These tender pumpkin muffins are warmly spiced with cinnamon, nutmeg, and cloves, and each bite reveals a sweet-tangy pocket of rich cream cheese filling. They’re like a bite-sized pumpkin cheesecake meets spiced muffin, and they stay moist for days—if they last that long.
Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
12 muffins
For the Cream Cheese Filling
8ozcream cheese, softened
¼cupgranulated sugar
½tspvanilla extract
For the Pumpkin Muffins
1 ⅓cupsall-purpose flour
1tspbaking soda
½tspbaking powder
½tspsalt
1 ½tspground cinnamon
½tspground nutmeg
¼tspground cloves
1cupgranulated sugar
½cupbrown sugar, packed
¾cupvegetable oil
2large eggs
1 ¼cupspumpkin purée (not pumpkin pie filling)
1tspvanilla extract
Prepare the Cream Cheese Filling
1
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.
Transfer to a piping bag or spoon into a small bowl and refrigerate until ready to use.
Make the Muffin Batter
2
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, whisk together sugars, oil, eggs, pumpkin purée, and vanilla until well combined.
Add wet ingredients to dry ingredients and stir until just combined—don’t overmix.
Assemble the Muffins
3
Spoon about 1½ tablespoons of batter into each muffin cup.
Add 1 rounded teaspoon of cream cheese mixture in the center of each.
Cover with another 1–1½ tablespoons of batter, making sure cream cheese is fully enclosed.
Optional: sprinkle with cinnamon sugar or chopped pecans for added crunch.
Bake
4
Bake for 20–22 minutes, or until the tops are set and a toothpick (inserted off-center) comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
5
Add chopped walnuts, pecans, or mini chocolate chips to the batter.
Mix a dash of maple syrup into the cream cheese for a fall twist.
Freeze muffins individually for a grab-and-go breakfast or snack.
Serving Suggestion
6
Serve warm or at room temperature with a hot cup of chai or spiced latte. They also pair beautifully with vanilla bean yogurt or a drizzle of caramel sauce for dessert.
Ingredients
12 muffins
For the Cream Cheese Filling
8ozcream cheese, softened
¼cupgranulated sugar
½tspvanilla extract
For the Pumpkin Muffins
1 ⅓cupsall-purpose flour
1tspbaking soda
½tspbaking powder
½tspsalt
1 ½tspground cinnamon
½tspground nutmeg
¼tspground cloves
1cupgranulated sugar
½cupbrown sugar, packed
¾cupvegetable oil
2large eggs
1 ¼cupspumpkin purée (not pumpkin pie filling)
1tspvanilla extract
Directions
Prepare the Cream Cheese Filling
1
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.
Transfer to a piping bag or spoon into a small bowl and refrigerate until ready to use.
Make the Muffin Batter
2
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, whisk together sugars, oil, eggs, pumpkin purée, and vanilla until well combined.
Add wet ingredients to dry ingredients and stir until just combined—don’t overmix.
Assemble the Muffins
3
Spoon about 1½ tablespoons of batter into each muffin cup.
Add 1 rounded teaspoon of cream cheese mixture in the center of each.
Cover with another 1–1½ tablespoons of batter, making sure cream cheese is fully enclosed.
Optional: sprinkle with cinnamon sugar or chopped pecans for added crunch.
Bake
4
Bake for 20–22 minutes, or until the tops are set and a toothpick (inserted off-center) comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
5
Add chopped walnuts, pecans, or mini chocolate chips to the batter.
Mix a dash of maple syrup into the cream cheese for a fall twist.
Freeze muffins individually for a grab-and-go breakfast or snack.
Serving Suggestion
6
Serve warm or at room temperature with a hot cup of chai or spiced latte. They also pair beautifully with vanilla bean yogurt or a drizzle of caramel sauce for dessert.
