These pumpkin cream cheese muffins are soft, tall, and full of warm pumpkin spice flavor, and every single one has a sweet cream cheese filling tucked into the center. If you love fall baking, this is the kind of recipe you will want to make again and again.
The pumpkin batter is heavily spiced with cinnamon, pumpkin pie spice, and nutmeg, so it tastes like the season instead of a plain sweet muffin.
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The cream cheese filling is just as simple: cream cheese, sugar, a little flour, milk, and vanilla, beaten until smooth and piped into the middle of each muffin. During baking it settles into a creamy center with a small dollop showing on top.
This recipe uses simple ingredients and comes together in 8 steps. You do not need a stand mixer for the muffins, and a hand mixer handles the filling in a minute or two.
Coarse sugar sprinkled over the tops adds a light crunch that balances all that creaminess, and because the filling is piped in, the muffins look and taste like something from a bakery even though the process is straightforward.
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The original article includes tips, tricks, and process photos, so you can see how the batter and the filling should look at each stage. These muffins make a lovely fall breakfast, a weekend baking project, or a treat to share with family and friends.
Three small details make a real difference here, and all three are easy to fold into your normal baking routine.
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Blot the pumpkin puree. Spread the puree on a dinner plate and press paper towels into it, using 8 paper towel sheets, 2 at a time, until you have repeated the process about 4 times. This soaks up extra moisture, which concentrates the pumpkin flavor without changing the texture of the muffins.
Let the batter rest while you set up. After you mix the pumpkin batter, preheat the oven, line the muffin pans, and make the cream cheese mixture. That short rest gives the gluten time to absorb liquid, which helps with the rise.
Use only 6 liners per pan. Place 6 muffin liners in a 12 cup muffin pan with space between each one. The gaps let heat reach all sides of the muffin, and that stronger heat gives a taller rise.
If you only own one 12 cup pan, you will bake in two rounds, or you can use two pans at once and keep the liners spaced. Either way, resist the urge to crowd the pan, even if it means an extra batch.
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Blotting the pumpkin is the easiest upgrade in this recipe: less water in the batter means more pumpkin flavor in every bite.
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The filling also rewards a little patience. Room temperature cream cheese beats smooth without lumps, and a piping bag gives you control so the filling lands in the center instead of spreading across the top of the batter.
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One more thing worth knowing: the pumpkin batter is thick, and that is completely normal. A thick batter holds the filling in place instead of letting it sink toward the bottom of the liner.
Ingredients
You need two short lists here: one for the pumpkin muffin batter and one for the cream cheese filling. The amounts below make 12 muffins.
Component
Ingredient
Amount
Pumpkin muffins
All purpose flour
2 cups
Pumpkin muffins
Baking powder
2 tsp
Pumpkin muffins
Baking soda
1/2 tsp
Pumpkin muffins
Salt
1/2 tsp
Pumpkin muffins
Ground cinnamon
2 tsp
Pumpkin muffins
Pumpkin pie spice
1 tsp
Pumpkin muffins
Ground nutmeg
1/4 tsp
Pumpkin muffins
Pumpkin puree
15 oz, 1 can
Pumpkin muffins
Unsalted butter, melted and cooled
1/2 cup
Pumpkin muffins
Brown sugar, packed light or dark
3/4 cup
Pumpkin muffins
Large egg, room temperature
1
Pumpkin muffins
Pure vanilla extract
1 tsp
Pumpkin muffins
Sour cream, room temperature
1/4 cup
Pumpkin muffins
Buttermilk, room temperature
1/2 cup
Pumpkin muffins
Coarse sugar, like sugar in the raw
For sprinkling on top
Cream cheese filling
Cream cheese, room temperature
4 oz
Cream cheese filling
White granulated sugar
2 TBSP
Cream cheese filling
All purpose flour
1 tsp
Cream cheese filling
Milk
1 tsp
Cream cheese filling
Pure vanilla extract
1 tsp
A standard 15 ounce can of pumpkin puree is exactly what this recipe calls for, and you still use the whole can after blotting. Nothing is lost, only some extra water.
Room temperature dairy matters more than it seems. Cold cream cheese can leave lumps in the filling, and cold buttermilk or sour cream can make the batter look curdled before it ever reaches the oven. Set the butter, egg, sour cream, buttermilk, and cream cheese out ahead of time.
The coarse sugar is not strictly required, but it gives the tops a light sparkle and a crisp edge that contrasts nicely with the soft crumb and the creamy center.
Instructions
There are two parts to this recipe: the pumpkin muffin batter and the cream cheese filling. The filling steps also cover assembly and baking, so give them a quick read before you start.
Pumpkin muffin batter
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture. The puree will look slightly thicker, and that is exactly what you want.
In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined. A few small streaks of flour are fine. Overmixing develops the gluten and makes the muffins dense instead of tender.
Cream cheese filling, assembly, and baking
Preheat the oven to 425 degrees Fahrenheit. Place 6 muffin liners per 12 cup muffin pan. Separate them out, because the space around each liner gives the muffins a chance to rise higher.
Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top. Leave the batter as it lands instead of smoothing or pressing it down.
In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth. Scrape down the bowl once so nothing is left behind at the bottom.
Place the cream cheese filling in a piping bag. Place the bag in the middle of the muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins, so each muffin gets an even share.
Bake at 425 degrees Fahrenheit for 8 minutes. Then turn the oven down to 350 degrees Fahrenheit. Bake for another 6 to 8 minutes. Bake until a toothpick inserted comes out clean. The high heat at the start sets the edges and pushes the muffins up, and the lower heat finishes the centers without drying them out.
Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold, so chilling them is part of the appeal, not just a storage step.
A small dollop of filling on top of each muffin is normal. It bakes into a soft swirl, and it is the easiest way to see that the filling landed in the center of the batter. The muffins come out tall and domed, with the coarse sugar crackling across the top.
Do not skip the rest in the pan. Muffins are very tender straight from the oven, and 10 minutes gives them time to firm up so they lift out cleanly without tearing. Cool them fully before you refrigerate them, since warm muffins trap steam and soften the tops.
Notes
Spoon and level the flour, or weigh it with a kitchen scale. Flour scooped straight from the bag is compacted, and too much flour can dry out the muffins.
At high altitude, add an extra 2 TBSP of flour to the dry ingredients.
Take the dairy ingredients out of the refrigerator 2 hours before baking so the butter, egg, sour cream, buttermilk, and cream cheese all come to room temperature.
Store the cooled muffins in the fridge. They taste best cold, and the cream cheese filling stays firm and creamy that way.
Recipe details
Prep time is 20 minutes, cook time is 14 minutes, and the total time is 34 minutes. The recipe makes 12 muffins, and since only 6 liners go into the pan at a time, plan on two rounds unless you use two pans.
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Servings: 12 muffins
Per muffin, the source nutrition is 269 calories, 36g carbohydrates, 4g protein, 13g fat, 8g saturated fat, 2g fiber, 18g sugar, 262mg sodium, and 34mg cholesterol.
The two temperature bake is the reason these muffins get such a tall top. Starting hot and then dropping the heat gives you a strong rise plus a fully baked, tender center.
For the printable card and one place to keep the whole method, the full Pumpkin Cream Cheese Muffins page has it. If you would like to compare another version, you can also read this easy pumpkin cream cheese muffins recipe.
FAQs
How do you make pumpkin cream cheese muffins from scratch?
Begin by blotting a 15-ounce can of pumpkin puree with paper towels to remove excess moisture. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. In another bowl, mix the blotted pumpkin with 1/2 cup melted butter, 3/4 cup packed brown sugar, 1 egg, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/2 cup buttermilk. Combine wet and dry ingredients until just moistened. Pipe a cream cheese filling into the center of each muffin, sprinkle with coarse sugar, and bake at 425°F for 8 minutes, then reduce to 350°F for 6 to 8 more minutes.
What is the secret to tall muffin tops for pumpkin cream cheese muffins?
The key to tall muffin tops is threefold. First, start the oven at a high temperature of 425°F for the first 8 minutes, which sets the muffin tops quickly before reducing to 350°F. Second, place only 6 muffin liners in each 12-cup pan, leaving empty spaces between them so heat circulates evenly and the muffins rise higher. Third, let the batter rest while the oven preheats and you prepare the filling, which allows the gluten to absorb moisture for a stronger rise.
How do you keep the cream cheese filling from sinking in pumpkin muffins?
To prevent the cream cheese filling from sinking, pipe it directly into the center of the batter rather than spooning it on top. Fill a piping bag with the cream cheese mixture, insert the tip about one-third of the way down into the center of the muffin batter, and squeeze until a dollop appears on the surface. This anchors the filling within the muffin, ensuring it stays in the middle as the muffin bakes and rises.
How should you store pumpkin cream cheese muffins and how long do they last?
Because the muffins contain a cream cheese filling, they must be stored in the refrigerator in an airtight container. They taste best when cold and will stay fresh for up to five days. For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer bag; they can be frozen for up to three months and then thawed overnight in the fridge before serving.
Pumpkin Cream Cheese Muffins These pumpkin cream cheese muffins are soft, tall, and full of warm pumpkin spice flavor, and every single one has a sweet cream cheese filling tucked into the center. If you love fall baking, this is the kind of recipe you will want to make again and again.
Total Time:34 min
Yield:12 muffins 1x
Ingredients
Scale
Pumpkin Muffins 2 cups All-purpose flour 2 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 2 tsp Ground cinnamon 1 tsp Pumpkin pie spice 1/4 tsp Ground nutmeg 15 oz Pumpkin puree, 1 can of puree 1/2 cup Unsalted butter, melted and cooled 3/4 cup Brown sugar, packed light or dark 1 Large egg, room temperature 1 tsp Pure vanilla extract 1/4 cup Sour cream, room temperature 1/2 cup Buttermilk, room temperature Coarse sugar, like sugar in the raw
Cream Cheese Filling 4 oz Cream cheese, room temperature 2 TBSP White granulated sugar 1 tsp All-purpose flour 1 tsp Milk 1 tsp Pure vanilla extract
Instructions
Pumpkin Muffins 1-In a large bowl, mix the flour,: In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture. 2-In a separate bowl, mix the melted: In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined.
Cream Cheese Filling 3-Preheat the oven to 425℉: Preheat the oven to 425℉. Place 6 muffin liners per 12 cup muffin pan (separate them out, this gives them a chance to rise higher) 4-Use a large cookie scoop and scoop: Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top. 5-In a small bowl using a hand: In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth. 6-Place the cream cheese filling in a: Place the cream cheese filling in a piping bag. Place the bag in the middle of muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins. 7-Bake at 425℉ for 8 minutes: Bake at 425℉ for 8 minutes. Then, turn the oven down to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean. 8-Let the muffins sit in the hot: Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold.
Last Step:
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