I don’t know about you, but once fall rolls around, I can’t resist baking with pumpkin—and these Pumpkin Cream Cheese Muffins have quickly become one of my go-to recipes. They’re soft, spiced just right, and have that little surprise of creamy cheesecake filling in the center that makes every bite feel extra special. It’s like the best parts of pumpkin pie and cheesecake baked right into a handheld treat.
I especially love making these around Halloween because they’re festive without being fussy. They look beautiful on a party table, but they’re so easy to whip up that I can make a batch in under an hour.
They’ve been a hit at family gatherings, school parties, and even casual coffee mornings with friends. Kids love the sweet pumpkin flavor and the creamy center, while grown-ups always ask me for the recipe after just one bite.
For me, these muffins really capture the cozy feeling of fall and winter baking—warm spices, pumpkin, and that melt-in-your-mouth cream cheese filling. If you’re looking for something simple, seasonal, and guaranteed to impress, these muffins belong on your Halloween table and beyond.
Now let’s jump into the recipe so you can see just how easy they are to make—and why they’ve become one of my favorite fall bakes.
These muffins feature a moist pumpkin spice cake with a sweet, creamy cheese filling baked right into the center.
Ingredients
- Cream Cheese Filling
8 ounces cream cheese, softened to room temperature
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
- Pumpkin Muffins
1 1/2 cups all-purpose flour
1 cup granulated sugar (or 3/4 cup for less sweetness)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt (or 1/4 teaspoon for less saltiness)
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup pumpkin puree (canned or homemade, not pumpkin pie filling)
Directions
- Prepare the Filling:
In a medium bowl, beat the softened cream cheese with a hand mixer until smooth.
Add the sugar, egg, and vanilla extract.
Continue mixing until the filling is creamy, well-combined, and light in texture. Set the filling aside. - Prepare the Muffin Batter
In a separate large bowl, combine all the Pumpkin Muffin ingredients (flour, sugar, baking powder, baking soda, spices, salt, butter, eggs, vanilla, and pumpkin puree).
Using a hand mixer or stand mixer, mix on medium speed for about 30–60 seconds, or until the batter is just smooth and fully combined. Be careful not to overmix. - Assemble the Muffins:
Preheat your oven to 350∘F (180∘C). Line a standard 12-cup muffin tin with paper liners or grease it well.
Spoon the pumpkin muffin batter into the prepared cups, filling them about halfway to two-thirds full.
Using a small spoon or your finger, create a slight indentation or well in the center of the batter in each cup.
Spoon the prepared cream cheese filling into the center of these wells, distributing the filling evenly until all the cream cheese is used. - Bake:
Bake for 18–25 minutes, or until a toothpick inserted into the pumpkin muffin portion comes out clean (the cream cheese center will remain soft).
Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
The most important ingredient here is the pumpkin purée. It gives the muffins their signature flavor, moist texture, and beautiful golden color—after all, that’s what makes them pumpkin muffins! If you’d like to make it from scratch, I have a homemade recipe you can try. But if you’re short on time, store-bought pumpkin purée works just as well. Trust me, either way it’s simple and totally worth it.
If you can’t get enough pumpkin this season, I’ve got plenty more recipes you’ll love. For a savory twist, my creamy pasta for is pure comfort food, while my pumpkin mac and cheese gives the classic a seasonal upgrade. And for something sweet, my pumpkin chocolate cookies are soft, spiced, and perfect for fall gatherings. Each of these recipes captures the warmth and coziness of the season—so you’ll never run out of delicious pumpkin inspiration.
And that’s it—this is all my recipe for today! I hope it inspires you to bring a little pumpkin goodness into your kitchen. Cooking and baking should feel fun, cozy, and easy, and that’s exactly why I love sharing these recipes with you.
Now I’d love to hear from you—have you tried making pumpkin muffins or any of my other pumpkin recipes? Let me know how it turned out for you, or what your favorite fall bake is.
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