pumpkin cream cheese muffins
Why stop at the coffee shop for a sweet pumpkin treat when you can simply grab one from your countertop?
And, I assure, it’ll taste so much better.
These cuties were begging to be shared, and I decided, today, it was time. The Pumpkin Cream Cheese Muffin is an autumn mainstay at a certain corporate powerhouse, and here is one rendition I encourage you to try if you are on a quest to spend less money and enjoy more creative kitchen time.
I approve, if that’s a goal you’ve made for yourself in these final months of 2025.
Soft muffins that are sweet but not too much so, stuffed with cream cheese and baked until puffy and adorable. A surefire hit for brunch, or just to swipe in the midday when you’re feeling that second cup of coffee and a little nibble to accompany.
The best part? That feeling of accomplishment that yes, you did this yourself, and yes, you probably paid less overall for over a dozen than you would for just one at the shop. Double win!
Not Miffed About a Muff
You will need two 12-slot muffin trays for this recipe, but you will only use two of the slots on the second one. I recommend doing 7 and 7 in each, for the most even bake.
For the batter, beat together vegetable oil, brown sugar, and regular sugar until combined. Whip in two eggs, vanilla, a whole-ass can of pumpkin puree, and Greek yogurt. If the batter curdles after you add the yogurt, rest assured that this is normal!
Mix in flour, baking powder, baking soda, pumpkin spices (cinnamon, ginger, and clove), and salt. Do not overmix – some lumps are fine!
Cover up the batter with plastic and rest on the counter for 30 minutes. This lets the gluten relax and the leavener start to do it’s thing, which yields a puffier, airier, happier muffin. Baking right away will still yield a tasty result, but the extra rest makes a difference!
Fill ‘Er Up!
After the muffins have taken their siesta, fill your muffin tins abut 3/4 of the way full with the batter. Heat the oven to 350 degrees, and mix up the cream cheese filling.
All you need here is cream cheese, powdered sugar, and vanilla. Whip until thoroughly combined. Grab a piping bag with no tip attached or snip the corner of a ziptop bag, and scoop in the filling. Pipe into the center of each muffin until a little dot, about 1/2 inch in diameter, is visible atop. Use the photos for reference.
Bake 18-22 minutes until firmed up and a toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then move to a wire rack to finish cooling.
Then, dive in to a warm, cozy, pumpkin-y muffin!
Since pumpkin baked goods are so tender from the puree, I recommend storing these in the fridge, well sealed. They will last about 5 days. The muffins freeze really well and can hang out in the freezer for up to a couple months.
There you go, friends. Another copycat you can enjoy from home rather than spending assloads out for a potentially mediocre baked good. Though, let’s be honest, playing that “Will this be good or will this be shit?” game is sometimes entertaining.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Won’t you take me to muffintown?
Pumpkin Chocolate Chip Muffins
Bakery Style Peanut Butter Chocolate Chip Muffins
Better than Bakery Chocolate Chip Muffins
pumpkin cream cheese muffins
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 3 tsp vanilla extract
- 1 can pumpkin puree
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line two 12-slot muffin tins with paper or parchment liners filling up 7 slots of each.
- In a bowl, beat the oil, brown sugar, and regular sugar until combined. Whip in the eggs, one at a time, then 2 teaspoons of the vanilla extract, pumpkin puree, and yogurt. The batter may curdle from the yogurt – this is normal.
- Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mix until just combined. Cover the bowl with plastic wrap and let the batter rest on the counter for 30 minutes.
- In a separate bowl, beat the cream cheese, powdered sugar, and remaining 1 teaspoon of vanilla until combined.
- Scoop the batter into the prepared muffin, filling each 3/4 of the way full. Transfer the cream cheese to a piping bag with no tip attached, or a ziptop bag with a corner snipped off. Squeeze cream cheese into the center of each muffin until about a 1/2 inch dot is visible on top.
- Bake for 18-22 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool 10 minutes in the tins, then transfer to a wire rack and cool completely.
