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There’s something about fall that really makes us want to gobble up every single pumpkin-related morsel we can get our hands on. (Is it just us?!) We love muffins as a breakfast-on-the-go option or as an afternoon snack, and muffins topped with sweet and tangy cream cheese are even better! These pumpkin cream cheese muffins are the epitome of a perfect, fall breakfast, and you will love how easy they are to make and how great they taste — go ahead and see for yourself!

Pumpkin Cream Cheese Muffins

Yields 18 muffins



  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup milk
  • 2 eggs
  • 1/2 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 8 oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • pumpkin seeds


  1. Preheat oven to 350º F and line muffin/cupcake tins with liners.
  2. In a medium bowl, combine flour, salt, baking soda and baking powder. Set aside.
  3. In a separate bowl, mix the sugars, pumpkin pie spice, and oil together. One by one, mix in eggs, waiting until the first is completely incorporated before adding the second.
  4. Add pumpkin puree, milk and vanilla extract to the egg mixture and stir well.
  5. 1/3 cup at a time, pour the wet ingredients into the dry ingredients and stir until just incorporated. Do not over mix.
  6. In a small bowl, stir softened cream cheese, vanilla extract and sugar together to create the cream cheese center. Set aside.
  7. Pour batter into muffin tins, filling each cup about 2/3 full. Sprinkle tops with pumpkin seeds and spoon 1/2 tablespoon cream cheese mixture onto each muffin.
  8. Place in oven and bake for 13-15 minutes, or until toothpick inserted in center comes out mostly clean.
  9. Remove and let cool for 5-10 minutes before serving.

Recipe adapted from Crazy For Crust

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