Name: Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 425 g pumpkin purée; 60 ml vegetable oil; 80 ml milk; 2 large eggs; 100 g granulated sugar; 100 g brown sugar; 1 tsp vanilla extract; 2 tsp pumpkin pie seasoning; 1 tsp ground cinnamon; 240 g all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 227 g cream cheese (softened); 60 g powdered sugar; 1 tsp vanilla extract

Jump to Recipe Print Recipe

Tender pumpkin muffins with a rich, velvety cream cheese centre are a fall staple in our house. The batter is warmly spiced with cinnamon and pumpkin pie seasoning, and every bite gives way to a pocket of sweet, tangy cream cheese piped right into the middle. They come together in one bowl for the batter and one bowl for the filling, no mixer required, and they smell like a candle store the moment they hit the oven.

Why You’ll Love This Recipe

Two textures in one bite. A soft, spiced pumpkin crumb on the outside with a smooth cream cheese centre.
Genuinely easy. No mixer needed, just a whisk and a piping bag (or a zip-top bag with the corner snipped off).
Bakery-style at home. These look like something from a fall pop-up shop but come from your own muffin tin.
Make-ahead friendly. They hold beautifully in the fridge and taste even better the next day.

Ingredients

For the pumpkin muffins:

425g pumpkin purée
60ml vegetable oil
80ml milk
2 large eggs
100g granulated sugar
100g brown sugar
1 tsp vanilla extract
2 tsp pumpkin pie seasoning
1 tsp ground cinnamon
240g all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder

For the cream cheese filling:

227g cream cheese, softened
60g powdered sugar
1 tsp vanilla extract

How to Make Pumpkin Cream Cheese Muffins

Preheat and prepare. Preheat your oven to 350°F and line a 12-count muffin tin with paper liners.
Whisk the pumpkin base. In a large bowl, whisk together the pumpkin purée, vegetable oil, milk, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie seasoning, and cinnamon until completely smooth.
Fold in the dry ingredients. Gently mix the flour, baking soda, and baking powder into the pumpkin mixture just until combined. Do not overmix, a few small lumps are fine.
Make the filling. In a separate medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until totally smooth, then transfer the mixture into a piping bag.
Assemble the muffins. Divide the pumpkin batter evenly among the 12 muffin liners, then pipe the cream cheese filling directly into the centre of each unbaked muffin.
Bake. Bake at 350°F for 25 to 30 minutes, until the pumpkin edges are set and a toothpick inserted into the cake part comes out clean.

Tips for the Best Pumpkin Cream Cheese Muffins

Use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Let the cream cheese come fully to room temperature so the filling pipes smoothly without lumps.
Push the piping tip about halfway into the batter before squeezing, this keeps the filling centred instead of sitting on top.
Don’t overfill the liners, about three-quarters full leaves room for the muffins to rise without overflowing.
Rotate the tin halfway through baking if your oven runs unevenly.

What to Serve With It

These muffins are rich enough to stand on their own with a coffee or chai, but they’re also lovely alongside a fall brunch spread with maple sausage links, a fruit salad, or a warm apple cider.

Storage

Store muffins in an airtight container in the fridge for up to 5 days, since the cream cheese filling is perishable. Let them sit at room temperature for about 15 minutes before serving, or warm briefly in the microwave, for the best texture. They also freeze well for up to 2 months, wrapped individually and thawed overnight in the fridge.

Frequently Asked Questions

Can I use canned pumpkin purée? Yes, canned pumpkin purée works perfectly here, just make sure it’s 100% pumpkin and not pumpkin pie filling.

Why did my cream cheese filling sink to the bottom? This usually happens if the batter is too thin or the filling is piped too close to the bottom liner. Pipe into the centre of the batter rather than pushing all the way down.

Can I make these ahead for a brunch? Yes, bake them a day ahead and store in the fridge, then bring to room temperature or warm slightly before serving.

The Bottom Line

These pumpkin cream cheese muffins hit that sweet spot between cozy and impressive. They come together with pantry staples, no fancy equipment, and deliver a bakery-style surprise in every bite. A fall staple for good reason.