Cupcakes & Muffins/ Halloween & Autumn

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

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!

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

How to make Pumpkin Cream cheese Muffins

Ingredients you’ll need:

  • 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, you’ll need:

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

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!

Scroll down for the FULL printable recipe. 🙂

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 cinnamon, ginger, nutmeg, 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.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

More pumpkin recipes to try next!

Enjoy! 🙂

Post originally published in September 2016. Recipe and photos updated in September 2018.

5 from 1 vote
Pumpkin Cream Cheese Muffins
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yields: 12 - 14 muffins
Calories: 298 kcal

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

Print
Ingredients
For the Muffins
  • 3 cups plain/all-purpose flour 375g
  • 3/4 cup caster/granulated sugar 150g
  • 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 buttermilk* 240ml
  • 1/2 cup vegetable oil 120ml
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree 225g
For the Cream Cheese Filling
  • 1 cup cream cheese 225g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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 #muffins #autumn #fall #recipe

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22 Comments

  • Reply
    Sarah
    4th September 2016 at 12:53 am

    This is exactly what I’m craving right now! I am in full on Fall baking mode and am definitely going to have to try these. Love this recipe!

    • Reply
      Marsha
      4th September 2016 at 10:30 am

      Thanks, Sarah!

  • Reply
    Rupal Bhatikar
    4th September 2016 at 2:43 pm

    These look decadent, gorgeous pictures too!

    • Reply
      Marsha
      4th September 2016 at 7:30 pm

      Thanks, Rupal!

  • Reply
    Azlin Bloor
    4th September 2016 at 4:16 pm

    Perfect recipe for autumn! I just love the filling and the streusel – what fantastic combination of flavours and textures!

    • Reply
      Marsha
      4th September 2016 at 7:30 pm

      Thanks, Azlin!

  • Reply
    Kim @ Three Olives Branch
    4th September 2016 at 4:23 pm

    Streusel is seriously my favorite part of muffins, so any muffin with one has me sold! Perfect for the cooler, fall weather 🙂

    • Reply
      Marsha
      4th September 2016 at 7:29 pm

      Thanks, Kim! 🙂

  • Reply
    Naina
    4th September 2016 at 5:39 pm

    Goodness, these look fantastic! Love that layer of cheese cake in between!!

    • Reply
      Marsha
      4th September 2016 at 7:29 pm

      Thanks, Naina!

  • Reply
    Bintu | Recipes From A Pantry
    4th September 2016 at 6:16 pm

    This would qualify for a love at one bite recipe. I just need to reach into the computer and grab a few……

  • Reply
    Adina
    5th September 2016 at 9:44 am

    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. 🙂

    • Reply
      Marsha
      5th September 2016 at 10:13 am

      Thanks, Adina! 🙂

  • Reply
    Miranda
    5th September 2016 at 1:57 pm

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

  • Reply
    Pat C.Wilson
    19th September 2016 at 6:18 pm

    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.

    • Reply
      Marsha
      19th September 2016 at 8:47 pm

      Thanks, Pat! I hope you enjoy!

  • Reply
    Linda
    24th September 2018 at 7:24 pm

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

    • Reply
      Marsha
      24th September 2018 at 10:10 pm

      You’ll need 1/2 cup of applesauce which is about 122g 🙂

      • Reply
        Linda
        25th September 2018 at 4:58 am

        Thank you so much….so no oil just the applesauce; right? Also will they still be moist? Thanks so much.

        Hoq much is 1 cup cream cheese if I buy an 8 oz brick.

        • Reply
          Marsha
          25th September 2018 at 7:27 am

          Yep, just the applesauce, no oil. The muffins should be moist with applesauce too. 1 cup of cream cheese is 8oz 🙂 Enjoy!

  • Reply
    Jenny
    26th September 2018 at 10:43 pm

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

    • Reply
      Marsha
      27th September 2018 at 7:22 am

      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.

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