Makes: 12 muffins
Bake: 350°F for 20-25 minutes
Pumpkin Cream Cheese Muffins
Soft, Spiced Pumpkin Muffins with a Sweet Cream Cheese Swirl
There’s something about the smell of pumpkin and warm spices baking in the oven that makes a kitchen feel especially cozy. These homemade Pumpkin Cream Cheese Muffins are everything I love about fall baking: soft, moist pumpkin muffins filled with warm cinnamon and pumpkin pie spice, layered with a rich, creamy cheesecake-style filling.
Each muffin has a tender pumpkin crumb, a delicious cream cheese centre, and a beautiful swirl of sweetened cream cheese on top. The combination of pumpkin, brown sugar, and warm spices gives these muffins a wonderful autumn flavour, while the cream cheese adds just the right amount of sweetness and richness.
They're perfect for a cozy fall breakfast, an afternoon treat with coffee, weekend baking, or sharing with family and friends. And while they look like something you might find in a bakery, they're surprisingly simple to make at home.
Whether you're baking for Thanksgiving, preparing treats for a fall gathering, or simply enjoying pumpkin season, these Pumpkin Cream Cheese Muffins are a delicious way to celebrate autumn.
Why You'll Love These Pumpkin Cream Cheese Muffins
Soft and moist: Pumpkin purée keeps the muffins tender and adds natural moisture.
Warm fall flavours: Pumpkin pie spice and cinnamon give every bite a comforting, homemade flavour.
Creamy cheesecake filling: Sweetened cream cheese adds a delicious contrast to the spiced pumpkin batter.
Beautiful bakery-style appearance: The cream cheese swirl creates an inviting finish without complicated decorating.
Easy to prepare: The batter comes together in one large mixing bowl, with a separate bowl for the cream cheese filling.
Perfect for making ahead: These muffins store well in the refrigerator and can be enjoyed throughout the week.
Recipe Overview
Prep Time: Approximately 20 minutes
Bake Time: 20–25 minutes
Cooling Time: 10 minutes in the pan, plus additional cooling
Total Time: Approximately 50–55 minutes, excluding complete cooling
Yield: Approximately 12 muffins
Course: Breakfast, Snack, Dessert
Method: Baking
Occasion: Fall, Thanksgiving, Everyday Baking
Ingredients:
Pumpkin Muffin Batter
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
16 oz pumpkin purée
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup avocado oil, or another neutral-flavoured cooking oil
⅓ cup milk
Cream Cheese Filling and Swirl
8 oz cream cheese, softened to room temperature
½ cup icing sugar (powdered sugar)
½ teaspoon vanilla extract
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a standard muffin pan with paper liners. If making more than one batch, prepare an additional muffin pan as needed.
Set aside while you prepare the batter.
Step 2: Combine the Pumpkin and Sugars
In a large mixing bowl, add the pumpkin purée, granulated sugar, and packed brown sugar.
Whisk until the mixture is smooth and the sugars are well incorporated into the pumpkin.
Step 3: Add the Wet Ingredients
Add the eggs, avocado oil, vanilla extract, and milk to the pumpkin mixture.
Whisk until everything is well combined and the batter is smooth.
Step 4: Add the Dry Ingredients
Add the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and baking powder to the bowl.
Using a spatula or wooden spoon, gently fold the dry ingredients into the pumpkin mixture until just combined.
Make sure no visible pockets of flour remain, but avoid overmixing. Overmixing can cause muffins to become dense rather than soft and tender.
Set the batter aside while you prepare the cream cheese filling.
Step 5: Prepare the Cream Cheese Filling
In a separate mixing bowl, add the softened cream cheese.
Using an electric hand mixer, beat until smooth and creamy.
Add the icing sugar and vanilla extract, then continue mixing until the filling is well combined, light, and smooth.
The cream cheese should be soft enough to mix easily without leaving lumps.
Step 6: Fill the Muffin Cups
Spoon the pumpkin muffin batter into the prepared muffin liners, filling each approximately halfway.
Add about 1 tablespoon of the cream cheese mixture to the centre of each muffin.
Spoon additional pumpkin batter over the cream cheese filling, leaving enough room at the top for the muffins to rise.
Finish by adding a small amount of the remaining cream cheese mixture to the top of each muffin.
Step 7: Create the Cream Cheese Swirl
Using a toothpick or wooden skewer, gently swirl the cream cheese into the top layer of pumpkin batter.
Use a few light circular motions to create a marbled appearance.
Avoid swirling too deeply or too much, as you want to maintain a distinct cream cheese layer inside the muffin.
Step 8: Bake the Muffins
Place the muffin pan on the centre rack of your preheated oven.
Bake for 20–25 minutes, or until the muffins have risen and the pumpkin portion is fully baked.
To check for doneness, insert a toothpick into the pumpkin batter rather than directly into the cream cheese filling.
The toothpick should come out clean or with a few moist crumbs attached.
If the muffins need additional time, continue baking in short increments, checking frequently to avoid overbaking.
Step 9: Cool and Serve
Remove the muffins from the oven and allow them to cool in the pan for approximately 10 minutes.
Carefully transfer them to a wire rack to finish cooling.
Enjoy slightly warm or allow them to cool completely before serving.
For a firmer, cheesecake-like cream cheese filling, refrigerate the muffins before serving.
Ingredient Notes
Pumpkin Purée
Use plain pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavour and texture of the muffins.
Pumpkin purée gives these muffins their beautiful orange colour, natural moisture, and delicious pumpkin flavour.
Pumpkin Pie Spice and Cinnamon
Pumpkin pie spice adds a wonderful combination of warm autumn spices, while the additional cinnamon enhances the cozy flavour of the muffins.
Brown Sugar
Brown sugar adds a subtle caramel-like sweetness and helps contribute to the muffins' soft texture.
Avocado Oil
I like using avocado oil because of its mild flavour. It adds moisture without overpowering the pumpkin and spices.
Another neutral-flavoured oil can be substituted if preferred.
Cream Cheese
Full-fat brick-style cream cheese works particularly well for the filling. Allow it to soften to room temperature before mixing for a smooth, creamy consistency.
Icing Sugar
Icing sugar sweetens the cream cheese filling while helping it remain smooth and creamy.
Tips for the Best Pumpkin Cream Cheese Muffins
Use room-temperature cream cheese. Softened cream cheese blends more easily and helps prevent lumps in the filling.
Don't overmix the muffin batter. Stir only until the flour has been incorporated. A light hand helps produce soft, tender muffins.
Avoid overfilling the muffin liners. Leave a little room for the batter to rise during baking.
Keep the cream cheese swirl gentle. A few light movements with a toothpick are all you need to create a beautiful marbled top.
Check the pumpkin portion for doneness. Because the cream cheese filling remains soft, inserting a toothpick directly into the centre filling may make it difficult to tell whether the muffin batter is fully baked.
Let the muffins cool before handling. The cream cheese filling is delicate when hot. Cooling helps the muffins hold their shape and makes them easier to remove from the pan.
How to Store Pumpkin Cream Cheese Muffins
Because these muffins contain a cream cheese filling, they should be stored in the refrigerator.
Allow the muffins to cool completely before placing them in an airtight container.
Refrigerator: Store for up to 3–4 days.
Freezer: Wrap the cooled muffins individually and place them in a freezer-safe container or bag for up to 2 months for best quality.
To thaw: Transfer frozen muffins to the refrigerator and allow them to thaw overnight.
These muffins can be enjoyed chilled or gently warmed before serving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
Plain pumpkin purée is recommended for this recipe. Pumpkin pie filling contains added sugar and spices, which can affect the finished muffins.
Can I make these muffins ahead of time?
Absolutely! These muffins are a wonderful make-ahead option for busy mornings, fall gatherings, or holiday entertaining.
Prepare them a day in advance and store them in the refrigerator until ready to serve.
How do I know when the muffins are finished baking?
The tops should appear set, and a toothpick inserted into the pumpkin portion should come out clean or with a few moist crumbs.
Avoid testing directly through the cream cheese centre, as the filling will naturally remain softer than the surrounding muffin.
Can I substitute the avocado oil?
Yes. Another mild, neutral-flavoured oil can be used in place of avocado oil.
Can I freeze pumpkin cream cheese muffins?
Yes. Once completely cooled, wrap the muffins individually and store them in a freezer-safe container. Thaw in the refrigerator before serving.
A Cozy Fall Baking Favourite
Few things make a home feel more welcoming than the aroma of pumpkin, cinnamon, and warm spices drifting from the oven.
These Pumpkin Cream Cheese Muffins bring together everything I love about homemade fall baking. They're soft, moist, warmly spiced, and filled with a sweet, creamy centre that makes each bite feel a little extra special.
Whether you're enjoying one with your morning coffee, serving them at a fall brunch, or sharing a batch with family and friends, these muffins are a
