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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins – Deliciously moist and fluffy pumpkin muffins that are stuffed with a creamy cheesecake layer. Perfect for those cooler autumn mornings!

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

I originally brought you these delicious pumpkin muffins back in September 2016, and recently I have been tweaking the recipe so I can bring you all a new and improved version.

I’m super happy to say I’m ready to share with you my perfected Pumpkin Cream Cheese Muffins. 🙂 

These bakery-style pumpkin muffins are moist and fluffy, deliciously spiced, and stuffed with a cream cheese layer.

I love to enjoy these warm on cold, autumn mornings!

Looking for more muffin recipes? Check out my Nutella Stuffed Pumpkin Muffins, Blueberry Chocolate Chip Muffins, and my Chocolate Peanut Butter Banana Muffins.

Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the muffins:

  • Plain/all-purpose flour
  • Caster/granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon, ginger, nutmeg, and cloves
  • Large egg
  • Buttermilk: See my recipe notes below on how to make your own buttermilk!
  • Vegetable oil
  • Vanilla extract
  • Pumpkin puree

For the cream cheese filling:

  • Cream cheese
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour

How to make Pumpkin Cream Cheese Muffins

To make these muffins, simply whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

Whisk together the egg, buttermilk, oil, vanilla, and pumpkin puree. Add to the dry ingredients and mix until just combined.

For the cream cheese filling, whisk together the cream cheese and sugar. Add the egg and vanilla, and mix until combined. Mix in the flour.

Spoon the muffin batter into a greased 12-hole muffin pan, filling only 1/4 of the way. Add 1 – 2 tablespoons of the cream cheese mixture, then top with the remaining batter.

Bake for 18 – 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely, OR enjoy one warm!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are:

  • incredibly moist and fluffy
  • so quick and easy to make
  • perfectly spiced with cinnamongingernutmeg, and cloves
  • loaded with flavour
  • filled with a creamy cheesecake layer

How long will these pumpkin muffins last? These muffins stay fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Can I freeze these pumpkin muffins? Yes! These muffins will freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins

More pumpkin recipes to try!

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Originally Published: September, 2016 | Updated: September, 2018

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Yield: 12 - 14 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Pumpkin Cream Cheese Muffins - Deliciously moist and fluffy pumpkin muffins that are stuffed with a creamy cheesecake layer. Perfect for those cooler autumn mornings!

Ingredients

For the Muffins

  • 3 cups (375g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (225g) pumpkin puree

For the Cream Cheese Filling

  • 1 cup (225g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons plain/all-purpose flour

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the egg, buttermilk, oil, vanilla extract, and pumpkin. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.

For the Cream Cheese Filling

  1. Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour.
  2. Spoon the muffin batter into the prepared pan, filling only 1/4 of the way. Add 1 - 2 tablespoon of the cream cheese mixture, then top with the remaining batter.
  3. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir in 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!

Muffins stay fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 14 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 44mgSodium: 250mgCarbohydrates: 40gFiber: 2gSugar: 16gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Jenny

Wednesday 26th of September 2018

These look wonderful, what can I use instead of the buttermilk? Thanks so much in advance.

Marsha

Thursday 27th of September 2018

Hi Jenny, in my recipe notes I let you know how to make your own buttermilk :) If you'd rather not, you could use whole milk, but I highly recommend buttermilk.

Linda

Monday 24th of September 2018

I need to substitute the oil for apple sauce. How much applesauce?

Marsha

Monday 24th of September 2018

You'll need 1/2 cup of applesauce which is about 122g :)

Pat C.Wilson

Monday 19th of September 2016

Perfect recipe for autumn. i'll try this out for my family's picnic this weekend. many thanks for sharing, Masha. muffins are always my favorite.

Marsha

Monday 19th of September 2016

Thanks, Pat! I hope you enjoy!

Miranda

Monday 5th of September 2016

I'm so ready for pumpkin season! These look so amazing!

Adina

Monday 5th of September 2016

A great way to start the pumpkin season, the muffins look absolutely gorgeous. I haven't made anything with pumpkin yet, I definitely have to start soon. :)

Marsha

Monday 5th of September 2016

Thanks, Adina! :)

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