FREE DINNER EBOOK! Get your copy!

Pumpkin Cream Cheese Muffins Soft and Tempting Treat

by on November 14, 2025

WANT TO SAVE THIS RECIPE?

If you’re craving a soft, sweet bite of fall, you need to try my Pumpkin Cream Cheese Muffins! These muffins combine rich pumpkin flavor with a creamy filling that’s hard to resist. In this post, I’ll guide you through the simple steps to make these treats and share tips for perfecting them. Ready to impress your family or brighten your morning? Let’s dive in and bake!

- 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 4 oz cream cheese, softened to room temperature - 2 tablespoons powdered sugar (for cream cheese filling) - 1 teaspoon milk (to achieve the right consistency for the cream cheese filling) You can swap canned pumpkin puree with homemade pumpkin puree. Just roast a pumpkin and blend it until smooth. If you want a lighter option, use applesauce instead of vegetable oil. For a different sugar flavor, try brown sugar instead of granulated sugar. You can also use whole wheat flour for added fiber. If you want to reduce dairy, try a dairy-free cream cheese for the filling. When choosing pumpkin puree, opt for 100% pure pumpkin. Check the label to avoid added sugars. Use fresh eggs for better taste and texture. For the best flavor, pick high-quality spices. They should be fresh and aromatic. If possible, find cream cheese that is organic or made with simple ingredients. Fresh ingredients will boost the flavor of your muffins! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for baking. While it heats, prepare your muffin tin. You can line it with paper liners or grease each cup with cooking spray. This helps the muffins come out easily after baking. In a large mixing bowl, add the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Use a whisk to mix these ingredients well. You want a smooth and blended mixture. This step adds moisture and flavor to your muffins. In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Sifting helps to mix these dry ingredients evenly. This step is crucial for the best rise and texture in your muffins. Now, gently add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix. Stir until just combined, but don’t overmix. It’s okay if the batter has a few small lumps. This keeps the muffins soft and light. In a smaller bowl, beat the softened cream cheese with powdered sugar and milk. Mix until it becomes smooth and creamy. The filling should be spreadable. If it’s too thick, add a bit more milk. This filling adds a tasty surprise to each muffin. Spoon about a tablespoon of pumpkin batter into each muffin cup. Then, add a teaspoon of the cream cheese filling on top. Cover this with another tablespoon of pumpkin batter. Repeat until all cups are filled evenly. Bake in the preheated oven for 20-25 minutes. To check if they’re done, insert a toothpick into a muffin. If it comes out clean or with a few moist crumbs, they’re ready. To bake perfect muffins, follow a few simple steps. First, always preheat your oven to 350°F (175°C). This helps muffins rise well. Next, fill your muffin cups about two-thirds full. This allows room for the muffins to puff up. Use a toothpick to check if they are done. If it comes out clean, they are ready! Avoid overmixing the batter. Overmixing makes muffins tough and chewy. Mix just until you see no dry flour. Another mistake is not measuring ingredients correctly. Too much flour or sugar can ruin your muffins. Use the spoon-and-level method for accurate measuring. Lastly, do not skip the cream cheese filling. It adds a rich flavor that balances the pumpkin. To enhance flavor, add extra spices like cloves or allspice. You can also mix in chocolate chips or nuts for texture. If you want a sweeter muffin, add more sugar, but balance it with a pinch of salt. For a moist muffin, consider using brown sugar instead of white. This adds both flavor and moisture. Pro Tips Use Fresh Spices: For a more vibrant flavor, consider using freshly ground spices instead of pre-ground ones, as they pack more aromatic punch. Soften Cream Cheese Properly: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth filling without lumps. Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs. Baking times may vary slightly by oven. {{image_4}} You can make these muffins healthier with a few smart swaps. Instead of vegetable oil, try using applesauce. This change cuts fat but keeps moisture. You can also reduce the sugar by half. The natural sweetness from the pumpkin helps a lot. If you want, use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. Mix up the flavors to keep things fun! Add chocolate chips for a sweet twist. They add a rich taste that pairs well with pumpkin. You can also try nuts like walnuts or pecans. They give a nice crunch and depth of flavor. For a spicier kick, add more ginger or even some cloves. Get festive with seasonal additions! In fall, sprinkle in some chopped apples for a crunchy bite. In winter, try adding dried cranberries for sweetness and color. You can also use fresh orange zest to brighten the flavor in spring. Each season brings new ideas to make your muffins special! Store leftover muffins in an airtight container. This keeps them fresh for up to 3 days. If you want to keep them longer, refrigerate them. Just remember to let them cool completely before storing. To freeze muffins, place them in a single layer on a baking sheet. You can freeze them for about 2 hours. Once firm, transfer them to a freezer bag. They can last up to 3 months in the freezer. Label the bags with the date for easy tracking. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. You can also use a microwave. Heat them for about 15-20 seconds. Enjoy your soft and warm muffins as if they were just baked! You can tell when muffins are done by checking the center. Insert a toothpick into the middle of a muffin. If it comes out clean or with a few crumbs, your muffins are ready. They should also feel springy to the touch. If they seem wet, bake them a bit longer. Yes, you can make these muffins gluten-free. Replace the all-purpose flour with a gluten-free flour blend. Look for blends that have a mix of flours and starches. This will help keep the texture light and fluffy. If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both options add moisture and a bit of sweetness. You can also use butternut squash puree if you want a similar flavor. Absolutely! You can swap the cream cheese for ricotta or mascarpone cheese. You can also use flavored yogurt or a fruit jam for a fun twist. Just make sure whatever you choose is spreadable. These muffins last for about 3-5 days when stored at room temperature. Keep them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just thaw them overnight in the fridge before eating. This blog post covered everything you need to make great muffins. We looked at key ingredients, mixing steps, and tips to perfect your bake. You learned about variations and how to store leftovers. Remember, baking is as much about fun as it is about following rules. Use these insights to explore your own flavor ideas. With practice, you will bake tasty muffins every time. Enjoy your baking journey!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of pumpkin and cream cheese creates a rich and comforting taste that’s perfect for fall.
  2. Easy to Make: This recipe is straightforward, making it suitable for bakers of all skill levels.
  3. Perfect for Sharing: These muffins are great for gatherings, potlucks, or just enjoying with family and friends.
  4. Freezable: These muffins can be frozen, allowing you to enjoy them later for a quick treat.

Ingredients

Detailed Ingredient List

– 1 cup canned pumpkin puree

– 1/3 cup vegetable oil

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ¼ teaspoon ground ginger

– ½ teaspoon salt

– 4 oz cream cheese, softened to room temperature

– 2 tablespoons powdered sugar (for cream cheese filling)

– 1 teaspoon milk (to achieve the right consistency for the cream cheese filling)

Ingredient Substitutions

You can swap canned pumpkin puree with homemade pumpkin puree. Just roast a pumpkin and blend it until smooth. If you want a lighter option, use applesauce instead of vegetable oil. For a different sugar flavor, try brown sugar instead of granulated sugar. You can also use whole wheat flour for added fiber. If you want to reduce dairy, try a dairy-free cream cheese for the filling.

Tips for Selecting Ingredients

When choosing pumpkin puree, opt for 100% pure pumpkin. Check the label to avoid added sugars. Use fresh eggs for better taste and texture. For the best flavor, pick high-quality spices. They should be fresh and aromatic. If possible, find cream cheese that is organic or made with simple ingredients. Fresh ingredients will boost the flavor of your muffins!

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). This step is key for baking. While it heats, prepare your muffin tin. You can line it with paper liners or grease each cup with cooking spray. This helps the muffins come out easily after baking.

Mixing the Wet Ingredients

In a large mixing bowl, add the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Use a whisk to mix these ingredients well. You want a smooth and blended mixture. This step adds moisture and flavor to your muffins.

Combining the Dry Ingredients

In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Sifting helps to mix these dry ingredients evenly. This step is crucial for the best rise and texture in your muffins.

Creating the Muffin Batter

Now, gently add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix. Stir until just combined, but don’t overmix. It’s okay if the batter has a few small lumps. This keeps the muffins soft and light.

Preparing the Cream Cheese Filling

In a smaller bowl, beat the softened cream cheese with powdered sugar and milk. Mix until it becomes smooth and creamy. The filling should be spreadable. If it’s too thick, add a bit more milk. This filling adds a tasty surprise to each muffin.

Filling and Baking the Muffins

Spoon about a tablespoon of pumpkin batter into each muffin cup. Then, add a teaspoon of the cream cheese filling on top. Cover this with another tablespoon of pumpkin batter. Repeat until all cups are filled evenly. Bake in the preheated oven for 20-25 minutes. To check if they’re done, insert a toothpick into a muffin. If it comes out clean or with a few moist crumbs, they’re ready.

Tips & Tricks

Baking Perfect Muffins

To bake perfect muffins, follow a few simple steps. First, always preheat your oven to 350°F (175°C). This helps muffins rise well. Next, fill your muffin cups about two-thirds full. This allows room for the muffins to puff up. Use a toothpick to check if they are done. If it comes out clean, they are ready!

Common Mistakes to Avoid

Avoid overmixing the batter. Overmixing makes muffins tough and chewy. Mix just until you see no dry flour. Another mistake is not measuring ingredients correctly. Too much flour or sugar can ruin your muffins. Use the spoon-and-level method for accurate measuring. Lastly, do not skip the cream cheese filling. It adds a rich flavor that balances the pumpkin.

Enhancing Flavor and Texture

To enhance flavor, add extra spices like cloves or allspice. You can also mix in chocolate chips or nuts for texture. If you want a sweeter muffin, add more sugar, but balance it with a pinch of salt. For a moist muffin, consider using brown sugar instead of white. This adds both flavor and moisture.

Pro Tips

  1. Use Fresh Spices: For a more vibrant flavor, consider using freshly ground spices instead of pre-ground ones, as they pack more aromatic punch.
  2. Soften Cream Cheese Properly: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth filling without lumps.
  3. Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins.
  4. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs. Baking times may vary slightly by oven.

Variations

Healthier Ingredient Swaps

You can make these muffins healthier with a few smart swaps. Instead of vegetable oil, try using applesauce. This change cuts fat but keeps moisture. You can also reduce the sugar by half. The natural sweetness from the pumpkin helps a lot. If you want, use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients.

Flavor Variations

Mix up the flavors to keep things fun! Add chocolate chips for a sweet twist. They add a rich taste that pairs well with pumpkin. You can also try nuts like walnuts or pecans. They give a nice crunch and depth of flavor. For a spicier kick, add more ginger or even some cloves.

Seasonal Additions

Get festive with seasonal additions! In fall, sprinkle in some chopped apples for a crunchy bite. In winter, try adding dried cranberries for sweetness and color. You can also use fresh orange zest to brighten the flavor in spring. Each season brings new ideas to make your muffins special!

Storage Info

How to Store Leftover Muffins

Store leftover muffins in an airtight container. This keeps them fresh for up to 3 days. If you want to keep them longer, refrigerate them. Just remember to let them cool completely before storing.

Freezing Instructions

To freeze muffins, place them in a single layer on a baking sheet. You can freeze them for about 2 hours. Once firm, transfer them to a freezer bag. They can last up to 3 months in the freezer. Label the bags with the date for easy tracking.

Reheating Tips

To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. You can also use a microwave. Heat them for about 15-20 seconds. Enjoy your soft and warm muffins as if they were just baked!

FAQs

How do I know when my muffins are done?

You can tell when muffins are done by checking the center. Insert a toothpick into the middle of a muffin. If it comes out clean or with a few crumbs, your muffins are ready. They should also feel springy to the touch. If they seem wet, bake them a bit longer.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free. Replace the all-purpose flour with a gluten-free flour blend. Look for blends that have a mix of flours and starches. This will help keep the texture light and fluffy.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, you can use applesauce or mashed bananas. Both options add moisture and a bit of sweetness. You can also use butternut squash puree if you want a similar flavor.

Can I use a different filling instead of cream cheese?

Absolutely! You can swap the cream cheese for ricotta or mascarpone cheese. You can also use flavored yogurt or a fruit jam for a fun twist. Just make sure whatever you choose is spreadable.

How long do these muffins last?

These muffins last for about 3-5 days when stored at room temperature. Keep them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just thaw them overnight in the fridge before eating.

This blog post covered everything you need to make great muffins. We looked at key ingredients, mixing steps, and tips to perfect your bake. You learned about variations and how to store leftovers. Remember, baking is as much about fun as it is about following rules. Use these insights to explore your own flavor ideas. With practice, you will bake tasty muffins every time. Enjoy your baking journe

- 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 4 oz cream cheese, softened to room temperature - 2 tablespoons powdered sugar (for cream cheese filling) - 1 teaspoon milk (to achieve the right consistency for the cream cheese filling) You can swap canned pumpkin puree with homemade pumpkin puree. Just roast a pumpkin and blend it until smooth. If you want a lighter option, use applesauce instead of vegetable oil. For a different sugar flavor, try brown sugar instead of granulated sugar. You can also use whole wheat flour for added fiber. If you want to reduce dairy, try a dairy-free cream cheese for the filling. When choosing pumpkin puree, opt for 100% pure pumpkin. Check the label to avoid added sugars. Use fresh eggs for better taste and texture. For the best flavor, pick high-quality spices. They should be fresh and aromatic. If possible, find cream cheese that is organic or made with simple ingredients. Fresh ingredients will boost the flavor of your muffins! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for baking. While it heats, prepare your muffin tin. You can line it with paper liners or grease each cup with cooking spray. This helps the muffins come out easily after baking. In a large mixing bowl, add the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Use a whisk to mix these ingredients well. You want a smooth and blended mixture. This step adds moisture and flavor to your muffins. In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Sifting helps to mix these dry ingredients evenly. This step is crucial for the best rise and texture in your muffins. Now, gently add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix. Stir until just combined, but don’t overmix. It’s okay if the batter has a few small lumps. This keeps the muffins soft and light. In a smaller bowl, beat the softened cream cheese with powdered sugar and milk. Mix until it becomes smooth and creamy. The filling should be spreadable. If it’s too thick, add a bit more milk. This filling adds a tasty surprise to each muffin. Spoon about a tablespoon of pumpkin batter into each muffin cup. Then, add a teaspoon of the cream cheese filling on top. Cover this with another tablespoon of pumpkin batter. Repeat until all cups are filled evenly. Bake in the preheated oven for 20-25 minutes. To check if they’re done, insert a toothpick into a muffin. If it comes out clean or with a few moist crumbs, they’re ready. To bake perfect muffins, follow a few simple steps. First, always preheat your oven to 350°F (175°C). This helps muffins rise well. Next, fill your muffin cups about two-thirds full. This allows room for the muffins to puff up. Use a toothpick to check if they are done. If it comes out clean, they are ready! Avoid overmixing the batter. Overmixing makes muffins tough and chewy. Mix just until you see no dry flour. Another mistake is not measuring ingredients correctly. Too much flour or sugar can ruin your muffins. Use the spoon-and-level method for accurate measuring. Lastly, do not skip the cream cheese filling. It adds a rich flavor that balances the pumpkin. To enhance flavor, add extra spices like cloves or allspice. You can also mix in chocolate chips or nuts for texture. If you want a sweeter muffin, add more sugar, but balance it with a pinch of salt. For a moist muffin, consider using brown sugar instead of white. This adds both flavor and moisture. Pro Tips Use Fresh Spices: For a more vibrant flavor, consider using freshly ground spices instead of pre-ground ones, as they pack more aromatic punch. Soften Cream Cheese Properly: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth filling without lumps. Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs. Baking times may vary slightly by oven. {{image_4}} You can make these muffins healthier with a few smart swaps. Instead of vegetable oil, try using applesauce. This change cuts fat but keeps moisture. You can also reduce the sugar by half. The natural sweetness from the pumpkin helps a lot. If you want, use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. Mix up the flavors to keep things fun! Add chocolate chips for a sweet twist. They add a rich taste that pairs well with pumpkin. You can also try nuts like walnuts or pecans. They give a nice crunch and depth of flavor. For a spicier kick, add more ginger or even some cloves. Get festive with seasonal additions! In fall, sprinkle in some chopped apples for a crunchy bite. In winter, try adding dried cranberries for sweetness and color. You can also use fresh orange zest to brighten the flavor in spring. Each season brings new ideas to make your muffins special! Store leftover muffins in an airtight container. This keeps them fresh for up to 3 days. If you want to keep them longer, refrigerate them. Just remember to let them cool completely before storing. To freeze muffins, place them in a single layer on a baking sheet. You can freeze them for about 2 hours. Once firm, transfer them to a freezer bag. They can last up to 3 months in the freezer. Label the bags with the date for easy tracking. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. You can also use a microwave. Heat them for about 15-20 seconds. Enjoy your soft and warm muffins as if they were just baked! You can tell when muffins are done by checking the center. Insert a toothpick into the middle of a muffin. If it comes out clean or with a few crumbs, your muffins are ready. They should also feel springy to the touch. If they seem wet, bake them a bit longer. Yes, you can make these muffins gluten-free. Replace the all-purpose flour with a gluten-free flour blend. Look for blends that have a mix of flours and starches. This will help keep the texture light and fluffy. If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both options add moisture and a bit of sweetness. You can also use butternut squash puree if you want a similar flavor. Absolutely! You can swap the cream cheese for ricotta or mascarpone cheese. You can also use flavored yogurt or a fruit jam for a fun twist. Just make sure whatever you choose is spreadable. These muffins last for about 3-5 days when stored at room temperature. Keep them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just thaw them overnight in the fridge before eating. This blog post covered everything you need to make great muffins. We looked at key ingredients, mixing steps, and tips to perfect your bake. You learned about variations and how to store leftovers. Remember, baking is as much about fun as it is about following rules. Use these insights to explore your own flavor ideas. With practice, you will bake tasty muffins every time. Enjoy your baking journey!

Pumpkin Cream Cheese Muffins

Delicious muffins filled with pumpkin and cream cheese, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 4 oz cream cheese, softened to room temperature
  • 2 tablespoons powdered sugar (for cream cheese filling)
  • 1 teaspoon milk (to achieve the right consistency for the cream cheese filling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, or grease the cups generously with cooking spray.
  • In a spacious mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well-integrated.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually introduce the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined.
  • In another smaller bowl, beat the softened cream cheese with the powdered sugar and milk until smooth and creamy.
  • Spoon about a tablespoon of the pumpkin batter into each muffin cup. Add a small dollop of the cream cheese filling on top, then cover with another tablespoon of pumpkin batter.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness with a toothpick.
  • Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For an extra charming touch, dust the tops of the muffins with powdered sugar or create a simple glaze by mixing powdered sugar with a small amount of milk and drizzle it over the muffins before serving.
Keyword cream cheese, muffins, pumpkin

WANT TO SAVE THIS RECIPE?