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Cream Cheese-Stuffed Pumpkin Muffins

Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Cream Cheese-Stuffed Pumpkin Muffins

12 muffins
For the Cream Cheese Filling
 8 oz cream cheese, softened
 ¼ cup granulated sugar
 ½ tsp vanilla extract
For the Pumpkin Muffins
 1 ⅓ cups all-purpose flour
 1 tsp baking soda
 ½ tsp baking powder
 ½ tsp salt
 1 ½ tsp ground cinnamon
 ½ tsp ground nutmeg
 ¼ tsp ground cloves
 1 cup granulated sugar
 ½ cup brown sugar, packed
 ¾ cup vegetable oil
 2 large eggs
 1 ¼ cups pumpkin purée (not pumpkin pie filling)
 1 tsp vanilla extract
Prepare the Cream Cheese Filling
1

  1. In a small bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.

  2. Transfer to a piping bag or spoon into a small bowl and refrigerate until ready to use.

Make the Muffin Batter
2

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.

  3. In a separate bowl, whisk together sugars, oil, eggs, pumpkin purée, and vanilla until well combined.

  4. Add wet ingredients to dry ingredients and stir until just combined—don’t overmix.

Assemble the Muffins
3

  1. Spoon about 1½ tablespoons of batter into each muffin cup.

  2. Add 1 rounded teaspoon of cream cheese mixture in the center of each.

  3. Cover with another 1–1½ tablespoons of batter, making sure cream cheese is fully enclosed.

  4. Optional: sprinkle with cinnamon sugar or chopped pecans for added crunch.

Bake
4

  1. Bake for 20–22 minutes, or until the tops are set and a toothpick (inserted off-center) comes out clean.

  2. 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.

Nutrition Facts

12 servings

Serving size