Looking to make your own Pumpkin Cream Cheese Muffins but want a super easy recipe? You’ll love these simple, soft pumpkin muffins with a deliciously creamy filling to perfectly envelope the fall season in a muffin!
Pumpkin Cream Cheese Muffins are the perfect muffin for the fall and winter seasons. They contain all the comforting spices that you need, plus a luscious layer of creamy cream cheese to make it feel like you are eating a dessert instead of a breakfast muffin.
Instead of making a cream cheese swirl through the muffins, taking up more time, these muffins contain the cream cheese on the inside. It still gives you the same effect but is much less time-consuming!
Pumpkin Cream Cheese Muffins
Pumpkin + Cream Cheese = Yum. I love just about anything made with this combo! Once upon a time, I was looking for a recipe to make for some breakfasts this week and pumpkin muffins sounded so good. But then I thought I needed to make them even better by adding a little cream cheese! (Because what isn’t better with cream cheese?) This yummy little recipe is what I came up with.
Tip: Looking for more breakfast ideas? Check out these Make Ahead Breakfasts
Random side note… one of my childhood cats’ names was Pumpkin. She was such a good little kitty except for the fact that she used to go get snakes and mice and bring them up on the front porch for my mom and me to see…..alive.
Anyways….on to the recipe!
Ingredients in Pumpkin Cream Cheese Muffins
- Flour. You will want to use an all-purpose flour in this recipe. You can also use an All Purpose Gluten Free Flour instead for a gluten free version.
- Brown sugar. I get my brown sugar at Target as it’s one of the few items I don’t stock in bulk.
- Sugar. Just regular white sugar for this recipe. You could try and replace with honey but I haven’t tried it yet.
- Baking powder.
- Salt. Any kind of salt is fine. I usually use Pink Salt because that’s what I stock.
- Baking soda.
- Butter. If you cannot use butter, you can use a vegan buttery spread or palm shortening in its place for this recipe.
- Pumpkin puree. This can be Homemade Pumpkin Puree or from the store. Do not use pumpkin pie filling.
- Eggs. Essential for this recipe. I’ve not tried any replacements yet. If you make the gluten-free version, you definitely need to add real eggs to this recipe for a binder.
- Buttermilk. If you don’t have buttermilk on hand (I usually don’t), you can Make Your Own Buttermilk (you can make it with non-dairy milk as well).
- Cream cheese. Also a must-have for this recipe! I haven’t tried a vegan cream cheese but that doesn’t mean it wouldn’t work.
Not included in this recipe are ground ginger, nutmeg, cloves, and vanilla extract. All would be great additions to boost the flavor if you have them on hand. If you do, add 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ginger into the recipe. I only left them out of the original recipe to make it simpler. You could also use pumpkin pie spice in place of all the spices if you have that too!
If you don’t already have a muffin tin or need a new muffin tin, my very favorite one is this Fox Run Muffin tin. I’ve had mine for many years now and actually just bought a second one to make more muffins at one time. It’s stainless steel and lightweight so it’s easy to use and it cools down quickly.
I also use these Paper Liners by Paper Chef. They work extremely well, especially for gluten free muffins that tend to stick.
FAQ About Pumpkin Cream Cheese Muffins
How many calories is a homemade pumpkin muffin?
This recipe contains 277 calories per muffin.
How much sugar is in a pumpkin spice muffin?
This recipe uses a total of 1 cup of sugar in the muffins plus a little in the filling. It’s 25 grams per muffin.
Can you freeze pumpkin cream cheese muffins?
Yes, you can freeze the extras from this recipe! Since the cream cheese is baked it seems to come out of the freezer with a more normal texture than raw cream cheese.
How to store pumpkin cream cheese muffins?
Store extra Pumpkin Muffins in an airtight container on the counter or in the refrigerator. These muffins will store for about 4 or 5 days but they will start to dry out after the first 2-3 days so it’s recommended that you enjoy them right away or freeze extras.
What to Serve with Pumpkin Cream Cheese Muffins
- Coffee. Of course these muffins go perfectly well with a warm cup of coffee!
- Hot Tea. A plain herbal tea also pairs well with these muffins.
- Light fruits. Fruits such as grapes, honeydew melon, peaches, or pears would make a great side for these muffins or to round out a breakfast or a special snack.
Why Make Homemade Pumpkin Cream Cheese Muffins
A Cream Cheese Pumpkin Muffin from Starbucks contains more than 25 ingredients (including propylene glycol, soy, and canola oil), and I couldn’t find out much they cost because it’s not listed online and I don’t go out to coffee shops, but I’m guessing they are pretty expensive! According to the Starbucks website, the muffins are also 350 calories each plus 34 grams of sugar.
A Homemade Pumpkin Cream Cheese Muffin has 12 ingredients and the ingredients can be controlled to make a gluten-free or dairy-free version. This recipe costs about $4.83 to make (or $0.40 per muffin). These muffins are 277 calories each and 25 grams of sugar. Still quite a bit but I’m guessing a sugar sub like monkfruit could be used quite effectively in this recipe.
How to Make Pumpkin Cream Cheese Muffins
In a large bowl, mix together the dry ingredients: flour, 2/3 cup brown sugar, and 1/3 cup of sugar.
Add the baking powder, salt, ground cinnamon, baking soda, buttermilk, and butter.
Then mix in the eggs and the pumpkin. Set the mixture aside.
To make the sweet cream cheese filling: use a medium bowl or a small bowl and mix together the filling- one egg, the cream cheese, and the rest of the brown sugar.
Fill a greased muffin cup up halfway with the pumpkin muffin batter. Then add a large spoonful of the cream cheese mixture on top of the batter of each muffin. Add another scoopful of the pumpkin mixture on top of the cream cheese mixture. If you are having trouble getting the cream cheese to drop into the muffins, put it at room temperature before you try and use it.
Bake the in the oven at 350F for 22 minutes or until they are done. Remove the baked muffins from the muffin pan and let them cool on a wire rack until you are ready to enjoy them.
Want to print the recipe for Pumpkin Cheesecake Muffins for your Recipe Binder? Grab it below:
Pumpkin Cream Cheese Muffins Recipe
These delicious pumpkin muffins have a creamy center and are so good for a fall treat!
- 2 cups flour
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup melted butter
- 1/2 cup pumpkin puree
- 2 eggs
- 1/3 cup buttermilk
Cream Cheese Filling
- 8 oz. cream cheese
- 1/4 cup brown sugar
- 1 egg
Mix together the flour, 2/3 cup brown sugar, and 1/3 cup of sugar.
Add the baking powder, salt, cinnamon, baking soda, buttermilk, and butter.
Then mix in the eggs and the pumpkin. Set the mixture aside.
In another bowl, mix together the filling- one egg, the cream cheese, and the rest of the brown sugar.
Fill a greased muffin cup up halfway with the pumpkin mixture. Then add a large spoonful of the cream cheese mixture on top. Add another scoopful of the pumpkin mixture on top of the cream cheese mixture.
Bake at 350F for 22 minutes or until they are done.
Don’t these muffins look delicious? If you can manage to refrain from eating them all, you can place any leftovers in a freezer bag and freeze them to enjoy later.
Tip: Mix up a batch of this Homemade Muffin Mix to keep on hand for easy, fresh baked muffins any day!
More Pumpkin Recipes
- Pumpkin Whoopie Pies
- Easy Pumpkin Cookies Recipe
- Pumpkin Turtle Cheesecake
- Pumpkin Filled Bites
- Easy Pumpkin Bread Recipe
- Pumpkin Bread, Cake, or Muffins
More Muffin Recipes
- Simple Blueberry Muffins Recipe
- Gluten Free Banana Carrot Muffins
- 25 Delicious Healthy Muffin Recipes
- Triple Chocolate Zucchini Muffins Recipe
- Banana Bread Mini Muffins Recipe
Would your family enjoy these Pumpkin Cream Cheese Muffins?
This recipe for Pumpkin Muffins with Cream Cheese Filling was originally published on Little House Living in September 2017. It has been updated as of September 2022.