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Pumpkin Cream Cheese Muffins

muffins on a board with cinnamon sticks on the side
Our creamy spiced pumpkin cream cheese muffins are the perfect fall muffin to whip up for breakfast.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 20
Calories 151 kcal



  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling)
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar

Cream Cheese Filling

  • 8 ounces cream cheese room temperature
  • cup granulated sugar
  • teaspoons vanilla extract
  • 1 large egg yolk


  • Preheat oven to 350°F. Line two standard muffin tins with 20 paper liners. Set aside.
  • To make the cream cheese filling, add the cream cheese and granulated sugar into a medium-sized mixing bowl. With a handheld mixer, on medium-low speed, beat together the cream cheese and granulated sugar for 1 minute or until smooth.
  • Add the egg yolk and vanilla extract and beat for another 30 seconds to fully incorporate and create a smooth cream cheese filling. Transfer the cream cheese mixture to a piping bag or a Ziploc bag with the corner snipped off. Set aside.
  • In a medium bowl, add the all-purpose flour, pumpkin pie spice blend, cinnamon, baking powder, baking soda and salt. Stir to combine.
  • In a large mixing bowl, whisk together the canned pure pumpkin puree, vegetable oil, large eggs, vanilla extract, light brown sugar and granulated sugar. Whisk until all the ingredients are completely blended and the mixture is smooth.
  • Add the flour mixture into the pumpkin mixture and whisk just until all the ingredients are combined and the batter is thick and smooth.
  • Fill all 20 muffin liners ¾ full with the pumpkin muffin batter.
  • Squeeze 1½-2 teaspoons of the cream cheese filling into the center of each pumpkin muffin.
  • Bake for 25 minutes or until a toothpick inserted into the pumpkin part of the muffin comes out clean. Allow the pumpkin cream cheese muffins to cool completely on a wire rack before serving.


  • Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
  • I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using the generic brands of paper liners as they are pretty but they tend to really make the muffins stick to the paper.
  • Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy filling.
  • A 2-inch cookie scoop or ice cream scoop works well to fill the muffin tins.


Calories: 151kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 39mgSodium: 132mgPotassium: 71mgFiber: 1gSugar: 14gVitamin A: 198IUVitamin C: 1mgCalcium: 36mgIron: 1mg