There’s something magical that happens in the kitchen when the scent of cinnamon, nutmeg, and pumpkin starts to fill the air. That, my friend, is the official smell of fall. And if you’re looking to bake something that perfectly captures that cozy, sweater-weather vibe, let me introduce you to your new obsession: Pumpkin Cream Cheese Muffins.
These beauties are the best of both worlds: moist pumpkin muffins with warm spices and a sweet cream cheese swirl baked right on top. They come together in just 30 minutes and will make your kitchen smell like a fall bakery. And if you’re smart (and I know you are), go ahead and make a double batch. They freeze like a dream, and you’ll thank yourself on a busy morning.
Honestly, I made these for the first time when my now-husband came to visit during our first fall together. He ate six in one sitting. We still joke about the “muffin incident.” True love smells like pumpkin spice and cream cheese, apparently.
If you’re also a fan of all things fall and sweet, check out our classic homemade pumpkin bread for fall baking or our easy pumpkin crisp dessert with a crunchy topping. But today? It’s all about these muffins.
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Yield & Serving Info
- Makes: 18 standard muffins
- Perfect for meal prepping, holiday brunches, or fall bake sales
- Want minis? This recipe will give you about 36 mini muffins. Cut bake time to 12 minutes.
Time Required
- Prep Time: 12 minutes
- Bake Time: 18 minutes
- Total Time: Just 30 minutes
That’s less time than it takes to find your favorite sweater.
Ingredients
Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted, cooled butter)
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz brick-style cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Tip: Use brick cream cheese, not the spreadable kind in a tub. It holds up better when baked.
Instructions
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Line your muffin tins with paper liners or lightly grease them.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
3. Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
4. Combine
Pour the dry ingredients into the wet mixture. Stir until just combined. Don’t overmix—lumpy is lovely here.
5. Make the Swirl
In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until creamy and smooth.
6. Assemble the Muffins
Spoon the pumpkin batter into your muffin cups, filling each about 3/4 full. Add a generous tablespoon of cream cheese mixture on top of each. Use a toothpick or butter knife to gently swirl.
7. Bake
Bake for 18–20 minutes, or until a toothpick inserted in the pumpkin part (not the cream cheese center) comes out mostly clean.
8. Cool & Serve
Let cool in the pan for 5–10 minutes, then move to a wire rack. These are amazing slightly warm, but also delightful chilled.
Pumpkin Cream Cheese Muffins
- Total Time: 30 minutes
- Yield: 18 muffins 1x
- Diet: Vegetarian
Description
These pumpkin cream cheese muffins are the perfect fall treat—moist, warmly spiced, and topped with a luscious cream cheese swirl. They smell like autumn and taste like a cozy hug.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 8 oz brick-style cream cheese, room temperature
- 1/4 cup granulated sugar (for swirl)
- 1 large egg yolk
- 2 teaspoons vanilla extract (for swirl)
Instructions
- Preheat your oven to 375°F (190°C). Line muffin tins with liners or grease them.
- In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Combine the wet and dry ingredients. Stir until just mixed—don’t overmix.
- In another bowl, beat cream cheese, 1/4 cup sugar, egg yolk, and 2 tsp vanilla until smooth.
- Spoon pumpkin batter into muffin cups, 3/4 full. Add a tablespoon of cream cheese mixture on top and swirl gently.
- Bake for 18–20 minutes until a toothpick in the muffin (not swirl) comes out mostly clean.
- Let cool in pan 5–10 minutes, then transfer to a wire rack. Enjoy warm or chilled.
Notes
Store in fridge up to 5 days. Freeze individually for up to 3 months. To make mini muffins, bake only 12 minutes. For DIY pumpkin spice, mix 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp allspice.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 21g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Notes & Tips
- Storage: Keep in an airtight container in the fridge for up to 5 days. Best served at room temp or just a little chilled.
- Freezing: These freeze beautifully. Wrap individually and freeze for up to 3 months.
- DIY Pumpkin Spice: Mix 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp allspice.
- Loaf Version: Use this exact recipe to make pumpkin cream cheese bread! Just check out our classic homemade pumpkin bread for fall baking.
- Mixing tip: Stir gently and stop once everything is just combined to keep your muffins light and fluffy.
Variations
- Add-ins: Toss in some chocolate chips, chopped walnuts, or dried cranberries.
- Mini Muffins: Great for lunchboxes or snacks. Bake for just 12 minutes.
- Make it Gluten-Free: Use a 1:1 gluten-free baking flour.
- Make it Vegan: Use flax eggs and a vegan cream cheese.
- Lower the Sugar: Reduce sugar by 1/4 cup in the batter if you prefer a less sweet muffin.
Still craving something creamy? Check out our bite-sized cream cheese dessert ideas or simple cheesecake-inspired desserts for any occasion.
Nutrition Facts (per muffin)
- Calories: ~241
- Carbs: 32g
- Fat: 11g
- Protein: 3g
- Sugar: 21g
- Vitamin A: 3888 IU
- Plus sodium, iron, fiber, and all the good stuff your autumn heart craves
Final Thoughts: Muffins That Feel Like a Hug
These pumpkin cream cheese muffins are the kind of treat that turn a gray, drizzly fall day into a cozy one. They’re sweet, warmly spiced, soft in the middle with that creamy swirl on top. Basically? They’re the muffin version of a warm blanket.
Pair one with a cup of coffee or chai, and you’ve got fall in one bite. If you make them, tag us on Instagram or drop a comment—we LOVE seeing what you bake. And if you’re still hungry, try our rich cinnamon roll cheesecake with luscious cream cheese icing.
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Happy fall baking, friends!