I’ll never forget the first time I baked a batch of pumpkin muffins with cream cheese for my sister’s fall baby shower. The air smelled like cinnamon and warm maple, and the oohs and aahs started the moment I set them on the table. I remember someone asking, “Did you get these from a fancy bakery?” I just smiled, knowing they were whipped up right in my own kitchen—with love, spice, and a secret swirl of maple-kissed cream cheese tucked inside.
This recipe feels like wrapping yourself in a cozy sweater. The pumpkin muffins with cream cheese bake up golden and fragrant, with a tender crumb, cinnamon sugar tops that crackle slightly under your fingers, and a soft creamy center that tastes like a fall dream. Whether you’re baking for a weekend brunch or sharing at a school party, these muffins will steal hearts—and maybe a few napkins too.
From my kitchen to yours, let’s bring this dish to life.
Why You’ll Love This Recipe
If you’re craving something irresistibly cozy, these pumpkin muffins with cream cheese deliver comfort and indulgence in every bite. The warmth of cinnamon and cloves pairs beautifully with the creamy maple filling for a flavor that’s pure fall magic.
They’re incredibly easy to make with simple pantry staples, yet they taste like they came from a boutique bakery. In just under an hour, you can serve up moist, fluffy pumpkin muffins with cream cheese that feel special enough for holidays but simple enough for a weekday treat.
Kids adore them, adults fight over them, and they make your house smell like a cinnamon-sugar wonderland. Plus, the filling is a dream—sweetened with real maple syrup and whipped until silky smooth.
Best of all? These pumpkin muffins with cream cheese can be made ahead, refrigerated, and enjoyed cold or at room temp. They’re freezer-friendly, snackable, and crowd-approved.
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Pumpkin Muffins With Cream Cheese
- Total Time: 50 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These pumpkin muffins with cream cheese are a cozy fall must-bake—filled with a fluffy maple cream cheese center and topped with cinnamon sugar sparkle. They’re moist, warmly spiced, and taste like something you’d grab from your favorite café—only made with love right in your own kitchen.
Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ cups pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup milk
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
- Maple Cream Cheese Filling:
- ¾ cup heavy cream
- 8 oz cream cheese, softened
- ¼ cup maple syrup (to taste)
Instructions
- Preheat and Prep: Preheat oven to 350°F. Lightly grease or line a muffin tin with 12 cups.
- Mix Wet Ingredients: In a large bowl, whisk oil, both sugars, pumpkin puree, eggs, vanilla, and milk until just combined.
- Add Dry Ingredients: Add flour, baking soda, cinnamon, cloves, and salt. Stir gently until smooth.
- Fill Muffin Tins: Spoon the batter into the muffin cups about ¾ full.
- Top with Cinnamon Sugar: Combine topping ingredients in a bowl and sprinkle over each muffin generously.
- Bake: Bake for 20–24 minutes, until muffin tops spring back when touched. Cool completely before filling.
- Whip the Filling: Beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Fold in whipped cream and maple syrup until silky.
- Fill Muffins: Cut a cone out of the center of each muffin. Pipe in the maple cream cheese filling until full.
- Serve: Enjoy immediately or refrigerate for later. Delicious cold or room temp!
Notes
You’ll have extra maple cream cheese filling—store it for pancakes, waffles, or just spooning from the fridge. These pumpkin muffins with cream cheese also freeze beautifully when unfilled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredient Overview
These pumpkin muffins with cream cheese combine cozy spices and velvety filling for an unforgettable fall treat. Here’s what makes them shine:
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Pumpkin Puree: The heart of the muffin—moist, earthy, and packed with natural sweetness. Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.
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Vegetable Oil: Keeps the crumb tender and moist without overpowering the pumpkin flavor.
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Light Brown and Granulated Sugar: A mix of sugars adds depth and just the right amount of sweetness.
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Eggs and Milk: Help bind everything together while making the batter luscious and smooth.
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Vanilla Extract: Enhances the flavor of both the muffin and the cream cheese filling.
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Flour, Baking Soda, Cinnamon, Cloves, and Salt: Classic dry ingredients that give structure, warmth, and balance.
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Cinnamon Sugar Topping: A crunchy crown for every muffin—simple but impactful.
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Cream Cheese: Softened and whipped into creamy perfection for the filling.
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Heavy Cream: Whipped separately for airy volume and folded into the cream cheese.
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Maple Syrup: Adds fall flavor and natural sweetness to the filling. Real maple syrup makes all the difference!
Styling tip: Spoon a little extra filling on top or garnish with a dusting of cinnamon to highlight that gorgeous contrast between golden crumb and creamy center.
Step-by-step Instructions
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F. Lightly oil or line a 12-cup muffin tin. These pumpkin muffins with cream cheese rise beautifully, so be sure to leave space for the tops to puff up.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together ½ cup vegetable oil, ½ cup granulated sugar, and ½ cup packed brown sugar. Once smooth, add 1½ cups pumpkin puree, 2 eggs, ¼ cup milk, and 1 teaspoon vanilla. Whisk until just combined—don’t overmix or your pumpkin muffins with cream cheese may turn out dense.
Step 3: Add the Dry Ingredients
Sprinkle in 1¾ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ¼ teaspoon ground cloves, and ¾ teaspoon salt. Gently fold the dry ingredients into the wet until just incorporated. Your batter should be thick and spoonable.
Step 4: Fill the Muffin Tins
Spoon the batter into each muffin cup until ¾ full. Try to make the tops even so your pumpkin muffins with cream cheese bake uniformly.
Step 5: Make the Cinnamon Sugar Topping
In a small bowl, mix ½ cup granulated sugar with 1 teaspoon cinnamon. Drizzle 1 tablespoon melted butter on top and stir to create a slightly sandy mix. Spoon a bit of this topping over each unbaked muffin.
Tip: Don’t press it in—just sprinkle for a crunchy, sparkly crust.
Step 6: Bake to Perfection
Slide your tray into the oven and bake for 20–24 minutes. The muffins are done when their tops spring back when gently pressed. The aroma of these pumpkin muffins with cream cheese will make it hard to wait.
Step 7: Whip the Maple Cream Cheese Filling
While muffins cool, whip ¾ cup heavy cream until stiff peaks form. In another bowl, beat 8 oz of softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese, then blend in ¼ cup maple syrup. You’ll get a luscious, silky filling perfect for stuffing.
Step 8: Fill Each Muffin
Once cooled, use a small paring knife to cut out a tiny cone from the center of each muffin. Use a piping bag—or a zip-top bag with the corner snipped—to fill each one with your maple cream cheese whip. Fill to the top so it peeks out playfully.
Step 9: Serve and Enjoy!
Serve your pumpkin muffins with cream cheese right away or refrigerate for later. They’re just as delicious cold, and the filling stays fresh and dreamy.
Pro Tips
Use room-temperature cream cheese
Softened cream cheese is key to a silky, lump-free filling. Cold blocks just won’t whip right. For the creamiest pumpkin muffins with cream cheese, let the cream cheese sit on the counter for at least 30 minutes.
Whip the cream separately
Don’t skip this step. Whipping the cream first creates that fluffy, cloud-like texture in the filling. You want the center of your pumpkin muffins with cream cheese to feel like a surprise bite of maple mousse.
Don’t overmix your batter
Once you add flour, stir just until combined. Overmixing will make the muffins tough. A few lumps are okay—these pumpkin muffins with cream cheese should be tender and soft, not dense.
Fill with purpose
Use a piping bag for clean, even filling. Want an extra pro move? Chill the muffins slightly before piping for firmer sides and better structure. And if you love this idea, try it on these Pumpkin Donuts for another sweet fall treat!
Save those muffin cores
Don’t toss the cut-out centers! Dip them in leftover filling or dust with powdered sugar for quick little “pumpkin donut holes.”
Variations
Make them keto-friendly
Swap flour for almond flour and use a sugar alternative to create your own version of Keto Pumpkin Cheesecake Muffins. Keep the spice and filling just as delicious!
Add chopped nuts
Fold in ½ cup of chopped pecans or walnuts into the batter before baking. It adds crunch and a rustic touch to your pumpkin muffins with cream cheese.
Try different fillings
Maple is heavenly, but brown sugar, honey, or even vanilla bean paste make delicious swaps. You could also fold in mini chocolate chips or a pinch of nutmeg.
Mini muffin option
Bake these as bite-sized pumpkin muffins with cream cheese in a mini muffin tin—just adjust baking time to 12–14 minutes.
Make it a loaf
Pour the batter into a greased loaf pan and swirl the filling inside instead of stuffing it. It transforms this treat into a cozy fall breakfast bread.
Frequently Asked Questions
Can you mix cream cheese with pumpkin puree?
You can, but for the best texture in these pumpkin muffins with cream cheese, it’s best to whip them separately. That way, the filling stays fluffy and holds its shape.
What can I add into pumpkin muffins for more flavor?
Try mix-ins like mini chocolate chips, chopped pecans, or even dried cranberries. They all complement the spiced pumpkin base beautifully.
What does the pumpkin cream cheese muffin taste like?
These pumpkin muffins with cream cheese taste like fall in a bite—sweet, warmly spiced, and lightly tangy from the creamy maple center.
How do I make pumpkin bread with cream cheese like Joanna Gaines?
Use this muffin recipe and pour the batter into a loaf pan. Swirl in the cream cheese mixture for a stunning, bakery-style look and taste.
Serving Suggestions
These pumpkin muffins with cream cheese are the kind of treat that belongs in every fall moment—from coffee chats on chilly mornings to festive dessert tables. Serve them slightly chilled with a cup of spiced chai or warm apple cider for the ultimate seasonal experience.
They pair wonderfully with other cozy classics too. A warm bowl of butternut squash soup or even a simple turkey sandwich creates the perfect lunch-meets-dessert duo. Hosting a crowd? Add these to a platter alongside your favorite fall desserts for a crowd and watch them disappear.
For presentation, dust lightly with powdered sugar just before serving. It makes the filling pop and adds a touch of bakery-style charm.
Conclusion
Whether you’re baking for a holiday, a potluck, or just to make an ordinary day feel special, these pumpkin muffins with cream cheese bring joy in every single bite. They’re simple enough for weekday baking, but decadent enough to steal the show.
Love all things pumpkin? You’ll definitely want to explore more pumpkin desserts from my kitchen. And if you give this recipe a try, don’t forget to tag us on social!
Follow us on Pinterest for more cozy, crave-worthy ideas. And hey—go ahead and save this one. You’ll be making it again (and again).
From my kitchen to yours — happy cooking, friends!
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