Homemade Pumpkin Cream Cheese Muffins are where it’s at, honestly. Ever roll up to , all pumped for their pumpkin cream cheese muffin, only to find out they’re out? Ugh, that’s a weirdly specific heartbreak. So I got tired of that game and just figured out how to make ’em at home.
The best part, you don’t even need fancy stuff. Okay, and if you ever want to change things up, throw a look at this killer apple crumble cheesecake recipe too. It’s honestly a five-star experience right in your kitchen. You’re in for a cozy treat.
Homemade Pumpkin Cream Cheese Muffins
Ingredient Notes
Big heads up, there’s nothing super wild in these. If you’ve done basic fall baking, you’re already halfway there. You want pumpkin puree. Just watch out and don’t grab pumpkin pie filling because that’s honestly a little sneaky sitting next to the real stuff on shelves. Cream cheese is the other superstar here. I like using the brick-style stuff because—let’s be honest—the whipped kind sometimes goes weird in baking.
You’ll also want flour, eggs, brown sugar—which gives a way better flavor in my opinion—and oil (vegetable or canola works, don’t make this hard). Oh, and some simple spices. If your spice cabinet is bare, at the very least, some cinnamon goes a long way. Some people toss in cloves or nutmeg. I say go for it if you have them, but don’t stress.
“I’ve tried so many versions, and this is the only pumpkin cream cheese muffin recipe that even my picky teenager begs for. Seriously, thank you for making this so easy.”
Homemade Pumpkin Cream Cheese Muffins
How to Make This Recipe
Here’s the process in my wonky kitchen: Oven on first, by the way, because waiting for preheat is actual torture. I mix the dry stuff in one bowl—flour, spices, salt—the usual suspects. In a bigger bowl, combine the pumpkin, brown sugar, eggs, and oil. Use a whisk if you’re feeling strong. Otherwise, a fork is fine (I’m usually lazy and reach for whatever’s handy). Pour dry into wet and gently mix it.
Don’t overthink it. Now, for the fancy swirl: Scoop the batter into muffin liners about three-quarters full, then plop a spoonful of sweetened cream cheese right in the middle. It sinks in gently as it bakes, which is pretty neat. Bake until fluffy and a little golden on the edges. The smell will actually drive you wild, so beware if you’re hungry.
Homemade Pumpkin Cream Cheese Muffins
Recipe Tips
Let me tell you, the little things matter. Like, let the cream cheese come to room temperature. Cold cream cheese just frustrates everybody, honestly, and you’ll end up with little lumps. If you only have one muffin pan, just bake in batches. Don’t cram everything in and hope for magic. Also, if you’re nervous about muffins sticking, use muffin papers. Or, seriously slather the pan with butter.
Clean-up nightmare if you don’t. Trust me, I learned that one too many times. Muffin batter doesn’t love over-mixing. Just go until things are combined. Overdo it, they go dense. And nobody wants dense muffins at breakfast.
Homemade Pumpkin Cream Cheese Muffins
Expert Tips
Quick—before you skip and start baking—don’t forget the sprinkle of crunchy seeds on top. Pepitas (yes, pumpkin seeds) kick these up a notch. They toast nicely as muffins bake. Side note: if you feel wild, try tossing in a bit of orange zest in the batter. It sounds odd, but it’s actually awesome. Just a pinch, though. One more—don’t use low-fat cream cheese.
It isn’t the time for that. Full fat or bust for real flavor. Muffins are best on their first day, straight from the oven, but I kinda love them next day for breakfast too. Weird? Maybe, but hey, you do you.
Homemade Pumpkin Cream Cheese Muffins
Serving and Storing Leftovers
Want to make these ahead? They keep nicely! Just pop leftovers in an airtight container. I usually leave them on the kitchen counter overnight unless it’s hot as Texas in summer—then fridge, for sure. Warm them up ever so slightly before eating, and they’ll taste like you JUST baked them. If you freeze, wrap individually or use a freezer bag and be sure to squeeze most of the air out, or you’ll get sad dry muffins. Oh, and a little swipe of butter when they come out of the oven? Legendary move, trust me.
- Add a sprinkle of cinnamon or powdered sugar before serving if you want cafe vibes.
- They pair weirdly well with tea, but nothing beats coffee and a muffin for a lazy afternoon.
- Try serving with spiced apple butter for a real autumn treat.
- If you’re packing for a work snack, wrap in parchment so they don’t stick to lunch containers.
Homemade Pumpkin Cream Cheese Muffins
Craving more bakery-style fall treats? These Pumpkin Cream Cheese Muffins by Plated Cravings are next-level close to the real thing and totally worth a try if you’re obsessed like me. Oh, and definitely wander over to Foodgam for their cider pumpkin waffles salted maple butter recipe. That one’s a life-changer for lazy weekend brunch if you want to go all out. If you’ve got questions about baking or want a new mix-in idea, just shout it out in the comments. Let’s make this fall snacking thing outrageously good for everyone.
Homemade Pumpkin Cream Cheese Muffins
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Homemade Pumpkin Cream Cheese Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
A cozy and delicious recipe for homemade pumpkin cream cheese muffins, perfect for fall baking.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves (optional)
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 4 ounces cream cheese, softened
- Pepitas (pumpkin seeds) for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, baking powder, spices, and salt.
- In a separate large bowl, combine the pumpkin, brown sugar, eggs, and oil. Whisk until well blended.
- Gently add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Line a muffin pan with liners and fill each liner about three-quarters full with the batter.
- Add a spoonful of softened cream cheese into the center of each muffin.
- Bake for 20-25 minutes or until the edges are golden and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
For best results, let the cream cheese come to room temperature. If using one muffin pan, bake in batches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg