Ditch the coffee shop snacks in favor of this quick and easy recipe for Cream-Cheese Filled Pumpkin Muffins.

Cream Cheese-Filled Pumpkin Muffins on plates with two cut in half

Cream cheese, you complete me. You steal the show in cheesecake. You beautify brownies. (Just look at that swirl.) You kick up coffee cake. You even managed to improve the best chocolate chip cookie recipe of all time. So it should come as no surprise that pumpkin + cream cheese = muffin perfection.

This quick and easy recipe for Cream-Cheese Filled Pumpkin Muffins is guaranteed to make you pass on the pastry case at your local coffee shop. With plenty of pumpkin purée and pumpkin pie spice, there’s no doubt this is the pumpkin muffin to end all pumpkin muffins. Add a tangy filling that’s quite reminiscent of cheesecake, and we have ourselves a winner.

Craving more pumpkin-inspired treats? Don’t miss Pumpkin Banana Bread, Pumpkin Spice Waffles and Pumpkin Cheesecake Pops.

Cream Cheese-Filled Pumpkin Muffins Recipe

Cream Cheese-Filled Pumpkin Muffins Recipe

Cream Cheese-Filled Pumpkin Muffins Recipe

Cream Cheese-Filled Pumpkin Muffins Recipe

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Cream Cheese-Filled Pumpkin Muffins Recipe


Cream Cheese-Filled Pumpkin Muffins

Preheat your oven for a quick and easy recipe starring extra-moist pumpkin muffins with a tangy cream cheese filling!
5 from 2 votes
Cream Cheese-Filled Pumpkin Muffins on plates with two cut in half
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 16 muffins


For the muffins:

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup water

For the cream cheese filling:

  • 1 package cream cheese (8-oz.), at room temperature
  • 2 Tablespoons sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


Make the muffins:

  • Preheat the oven to 350ºF. Line a muffin pan with baking cups.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set the bowl aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin and mix until combined.
  • Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed. Spoon a portion of the muffin batter into each cup filling it ¾ full.

Make the cream cheese filling:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, egg and vanilla. Transfer the cream cheese mixture to a piping bag or sealable plastic bag and snip off the tip. Pipe about 1 ½ tablespoons of the cream cheese mixture into the center of each muffin cup.
  • Bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Calories: 188kcal, Carbohydrates: 29g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 46mg, Sodium: 155mg, Potassium: 69mg, Sugar: 18g, Vitamin A: 2605IU, Vitamin C: 0.7mg, Calcium: 20mg, Iron: 1mg

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  1. 5 stars
    I made the recipe as written but replaced the wheat flour with King Arthur gluten free flour. Butter was my shortening. I used whole milk in place of the water. Part way through the baking, my oven failed. I cooked these in a slow oven for a very long time, then finished them with the broiler. They came out perfect – not dry and not doughy. I will definitely make again!

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