Pumpkin cream cheese muffins are moist, tender, and taste like bakery-style muffins but are so simple to make at home. Each bite has warm pumpkin spice and a creamy sweetened cheesecake center that feels extra cozy for fall. They come together with basic ingredients and make a great seasonal breakfast, snack, or treat to share.

The fall season isn’t complete without my pumpkin bread, but right next to that loaf you’ll usually find a batch of these easy pumpkin cream cheese muffins too. They come together quickly with pantry staples and a simple sweet cream cheese filling that tastes like cheesecake. I like to enjoy one warm with coffee in the morning or pack them for a grab-and-go snack. They’re also a perfect treat to bring along to your holiday parties.

Helpful Tips

• Do not overmix the batter. Overmixing gives you dense muffins. Gently fold everything together until just combined so the muffins bake up light and soft.
• Bring your cold ingredients to room temperature. I like to take my eggs and cream cheese out about 45 minutes before I start the recipe. Room temperature cream cheese blends smoothly and gives the filling the right texture. 
• Get bakery-style muffins. For the bakery-style domed muffin, bake for 5 minutes at 400°F, then reduce the heat for the remaining cooking time.
• Keep the filling centered. Fill cups halfway, add filling, then top with batter.

How to Make Pumpkin Cream Cheese Muffins Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners.

Make the cream cheese filling: In a medium mixing bowl, beat an 8 ounce brick of softened cream cheese until smooth. Add 1 large room-temperature egg, 2 tbsp of sugar, and 1 tsp of vanilla extract, and mix until well combined. Set aside.

Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour (spooned and leveled), ¾ cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1¾ tsp pumpkin pie spice, and ½ tsp coarse kosher salt.

Add the wet ingredients and pecans: Add 1 cup canned pumpkin purée, ½ cup vegetable oil, and 2 large eggs to the dry ingredients. Stir until just combined, then gently fold in ½ cup chopped pecans. Do not overmix.

Add half the batter: Divide half of the batter evenly among the muffin cups. 

Layer the filling: Add a scant tablespoon of the cream cheese filling on top of each.

Add remaining batter: Then, cover with the remaining batter. It is fine if some of the filling shows.

Bake the muffins: Bake for 5 minutes at 400°F, then (without opening the oven) reduce the temperature to 350°F and bake for 15 to 17 more minutes, for a total bake time of 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve: Allow the muffins to cool in the pan for 10 minutes, then enjoy.

What Else to Add

• Chocolate chips for a sweeter, dessert-style muffin
• Dollop of apple butter swirled into the batter for extra fall flavor
• Maple syrup in the cream cheese filling for a hint of maple
• Cinnamon sugar topping for a bakery-style finish
• Pumpkin seeds on top for texture and a pretty presentation
• Dried cranberries for a tart, seasonal twist

Serving Suggestions

These pumpkin cream cheese muffins are such a cozy treat to have around the house. Enjoy them for breakfast with a cup of coffee or a cheeky pumpkin pie white Russian, or for a more fall spread, they’re perfect next to apple fritter rings and a steaming mug of hot chocolate.

How to Store Leftovers

• Fridge. Store any leftover muffins in an airtight container in the refrigerator for up to 4 days, since the cream cheese filling needs to stay chilled. If you prefer them warm, heat a muffin in the microwave for about 10 to 15 seconds before serving. 
• Freezer. You can also freeze them for up to 2 months. Just wrap each muffin individually in plastic wrap, then place the muffins in a freezer-safe bag or container, and thaw them in the fridge overnight.

More Fall Pumpkin Dessert Recipes

• Pumpkin Dump Cake
• Pumpkin Scones
• Pumpkin Roll
• Pumpkin Cinnamon Rolls
• Pumpkin Spice Muffins

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!