Cream Cheese Pumpkin Muffins: The Fall Muffins That Taste Straight from a Bakery

When autumn rolls around, I find myself craving those cozy, spiced treats that make the whole house smell like fall. And if you’ve ever walked past a bakery in October and caught that irresistible aroma of pumpkin spice and sweet cream cheese filling, you already know what I’m about to say: Cream Cheese Pumpkin Muffins are the ultimate fall indulgence.

These aren’t your average muffins. Oh no—these beauties are packed with pumpkin flavor, spiced with cinnamon, nutmeg, cloves, and pumpkin pie spice, and crowned with a buttery crumb topping. And let’s not forget the surprise in the middle: a luscious cream cheese filling that melts into the pumpkin base like a secret little gift in every bite.

They’re rich, tender, and completely bakery-worthy, but here’s the secret—making them at home is easier than you think. Whether you’re hosting a fall brunch, packing lunchbox treats, or simply enjoying a quiet morning with coffee and a sweater, these muffins will instantly make you feel like you’re living your best autumn life.

Why You’ll Love These Cream Cheese Pumpkin Muffins

• Bakery-style at home – tall, fluffy, and crumb-topped beauties.

• Pumpkin spice heaven – all the cozy flavors in one bite.

• Surprise filling – that tangy cream cheese center is pure magic.

• Perfect for sharing – though you might not want to!

Ingredients

Filling:

• 1 package (8 oz / 225 g) cream cheese, softened

• 1 cup (120 g) powdered sugar

Muffins:

• 4 large eggs

• 2 cups (400 g) granulated sugar

• 1 can (15 oz / 425 g) pumpkin puree

• 1 ⅓ cups (315 ml) vegetable oil

• 3 cups (360 g) all-purpose flour, spooned and leveled

• 1 tsp (2.5 g) ground cinnamon

• 1 tsp (2.5 g) ground nutmeg

• 1 tsp (2.5 g) ground cloves

• 4 tsp (8 g) pumpkin pie spice

• 1 tsp (6 g) salt

• 1 ½ tsp (7 g) baking soda

Crumb Topping:

• ½ cup + 2 tbsp (125 g) granulated sugar

• ⅓ cup (45 g) all-purpose flour

• 2 tsp (5 g) ground cinnamon

• 6 tbsp (85 g) cold butter, cubed

Step-by-Step Instructions

1. Make the filling – Beat softened cream cheese with powdered sugar until smooth. Transfer to plastic wrap, shape into a log (about 1 ½ inches thick), wrap tightly, and freeze at least 2 hours or overnight.

2. Prep the pans – Preheat oven to 350°F (175°C). Spray muffin pan tops lightly and line with paper liners.

3. Mix the batter – In one bowl, whisk eggs, sugar, pumpkin puree, and oil. In another, mix flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Stir dry ingredients into wet until just combined. Don’t overmix.

4. Make crumb topping – Combine sugar, flour, and cinnamon. Cut in butter until mixture looks like coarse crumbs.

5. Assemble muffins – Fill muffin cups one-third full with batter. Slice cream cheese log into 24 discs and place one in each cup. Cover with more batter until cups are about three-quarters full. Top with crumb mixture.

6. Bake – 18–22 minutes, until golden and a toothpick (avoiding cream cheese) comes out clean.

7. Cool and enjoy – Let rest 5 minutes in the pan before transferring to a rack. Serve warm or at room temp.

Tips for Perfect Fall Muffins

• Freeze the filling well. If your cream cheese log isn’t firm enough, it’ll be tricky to slice and sink neatly into the muffins.

• Don’t overmix the batter. Stir just until the flour disappears. This keeps your muffins tender, not tough.

• Generous topping = better muffins. Don’t be shy with that cinnamon sugar crumb—it’s what makes them look bakery-style.

• Use pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices, which would throw off the balance.

• Test carefully. When checking doneness, insert the toothpick into the pumpkin part, not through the cream cheese, or you’ll get a false “gooey” read.

A Personal Kitchen Story

These muffins remind me of one chilly October morning when I decided to “surprise” my kids with a special breakfast. The problem? I’d already promised them cinnamon rolls the night before and totally forgot. Oops. With no dough ready, I turned to my pantry and spotted that trusty can of pumpkin puree. A quick search through my fridge revealed cream cheese and—well, you can see where this is going.

By the time the muffins came out of the oven, the house smelled like a fall festival. The kids came running, their disappointment about the missing cinnamon rolls instantly forgotten. My youngest even said, “Mom, these taste like they came from the fancy bakery!” And honestly? That’s still the highest compliment I’ve ever received in the kitchen.

What to Serve with Cream Cheese Pumpkin Muffins

These muffins shine on their own, but pairing them makes them feel like part of a cozy fall feast:

• Hot coffee or tea – pumpkin spice lattes, chai, or plain old black coffee all work beautifully.

• Savory sides – scrambled eggs or a cheese omelet balance the sweetness.

• Fruit platter – pears, apples, or grapes add freshness to your spread.

• Yogurt parfaits – layered with granola and fruit for a lighter brunch companion.

Whether you’re hosting brunch or just treating yourself, they play well with both sweet and savory friends.

How to Store Leftovers

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Because of the cream cheese filling, these muffins last up to 5 days in the fridge. Bring to room temp before eating for the best flavor.

• Freezer: Wrap each muffin individually in plastic wrap, then place in a freezer bag. They’ll keep up to 2 months. Reheat in the microwave or oven until warm.

Pro tip: Pop one in the microwave for 15 seconds, and it’ll taste like it just came out of the oven.

FAQs

Can I make these muffins ahead of time?

Yes! Bake, cool, and store them in the fridge. They taste just as amazing the next day.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s well-drained so your batter isn’t too wet.

Do I have to use the crumb topping?

Technically, no—but honestly, it’s what gives them that bakery-style magic.

Can I swap in another spice blend?

If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and a pinch of ginger.

How do I make them gluten-free?

Use a good 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.

The Sweet Finish

These Cream Cheese Pumpkin Muffins are the kind of treat that makes fall feel extra special. They’re soft, warmly spiced, and hiding that dreamy cream cheese surprise inside. Whether you bake them for a cozy weekend breakfast, a school bake sale, or just to have a little something sweet with your afternoon coffee, they’ll never disappoint.

So grab that can of pumpkin, tie on your apron, and get ready to bring a little bakery magic into your own kitchen—no fancy pastry case required.

Discover more delicious recipes by following me on Facebook and Pinterest.

Cream Cheese Pumpkin Muffins

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• Author: Olivia Hartwellen
• Total Time: 45 minutes (+ chilling)
• Yield: 24 muffins 1x

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Description

Cream Cheese Pumpkin Muffins are bakery-style fall treats filled with warm pumpkin spice, a luscious cream cheese center, and topped with a buttery cinnamon-sugar crumb. They’re rich, tender, and perfect for cozy mornings, brunches, or an indulgent snack that tastes straight from a bakery.

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Ingredients

Scale 1x2x3x

Filling:

• 8 oz (225 g) cream cheese, softened

• 1 cup (120 g) powdered sugar

Muffins:

• 4 large eggs

• 2 cups (400 g) granulated sugar

• 1 can (15 oz / 425 g) pumpkin purée

• 1 ⅓ cups (315 ml) vegetable oil

• 3 cups (360 g) all-purpose flour

• 1 tsp (2.5 g) ground cinnamon

• 1 tsp (2.5 g) ground nutmeg

• 1 tsp (2.5 g) ground cloves

• 4 tsp (8 g) pumpkin pie spice

• 1 tsp (6 g) salt

• 1 ½ tsp (7 g) baking soda

Crumb Topping:

• ½ cup + 2 tbsp (125 g) granulated sugar

• ⅓ cup (45 g) all-purpose flour

• 2 tsp (5 g) ground cinnamon

• 6 tbsp (85 g) cold butter, cubed

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Instructions

• Make the filling: Beat cream cheese with powdered sugar until smooth. Shape into a log about 1 ½ inches thick, wrap tightly, and freeze for at least 2 hours (or overnight).

• Prep the pans: Preheat oven to 350°F (175°C). Spray muffin pan tops lightly and line with paper liners.

• Mix the batter: In a bowl, whisk eggs, granulated sugar, pumpkin purée, and oil. In another bowl, whisk flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Stir dry into wet just until combined. Do not overmix.

• Make crumb topping: Combine sugar, flour, and cinnamon. Cut in butter until mixture looks like coarse crumbs.

• Assemble muffins: Fill muffin cups one-third with batter. Slice cream cheese log into 24 discs and place one in each cup. Cover with more batter until cups are ¾ full. Sprinkle generously with crumb topping.

• Bake: 18–22 minutes, until golden and a toothpick inserted into pumpkin batter (not cream cheese) comes out clean.

• Cool: Rest 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Freeze the cream cheese filling until firm for easier slicing.

Use pumpkin purée, not pumpkin pie filling.

Don’t overmix batter—stir just until flour disappears.

Crumb topping is optional but makes them bakery-style.

Store muffins in the fridge for up to 5 days or freeze up to 2 months.

• Prep Time: 25 minutes (+ chilling time for filling)
• Cook Time: 20 minutes
• Category: Breakfast / Dessert / Brunch
• Method: Baking
• Cuisine: American