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These Pumpkin Cream Cheese Muffins are soft, moist, and filled with a silky cream cheese center. Inspired by popular bakery muffins, this easy copycat recipe highlights bright pumpkin flavor and warm spices. They bake up with tender crumbs and a slightly crisp top, making them perfect for breakfast, brunch, or an autumn snack the whole family will enjoy.
This is a straightforward pumpkin muffin recipe that delivers full pumpkin flavor without fuss. The batter comes together quickly, and the cream cheese filling adds a delightful contrast to the spiced pumpkin. With minimal equipment required, these muffins are an accessible fall treat with consistently excellent results.
If you enjoy baking breakfast treats, you might also like Triple Chocolate Muffins, Bakery Style Blueberry Muffins, and Small Batch Cinnamon Rolls for other simple and satisfying recipes.
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WHY THIS RECIPE WORKS
- Simple and reliable: The ingredients and method are easy to follow, delivering consistent results.
- Rich pumpkin taste: Canned or homemade pumpkin purée keeps the muffins moist and flavorful.
- Cream cheese center: A smooth, lightly sweetened cream cheese filling gives each bite a creamy surprise.
INGREDIENT NOTES
Below are notes on the key ingredients and how they affect texture and flavor. For the complete list with quantities, see the recipe card further down.
- All-purpose flour: Use a typical all-purpose flour (10–11% protein) for a tender, light crumb.
- Dark brown sugar: Adds moisture and a deeper, caramel-like flavor that complements pumpkin.
- Baking powder and baking soda: Both help the muffins rise for a fluffy texture.
- Salt: Balances the sweetness and enhances overall flavor.
- Egg: Use room temperature eggs for better emulsification and an even texture.
- Vegetable oil: A neutral oil such as canola keeps the muffins moist without altering the flavor.
- Pumpkin purée: Store-bought or homemade pumpkin purée both work well — homemade tips are in the FAQ.
- Pumpkin spice: Use a store-bought mix or make your own (recipe provided below) to boost warm, autumnal notes.
- Cream cheese: Full-fat cream cheese gives the smoothest, richest filling.
STEP BY STEP INSTRUCTIONS
These steps walk you through making and baking the muffins. You only need two bowls, a whisk, a spatula, and a 12-cup muffin pan lined with paper liners.
STEP 1: In a large bowl, whisk together the dry ingredients: flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. In a separate bowl, whisk the wet ingredients until well combined: pumpkin purée, oil, egg, and vanilla.
STEP 2: Fold the wet ingredients into the dry ingredients with a rubber spatula, mixing until no dry flour pockets remain. Cover the batter and let it rest at room temperature for one hour — this improves texture and helps the muffins rise evenly.
While the batter rests, preheat the oven to 220ºC / 425ºF (conventional).
STEP 3: Line a 12-cup muffin pan with six liners, placing them in every other cup to encourage taller domes. Prepare the cream cheese filling while the oven preheats.
STEP 4: Beat the cream cheese with granulated sugar and vanilla until smooth. Transfer the filling to a piping bag. Portion the muffin batter among the six liners.
STEP 5: Pipe the cream cheese into the center of each muffin, finishing near the top to create a filled center. Sprinkle the tops with cinnamon sugar. Bake at 220ºC / 425ºF for 7 minutes, then lower the oven to 175ºC / 350ºF and bake for an additional 10–12 minutes, or until a toothpick inserted into the cake portion comes out clean.
STEP 6: Allow the muffins to cool in the pan on a wire rack for 5 minutes before transferring them to the rack to finish cooling. Serve warm or at room temperature.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring by weight gives consistent results; grams are preferred for accuracy.
- Don’t overmix: Fold gently with a spatula until just combined to avoid tough muffins. A few small lumps are fine.
- Pan color matters: Light-colored aluminum pans bake more gently. Dark pans can brown tops faster and may dry the muffins.
FAQ
Insert a toothpick or cake tester into the muffin portion, avoiding the cream cheese center. When the toothpick comes out clean or with only a few dry crumbs, the muffins are done.
Yes. You can prepare the batter the night before and refrigerate it covered, or bake the muffins and store them in an airtight container at room temperature for up to two days.
Halve a small pumpkin (such as Hokkaido), scoop out the seeds, and roast cut-side down on a lined baking tray at 200ºC / 390ºF until tender, about 30–40 minutes. Scoop the flesh into a blender and puree until smooth. Cool completely before using or refrigerating.
HOMEMADE PUMPKIN PIE SPICE
Combine 2 tablespoons ground cinnamon, 1½ teaspoons ground nutmeg, 1½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight container in a cool cupboard.
HOW TO STORE
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap and freeze for up to three months. Thaw overnight in the refrigerator and warm briefly before serving if desired.
Other Breakfast Recipes To Try
- Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache
- Blueberry Lemon Layer Cake (Soft & Moist)
- Peach Coffee Cake
- Blueberry Lemon Icebox Cake (No-Bake)
If you tried this recipe and enjoyed it, please leave a star review and tag @juliemarieeats on Instagram. Sharing photos and feedback helps others discover the recipe and gives me useful feedback.
Pumpkin Cream Cheese Muffins
Pin Recipe
Equipment
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12-cup cupcake pan
Ingredients
PUMPKIN MUFFINS
- 120 g all-purpose flour
- 125 g dark brown sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon pumpkin spice (see notes)
- 150 g canned pumpkin purée, room temperature
- 55 g oil, room temperature
- 1 egg, room temperature
- ½ teaspoon vanilla extract
CREAM CHEESE FILLING
- 100 g cream cheese, full-fat, room temperature
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
CINNAMON SUGAR TOPPING
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
PUMPKIN MUFFINS
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In a large bowl, combine the flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt.
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In a separate bowl, whisk the pumpkin purée, oil, egg and vanilla until smooth.
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Fold the wet ingredients into the dry with a spatula until just combined. Cover and let rest for 1 hour to improve texture.
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Preheat the oven to 220ºC / 425ºF. Line a 12-cup pan with six liners in alternating cups. Prepare the cream cheese filling.
CREAM CHEESE FILLING & BAKING
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Beat the cream cheese with sugar and vanilla until smooth. Transfer to a piping bag.
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Divide the batter among the liners. Pipe the cream cheese into the center of each muffin, then sprinkle with cinnamon sugar. Bake at 220ºC / 425ºF for 7 minutes, reduce oven to 175ºC / 350ºF, and bake another 10–12 minutes.
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Check doneness by inserting a toothpick into the muffin (not the filling). When it comes out clean, remove from oven.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
Notes
Combine 2 tablespoons ground cinnamon, 1½ teaspoons ground nutmeg, 1½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight jar.
Nutrition
Carbohydrates: 42 g
Protein: 4 g
Fat: 16 g