Pumpkin Cream Cheese Muffins

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These pumpkin muffins start with a base similar to classic pumpkin bread, but we add a creamy vanilla bean center before baking. Inspired by our mom’s famous pumpkin bread, we swapped the chocolate chips for a cream cheese core. The result? Spiced, soft pumpkin muffins with a delicious vanilla bean cream cheese center. These muffins are super tasty and easy to make with just a spoon and two bowls—no mixer needed!

Pumpkin Cream Cheese Muffin FAQs

Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin. However, we find that canned pumpkin puree works just as well. If you roast and puree fresh pumpkin, ensure you remove any excess moisture. The texture should be similar to canned puree.

How Should I Store Leftover Pumpkin Cream Cheese Muffins?
Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them well and freeze for up to 3 months.

Can I Omit the Cream Cheese Filling?
Of course. The muffins are delicious on their own. If you skip the cream cheese filling, consider adding chocolate chips for a different twist.

Pumpkin Cream Cheese Muffins

Prep Time 30 minutes
Cook Time 20 minutes
Course Breakfast
Servings 24



  • – 3 1/2 cups all-purpose flour 420 g
  • – 2 cups granulated sugar 400 g
  • – 1.5 tablespoons ground cinnamon
  • – 1 teaspoon ground nutmeg
  • – 3/4 teaspoon ground ginger
  • – 1/4 teaspoon ground cloves
  • – 1/4 teaspoon ground allspice
  • – 1/2 teaspoon ground cardamom
  • – 2 teaspoons baking soda 8 g
  • – 2 teaspoons salt use half if Morton
  • – 1 cup vegetable oil
  • – 3/4 cup water
  • – 4 eggs
  • – 2 cups pumpkin puree

**Cream Cheese Filling:**

  • – 8 ounces softened cream cheese
  • – 1 cup powdered sugar 120 g
  • – 1 tablespoon vanilla bean paste 1 vanilla bean, or 1 teaspoon vanilla extract
  • – Pumpkin seeds optional


  • Preheat your oven to 350°F.


  • Sift the flour, sugar, spices, baking soda, and salt into a large bowl.
  • Whisk in the eggs, oil, and water until just combined and evenly distributed.
  • Fold in the pumpkin puree until just combined. Set aside.

**Cream Cheese Filling:**

  • In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until evenly combined.


  • Line 24 muffin cups with muffin liners.
  • Scoop the batter into the muffin liners, filling them about ¾ full.
  • Place 2 teaspoons of the cream cheese mixture in the center of each muffin.
  • If desired, sprinkle pumpkin seeds on top.
  • Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean (oven temperatures vary, so check with a toothpick).

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