Pumpkin Cream Cheese Muffins—Bakery-Style, Cozy, and Filled with Fall Flavor

Pumpkin Cream Cheese Muffins are like your favorite fall latte in muffin form—soft, spiced, and bursting with pumpkin flavor, all wrapped around a velvety pocket of sweet cream cheese. They’re everything you crave during crisp autumn mornings: warm, comforting, and just indulgent enough to feel special. Each muffin is packed with cinnamon, nutmeg, and real pumpkin purée, then topped off with a swirl of tangy-sweet cream cheese that melts right into the batter as it bakes. These muffins look impressive but are easy enough to whip up on a weekend morning or for a festive fall brunch. The texture is moist, the flavor is bold, and the creamy center is the perfect surprise in every bite.

Why You’ll Love These Muffins

They deliver the best of both worlds—a moist pumpkin muffin and a creamy cheesecake bite in one. They’re rich without being too sweet and bake up tall and fluffy with a golden domed top. There’s no complicated layering or filling—just swirl in the cream cheese and bake. They’re great for meal prep, cozy get-togethers, or even as a holiday sidekick to coffee or tea. You can also freeze them and enjoy whenever the fall craving hits.

Ingredients

For the Muffins

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup canned pumpkin purée (not pie filling)
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Swirl

• 6 oz cream cheese, softened
• ¼ cup granulated sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F and line a muffin tin with 12 paper liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, whisk together pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Add dry ingredients to wet mixture and stir just until combined—don’t overmix.
5. In a separate small bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
6. Fill each muffin liner about two-thirds full with pumpkin batter.
7. Add a spoonful of the cream cheese mixture on top of each muffin and gently swirl it into the batter with a toothpick or knife.
8. Bake for 18–22 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for the Perfect Muffin Texture

Use room-temperature ingredients so the batter blends smoothly. Don’t over-swirl the cream cheese—just a gentle swirl creates a beautiful marbled top. For bakery-style muffins, let the batter rest 10 minutes before baking for taller domes. Lightly spray your paper liners to keep the cream cheese from sticking.

Add-Ons and Variations

Top with chopped pecans or walnuts for crunch. Sprinkle a little cinnamon sugar on top before baking for a sweet crust. Add mini chocolate chips to the batter for extra richness. For a dessert version, top with a maple glaze drizzle after baking.

Storage

Store muffins in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating or microwave for 10–15 seconds. These freeze well—wrap individually and store in a freezer bag for up to 2 months.

Final Thoughts

Pumpkin Cream Cheese Muffins are soft, swirled, and spiced to perfection—everything you want in a fall bake. From cozy breakfasts to afternoon treats, they bring all the warmth and sweetness of the season in every bite.

Stick around—every visit tastes better than the last at The Buttered Bliss.