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!

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

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.

More pumpkin recipes to try!

• Pumpkin Gingerbread Truffles
• Cheesecake Stuffed Pumpkin Cookies
• Pumpkin Chocolate Muffins
• Baked Pumpkin Streusel Doughnuts

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: September, 2016 | Updated: September, 2018

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!

Author: Marsha

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Yields: 12 – 14 muffins

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Ingredients

For the Muffins

• 3 cups (375g) plain/all-purpose flour
• ¾ cup (150g) caster/granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 large egg
• 1 cup (240ml) buttermilk*
• ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (225g) canned pumpkin puree

For the Cream Cheese Filling

• 1 cup (225g) cream cheese, softened
• ¼ cup (50g) caster/granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 4 tablespoons plain/all-purpose flour

Instructions

For the Muffins

• Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
• Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
• 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

• Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour.
• 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.
• 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.

Recipe 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:

Serving: 1muffinCalories: 315kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 44mgSodium: 250mgFiber: 2gSugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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