Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Leah Maroney
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
235 Calories
16g Fat
18g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 235
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 112mg 37%
Sodium 305mg 13%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Protein 5g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What better way to start a morning than with a pumpkin spice flavored breakfast? These pumpkin cream cheese muffins are a super easy breakfast treat. They have all of the delicious pumpkin spice flavor, along with a creamy, sweet cream cheese center. 


  • 6 tablespoons unsalted butter, melted
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 1 large egg
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2.  Line a muffin tin with paper baking cups. Preheat the oven to 400 F.

  3. Make sure to let the butter cool slightly after you have melted it. Combine it with the sour cream, whole milk, pumpkin, pumpkin pie spice, vanilla extract, and egg in a measuring cup. Beat the ingredients until completely combined.

  4. Add the flour, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.

  5. Gently fold in the wet mixture into the dry mixture. Be careful to not over mix. Just make sure there aren't any dry ingredients left in the bowl. 

  6. Use a small ice cream scoop or spoon to scoop the batter into the paper lined muffin tins, fill to about 1/2 of the way full. 

  7. Mix together the softened cream cheese and powdered sugar in a small bowl. 

  8. Roll a small ball of the cream cheese mixture and place on top of the batter in the muffin tin, repeat until each muffin well has a ball of cream cheese. 

  9. Cover the cream cheese balls with remaining muffin batter until completely covered. 

  10. Bake in oven for about 20 minutes, or until a toothpick inserted along the outer edges of the cupcake comes out clean (inserting into center of cupcake will hit upon the softened cream cheese rather than the muffin itself). Cool on wire rack and serve slightly warm or at room temperature.

Recipe Variations

  • You can also spice up these muffins with chopped nuts, a streusel topping, or just a little powdered sugar. 
  • You can also use pumpkin pie filling instead of the puree and pumpkin pie spice.