Pumpkin Cream Cheese Muffins


November 4, 2023

Fisher Foods

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How could a muffin made with pumpkin and cream cheese not hit every fall flavor you’ll ever need. These will do just that! Only needing two bowls to whip these babies up and 35 minutes and you will have a treat the whole family will be fighting over.

I feel like fall baking just comes so natural?!? Does it feel like that for you too? The flavors are just easy to mix together and you just can’t go wrong with anything spiced with cinnamon and nutmeg. It just feels like home to me, and maybe that’s why it always feels so natural and relaxing.

To mix these cozy home muffins up you will simply need a bowl for the dry ingredients and a bowl for the wet. I always use the wet ingredient bowl after dumping it into the dry, to mix up the cream cheese filling. If I can condense on one less item to clean, sign me up 🙋‍♀️

So lets get to baking, my friends!

pumpkin muffins

Pumpkin Cream Cheese Muffins

Karla Fisher
A fall favorite needing just two bowls and 35 minutes!
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Servings 18
Calories 223 kcal


  • Mixing Bowls
  • cupcake pan



  • 3 cups flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin spice
  • 2 tsp cinnamon
  • 1 dash allspice
  • ¼ tsp nutmeg
  • 2 ¼ cups pure pumpkin puree not pumpkin filling
  • 1 stick butter melted (½ cup)
  • 1 tbsp vanilla
  • 2 eggs

Cream Cheese Filling

  • 1 block cream cheese softened
  • ¼ cup sugar
  • 1 tbsp vanilla
  • 1 tbsp almond milk (I also use my white chocolate mocha creamer as a substitute)
  • 1 tbsp flour
  • 1 tsp cinnamon


  • Preheat Oven to 350℉
  • Line muffin tins or spray with cooking spray.
  • Dry mix: Combine flour, sugars, baking powder, baking soda, salt & spices
  • Wet mix: Combine melted butter, pumpkin, eggs & vanilla
  • Stir wet mix into dry mix until combined. Be careful not to overmix.
  • Fill muffin cups to 3/4 full.
  • For cream cheese filling: Whisk all ingredients together until smooth.
  • Put filling into a quart ziplock and snip one corner tip off. (only snip a small 1/4 inch corner.) Stick the tip into the top of each muffin cut and squeeze approximately a tbsp of the cream cheese filling into the muffin.
  • Bake for about 20 mins. I always check mine around 18 minutes for doneness.
  • Remove from oven and place on a cooling rack.
  • Enjoy warm!


Calories: 223kcalCarbohydrates: 39gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 286mgPotassium: 109mgFiber: 2gSugar: 21gVitamin A: 4952IUVitamin C: 1mgCalcium: 54mgIron: 2mg
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!



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