Pumpkin Cream Cheese Muffins: The Ultimate Autumn Breakfast Treat

Autumn is the perfect time to cozy up with warm, spiced flavors, and these Pumpkin Cream Cheese Muffins are the ultimate breakfast treat to kickstart your day. Combining the rich, earthy taste of pumpkin with the creamy, tangy goodness of cream cheese, these muffins are moist, fluffy, and packed with fall spices like cinnamon, nutmeg, and cloves.

Whether you’re enjoying them fresh out of the oven with a cup of coffee or packing them for a quick breakfast on the go, these muffins are sure to become a seasonal favorite. Plus, they’re easy to make and customizable—add a streusel topping, a drizzle of caramel, or even a sprinkle of pecans for extra texture.

Why You’ll Love These Muffins

✅ Perfect balance of sweet and spice – The warm pumpkin flavor pairs beautifully with the creamy cheesecake swirl.
✅ Easy to make – No fancy equipment needed, just a few simple ingredients.
✅ Great for meal prep – Store them in an airtight container for up to 3 days or freeze for later.
✅ Versatile – Enjoy them for breakfast, brunch, or even as a dessert with a scoop of vanilla ice cream.

Ingredients You’ll Need

• For the Muffins:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup pumpkin puree
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ¼ cup vegetable oil
  • ¼ cup milk (or dairy-free alternative)
• For the Cream Cheese Filling:
  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

How to Make Pumpkin Cream Cheese Muffins

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Make the cream cheese filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
3. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Combine wet ingredients – In another bowl, mix pumpkin, brown sugar, granulated sugar, egg, oil, and milk until smooth.
5. Combine wet and dry ingredients – Gently fold the dry mixture into the wet until just combined.
6. Fill muffin cups – Spoon batter into liners, filling about ⅔ full.
7. Add cream cheese swirl – Drop a spoonful of cream cheese mixture onto each muffin and gently swirl with a toothpick.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Cool and enjoy! Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Serving Suggestions

• Pair with a warm latte or pumpkin spice coffee.
• Drizzle with a simple glaze (powdered sugar + milk) for extra sweetness.
• Serve with a side of Pumpkin Pie Bars for a decadent fall dessert.

More Pumpkin Recipes to Try

Looking for more pumpkin-inspired treats? Check out these delicious recipes:

• Pumpkin Pie Bars – A no-bake, creamy dessert with a graham cracker crust.
• Spiced Pumpkin Cheesecake Dip – Perfect for parties with crackers or apple slices.
• Pumpkin Spice Overnight Oats – A healthy, make-ahead breakfast.
• No-Bake Pumpkin Energy Bites – A quick, protein-packed snack.

These Pumpkin Cream Cheese Muffins are the perfect way to embrace the flavors of autumn. Whether you’re hosting a brunch or just treating yourself, they’re a delicious and comforting way to start your day. Happy baking! 🎃🍂

Pumpkin Cream Cheese Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Autumn is the perfect time to cozy up with warm, spiced flavors, and these Pumpkin Cream Cheese Muffins are moist, fluffy, and packed with fall spices like cinnamon, nutmeg, and cloves, with a creamy cheesecake swirl.

• Author: Nia Yarden
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ cup pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• ¼ cup vegetable oil
• ¼ cup milk (or dairy-free alternative)
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Make the cream cheese filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
3. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Combine wet ingredients – In another bowl, mix pumpkin, brown sugar, granulated sugar, egg, oil, and milk until smooth.
5. Combine wet and dry ingredients – Gently fold the dry mixture into the wet until just combined.
6. Fill muffin cups – Spoon batter into liners, filling about ⅔ full.
7. Add cream cheese swirl – Drop a spoonful of cream cheese mixture onto each muffin and gently swirl with a toothpick.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Cool and enjoy! Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Perfect for breakfast, brunch, or dessert. Store in an airtight container for 3 days or freeze for later.

Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 15g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg