These Pumpkin Cream Cheese Stuffed Muffins are fluffy, warmly spiced and filled with a delicious cream cheese center. Perfect for cozy fall baking!
These muffins went through eight rounds of testing before I was ready to share them. I wanted a soft, moist pumpkin muffin with a cream cheese centre that doesn't get lost within the muffin, while also ensuring these muffins satsify my need to put a little dietitian spin on it. Through testing, I found the perfect ratio of all-purpose and oat flour to keep these muffins fluffy and delicious while adding a little extra fiber to every bite. The result is a cozy fall muffin that's perfect for breakfast, snacking or whenever the baking mood strikes!
There's nothing better than fall activities, and one of my favorites is getting back into cozy baking. Recipes like my Apple Cinnamon Oatmeal Cups and Easy Cinnamon Crunch Banana Bread have been favorites for years, but when thinking about something new to bake this fall, I knew it was time to add a cream cheese stuffed pumpkin muffin to the lineup.
Why This Recipe Is Dietitian Approved
- Ready in about 35 minutes. These muffins come together quickly with simple, wholesome pantry staples.
- A good source of fiber. Oat flour and pumpkin puree add fiber to help make these muffins more satisfying.
- The perfect fall flavor combination. Warm pumpkin spice and cinnamon pair with a creamy, sweet filling for a cozy breakfast or snack.
Ingredients, Swaps, & Tips
All-purpose flour: I use this alongside oat flour for the best texture, though all-purpose flour on its own does work too (it'll just reduce the fiber content).
Oat flour: Adds fiber and helps keep the muffins soft and tender. I don't recommend using all oat flour, the muffins turn out dense and won't rise properly.
Pumpkin spice blend and cinnamon: For that classic cozy fall flavor.
Baking powder and baking soda: Help the muffins rise up light and fluffy.
Pumpkin puree: The star of the recipe! Make sure to grab pure pumpkin puree, not pumpkin pie filling.
Eggs: Help bind the batter together.
Milk: For moisture!
Maple syrup: My favorite natural sweetener here, it pairs so well with the pumpkin and warm spices.
Vanilla extract: Used in both the batter and the cream cheese filling for extra depth of flavor.
Butter: Melted and cooled butter adds richness and helps create a soft crumb. Unsweetened applesauce can also be used, though the muffins may sink slightly.
Cream cheese: The creamy surprise in the center of every muffin! I recommend using regular cream cheese rather than low-fat, as low-fat cream cheese tends to melt into the batter instead of staying in the center.
Honey: Sweetens the cream cheese filling.
Pumpkin seeds: For a bit of crunch on top.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 425°F and prep a 12-cavity muffin tray.
- In a small bowl, whisk together the softened cream cheese, vanilla extract and honey. Place in the freezer to chill while you make the muffin batter.
- In a large bowl, sift together the flour, oat flour, pumpkin spice blend, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla extract and melted butter.
- Slowly add the dry ingredients into the wet ingredients, stirring just until combined.
- Fill each muffin cavity about ⅔ full (about 3 tablespoon of batter). Use a spoon to create a small divot in the center, then add 2 teaspoon of the cream cheese filling.
- Top with a bit more batter to cover the filling, then sprinkle with pumpkin seeds.
- Bake at 425°F for 5 minutes (don't open the oven!), then reduce the heat to 350°F and bake for an additional 15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Substitutions
Gluten Free
Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Make sure your oat flour is certified gluten-free.
Vegan
Swap the eggs for flax eggs, the butter for melted coconut oil or applesauce, the honey for maple syrup, and use a dairy-free cream cheese for the filling.
Dairy Free
Use dairy-free milk, melted coconut oil in place of butter and a dairy-free cream cheese alternative.
Nut Free
These muffins are naturally nut free. If needed, omit the pumpkin seed topping.
Equipment
Storage
Store these pumpkin cream cheese stuffed muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Top Tips for Success
Don't skip chilling the cream cheese filling! Popping it in the freezer while you make the batter helps it hold its shape as the muffins bake, so you get that delicious cream cheese center instead of having it melt into the batter.
Frequently Asked Questions
Yes! These store really well in the fridge, so I love making a batch at the start of the week for an easy grab-and-go breakfast or snack.
Starting at a higher temperature helps the muffins rise quickly and get that nice domed top, then lowering the heat lets them finish baking through without over-browning. Just make sure not to open the oven during those first 5 minutes, or the muffins may not rise properly!
More Staple Pumpkin Recipes
If you liked the Pumpkin Cream Cheese Stuffed Muffins, try these recipes:
- Pumpkin Protein Pancakes
- Flourless Pumpkin Oatmeal Cookies
- Pumpkin Protein Balls
- Easy Gluten-Free Pumpkin Bread
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these cream cheese stuffed pumpkin muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pumpkin Cream Cheese Stuffed Muffins
Ingredients
For the cream cheese filling:
- 6 oz cream cheese
- 1 teaspoon vanilla extract
- 2 teaspoon honey
For the muffins:
- 1 cup all-purpose flour
- ¾ cup oat flour
- 2 teaspoon pumpkin pie spice blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 5 tablespoon butter, melted and cooled
- pumpkin seeds, for topping
Instructions
- Preheat the oven to 425°F and prep a 12-cavity muffin tray.
- In a small bowl, whisk together the softened cream cheese, vanilla extract and honey. Place in the freezer to chill while you make the muffin batter.
- In a large bowl, sift together the flour, oat flour, pumpkin spice blend, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla extract and melted butter.
- Slowly add the dry ingredients into the wet ingredients, stirring just until combined.
- Fill each muffin cavity about ⅔ full (about 3 tablespoon of batter). Use a spoon to create a small divot in the center, then add 2 teaspoon of the cream cheese filling. Top with a bit more batter to cover the filling, then sprinkle with pumpkin seeds.
- Bake at 425°F for 5 minutes (don't open the oven!), then reduce the heat to 350°F and bake for an additional 15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Notes
- For the butter: Unsweetened applesauce does work in place of the butter, though the muffins may sink slightly.
- For the flour: All purpose flour on its own works fine too, it'll just reduce the fiber content, and whole wheat flour is another good swap. I don't recommend using all oat flour, the muffins come out dense and won't rise well.
- For the cream cheese: I don't recommend low fat cream cheese for the filling, since it tends to melt into the batter instead of staying stuffed in the center.
Nicole Addison, RD, MHSc says
The BEST muffins for fall! Safe to say you might want to make a double batch of these!