Pumpkin Cream Cheese Muffins : Your New Favorite Fall Treat

Name: Pumpkin Cream Cheese Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned or homemade); 1/2 cup cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 teaspoon vanilla extract

Posted on January 6, 2026

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Oh my goodness, friends! If you’re looking for a cozy treat that comes together in about 30 minutes and is perfect for crisp fall mornings or any of those chilly October evenings, then you’re in luck! These Pumpkin Cream Cheese Muffins are sure to be a crowd-pleaser. Honestly, your family will love them! The best part? You can switch up the ingredients to suit your taste or use it as a chance to clean out the fridge, because who doesn’t love a little baking therapy with minimal dishes to wash afterward?

Ingredients You’ll Need

Let me break it down for you, ingredient by ingredient, so you’re totally prepped for muffin success. Here’s what you’ll need for these delightful bites of autumn:

1 cup pumpkin puree (canned or homemade)
1/2 cup cream cheese, softened (bring it to room temp for easy mixing)
1/2 cup granulated sugar (bring on the sweetness)
1/4 cup brown sugar (hello, depth of flavor!)
1/2 cup vegetable oil (for moisture and tenderness)
2 large eggs (they bring it all together)
1 1/2 cups all-purpose flour (keep it fluffy and delicious)
1 teaspoon baking soda (helps them rise)
1 teaspoon baking powder (for extra fluffiness)
1 teaspoon ground cinnamon (classic fall spice)
1/2 teaspoon ground nutmeg (a little warmth)
1/2 teaspoon salt (just a couple pinches)
1 teaspoon vanilla extract (because everything’s better with vanilla)

Ingredient Breakdown

Here’s a little personal touch: I usually reach for canned pumpkin puree because it’s super convenient (hello, busy mom life!), but if you’ve got some fresh pumpkin hanging out in your kitchen, roast it up and blend it into a puree! The cream cheese is essential for added richness trust me, it turns a simple muffin into something amazing. As for sugars, I love the combination of granulated sugar and brown sugar; it gives these muffins just the right sweetness without being over the top. The oils and eggs keep everything moist, leading to a perfectly fluffy muffin that practically melts in your mouth.

How to Make Pumpkin Cream Cheese Muffins

Okay, let’s roll up our sleeves and dig into the baking process! Here’s how I make these muffins:

Preheat your oven to 350°F (175°C) and line a muffin tin with liners. I usually like to use the festive ones; it just adds to the whole cozy vibe!
In a large mixing bowl, mix together the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, oil, and the eggs until smooth. You want to whip it until everything’s well combined and creamy trust me, your arm will get a little workout, but it’s so worth it!
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Just a couple pinches of that salt! You’re essentially creating a dry mix, and it’s super important for ensuring a beautiful rise.
Gradually add those dry ingredients to the wet mix, gently stirring until just combined. Be careful not to overmix; we want soft, fluffy muffins, not rubbery ones! Just a few gentle folds will do.
Spoon the batter into your muffin liners, filling them about 2/3 full. Don’t be too stingy, we want big hearty muffins!
Bake for about 18-20 minutes, or until a toothpick comes out clean from the center. While you bake, take a moment and enjoy that warm, spicy aroma wafting through your kitchen, you’ll be counting the minutes until they’re done!
Once they’re glowing and golden, let them cool for a few minutes in the pan. Then, pop these sweet wonders onto a wire rack to cool completely. You’ll want to take a moment and admire them…but it’s gonna be hard to resist diving right in!

And that’s it! You’re a muffin master now!

Why I Love This Recipe

You guys, these muffins have become my go-to recipe for any kind of gathering or just to have on hand for breakfast snacks. There’s something comforting about the combination of pumpkin and cream cheese, it feels like a warm hug! Seriously, I’m a real sucker for anything that combines those flavors. And the best part is that it’s so versatile; you can swap in any nuts or dried fruits you have lying around. Like I said, it’s perfect for using up those odds and ends!

If you loved these Pumpkin Cream Cheese Muffins, be sure to check out my Pumpkin Spice Macarons, my Pumpkin Pecan Bread Pudding, or my Doughnut Cake with Spiced Glaze! Each one is just as delicious!

Why This Recipe Works

Quick & Easy

These muffins come together in under 30 minutes perfect for busy mornings or those last-minute dessert needs. With minimal time investment, you can whip up something homemade that feels like a gift!

Customizable

You can use whatever ingredients you have! Toss in some chocolate chips, walnuts, or even some fresh cranberries if you want to mix it up. Seriously, the possibilities are endless, and I LOVE that.

Comfort Food

These muffins are loaded with tons of flavor and warmth. Once you bite into that moist marvel, you’ll know it’s a true comfort food and worth every minute spent in the kitchen.

Make-Ahead Friendly

You can bake these beauties ahead of time and keep them in an airtight container on your counter for about 3 days. Perfect for meal prepping or those mornings when you know life is going to get busy!

Family Favorite

Trust me, when I say the whole family will love them, I mean it! Even the pickiest of eaters (I’m looking at you, my 8-year-old) will likely ask for seconds… or even thirds!

Serving & Storage Tips

How to Serve This Pumpkin Cream Cheese Muffins

These muffins are amazing on their own, or you can serve them warm with butter or a smear of cream cheese frosting if you’re feeling extra indulgent. They also pair beautifully with a steaming cup of coffee or a cozy spiced chai tea.

Storage

These muffins keep well for about 3-5 days in an airtight container at room temperature. If you’d like them to last longer, you can freeze them for up to 3 months. Just pop them in a freezer-safe bag, and voilà! Whenever you crave some fall comfort, just thaw ‘em and enjoy the deliciousness!

Reheating Instructions

When you’re ready to enjoy them again, simply pop one in the microwave for about 15-20 seconds to warm it up. Or if you prefer the oven, place them on a baking sheet at 350°F (175°C) for about 10 minutes to get that fresh-baked feeling again.

Conclusion

In case you haven’t guessed, these Pumpkin Cream Cheese Muffins have stolen my heart! They embody everything that is warm and lovely about fall, and they’re perfect for any occasion. So whip out your mixing bowl and your favorite whisk, and let’s get to baking!

Food always brings us together, and these muffins will definitely be a highlight at your next family gathering, or whispered about in delight by your kids as a snack later in the day. Plus, making these in batches ensures you have a homemade treat right at your fingertips whenever the craving strikes.

So gather those ingredients, and give these a try! You’ll have your family raving in no time. I promise, they won’t last long!

Happy baking, dear friends, may your kitchens be filled with love, laughter, and, of course, the warm smell of pumpkin spice! For more Recipes Follow Us in our Pinterest.