Name: Pumpkin Cream Cheese Muffins
Prep time: PT-487891H11M44S
Cook time: PT-487891H11M44S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup cake flour; ½ cup sugar; ½ cup milk; ¼ cup melted butter; 1 cup pumpkin puree; 1 egg; 1 tbsp pumpkin seeds (for topping); ¼ tsp ground cloves; ¼ tsp ground nutmeg; 1½ tsp pumpkin pie spice; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp baking powder; 1 tsp baking soda; 4 oz cream cheese, softened; 2 tbsp sugar (for filling); ½ tsp vanilla extract (for filling); 1 tsp milk (for filling); 1 tsp all-purpose flour (for filling); 1 tsp cornstarch (for filling)

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Short Description

Moist and warmly spiced pumpkin muffins filled with a creamy, tangy surprise—these Pumpkin Cream Cheese Muffins are a cozy treat that perfectly balances autumnal flavors and a delightful cream cheese center.

Why You’ll Love This Recipe

Double delight in every bite: Tender pumpkin muffins wrapped around a luscious cream cheese filling.
Perfectly spiced: A comforting blend of cinnamon, nutmeg, cloves, and pumpkin pie spice delivers cozy flavor.
Simple to make: No crust to fuss with—just bake and enjoy. Ideal for breakfast, snack time, or dessert.
Elegant yet approachable: The cream cheese filling adds a gourmet feel with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffin Batter

1 cup all-purpose flour
½ cup cake flour
½ cup sugar
½ cup milk
¼ cup melted butter
1 cup pumpkin puree
1 egg
1 tbsp pumpkin seeds (for topping)
¼ tsp ground cloves
¼ tsp ground nutmeg
1 ½ tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda

Cream Cheese Filling

4 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract
1 tsp milk
1 tsp all-purpose flour
1 tsp cornstarch

Directions

Prepare the Cream Cheese Filling
Using a mixer, beat together cream cheese, sugar, vanilla extract, flour, cornstarch, and milk for about 2 minutes until smooth and creamy. Transfer mixture into a piping bag or resealable plastic bag and set aside.
Mix the Muffin Batter
In a separate bowl, whisk together sugar and melted butter. Add vanilla, pumpkin puree, and egg, mixing until well combined.
Add Dry Ingredients
Fold in all-purpose flour, cake flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves, pumpkin pie spice, and milk into the wet mixture—a gentle mix just until combined.
Assemble Muffins
Line a muffin tin with paper liners and fill each cup about three-quarters full with batter. Pipe approximately 1 tablespoon of the cream cheese filling into the center of each muffin. Sprinkle pumpkin seeds on top.
Bake
Preheat oven to 350 °F (175 °C). Bake the muffins for 20–25 minutes, or until golden and a toothpick inserted into the cake portion comes out clean (avoid touching the cream cheese center).
Cool and Serve
Allow muffins to cool on a rack for at least 30 minutes to let the filling set before serving.

Servings And Timing

Yield: Approximately 12 muffins (depending on muffin tin size)
Prep Time: ~15–20 minutes
Bake Time: 20–25 minutes
Cooling Time: ~30 minutes
Total Time: Around 1 hour

Variations

Nutty-licious: Mix chopped pecans or walnuts into the batter or use them instead of pumpkin seeds on top.
Swirls instead of pockets: Dollop the cream cheese filling and lightly swirl into the batter for a marbled effect.
Ginger spark: Add ¼ tsp freshly grated ginger or ground ginger spice for an added twist.
Cool topping: Once cooled, drizzle with maple glaze or sprinkle with cinnamon sugar for an extra touch.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze baked muffins for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: Warm in the microwave for 10–15 seconds for a freshly baked feel.

FAQs

Can I use only all-purpose flour?

Yes, just use 1 ½ cups all-purpose flour—results stay soft and fluffy.

Do I need both flour and cornstarch in the filling?

The flour and cornstarch help thicken and stabilize the cream cheese center during baking.

Can I prepare the filling ahead of time?

Absolutely—prep the cream cheese mixture a day ahead and refrigerate until ready to use.

Can I freeze these muffins?

Yes, they’re freezer-friendly. Wrap individually and freeze up to one month. Thaw before enjoying.

Why include both baking powder and baking soda?

They work together to provide lift and a tender crumb while reacting with the acidic pumpkin and the neutral batter.

Can I add chocolate chips?

Sure—fold in mini semisweet or white chocolate chips to the batter for extra indulgence.

My cream cheese sinked—how do I avoid that?

Make sure the filling is thick enough before piping. Slightly thicker batter also helps hold the center better.

Can I use yogurt instead of sour cream?

Yes—Greek yogurt is a great substitute and adds tang while maintaining texture.

Should I cover with foil if edges brown too much?

Yes—cover the muffins loosely with foil during the last 5 minutes if they start to over-brown.

How can I tell when they’re done?

Look for golden tops and a clean outer edge. A toothpick test in the cake part (not center) should come out clean.

Conclusion

Pumpkin Cream Cheese Muffins are the ultimate fall indulgence—tender, warmly spiced, and filled with creamy goodness. Whether for breakfast, afternoon nibble, or dessert, they deliver big on flavor with cozy charm. Let me know if you’d like seasonal topping ideas or packaging tips for gifting!

Maggie

Pumpkin Cream Cheese Muffins

Short Description

Why You’ll Love This Recipe