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    Home » Breakfast » Muffin

    Pumpkin Cream Cheese Muffins

    Published: Oct 11, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    331 shares
    Jump to Recipe
    split in half cream cheese pumpkin muffin in a white bowl

    Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, these Pumpkin Cheesecake Muffins are the only pumpkin muffin you will need this fall! 

    cream cheese pumpkin muffins in a bowl

    I am that basic girl in the autumn. I love pumpkin everything, from pumpkin candles to pumpkin lattes and of course pumpkin muffins!  I want to wear flannels, boots, sweaters and of course, dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing "summer" like weather, I am talking 95 degrees. It's just dreadful!

    So as a hot pumpkin latte is delicious, I can't handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it's not a good look).

    So, I burn my pumpkin candles and bake with pumpkin. As, my friend Michele would put it, Bikram Baking.

    If you've been on my site before you know I am obsessed with cheesecake. While I don't mind having a slice of cheesecake for breakfast, I'm a rebel like that, I know it's not a traditional breakfast food. But you know what is? A Muffin! So naturally, I baked the cheesecake mixture right into the muffin. So sneaky!

    This recipe is quick and easy. The only "hard" part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn't but since we are baking the cheesecake into the muffin it doesn't really matter if it's not completely smooth.

    I usually cut my cream cheese into small chunks so it gets to room temp. quicker.

    split in half cream cheese pumpkin muffin in a white bowl

    I am not gonna lie, these muffins disappeared! Too quickly for my liking. My friends, family, and co-workers all enjoyed these muffins!

    For another fall-inspired breakfast check out my pumpkin pancakes recipe.

    Let's get to the recipe.

    Jump to:
    • What are the ingredients for Pumpkin Cream Cheese Muffins
    • How do you make Pumpkin Cream Cheese Muffins
    • Can you freeze these muffins
    • Recipe Card
    • Love Pumpkin? 
    • Recipe Ratings & Comments
    half of a pumpkin cheesecake muffin on a wire rack next to whole muffins

    What are the ingredients for Pumpkin Cream Cheese Muffins

    For the pumpkin muffin batter you'll need:

    • All-Purpose Flour/ Plain Flour
    • Baking Powder
    • Baking Soda
    • Pumpkin Pie Spice
    • Salt
    • Brown Sugar
    • Granulated Sugar
    • Pumpkin Puree
    • Large Eggs, at room temperature
    • Pure Vanilla Extract
    • Vegetable Oil

    For the cream cheese cheesecake filling you'll need:

    • Cream Cheese, softened to room temperature
    • Pure Vanilla Extract
    • Large Egg, at room temperature
    • Granulated Sugar

    How do you make Pumpkin Cream Cheese Muffins

    Start by preheating the oven to 400F/204C and grease a regular-sized muffin pan and set aside.

    In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil.

    eggs, pumpkin, sugar, vanilla, and oil in a large glass bowl

    Mix until fully combined.

    wet ingredients whisked together in a large glass bowl

    In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.

    flour, baking soda, baking powder, and pumpkin pie spice in a glass bowl

    Gently fold the dry ingredients into the wet ingredients.

    lour mixture added to the wet ingredients for a pumpkin muffin recipe

    Mix just until most of the flour streaks are gone.

    A bowl of pumpkin muffin batter with a white spatula sitting on a marble surface

    Scoop the batter evenly into the muffin pan, making sure to fill ¾ of the way.

    In the bowl of an electric mixer combine the cream cheese, vanilla, and sugar.

    cream cheese, sugar and vanilla in a metal mixing bowl
    egg added to sweet cream cheese mixture in a metal bowl

    Once fully combined whisk in the egg and beat until smooth and fully combined, make sure to scrape down the sides of the bowl.

    cream cheese filling in a metal bowl

    Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.

    Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds. 

    hand piping cream cheese into pumpkin muffin batter in a cupcake tin

    This is optional but I love the pumpkin spiced pumpkin seeds at Trader Joe's so I top my muffins with a few before baking.

    The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe's, pumpkin spiced pumpkin seeds... let me tell you they are ADDICTING!!!

    bag of pumpkin spiced pumpkin seeds

    I also spread the muffins out and bake them in more batches, this helps increase the airflow between each muffin and helps them raise taller and have a more even bake.

    pumpkin cheesecake muffins topped with pumpkin seeds before baking

    You could make mini muffins too if you want!

    mini pumpkin cream cheese muffins in a mini muffin tray before baking

    Bake the full-sized muffins at 400F/204C for 5 minutes then reduce temperature to 350F/180C and bake for an additional 13-15 minutes, or until when you gently touch the center of the muffin it bounces back quickly, or a toothpick inserted in comes out with no wet batter.

    cream cheese pumpkin muffins cooling on a black metal rack

    Let the muffins cool on a wire rack for 10 minutes before taking out of the pan.

    Store the baked muffins in an air-tight container for up to 4 days, I prefer to store them in the fridge after the first day, due to the cream cheese. 

    For another delicious pumpkin muffin recipe check out my Nutella swirled pumpkin muffins.

    Can you freeze these muffins

    Yes, you can totally freeze pumpkin muffins.

    To freeze the muffins make sure the muffins have cooled completely, then layer them in a single even layer not touching in a freezer bag laid flat in the freezer, or on a plate to just freeze for the first 2 hours.

    After that, you can pile them into a freezer-safe container, doing the freezing where they are not touching at first ensures that later on, you can just take one muffin out at a time, so they aren't stuck together.

    To thaw the muffins let them sit at room temperature for 1 hour or pop in the oven at 300F for 5-8 minutes.

    cream cheese pumpkin muffins cooling on a wire rack

    More Muffin Recipes? 

    • Strawberry Blueberry Muffins
    • Oat Flour Banana Muffins
    • Nutella Banana Muffins
    • Sour Cream Coffee Cake Muffins

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    split in half cream cheese pumpkin muffin in a white bowl

    Pumpkin Cream Cheese Muffins

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall!   

    • Total Time: 35 minutes
    • Yield: 15 Muffins 1x

    Ingredients

    Units Scale

    Pumpkin Muffin

    • 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
    • ½ Teaspoon Baking Powder
    • ½ Teaspoon Baking Soda
    • 1 Tablespoon Pumpkin Pie Spice
    • ½ Teaspoon salt
    • 200 grams (1 Cup) Dark Brown Sugar
    • 50 grams (¼ cup) Granulated Sugar
    • 15oz Pumpkin (not pumpkin pie filling)
    • 2 Large Eggs, at room temp.
    • 1 Tablespoon Pure Vanilla Extract
    • 4oz (½ Cup) Vegetable Oil

    Cheesecake Filling

    • 8oz Cream Cheese, at room temperature
    • 1 Tablespoon Pure Vanilla Extract
    • 1 Large Egg, at room temperature
    • 2 Tablespoon Granulated Sugar

    Optional Topping

    • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe's)

    Instructions

    1. Preheat oven to 400F/204C and grease a regular sized muffin pan, set aside.
    2. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined.
    3. In another large bowl mix the flour, baking soda, baking powder, pumpkin pie spice, and salt. 
    4. Slowly fold the dry ingredients into the wet batter, mixing until just a few flour streaks are left.
    5. Scoop the batter evenly into the muffin pan, making sure to fill ¾ of the way. I prefer to spread the muffins out when baking them, so in a 12 cup muffin pan I would only fill 6 but you can definitley fill each cup if you prefer.
    6. In the bowl of an electric mixer combine the cream cheese, vanilla, and sugar. Once fully combined whisk in the egg and beat until smooth and fully combined, make sure to srap down the sides of the bowl.
    7. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds. Top with pumpkin seeds.
    8. Bake at 400F/204C for 5 minutes then reduce temperature to 350F/180C and bake for an additional 13-15 minutes, or until when you gently touch the center of the muffin it bounces back quickly, or a toothpick inserted in comes out with no wet batter. Let cool on a wire rack for 10 minutes before taking out of the pan. Store in an air-tight container for up to 4 days, I prefer to store them in the fridge after the first day, due to the cream cheese. 

    Equipment

    muffin pan

    Muffin Pan

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    OXO Kitchen Scale

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    Notes

    To bake mini muffins start them at the higher tempearture bake for 5 minutes then reduce the temperature and bake for 8-12 minutes or until when touched on the top cernter it bounces back lightly.  

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Keywords: pumpkin muffin recipe, cheesecake stuffed muffins, cheesecake filled muffins

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    Pumpkin Cheesecake Muffin opened up on a blue plate
    Pumpkin Cheesecake Muffins opened up with more full muffins next to

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    1. Sammie says

      October 19, 2015 at 8:04 pm

      If you want some chillier weather, we have plenty to share here in the UK! Saying that, these pumpkin cheesecake muffins look so amazingly, delicious. The pumpkin seeds on the top are the perfect finishing touch. Fantastic recipe. Thanks for sharing. Sammie

      Reply
      • Elizabeth says

        October 21, 2015 at 8:17 am

        Haha Sammie, I knoW! My whole family lives in England, the grass is always greener 😉

        Reply
    2. June @ How to Philosophize with Cake says

      October 21, 2015 at 4:05 am

      There's nothing "basic" about pumpkin! I believe it is universal 🙂 These muffins look incredible, especially with that cheesecake filling--yummm...

      Reply
      • Elizabeth says

        October 21, 2015 at 8:16 am

        It is so universal!!!

        Reply
    3. Rachel says

      October 15, 2019 at 9:43 am

      MMM! Ive made these so many times and I am still not sick of them! Will definitely be making them a couple more times before the year is over.

      ★★★★★

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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