These pumpkin cream cheese muffins are incredibly soft and moist. They are perfectly spiced and filled with the most delicious cream cheese filling. Pumpkin cream cheese muffins on a wooden cutting board.

Why this recipe is so great:

It’s like cheesecake meets pumpkin spice in one scrumptious muffin! The muffin itself is soft, tender, and moist. The cream cheese filling is decadent and creamy. Both combined make each bite just melt in your mouth. So if you are a fan of cream cheese or pumpkin, you’ve got to make this. I guarantee it will be your new favorite muffin! Overhead view of pumpkin muffins filled with cream cheese.

How to make pumpkin cream cheese muffins:

(the ingredient amounts are listed in the printable recipe card further below)

Picture collage of steps 1-4 of how to make pumpkin cream cheese muffins.

  1. Start by making the cream cheese filling. Beat the egg white with the sugar until thick and glossy. Set aside.
  2. In another bowl, beat the cream cheese and vanilla until combined. Then fold in the meringue. Set aside.
  3. In a medium bowl, whisk together the vegetable oil, sugar, pumpkin puree, and eggs.
  4. In a large bowl, toss together the flour, baking soda, pumpkin spice, and salt. Add in the wet ingredients and stir until just combined.
  5. Divide the batter into a paper-lined 12-cup muffin pan. Transfer the cream cheese mixture into a piping bag and fill each muffin to the top.
  6. Bake at 350F for 25 minutes.

images of pumpkin muffins being filled with cream cheese and ready to bake

Can you freeze pumpkin cream cheese muffins?

Yes, they freeze very well. Once the muffins are completely cooled, place them in a freezer-friendly container or ziplock bag and store in the freezer for up to a month. Thaw the muffins at room temperature for an hour and warm them up in the oven at 325F for 5-10 minutes to freshen them up.

Do pumpkin cream cheese muffins need to be refrigerated?

They will keep at room temperature in an airtight container for up to 3 days. For any longer than that, they should be stored in the fridge to be safe. Pumpkin cream cheese muffins on a serving board with broken in half to show the inside.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cream Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 12
  • Category: breakfast, snack, dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These pumpkin cream cheese muffins are incredibly soft and moist. They are perfectly spiced and filled with the most delicious cream cheese filling.

Ingredients

Muffin batter:

  • 1 & 3/4 cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
  • 1/2 tsp (2.5g) salt
  • 1/2 cup (125ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 cup (250g) pure pumpkin puree
  • 2 large eggs

Cream cheese filling:

  • 1 large egg white
  • 1/4 cup granulated sugar
  • 4 oz cream cheese, softened
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350F and line a 12-cup muffin pan with paper liners.
  2. Start with the cream cheese filling – Using an electric mixer, whip the egg white until frothy. Gradually mix in the sugar and continue mixing until thick and glossy, about 3-5 minutes. Set aside.
  3. In another bowl, beat the cream cheese and vanilla until combined. Then fold in 1/3 of the meringue at a time. Set aside.
  4. In a medium bowl, whisk together the vegetable oil, sugar, pumpkin puree, and eggs.
  5. In a large bowl, toss together the flour, baking soda, pumpkin spice, and salt. Add in the wet ingredients and stir until just combined. Divide the batter into the prepared muffin pan filling each cup about 3/4 full.
  6. Transfer the cream cheese mixture into a pastry bag fitted with a large round tip. Insert halfway into the batter and fill each muffin to the top. **See notes if you don’t have a pastry bag or large round tip.
  7. Bake for 25 minutes or until a toothpick inserted into the muffin (not the filling) comes out clean.

Notes

**If you don’t have a pastry bag, you can use a medium ziplock bag and fit the tip into a corner of the bag. If you don’t have a large round tip then create a deep well in the center of the batter and fill it with the cream cheese mixture using a spoon.

Leftovers can be stored at room temperature in an airtight container for up to 3 days or in the fridge for up to 5 days.

To freeze – Once the muffins are completely cooled, place them in a freezer-friendly container or ziplock bag and store in the freezer for up to a month. Thaw the muffins at room temperature for an hour and warm them up in the oven at 325F for 5-10 minutes to freshen them up.

Nutrition

  • Serving Size:
  • Calories: 280
  • Sugar: 22 g
  • Sodium: 249.6 mg
  • Fat: 13.4 g
  • Carbohydrates: 37.2 g
  • Protein: 4.1 g
  • Cholesterol: 40.5 mg