These pumpkin cream cheese muffins are bakery style and absolutely irresistible. Soft, moist pumpkin muffins filled with a rich swirl of sweet cream cheese create the perfect balance of cozy and indulgent.

They’re a fall favorite that feels like a slice of pumpkin cheesecake baked right into a muffin, making them ideal for breakfast, snack, or dessert.

If you’ve enjoyed our cheesecake recipes or our muffin collection, you’ll love how this recipe combines the best of both worlds in one perfectly spiced treat.

And we continue with our fall recipes! Today we are making soft and delicious pumpkin cheesecake muffins that combine the warm flavors of pumpkin with a creamy cheesecake swirl

These muffins are moist, rich, and perfectly balanced, giving you that cozy fall bakery feel right at home. They are ideal for breakfast, a coffee break, or even as a dessert everyone will talk about.

Why you’ll love Pumpkin Cheesecake Muffins

• They have that warm, cozy fall flavor in every bite.
• Each muffin is filled with a sweet, creamy cheesecake center that melts in your mouth.
• Perfectly moist and packed with pumpkin spice flavor.
• A bakery-style treat that doubles as breakfast or dessert.
• Paired with our homemade cinnamon butter, they become the ultimate fall indulgence.

Make the perfect Pumpkin Cream Cheese Muffins

To make these muffins, we’ll be using a large muffin pan (I’ve linked the one we’re using here). Line it with 6 muffin papers, then fill each paper right up to the top with the pumpkin batter.

Next, use a piping bag to add the cheesecake filling directly into the center of each muffin, so you get that creamy surprise inside once they’re baked.

On the side, we’re making a delicious cinnamon butter that pairs perfectly with these pumpkin cheesecake muffins. It’s made by simply mixing together softened butter, powdered sugar, honey, and a touch of cinnamon until smooth and creamy.

Spread it over a warm muffin and you’ll see why it takes this recipe to the next level.

Prepare Pumpkin Muffin Batter

Start by preparing the muffin batter. In a large mixing bowl, combine the sugar, flour, baking powder, and baking soda.

Whisk everything together until the dry ingredients are evenly mixed. This step may seem simple, but it’s key for creating light and fluffy pumpkin muffins, as it ensures the leavening agents are distributed properly.

Next, add the wet ingredients to the bowl. Crack in the eggs, then pour in the sunflower oil, milk, pumpkin purée, and a generous sprinkle of cinnamon.

Gently fold everything together with a spatula or whisk, mixing only until the ingredients are just incorporated. Be careful not to overmix the batter.

Cream Cheese Filling for Pumpkin Muffins

The creamy cheesecake swirl is what makes these pumpkin muffins so special. Start by beating softened cream cheese with powdered sugar until smooth and fluffy. This step is important because using cream cheese at room temperature prevents lumps and gives you that silky texture we all love.

Once mixed, transfer the filling into a piping bag, no piping tip is needed. Simply press the bag into the center of each muffin and squeeze while slowly lifting upward, creating a circle of creamy filling that sits beautifully on top.

Best Trick to Baking Muffins

1. Start by preheating your oven to 410°F (210°C) and bake the muffins for the first 13 minutes at this high heat. This helps them rise quickly and develop that beautiful muffin top.
2. Place a Baking Sheet on Rack Below Pie: This pie filling can drip. Place a baking sheet on the bottom oven rack to catch any bubbled-over juices. If you really want to save yourself cleanup time, line it with foil first.
3. After that, lower the temperature to 340°F (170°C) and continue baking for another 13 minutes until cooked through.

To check for doneness, insert a toothpick into the muffin. It should come out with a little cream cheese filling, but no wet pumpkin batter. This method guarantees perfectly baked muffins every time.

Pumpkin Cream Cheese Muffins

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• Author: Archersfood
• Cook Time: 13 + 13 minutes
• Total Time: 0 hours
• Yield: 6 big muffins
• Category: fall bakes, muffins

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Description

Soft, moist, and full of warm fall flavors, these pumpkin cream cheese muffins are swirled with a sweet cheesecake filling that makes every bite irresistible. Perfect for breakfast, snacks, or dessert, they’re bakery-style muffins you can easily make at home.

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Ingredients

muffin batter

• 180 grams granulated sugar
• 240 grams all purpose flour
• 6 grams baking powder
• 2 grams baking soda
• 1 teaspoon cinnamon
• 3 eggs
• 95 grams sunflower oil
• 50 grams milk
• 70 grams pumpkin puree

Cheesecake Filling

• 280 grams cream cheese
• 8 tablespoons powdered sugar

Cinnamon Butter

• 4 tablespoons butter
• 2 tablespoons powdered sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon honey

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Instructions

Pumpkin Muffin Batter

1. In a large mixing bowl whisk together sugar, all purpose flour, baking powder, and baking soda until evenly combined.

2. Add the eggs, sunflower oil, milk, pumpkin purée, and cinnamon. Mix gently just until everything is incorporated. Do not overmix so the muffins stay soft and moist.

Cream Cheese Filling

1. In a clean bowl beat softened cream cheese with powdered sugar until completely smooth and creamy. Room temperature cream cheese prevents lumps.

2. Transfer the filling to a piping bag. No tip is needed.

Assembling the Muffins

1. Line a large muffin pan with 6 muffin papers.

2. Fill each paper to the top with the pumpkin batter.

3. Insert the piping bag into the center of each muffin, squeeze, and slowly lift upward so the filling rises through the middle. Keep adding until you create a visible circle of cream cheese on top. If you have extra, go around once more for a generous swirl.

Bake

1. Preheat the oven to 410°F 210°C.

2. Bake the muffins for 13 minutes at 410°F 210°C.

3. Without opening the door reduce the oven to 340°F 170°C and bake for 13 more minutes, or until done.

4. Check doneness with a toothpick near the edge. A little cream cheese on the toothpick is normal. There should be no wet pumpkin batter.

Optional Cinnamon Butter

1. In a small bowl mix softened butter, powdered sugar, honey, and cinnamon until smooth and fluffy.

2. Serve with warm muffins for an extra cozy finish.

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Notes

• For the creamiest cheesecake center, always use room temperature cream cheese. Cold cream cheese won’t blend smoothly and makes piping difficult.

• Avoid overmixing your muffin batter. Stir just until the pumpkin purée, eggs, oil, and dry ingredients are combined. This ensures your pumpkin cream cheese muffins stay moist and fluffy.

• The two–temperature baking trick is key to bakery-style muffins. Start baking at a high heat to help them rise tall, then lower the oven to finish baking evenly.

• Pipe the cheesecake filling directly into the center and swirl slightly on top for that signature cream cheese surprise. No piping tip is needed.

• If you don’t have a piping bag, use a simple zip-top bag and snip the corner to fill your muffins.

• These pumpkin muffins with cream cheese filling are best the day they are baked, but you can store leftovers in the fridge for up to 4 days. Warm slightly before serving for that fresh-from-the-oven taste.

• Muffins can also be frozen for up to 2 months. Thaw overnight in the fridge and enjoy the next day.

• Don’t skip the cinnamon butter—it’s an optional topping, but it pairs beautifully with the spiced pumpkin muffins and makes them taste like a bakery treat.