Table of contents
The scent of cinnamon and pumpkin wafting from the oven has a way of turning any day into a cozy fall memory. One chilly afternoon, with just a bit of pumpkin puree left in the fridge, I decided to play around with an idea that quickly became a household favorite. Imagine soft, spiced pumpkin muffins hiding a luscious cream cheese filled pumpkin muffins surprise inside like discovering a little secret gift with each bite. The mix of warm pumpkin and creamy tang feels like autumn wrapped in sweetness.
When I first shared them, my neighbor came back grinning, asking for the recipe before the plate was even empty. “These aren’t muffins,” she laughed, “they’re bites of pure happiness.” That’s when I realized this wasn’t just another bake it was a keeper. This recipe’s got soul, and I’m so excited to pass it along.
Come join me in the kitchen for this delightful treat.
Table talk
with Emma!
The beauty of Cream Cheese Filled Pumpkin Muffins is how it fits any occasion. I’ve shared it at brunches, packed it for potlucks, and served it for cozy weeknight dinners. Every time, it disappears in a flash especially since my “not hungry” husband always sneaks seconds!
Emma
Why You’ll Love These Cream Cheese Filled Pumpkin Muffins
Trust me when I say these pumpkin cream cheese muffins will become your new fall obsession. Here’s why they’re absolutely irresistible:
First, they’re incredibly easy pumpkin muffins that don’t require any fancy techniques. You’ve got this I promise! The cream cheese filling might sound intimidating, but it’s as simple as mixing a few ingredients and piping them into the batter.
Second, the texture is absolutely divine. The moist pumpkin muffins have a tender crumb that melts in your mouth, while the cream cheese center adds a delightful surprise that keeps you coming back for more. It’s sweet, simple, and oh-so-satisfying.
Finally, these muffins are perfect for sharing. Whether you’re bringing them to a potluck, surprising coworkers, or just treating your family to something special, they create those beautiful moments of connection that make baking so meaningful.
What You’ll Need
The beauty of this recipe lies in its simplicity. Most of these ingredients are probably already waiting in your pantry, ready to be transformed into something magical.
- Pumpkin bread batter – This forms the foundation of our muffins, bringing all those warm spices and autumn flavors we crave
- Full-fat cream cheese – The star of our filling! Make sure it’s completely softened for the smoothest texture
- Powdered sugar – This sweetens our cream cheese filling without any grittiness
- All-purpose flour – A tiny amount that helps stabilize our filling
- Whole milk – Creates the perfect creamy consistency
- Vanilla extract – Because vanilla makes everything better
- Salt – Enhances all the other flavors beautifully
- Pumpkin seeds – For that perfect finishing touch and delightful crunch
Let’s Bake It Together
Ready to create some magic? Here’s how we’ll bring these homemade pumpkin muffins to life:
- Preheat your oven to 350°F and line a 12-count muffin tin with those cheerful orange liners. This recipe makes 16 muffins, so you’ll need a second tin or plan to bake in batches.
- Prepare your pumpkin bread batter according to your favorite recipe. The key is having it ready and waiting while we make our cream cheese filling.
- Beat the cream cheese, powdered sugar, flour, milk, vanilla, and salt until completely smooth. Transfer this heavenly mixture to a piping bag or zip-lock bag with the corner snipped off.
- Fill each muffin cup nearly to the top with batter. Don’t be shy – the higher you fill them, the more beautiful domed tops you’ll get!
- Pipe the cream cheese filling into the center of each muffin, leaving a dollop on top too. This creates that surprise center and gorgeous swirled appearance.
- Sprinkle pumpkin seeds around the perimeter for that perfect finishing touch and delightful crunch.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean. A few moist crumbs are perfect we want these tender, not dry!
- Cool in the tin for 5-10 minutes, then transfer to a wire rack. The hardest part is waiting, but trust me, it’s worth it!
Serving Suggestions
These fall pumpkin muffins are versatile beauties that shine in so many ways. Serve them warm with a pat of butter for the ultimate comfort experience. They’re absolutely divine alongside your morning coffee or afternoon tea.
For special occasions, dust them with a light sprinkle of cinnamon sugar or drizzle with a simple vanilla glaze. During the holidays, I love arranging them on a rustic wooden board with some fresh apple slices and a small bowl of honey.
They also make incredible breakfast muffins the cream cheese filling provides protein while the pumpkin adds nutrients. It’s like having dessert for breakfast, but with a clear conscience!
Make It Your Own
The beauty of baking is making recipes uniquely yours. Here are some delicious ways to customize these muffins:
- Spice variations – Add a pinch of cardamom or nutmeg to the cream cheese filling for extra warmth
- Mix-in magic – Fold mini chocolate chips or chopped pecans into the batter for added texture
- Gluten-free option – Use your favorite gluten-free flour blend in both the batter and filling
- Seasonal swaps – Try this technique with banana or apple muffin batter for year-round enjoyment
Kitchen Tips & Tricks
Let me share some wisdom I’ve gathered from countless batches of these beauties. First, always use room temperature cream cheese cold cream cheese creates lumps that no amount of mixing can fix. I learned this the hard way!
Second, don’t overmix your muffin batter. Gentle folding creates tender muffins, while overmixing leads to tough, dense results. Mix just until the ingredients come together.
Finally, resist the urge to open the oven door too early. Those first 20 minutes are crucial for proper rising. Your patience will be rewarded with perfectly domed pumpkin spice muffins!
Storage & Make-Ahead Tips
These muffins stay fresh in an airtight container at room temperature for up to three days. For longer storage, wrap them individually and freeze for up to three months. They thaw beautifully at room temperature.
You can make the cream cheese filling up to two days ahead and keep it refrigerated. Just give it a quick stir before using. The assembled muffins can also be frozen before baking just add a few extra minutes to the baking time.
Frequently Asked Questions
While you can, full-fat cream cheese gives the best texture and flavor. The filling might be slightly less rich with low-fat versions.
This usually happens when the cream cheese is too thin or the batter is too thick. Make sure your cream cheese is at room temperature and properly beaten.
Absolutely! Reduce the baking time to 12-15 minutes and watch them carefully. You’ll get about 30 mini muffins from this recipe.
A toothpick inserted into the muffin part (not the cream cheese center) should come out with just a few moist crumbs.
More Cozy Pumpkin Recipes You’ll Love
- Perfect Pumpkin Spice Cupcakes
- Pumpkin Chocolate Chip Muffins
- Spiced Carrot Cupcakes
- Easy Moist Pumpkin Bread Recipe
- Perfect Libby’s Pumpkin Roll Recipe
- 3-Ingredient Pumpkin Oat Cookies
- Pumpkin Spice Cheesecake Stuffed Cookies
Final Thoughts
These cream cheese filled pumpkin muffins represent everything I love about baking they’re approachable, delicious, and create those special moments that bring people together. Whether you’re a seasoned baker or just starting your journey, this recipe will give you confidence and joy in equal measure.
I hope these muffins bring as much happiness to your kitchen as they have to mine. Don’t be afraid to make them your own bake with love, not just precision. Thanks for baking with me today!
If you give Cream Cheese Filled Pumpkin Muffins , I’d love to know how your dessert turned out!
Please take a moment to leave a rating and a quick review—your feedback helps us keep baking up more delightful, foolproof recipes for you to enjoy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Cream Cheese Filled Pumpkin Muffins
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
These Pumpkin Cream Cheese Muffins are a Starbucks copycat treat – moist pumpkin bread filled with sweet cream cheese and topped with crunchy pumpkin seeds.
Ingredients
- 1 recipe pumpkin bread
- 6 oz. full-fat cream cheese, softened to room temperature
- 1/3 cup powdered sugar
- 1 Tbsp. all purpose flour
- 1 Tbsp. whole milk
- 1 tsp. vanilla
- pinch of salt
- For finishing: salted pumpkin seeds or pumpkin seeds of choice (whole or chopped)
Instructions
- Preheat the oven to 350°F. Line a standard 12 count muffin tin with orange liners (this recipe makes 16 muffins, so line an additional 6 count tin or bake in two batches). Set aside.
- Make the pumpkin batter from the pumpkin bread recipe.
- To make the cream cheese filling, beat all filling ingredients until smooth with a hand mixer. Transfer mixture into a piping bag or ziplock bag with the corner cut off.
- Scoop batter into muffin tins, filling nearly to the top.
- Pipe cream cheese filling into the center of each muffin, leaving a dollop on top. Repeat with remaining muffins.
- Sprinkle pumpkin seeds around the perimeter of the batter.
- Bake for 25–30 minutes, until a toothpick comes out mostly clean (a few crumbs are okay, but it shouldn’t be wet).
- Cool in tin for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
For the best muffin tops, fill the muffin cups almost to the rim before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 369 kcal
- Sugar: 32 g
- Sodium: 212 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
