Pumpkin cream cheese muffins are a delightful fall treat that combines the warm flavors of pumpkin and spices with a creamy, tangy cream cheese filling. Here’s a basic recipe to make these delicious muffins:

Pumpkin Cream Cheese Muffins
Photo: 100krecipes.com



  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 15-ounce can pure pumpkin puree (NOT pumpkin pie filling)
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoons extract vanilla
  • ¾ cup light brown sugar
  • ¼ cup sugar granulated

Cream Cheese Filling:

  • 8 ounces cream cheese room temperature
  • ⅓ cup sugar granulated
  • 1½ teaspoons vanilla extract
  • 1 large egg yolk


  1. Set the oven to 350°F. Use 20 paper liners to line two regular muffin pans. Place aside.
  2. In a medium-sized mixing bowl, combine the cream cheese and sugar to make the cream cheese filling. Blend cream cheese and granulated sugar for one minute using a handheld mixer on medium-low speed.
  3. For a smooth cream cheese filling, whisk the cream cheese for another 30 seconds after adding the egg yolk and vanilla essence. Transfer the cream cheese mixture to a Ziploc bag with the corner cut off or a piping bag. Place aside.
  4. Combine the all-purpose flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. To blend, stir.
  5. The canned pure pumpkin puree, vegetable oil, big eggs, vanilla extract, light brown sugar, and granulated sugar should all be combined in a large mixing basin. Until the mixture is smooth and all the ingredients have been well incorporated, whisk.
  6. When all the ingredients are incorporated and the batter is thick and smooth, add the flour mixture to the pumpkin mixture and whisk briefly to blend.
  7. The pumpkin muffin batter should fill each of the 20 muffin liners 3/4 full.
  8. Each pumpkin muffin should have 112-2 tablespoons of cream cheese filling in the middle.
  9. A toothpick inserted into the muffin’s pumpkin portion should come out clean after 25 minutes of baking. Before serving, let the pumpkin cream cheese muffins cool fully on a wire rack.

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