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Pumpkin Cream Cheese Muffins With Creamy Filling - Soft, Spiced, and Bakery-Style

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Pumpkin Batter: 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (or 2–2 1/2 teaspoons pumpkin pie spice total)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup neutral oil (canola, vegetable, or light olive oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (dairy or unsweetened non-dairy)
  • For the Cream Cheese Filling: 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Toppings: Coarse sugar or cinnamon sugar
  • Pepitas (pumpkin seeds)

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease well.
  2. Mix the filling: Beat cream cheese, sugar, vanilla, and a pinch of salt until smooth and fluffy. Chill while you make the batter to firm it up slightly.
  3. Combine dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, and spices until evenly blended.
  4. Whisk wet ingredients: In a larger bowl, whisk pumpkin puree, both sugars, oil, eggs, vanilla, and milk until smooth.
  5. Bring it together: Add the dry mixture to the wet and stir gently until just combined. Do not overmix; a few small lumps are fine.
  6. Fill the cups: Add about 1 heaping tablespoon of batter to each muffin cup. Spoon 1 tablespoon of cream cheese filling in the center. Top with another tablespoon of batter to cover. The cups should be about 3/4 full.
  7. Add toppings (optional): Sprinkle with coarse sugar, cinnamon sugar, or a few pepitas.
  8. Bake: Bake 18–22 minutes, until the tops spring back lightly and a toothpick inserted near the edge (not the center of the filling) comes out clean.
  9. Cool: Let muffins cool in the pan for 5 minutes, then move to a rack. Cool at least 15 minutes before eating so the filling sets.