I love preparing my Pumpkin Cream Cheese Muffins with ingredients like pumpkin puree, pumpkin pie spice, and cream cheese for that unique topping. Mixing all-purpose flour, eggs, and a hint of vanilla, I create a delightful treat that comes together in just 30 minutes. Every bite brings a charming burst of fall flavor.

Jump to Recipe

I’ve been experimenting in the kitchen and came up with these amazing Best Pumpkin Cream Cheese Muffins that really surprised me with their flavor and speed. I mixed together 1 1/2 cups of all-purpose flour, a teaspoon of baking powder, a half teaspoon of baking soda, and some salt along with a good dose of pumpkin pie spice to get that perfect autumn twist.

Then I stirred in one cup of canned pumpkin puree, 3/4 cup granulated sugar, two eggs, and 1/2 cup vegetable oil so everything blended nicely. The recipe takes just 30 minutes and the best part is the sweet, melting cream cheese topping made from 4 ounces softened cream cheese, 1/3 cup powdered sugar, an egg yolk, and a dash of vanilla extract.

I love how the topping swirls into the muffin as it bakes, giving you that unique pumpkin cheesecake flavor in every bite. Enjoy giving this a try!

Why I Like this Recipe

I love this recipe because first off, it’s super easy to make and I can whip it up in just about 30 minutes so it fits perfectly into my busy schedule.

I also really like how the pumpkin puree makes the muffins so moist and packed with flavor, and the pumpkin pie spice gives it a warm, comforting taste that reminds me of fall.

Another reason is the cream cheese topping – its sweet, melted goodness adds a nice twist to the muffins.

Lastly, I appreciate that all the ingredients work together to create a simple yet delicious treat that feels homemade and a bit special.

Ingredients

Print Recipe (No Advertisments)

1 1/2 cups all-purpose flour: Gives structure and carbohydrates for a light, airy muffin texture.
1 cup canned pumpkin puree: Packed with fiber and vitamin A, adds moisture and a smooth flavor.
2 large eggs: They mix in protein and moisture, making the muffins soft yet hold together well.
4 ounces cream cheese: Offers a tangy, creamy center that brightens up the overall taste.
1 teaspoon pumpkin pie spice: Brings warm, rich spices that make every bite uniquely aromatic.
3/4 cup granulated sugar: Sweetens the batter perfectly, balancing the spicy and savory flavors.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 cup canned pumpkin puree

3/4 cup granulated sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

4 ounces cream cheese, softened

1/3 cup powdered sugar

1 large egg yolk

1/2 teaspoon vanilla extract (for the cream cheese topping)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and grease a muffin tin with non-stick spray or butter.

2. In a large bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice until they are well combined.

3. In another bowl, whisk together the canned pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract.

4. Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix or the muffins might be tough.

5. Spoon the batter into the muffin cups so that they are about 2/3 full.

6. In a small bowl, beat the softened cream cheese, powdered sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.

7. Drop about a teaspoon of the cream cheese mixture on top of each muffin batter in the cups.

8. Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes.

10. Transfer the muffins to a cooling rack, let them cool a bit more, and enjoy your moist pumpkin cream cheese muffins!

Equipment Needed

1. Oven – you’ll need one that can be preheated to 375°F
2. Muffin tin – for baking the muffins
3. Mixing bowls – at least one large bowl for the dry ingredients and another for the wet
4. Small bowl – for beating the cream cheese topping
5. Measuring cups – to measure out the flour, pumpkin puree, sugar, oil, etc
6. Measuring spoons – for the baking powder, baking soda, salt, pumpkin pie spice, and vanilla extract
7. Whisk – to beat the wet ingredients and the cream cheese mixture
8. Spatula – to gently combine the wet and dry mixtures
9. Spoon – for spooning the batter into the muffin cups
10. Cooling rack – to let the muffins cool after baking
11. Toothpick – to test if the muffins are done by inserting it into the center and checking for clean removal

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yeah, you can use fresh pumpkin but you'll need to roast and mash it first. It might affect the texture a bit though.

Q: How do I know when the muffins are done?

A: Just stick a toothpick in the center. If it comes out clean, they’re done; if not, give them a couple more minutes.

Q: Can I prepare these muffins ahead of time?

A: Sure, you can store them in an airtight container at room temp for a couple days. Just note they might be a little drier after a while.

Q: What if I dont have pumpkin pie spice?

A: No worries, you can make your own by mixing cinnamon, nutmeg, ginger and cloves. Use equal parts, and mix until it smells right to you.

Q: Any tips on making the cream cheese topping?

A: Absolutely, just soften the cream cheese well and blend with powdered sugar, egg yolk and vanilla till it’s smooth. Dollop it on evenly, but dont overdo it so it doesnt overflow.

Best Pumpkin Cream Cheese Muffins Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can try using whole wheat pastry flour or a gluten free all-purpose blend for a slightly healthier twist.
Missing pumpkin pie spice? Mix 3/4 teaspoon cinnamon with 1/4 teaspoon nutmeg and a pinch of ginger to mimic that warm flavor.
You can swap vegetable oil with melted butter if you’re looking for a richer taste, or even use canola oil if that’s what you have.
If cream cheese isn’t available, mascarpone cheese or full fat Greek yogurt works as a good substitute in the same amount.

Pro Tips

1. When you’re mixing the wet and dry ingredients, just stir them together until you see no pockets of flour. Overmixing can make your muffins come out tough so don’t worry about being too perfect.

2. Try letting your batter rest for a few minutes before putting it into the muffin tin. This can help the flavors settle and gives the muffins a more moist texture.

3. Keep an eye on your oven temperature because even slight differences can affect how your muffins rise. Ovens are never exactly the same so you might need to adjust the baking time a little.

4. If you really want to up your cream cheese topping game, make sure your cream cheese is really soft before you beat it with the other ingredients. It’s an easy step to miss but can make the topping melt into the muffins way better.

Best Pumpkin Cream Cheese Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven – you’ll need one that can be preheated to 375°F
2. Muffin tin – for baking the muffins
3. Mixing bowls – at least one large bowl for the dry ingredients and another for the wet
4. Small bowl – for beating the cream cheese topping
5. Measuring cups – to measure out the flour, pumpkin puree, sugar, oil, etc
6. Measuring spoons – for the baking powder, baking soda, salt, pumpkin pie spice, and vanilla extract
7. Whisk – to beat the wet ingredients and the cream cheese mixture
8. Spatula – to gently combine the wet and dry mixtures
9. Spoon – for spooning the batter into the muffin cups
10. Cooling rack – to let the muffins cool after baking
11. Toothpick – to test if the muffins are done by inserting it into the center and checking for clean removal

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup canned pumpkin puree
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/3 cup powdered sugar
1 large egg yolk
1/2 teaspoon vanilla extract (for the cream cheese topping)

Directions

Preheat your oven to 375°F and grease a muffin tin with non-stick spray or butter.
In a large bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice until they are well combined.
In another bowl, whisk together the canned pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix or the muffins might be tough.
Spoon the batter into the muffin cups so that they are about 2/3 full.
In a small bowl, beat the softened cream cheese, powdered sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
Drop about a teaspoon of the cream cheese mixture on top of each muffin batter in the cups.
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes.
Transfer the muffins to a cooling rack, let them cool a bit more, and enjoy your moist pumpkin cream cheese muffins!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.