.

Storage + make-ahead tips

• Room temperature: Store cooled muffins in an airtight container for up to two days.
• Refrigerator: Because of the cream cheese, keep muffins refrigerated for up to four days. Bring to room temperature or gently warm before serving.
• Freezer: Wrap individually in plastic and place in a freezer-safe bag for up to two months. Thaw overnight in the fridge and reheat briefly in the microwave for that fresh-baked feel.
• Make-ahead: Prepare the cream cheese filling a day ahead and keep it refrigerated; assemble and bake the muffins when you’re ready for fresh results.

Variations + substitutions

• Chocolate chip twist: Fold in a handful of mini chocolate chips to the batter for a sweet, melty surprise.
• Nutty crunch: Sprinkle chopped pecans or walnuts on top before baking for texture.
• Citrus lift: Add a teaspoon of orange zest to the cream cheese filling for a bright contrast.
• Maple glaze: Whisk powdered sugar with a touch of maple syrup and milk for a drizzle after cooling.
• Gluten-free: Swap a 1:1 gluten-free flour blend for the all-purpose flour. Bake time may vary slightly.

Helpful tools

• Stand mixer: Makes blending the batter effortless and smooth.
• Hand mixer: Ideal for achieving a silky cream cheese filling.
• Muffin tins and liners: Ensure even baking and easy removal.
• Pastry bag or zip-top bag: Makes piping the cream cheese center clean and simple.

Final Thoughts

These pumpkin cream cheese muffins are simple to make but full of those sensory moments that make home feel warm and cozy. The contrast between the earthy pumpkin batter and the creamy, tangy center elevates a classic muffin into something to call your mama about. They’re proof that a few thoughtful ingredients and a little time can transform an ordinary morning into something a little celebratory.

Whether you’re baking for family, friends or a quiet weekend at home, these muffins deliver comfort and delight in every bite. They’re easy enough for weekday mornings and pretty enough to bring to any fall gathering. Make a batch, share them around the table, and enjoy the smiles that follow.

📌 Pin it + print it
Love these muffins? Save the recipe to your brunch board, print a copy for the kitchen, and tag me on Instagram or Pinterest when you bake a batch. I can’t wait to see your creations!

More Grandma-Favorite Recipes to Try

• Cranberry Orange Muffins
• Pumpkin Chocolate Chip Muffins
• Lemon Blueberry Muffins
• Chocolate Chip Banana Nut Bread
• Zucchini Bread With Chocolate Chips