Pumpkin Cream Cheese Muffins – Soft, Moist & Irresistible! 🎃🧁

Pumpkin lovers, rejoice! These Pumpkin Cream Cheese Muffins are everything fall dreams are made of. Each bite brings a burst of cozy spices, sweet pumpkin, and a rich cream cheese center that melts in your mouth. Whether you’re baking for breakfast, brunch, or a festive fall treat, this muffin recipe guarantees moist, fluffy, and utterly irresistible results. 🍂

In this article, we’ll walk you through:

• Why these muffins are a seasonal favorite

• Ingredients and step-by-step instructions

• Pro tips for bakery-style perfection

• Storage and freezing advice

• Frequently asked questions

Let’s dive in!

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🥄 Why You’ll Love These Pumpkin Cream Cheese Muffins

🎯 The Perfect Fall Flavor Combo

The natural sweetness of pumpkin purée combined with warming spices like cinnamon, nutmeg, and cloves makes these muffins taste like autumn in every bite.

😍 Creamy Surprise Inside

The smooth and lightly sweetened cream cheese filling is a pleasant surprise tucked inside the moist muffin. It adds texture, flavor contrast, and indulgence.

🧁 Bakery-Style Muffins at Home

Tall muffin tops, rich flavors, and soft centers—these muffins rival your favorite bakery without the hefty price tag.

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🧾 Ingredients for Pumpkin Cream Cheese Muffins

For the Muffin Batter:

• 🎃 1 ¾ cups all-purpose flour

• 🧂 ½ tsp salt

• 🍚 1 tsp baking soda

• 🍂 2 tsp ground cinnamon

• 🌰 ½ tsp ground nutmeg

• 🌿 ¼ tsp ground cloves

• 🍬 1 cup granulated sugar

• 🍯 ½ cup brown sugar (packed)

• 🥚 2 large eggs

• 🥄 1 cup pumpkin purée (not pumpkin pie mix)

• 🛢️ ½ cup vegetable oil

• 🥛 ¼ cup milk

• 🥄 1 tsp vanilla extract

For the Cream Cheese Filling:

• 🧀 8 oz cream cheese (softened)

• 🍬 ¼ cup granulated sugar

• 🥄 1 tsp vanilla extract

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🧁 How to Make Pumpkin Cream Cheese Muffins (Step-by-Step)

 Step 1 – Preheat the Oven & Prep Muffin Tin

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

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 Step 2 – Prepare the Cream Cheese Filling

In a small bowl, combine:

• Softened cream cheese

• Granulated sugar

• Vanilla extract

Mix until smooth. Place in the fridge while preparing the batter so it firms up a little.

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 Step 3 – Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• Cloves

Set aside.

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 Step 4 – Mix the Wet Ingredients

In a large bowl, beat together:

• Eggs

• Granulated sugar

• Brown sugar

• Pumpkin purée

• Oil

• Milk

• Vanilla

Whisk until smooth and fully combined.

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 Step 5 – Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. Stir until just combined—do not overmix. The batter will be thick.

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 Step 6 – Fill the Muffin Cups

Fill each muffin cup about ⅔ full with batter. Add a spoonful (about 1-2 teaspoons) of cream cheese filling to the center of each muffin. Optionally, swirl slightly using a toothpick or leave as a core for a surprise inside.

 Step 7 – Bake to Perfection

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted near the edge comes out clean (avoid the center with cream cheese).

Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

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💡 Pro Tips for Bakery-Style Muffins

 1. Don’t Overmix the Batter

Overmixing develops gluten and can lead to dense muffins. Stir just until the flour disappears.

 2. Use Room Temperature Cream Cheese

It blends more smoothly with sugar and vanilla, creating a creamier filling.

 3. Chill the Filling

This helps it hold shape during baking, especially if you want a defined cream cheese core.

 4. Let Them Cool Fully

The cream cheese center sets as the muffins cool. Let them reach room temperature before serving for the best texture.

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🥶 Storage & Freezing Instructions

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Lasts 4–5 days when chilled.

• Freezer: Freeze individually wrapped muffins in a zip-top bag for up to 3 months. Thaw overnight in the fridge or reheat in the microwave for 30 seconds.

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🧠 Nutrition Information (Per Muffin – Approximate)

• Calories: 270

• Carbohydrates: 32g

• Protein: 4g

• Fat: 14g

• Sugar: 18g

• Fiber: 1g

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❓ Frequently Asked Questions (FAQs)

 Can I use homemade pumpkin purée?

Yes! Just ensure it’s not too watery. Strain through cheesecloth if needed.

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 Can I make these muffins gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

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 What other spices can I use?

You can add allspice or ginger, or use 2 ½ tsp of pumpkin pie spice instead of the individual spices.

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 Can I skip the cream cheese filling?

Yes, but then you’ll just have plain pumpkin muffins. They’ll still be moist and flavorful!

 How do I know when the muffins are done?

Check the muffin edge (not the center) with a toothpick. It should come out clean. The tops will also spring back slightly when touched.

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🍁 Variations You’ll Love

 Pumpkin Cheesecake Swirl Muffins

Swirl the cream cheese into the top layer of the batter before baking for a marbled effect.

 Add Crunchy Topping

Sprinkle chopped pecans, walnuts, or a brown sugar streusel over the top for added texture.

 Mini Muffins for Snacks

Use a mini muffin pan and reduce baking time to 12–14 minutes.

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🎃 Perfect Pairings

• ☕ Pumpkin Spice Latte

• 🥛 Cold glass of milk or almond milk

• 🍏 Apple cider

• 🍽️ A cozy fall brunch spread with eggs, fruit, and sausage alternatives