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A muffin tin with homemade pumpkin cream cheese muffins in brown and white striped muffin liners.

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins star moist, perfectly spiced pumpkin muffins and tangy cheesecake-like filling. They're easy to make, full of cozy fall flavor and every bit as irresistible as the coffee shop version, only better!
5 from 11 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 muffins

Ingredients  

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

Instructions 

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. Set the batter aside.

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.
  • Alternately add dollops of the pumpkin batter and cream cheese filling into the muffin cups, filling each 3/4 full. Using a toothpick or sharp knife, swirl together the mixture.
  • Bake the muffins for 20 to 25 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.

Video

How to Make Pumpkin Cream Cheese Muffins (Better Than Starbucks!) #pumpkinmuffins #pumpkinrecipe

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Notes

  • To make cream cheese–filled pumpkin muffins: Spoon pumpkin batter into each muffin cup, filling about ¾ full. Chill the cream cheese mixture for 10–15 minutes so it firms up slightly, then transfer it to a piping bag (or zip-top bag). Snip the tip and pipe about 1½ tablespoons into the center of each cup. Bake as directed.
  • To store: Let muffins cool completely, then store in an airtight container in the fridge for up to 5 days. For the best texture, bring them to room temperature before serving.
  • To freeze: Once completely cool, arrange muffins in a single layer on a baking sheet until firm, then layer between parchment in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge. The cheesecake centers may lose a bit of their creamy texture once thawed, but the flavor stays just as delicious.
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