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Cream Cheese Pumpkin Muffins

Pumpkin Cream Cheese Muffins

Fluffy and moist spiced pumpkin muffins filled with a sweet cream cheese filling and topped with a cinnamon sugar pepita topping
5 from 1 vote
Prep Time 10 mins
Cook Time 21 mins
Total Time 31 mins
Course Breakfast
Cuisine American
Servings 12 muffins


Pumpkin Muffins:

  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed (light or dark)
  • 1 1/4 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup canola oil

Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract


  • 2 tablespoons pepitas
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 350F. Line a 12-cup cupcake pan with paper liners and set aside.

Make the cream cheese filling.

  • In a small bowl, whisk together the cream cheese, sugar and vanilla until smooth.
  • Place the filling into the refrigerator until ready to use. 

Make the muffins.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. 
  • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, vanilla, eggs and oil. 
  • Pour the dry ingredients into the wet ingredients and mix to combine. Do not over mix. Only mix until no pockets of the dry ingredients remain. 
  • Distribute the batter equally into the lined cupcake pan.
  • Distribute the cream cheese filling into the centers, equally among the muffins.
  • Mix together the 1 tablespoon of sugar and the 1/2 teaspoon of cinnamon in a small bowl. Sprinkle the pepitas and the cinnamon sugar mixture around the edge of the muffins. 
  • Bake the muffins for 18-22 minutes or until a toothpick inserted comes out with a few dry crumbs. Do not check the muffins for doneness by inserting a toothpick through the cream cheese center. I like to check by inserting a toothpick through the muffin at an angle. 
  • Cool the muffins in the pans for 10 minutes before removing to cool on a cooling rack. Best served slightly warm. 
Keyword muffins, pumpkin, Pumpkin Cream Cheese Muffins, pumpkin muffins
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