Pumpkin Cream Cheese Muffins (Quick & Cozy Fall Treat!)

Pumpkin Cream Cheese Muffins are fall comfort baked into a paper liner—moist, warmly spiced pumpkin muffins swirled with sweet, tangy cream cheese that melts right into the tops as they bake. If you’re juggling a busy schedule, picky eaters, or just craving something cozy with your morning coffee, these muffins will feel like a warm hug in muffin form. Plus, they’re ready in just 30 minutes—so yes, you can totally bake these on a Monday morning. Whether you’re a PSL fanatic or just mildly pumpkin-curious, this recipe is calling your name.

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What Are Pumpkin Cream Cheese Muffins?

Pumpkin Cream Cheese Muffins are soft, tender pumpkin spice muffins with a luscious cream cheese swirl on top. It’s basically your favorite pumpkin bread and cheesecake had a baby—and it’s glorious. The cream cheese mixture is dolloped and swirled into the muffin batter before baking, giving each bite a little sweet-tangy surprise. They’re perfect for fall baking, brunch spreads, bake sales, or an after-school snack that feels way fancier than it actually is. Think Starbucks-style muffins, but homemade, fresher, and way more generous with the swirl.

Reasons to Try Pumpkin Cream Cheese Muffins

• Quick and doable. You can go from mixing bowl to muffin in about 30 minutes—yes, including bake time.
• Family approved. Even the pumpkin skeptics in your house will be converted after one bite.
• No mixer needed. Just bowls, a whisk, and maybe a spoon to lick clean.
• Flexible. Want to make it a loaf instead? There’s a pumpkin cream cheese bread version too!
• Make-ahead friendly. These store beautifully, making them a fantastic prep-ahead breakfast or snack.

Ingredients Needed to Make Pumpkin Cream Cheese Muffins

To create these delicious Pumpkin Cream Cheese Muffins, you’ll need a handful of pantry staples plus a few key flavor-boosters. Here’s a detailed breakdown of what goes into the batter and that dreamy cream cheese swirl. No hard-to-find ingredients—just everyday essentials coming together to make something pretty magical.

For the Pumpkin Muffin Batter:

• 1 ¾ cups all-purpose flour – This is your base. Regular white flour works great, but if you want to swap in some white whole wheat for a nuttier flavor, go for it—just know the muffins may be a tad denser.
• 1 tablespoon pumpkin spice – The real MVP of fall baking. If you don’t have a jar labeled “pumpkin spice,” don’t panic. You can make your own blend with cinnamon, ginger, cloves, nutmeg, and allspice. Need a fallback? Check out this easy homemade pumpkin spice mix used in our Pumpkin Cobbler recipe.
• 1 teaspoon baking soda – This gives your muffins lift and helps keep them fluffy and soft.
• ½ teaspoon salt – Just enough to balance all the sweetness and bring out the flavors. Skipping it can make your muffins taste flat, so don’t!
• 1 (15 oz) can pumpkin puree – This is the heart of your Pumpkin Cream Cheese Muffins. Use plain pumpkin puree—not pumpkin pie filling, which has added sugar and spices. Libby’s is a go-to brand, but any pure pumpkin will do.
• 1 cup granulated sugar – Sweetens the batter and helps it brown. If you’re watching sugar intake, you can reduce this slightly, but don’t cut it out completely.
• ½ cup packed brown sugar – Adds depth and a hint of molasses that complements the pumpkin beautifully. You can use light or dark brown sugar, depending on how rich you want the flavor.
• 2 large eggs – These bind everything together and give the muffins structure. Make sure they’re at room temperature for better mixing.
• ½ cup vegetable oil (or melted and cooled butter) – Oil makes the muffins super moist and tender. You can use melted butter if you prefer a slightly richer taste.
• 1 tablespoon vanilla extract – Adds that warm, sweet flavor that pairs perfectly with pumpkin. Use the real stuff if you can—it makes a difference!

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened to room temperature – This is what gives these Pumpkin Cream Cheese Muffins that creamy, tangy swirl. Don’t skip letting it soften—it makes swirling so much easier (and prettier).
• ¼ cup granulated sugar – Just a bit to sweeten the cream cheese without overpowering its tang.
• 1 large egg yolk – Helps thicken the swirl and give it a silky, rich texture.
• 2 teaspoons vanilla extract – Rounds out the flavor of the swirl and complements the muffin base.

These ingredients create the perfect balance of spiced pumpkin goodness and creamy cheesecake-like swirl. If you’re a pumpkin lover, you might also want to check out our pumpkin cottage cheese muffins—they’re protein-packed and just as fall-ready.

Instructions to Make Pumpkin Cream Cheese Muffins

Making these Pumpkin Cream Cheese Muffins from scratch is a whole vibe. It’s cozy, satisfying, and surprisingly quick—perfect even if you’re not a “baker.” Below is the full, step-by-step process that takes these muffins from pantry to oven to plate in under 30 minutes.

Step 1: Preheat Your Oven & Prep the Pan

Start by preheating your oven to 375°F (190°C). While that warms up, line a standard 12-cup muffin pan with paper liners. You can also lightly grease the pan if you’re out of liners, but be warned—these muffins are soft, and liners make removal a lot easier (especially with the cream cheese swirl!).

Tip: If you love making muffins, you might also want to check out our soft and nostalgic pumpkin oatmeal cookies for your next bake day.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin spice (or your homemade blend)
• 1 teaspoon baking soda
• ½ teaspoon salt

Whisk until evenly combined and set this bowl aside. This simple dry mix gives the muffins structure and spice without overpowering the flavor of the pumpkin.

Step 3: Combine the Wet Ingredients

In a larger bowl, add:

• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar
• ½ cup packed brown sugar

Whisk this until smooth and well mixed. Then add:

• 2 large eggs
• ½ cup vegetable oil (or melted and cooled butter)
• 1 tablespoon vanilla extract

Whisk everything again until fully combined. The batter should look creamy and rich—the kind of orange you dream about in October.

Pro Tip: Don’t use pumpkin pie filling here. It already has added sugar and spices and can throw off the whole flavor balance of these Pumpkin Cream Cheese Muffins.

Step 4: Fold Dry Into Wet Gently

Now, slowly add the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon—just until the flour disappears. Don’t overmix! The more you stir, the tougher the muffins get.

You’re looking for a thick, scoopable batter—something that holds its shape when spooned into the pan.

Step 5: Make the Cream Cheese Swirl

In a clean medium bowl, add:

• 8 oz softened cream cheese
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Beat or stir until smooth and creamy. The consistency should be spreadable, not runny—this helps it sit nicely on top of the muffin batter and swirl in without sinking.

Step 6: Fill and Swirl

Spoon the pumpkin batter into the prepared muffin cups, filling each about ¾ full.

Then, drop about 1 tablespoon of the cream cheese mixture onto the top of each muffin. Use a toothpick, knife tip, or even the back of a spoon to swirl the cream cheese into the top of the batter. No need to get it perfect—the magic happens in the oven.

Prefer the cream cheese as a pocket in the center? Just drop it in the middle without swirling. You do you.

Step 7: Bake to Perfection

Bake the muffins in your preheated oven for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out clean or with just a few moist crumbs.

Avoid sticking the toothpick into the cream cheese area—it’ll always look a bit gooey there.

Once baked, let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Or eat one warm and gooey—zero judgment.

What to Serve with Pumpkin Cream Cheese Muffins

Pair these with a cozy chai latte, your favorite pumpkin spice coffee, or a vanilla pudding pumpkin bread for a double pumpkin moment. Want something more savory on the side? Try scrambled eggs or a veggie omelet for a balanced brunch. They also play well with fruit, Greek yogurt, or a smear of extra cream cheese if you’re feeling wild.

Key Tips for Making Pumpkin Cream Cheese Muffins

• Room temp cream cheese is key. Cold cream cheese won’t mix smoothly and could leave you with clumps.
• Don’t overmix the batter. Stir just until things come together to keep muffins soft.
• Swirl with a light hand. A quick zigzag with a toothpick is all you need—less is more here.
• Use canned pumpkin puree, not pumpkin pie mix. The latter already has sugar and spices added.
• Watch bake time. Every oven is a little different—check at 18 minutes, not 20.

Storage and Reheating Tips for Pumpkin Cream Cheese Muffins

Store these in an airtight container in the fridge for up to 5 days. They’re best served at room temp or slightly chilled—straight from the fridge works if you’re into cheesecake vibes. Want them warm? Just pop one in the microwave for about 10 seconds. You can also freeze them (minus the cream cheese topping) for up to 2 months—wrap individually in plastic wrap and stash in a freezer bag.

FAQs

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Make sure it has xanthan gum included.

Can I use maple syrup instead of sugar?
Not in this recipe—it will throw off the moisture balance. Stick with granulated and brown sugar for best results.

What if I don’t have pumpkin spice?
You can mix your own using cinnamon, ginger, cloves, nutmeg, and allspice (see ingredient section).

Can I make it as a loaf?
Absolutely. Just check out my pumpkin cream cheese bread.

Final Thoughts

Pumpkin Cream Cheese Muffins are one of those easy fall bakes that look impressive but come together with pantry staples and a little swirl magic. They’re cozy, satisfying, and totally addictive—don’t say I didn’t warn you. If you’ve made these and fallen in love (you will), check out more of my favorite fall bakes like these pumpkin blondies or chocolate chip pumpkin bread.

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