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Homemade Pumpkin Cream cheese muffins from scratch

The Perfect Pumpkin Cream Cheese Muffins

Pumpkin spice with a little cheese cake! The best morning treat!

Ingredients

For the Muffins

  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree (not pumpkin pie filling) — about 1 ½ cups. Click here for my tutorial on how to make your own pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 cups all-purpose flour sifted
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice

For the Cream Cheese Filling

  • 5 oz cream cheese softened
  • 2 ½ TBSP cane sugar
  • ½ teaspoon vanilla extract
  • 1 tsp All purpose flour
  • 2 tsp whole milk

Instructions

  • Preheat your oven to 400°F and line a large 6-muffin tin with jumbo liners (or a standard 12-muffin tin if you prefer smaller muffins).
  • In a large mixing bowl, whisk together the sugars, oil, eggs, pumpkin puree, and vanilla until smooth.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices. Slowly mix the dry ingredients into the wet ingredients until just combined — don’t overmix!
  • Make the cream cheese filling: Beat together the softened cream cheese, sugar, flour and vanilla until smooth and creamy. Then add milk and beat until smooth.
  • Assemble the muffins: Fill each muffin liner about 3/4 full (3/4 way to the edge of the muffin pan) with pumpkin batter. Put the cream cheese filling in a piping bag or zip lock bag, and insert tip of bag slightly into the top of the batter, raising as you squeeze the cram cheese filling into the muffin.
  • See video below
  • Optional: Sprinkle a touch of cinnamon sugar, some crushed pumpkin seeds, or crumble topping over each muffin for extra sweetness.
  • Bake at 400 F for the first 5 -10 min and then reduce heat to 375 for the remaining bake time. Bake for 22–25 minutes for regular sizes muffins and 45 min for Jumbo muffins, or until a toothpick inserted near the edge comes out clean (the center may still be soft from the cream cheese).
  • Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.