These soft, tender pumpkin muffins have a warmth that fills your kitchen the second they hit the oven. The spices bloom as they bake, and when you break one open, there's a sweet cream cheese surprise tucked right in the center. I first made these on a chilly October morning when I wanted something cozy for breakfast but didn't have time for anything complicated. They came together so quickly with pantry staples, and the house smelled like fall for hours.
If you're looking for more simple breakfast ideas that feel special, try this Easy Savory Oatmeal Recipe or these Best Golden Milk Overnight Oats Recipe for something you can prep ahead.
The best part? You probably have everything you need already sitting in your cupboard. No fancy ingredients, no stress, just a straightforward recipe that delivers bakery-quality results at home.
Why You'll Love This Pumpkin Muffins
You'll appreciate how simple these are to make, especially if you're not someone who bakes all the time. There's no complicated technique, no creaming butter until your arm gets tired, and no waiting for anything to come to room temperature except the cream cheese.
The ingredients are straightforward and affordable. A can of pumpkin goes a long way, and the spices you probably already have from other fall recipes. The muffins bake up tall and fluffy with a tender crumb that stays moist even a few days later.
And that cream cheese center? It's optional, but it turns these from simple breakfast muffins into something that feels a little more special. Kids especially love finding that creamy surprise in the middle.
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Pumpkin Muffins Ingredients
Here's everything you need to make a dozen beautiful Pumpkin Muffins.
See Recipe Card Below This Post For Ingredient Quantities
For the Muffins:
All-purpose flour: Forms the structure of the muffins and gives them their tender crumb. Don't pack the flour into your measuring cup; spoon it in lightly and level it off.
Baking powder: Helps the muffins rise and creates that lovely domed top.
Baking soda: Works with the acidity in the pumpkin to give extra lift and a soft texture.
Salt: Balances the sweetness and brings out all the warm spice flavors.
Pumpkin pie spice: This is your cinnamon, ginger, nutmeg, and clove blend all in one. It's what gives these muffins their cozy fall flavor.
Eggs: Bind everything together and add moisture and richness to the batter.
Granulated sugar: Sweetens the muffins and helps create a tender texture.
Brown sugar: Adds extra moisture and a deeper, slightly caramel-like sweetness that pairs beautifully with pumpkin.
Pumpkin purée: The star ingredient. Use plain pumpkin purée, not pumpkin pie filling. It keeps the muffins incredibly moist and adds that classic pumpkin flavor.
Cooking oil: Vegetable or canola oil works perfectly. Oil keeps the muffins soft and moist longer than butter would.
Vanilla extract: Rounds out all the flavors and adds a subtle warmth.
For the Cream Cheese Filling (Optional):
Cream cheese: Make sure it's softened to room temperature so it mixes smoothly. The tangy cream cheese is a perfect surprise in the center.
Granulated sugar: Just a touch to sweeten the cream cheese filling.
How To Make Pumpkin Muffins
Follow these simple steps for perfect Pumpkin Muffins every time.
Preheat oven: Preheat your oven to 350ºF (175ºC). This ensures even baking right from the start.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Whisking helps distribute the leavening agents evenly.
Combine wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract. Whisk until the mixture is smooth and the sugars start to dissolve, about 1 minute.
Mix dry and wet ingredients: Gradually pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined. You'll still see a few small lumps, and that's perfectly fine. Overmixing can make the muffins tough, so stop as soon as you don't see any dry flour streaks.
Make cream cheese filling: In a small bowl, combine the softened cream cheese and sugar for the filling. Stir with a fork or small spatula until smooth and creamy.
Prepare muffin tin: Grease a 12-well muffin tin with cooking spray or line it with paper muffin liners. Spoon about ⅓ of the muffin batter into each well, filling them about one-third full.
Add cream cheese filling: Place a small dollop of the cream cheese mixture (about 1 teaspoon) in the center of the batter in each muffin well. Don't worry about being too precise.
Finish muffin batter: Spoon the remaining batter over the cream cheese, covering it completely. Fill each well about ¾ full. The batter will be thick and a bit sticky.
Bake the muffins: Bake for approximately 24 minutes, or until the muffins are puffed up in the center with slightly cracked tops. The edges should look set, and a toothpick inserted into the muffin part (not the cream cheese center) should come out clean or with just a few moist crumbs.
Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. This cooling time helps them set up so they don't fall apart. Gently remove them from the tin and transfer to a wire rack to cool completely, or enjoy them warm.
Substitutions and Variations
Skip the cream cheese: If you want simpler muffins, just leave out the filling. Fill the muffin wells about ¾ full with batter and bake as directed.
Add chocolate chips: Fold in 1 cup of chocolate chips to the batter for pumpkin chocolate chip muffins. They're amazing.
Try different spices: If you don't have pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon ginger, and a pinch each of nutmeg and cloves.
Make them healthier: Swap half the all-purpose flour for whole wheat flour. You can also reduce the sugar slightly to ⅓ cup of each if you prefer less sweetness.
Use applesauce: Replace the oil with unsweetened applesauce for a lower-fat version. The texture will be slightly different but still delicious.
Add nuts: Chopped pecans or walnuts (about ½ cup) folded into the batter add a nice crunch.
Make mini muffins: Use a mini muffin tin and reduce the baking time to about 12-15 minutes.
Equipment For Pumpkin Muffins
You don't need any special tools for these Pumpkin Muffins. Just basic baking equipment you probably already have.
A standard 12-well muffin tin is essential. If you don't want to grease it, muffin liners make cleanup easier. You'll need a medium bowl for the dry ingredients and a large bowl for the wet ingredients. A whisk works perfectly for mixing everything together.
For the cream cheese filling, a small bowl and a fork or spoon are all you need. A regular spoon or a small ice cream scoop makes filling the muffin wells easier and more consistent, though it's not required.
How to Store Pumpkin Muffins
These Pumpkin Muffins stay moist and delicious for several days when stored properly.
Keep them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate them for up to 5 days. Just know they taste best when you let them come back to room temperature or give them a quick 10-second warm-up in the microwave.
For longer storage, freeze the muffins in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature, or microwave individual muffins for about 30 seconds for a quick warm treat.
The cream cheese filling holds up beautifully in storage, so don't worry about it affecting the texture.
Expert Tips
Don't overmix the batter. This is the most important tip. Once you add the dry ingredients to the wet, stir just until you don't see dry flour anymore. A few lumps are fine. Overmixing develops the gluten and makes the muffins tough.
Use room temperature cream cheese. Cold cream cheese won't mix smoothly and you'll end up with lumps. Let it sit out for about 30 minutes before you start.
Fill the wells evenly. Using a scoop or measuring the batter helps ensure all your muffins bake at the same rate and come out the same size.
Check for doneness carefully. Since there's a cream cheese center, a toothpick inserted in the middle might come out wet even when the muffin is done. Test near the edge of the muffin instead.
Serving Suggestions
These Pumpkin Muffins are versatile enough to enjoy any time of day.
Serve them warm for breakfast with a pat of butter melting on top and a cup of hot coffee. They pair beautifully with scrambled eggs for a more complete breakfast, or try them alongside a Healthy Dutch Baby Pancake Recipe for a weekend brunch spread.
For an afternoon snack, they're perfect on their own or with a glass of cold milk. Kids love them in lunchboxes, and they hold up well without getting soggy.
If you want to dress them up for guests, a light dusting of powdered sugar or a simple cream cheese frosting turns them into something more dessert-like. A drizzle of maple glaze also works wonderfully.
FAQ
Is canned pumpkin the same as pumpkin puree?
Yes, canned pumpkin and pumpkin purée are the same thing. Just make sure you're buying plain pumpkin purée, not pumpkin pie filling which has sugar and spices already added. Check the ingredients list; it should only say Pumpkin Muffins.
How many cups in a 15oz can of Pumpkin Muffins?
A standard 15-ounce can of Pumpkin Muffins contains just under 2 cups, typically about 1 ¾ cups. For this recipe, you'll use the entire can.
Can I substitute canned pumpkin for pumpkin puree?
They're the same product, so yes. Canned pumpkin is just another name for pumpkin purée. Either way, you're looking for the plain Pumpkin Muffins, not the pie filling mix.
How do you make Pumpkin Muffins from scratch?
You mix your dry ingredients in one bowl and your wet ingredients in another, then combine them gently. The Pumpkin Muffins purée goes in with the wet ingredients along with the eggs, sugar, and oil. It's a simple process that takes less than 10 minutes of hands-on time before they go in the oven.
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Pairing
These are my favorite dishes to serve with Pumpkin Muffins
Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour for structure
- 1 teaspoon baking powder helps the muffins rise
- ½ teaspoon baking soda works with acid to help muffins rise
- ½ teaspoon salt balances sweetness
- 1 teaspoon pumpkin pie spice adds warmth and depth
- 2 large eggs binds ingredients and adds moisture
- ½ cup granulated sugar sweetens the batter
- ½ cup brown sugar adds moisture and depth of flavor
- 1 15 oz. can pumpkin purée adds moisture and pumpkin flavor
- ½ cup cooking oil moisture for muffins
- 1 teaspoon vanilla extract enhances the flavors
- Cream Cheese Filling optional
- 4 oz. cream cheese room temperature (softened for easy mixing)
- 2 tablespoon granulated sugar sweetens the cream cheese
Instructions
- Preheat the oven to 350ºF.
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In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
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Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
- In a small bowl, stir together the cream cheese and granulated sugar for the filling.
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Grease a muffin tin or line with muffin liners. Fill each muffin cup about ⅓ full with the batter. Top each with a dollop of cream cheese filling, then cover with the remaining batter until each well is about ¾ full.
- Bake the muffins for about 24 minutes, or until puffed in the center and lightly cracked on top.
- Allow the muffins to cool in the pan for 5 minutes, then remove and finish cooling on a wire rack.
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