Pumpkin Cream Cheese Muffins – Soft, Swirled & Bakery-Style Goodness

There’s something about a chilly fall afternoon that makes you crave that cozy combo of pumpkin spice and something creamy. I first baked these pumpkin cream cheese muffins on a whim after a rainy trip to the farmers market—and let’s just say, they didn’t even make it to the next morning. Warm spices, a velvety swirl, and soft crumb? Pure seasonal magic.

Why You’ll Love These Pumpkin Cream Cheese Muffins

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These pumpkin cream cheese muffins check every box for a fall bake that feels straight from a cozy coffee shop. They’re moist, bakery-style beauties with a soft crumb and a generous swirl of tangy cream cheese that bakes into a cheesecake-like center. Spiced with cinnamon, nutmeg, ginger, and clove, they’re the kind of treat that makes the whole house smell like fall. Whether you’re baking for Thanksgiving brunch, stocking up on make-ahead treats, or just need something warm with your morning coffee, these muffins deliver every time.

Ingredients You’ll Need

For the Muffin Batter

• ½ cup (118 ml) canola or vegetable oil
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• 1¼ cups (305 g) pumpkin purée
• 2 large eggs
• ½ cup (118 ml) milk
• 1¾ cups (210 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 4 tsp pumpkin pie spice (or mix of cinnamon, ginger, nutmeg, cloves, allspice)

Tip: You can swap in homemade pumpkin purée—just make sure it’s thick and not watery.

For the Cream Cheese Filling

• 8 oz (226 g) cream cheese (Neufchatel preferred)
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Optional Swap: Use dairy-free cream cheese if needed—just beat it extra smooth.

How to Make Pumpkin Cream Cheese Muffins

Step 1 – Mix the Muffin Batter

Start by preheating your oven to 375°F (190°C). In a large bowl, whisk together the oil, sugar, and vanilla until blended. Add the pumpkin, eggs, and milk, whisking until smooth and well combined.

In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Add dry ingredients to the wet mixture and stir until just combined—don’t overmix.

Step 2 – Prepare the Cream Cheese Filling

In another bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla and mix again until creamy and easily spoonable.

Step 3 – Fill & Swirl the Muffins

Line your muffin tins with paper liners. Fill each cup about two-thirds full with pumpkin batter. Then drop in roughly 1 tablespoon of the cream cheese filling on top. Use a butter knife to gently fold the two together 2–3 times—no swirling! You want a marbled effect, not a full mix.

Step 4 – Bake to Perfection

Bake at 375°F for 15–18 minutes. The tops should spring back when lightly touched and a toothpick should come out with moist crumbs (not wet batter). Let them cool in the pan for a few minutes before transferring to a rack.

Storage Tips

Let the muffins cool completely before storing. Then choose one storage method:

• Room Temp: Store in an airtight container up to 2–3 days (72°F or lower).
• Fridge: Keep in a sealed container up to 5 days.
• Note: Once chilled, don’t return to room temp—it affects texture.

Can You Freeze These Muffins?

Absolutely! These muffins freeze beautifully.

• Wrap them individually and store in a freezer-safe bag or container.
• Freeze for up to 1 month.
• To serve, thaw overnight in the fridge and enjoy cold or gently warmed.

More Fall-Inspired Pumpkin Treats

If you’re loving these muffins, you’ll also want to try my cozy Cinnamon Swirl Pumpkin Bread, or the melt-in-your-mouth Chewy Pumpkin Cookies. For a sugar-cookie twist on pumpkin, don’t miss these Pumpkin Sugar Cookies.

FAQs

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