Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins: The Ultimate Autumn Bakery Favorite

If you love the iconic coffee shop pumpkin muffins with the sweet cream cheese core and crunchy pepita topping, this homemade version is even better. Moist, warmly spiced pumpkin cake meets a rich, tangy cheesecake center for a treat that tastes like crisp fall mornings.

Why You Will Love This Recipe

• Bakery Style at Home: You get the tall, domed muffin tops and tender crumb without leaving the house.

• Hidden Cheesecake Core: Every bite features a pocket of sweet, vanilla-scented cream cheese filling.

• Warm Fall Spices: Packed with cinnamon, nutmeg, ginger, and cloves for deep seasonal flavor.

Ingredients

For the Cream Cheese Filling:

• 8 oz cream cheese, softened to room temperature

• 1/4 cup granulated sugar

• 1 large egg yolk

• 1 tsp pure vanilla extract

For the Pumpkin Muffins:

• 1.75 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1.5 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)

• 1 cup pure pumpkin puree (not pumpkin pie mix)

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/2 cup vegetable oil or melted unsalted butter

• 2 large eggs

• 1/4 cup milk

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C)—starting at a higher temp helps create high muffin tops. Line a 12-cup muffin tin with paper liners.

2. Make the Filling: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until completely smooth and creamy. Transfer to a piping bag or ziplock bag and set aside.

3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

4. Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), eggs, and milk until smooth.

5. Combine: Pour the wet ingredients into the dry ingredients, folding gently with a spatula just until combined and no flour pockets remain (do not overmix).

6. Fill the Muffin Tin: Divide the pumpkin batter evenly among the 12 muffin cups, filling them almost to the top.

7. Add the Cheesecake Core: Snip the corner of your cream cheese bag and insert the tip deep into the center of each muffin batter mound. Squeeze about 1 to 2 tablespoons of the cream cheese mixture into the middle of each.

8. Bake: Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes, until a toothpick inserted into the pumpkin cake part comes out clean. Cool before serving.