Delicious Pumpkin Cream Cheese Muffins

Soft, spiced pumpkin muffins with a creamy, sweet swirl right in the middle. Like fall in every bite!

Pumpkin season is my favorite and these muffins are just the thing for that cozy fall craving.

They’ve got that soft, spiced pumpkin base and the creamiest little swirl of sweetened cream cheese in the middle…like, bakery-style but made in your own kitchen.

I’ve made these alot lately, and they never last past lunch.

They’re perfect with coffee, or tea, or just grabbed one-handed while you’re running out the door.

Definitely one of those recipes you’ll want to save for all the chilly mornings coming up.

Ingredients for Pumpkin Cream Cheese Muffins

These muffins use pantry basics with a little fall magic mixed in.

The cream cheese swirl makes them feel extra without being extra work (I promise).

You’ll Need:

• Flour – regular all-purpose, nothing fancy
• Baking soda – helps them rise up nice and fluffy
• Salt – just a pinch to balance the sweet stuff
• Pumpkin pie spice – the cozy fall smell, all in one jar
• Cinnamon – a little more for good measure
• Pumpkin purée – canned is totally fine (not the pie filling!)
• Sugar – plain white for sweetness
• Brown sugar – adds that warm, caramelly taste
• Vegetable oil – keeps them moist (and no mixer needed)
• Eggs – gives them structure and helps bind everything together
• Vanilla – for flavor that doesn’t shout but makes a difference

For the Cream Cheese Filling:

• Cream cheese – softened so it mixes easy
• Sugar – sweetens up the tang
• Egg yolk – makes the filling rich and creamy
• Vanilla – ties it all together

How to Make Pumpkin Cream Cheese Muffins

1. Get the Oven Ready

Preheat to 375°F and line your muffin tin with paper liners (or just grease the cups if that’s what you’ve got).

2. Mix Up the Dry Stuff

Grab a big bowl and whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.

Try to break up any flour clumps so it all blends smooth.

3. Stir Together the Wet

In a separate bowl, combine the pumpkin, both sugars, oil, eggs, and vanilla.

Stir until it looks glossy and smooth (no need for a mixer).

By the way, room temp eggs make it come together faster!

4. Combine Without Overdoing It

Pour the wet into the dry and stir just until everything’s moistened.

It’ll look thick and a little lumpy, which is perfect.

Just don’t mix too much! It’ll make the muffins dense.

5. Whip the Cream Cheese Filling

In a small bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla.

You’re aiming for smooth and fluffy like spreadable frosting.

6. Fill the Muffin Cups

Scoop the pumpkin batter into each muffin liner, filling them about ⅔ full.

Then add a small spoonful of cream cheese mixture right in the center.

7. Swirl That Creamy Center

Use a toothpick, knife, or even the tip of a spoon to swirl the cream cheese into the top of the muffin batter.

It doesn’t have to be perfect, just a little swirl does the trick.

8. Bake Until Just Right

Pop the tray in the oven for 18–22 minutes.

They’re done when a toothpick near the edge comes out clean (skip the center, that’ll stay creamy).

Start checking around 17 minutes so they don’t dry out.

9. Cool Before You Sneak One

Let them sit in the pan for 5 minutes before transferring to a wire rack.

They need a little time to finish setting.

Fall Baking at Its Yummiest

These pumpkin cream cheese muffins are one of those recipes that feels way fancier than it is.

They freeze great, but honestly, good luck having leftovers!