Mini Pumpkin Cream Cheese Muffins
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These adorable Mini Pumpkin Cream Cheese Muffins are baked in a mini muffin pan and filled with the most delicious cream cheese filling!
Pumpkin and cream cheese are easily one of my favorite fall flavor combinations. From Pumpkin Bread with Cream Cheese Filling to Cream Cheese Frosted Pumpkin Cookies, I just can’t get enough of it!
These Mini Pumpkin Cream Cheese Muffins are the cutest bite-sized treat to make this fall. They’re moist, fluffy, full of pumpkin spice and filled with the most delicious cream cheese filling that tastes just like cheesecake! They’re so good that even my pumpkin hating family members loved them.
Looking for more pumpkin recipes? Try my Pumpkin Spice Chocolate Chip Cookies, Pumpkin Cake Donuts with Cinnamon Sugar, Pumpkin Pie Filled Thumbprint Cookies or Pumpkin Scones!
Why You’ll Love These Mini Pumpkin Cream Cheese Muffins
- They’re quick and easy to make – they come together in just 30 minutes!
- Kid friendly – kids will love these adorable bite-sized muffins. They’re perfect for breakfast or as a snack on the go!
- The filling tastes just like cheesecake!
Ingredient Breakdown
Mini Pumpkin Muffins:
All-purpose flour – this gives the muffins structure.
Baking soda & baking powder – both leaveners are needed to help the muffins rise.
Cinnamon, nutmeg & ginger – needed to help give the muffins their pumpkin spice flavor.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vegetable oil – adds moisture and makes the muffins soft!
Granulated & brown sugar – sweetens and tenderizes the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Cream Cheese Filling:
Cream cheese – be sure to use full fat cream cheese for best taste and texture.
Granulated sugar – sweetens the filling.
Vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Mini Pumpkin Cream Cheese Muffins
1. Make the Cream Cheese Filling: using a hand mixer or a stand mixer fitted with the paddle attachment, mix the softened cream cheese, granulated sugar and vanilla until smooth. Set aside.
2. Make the Mini Pumpkin Muffins: in a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
3. In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil and eggs until smooth and well combined.
4. Fold the dry ingredients into the wet ingredients until just combined. The batter will be thick!
5. Evenly divide the batter between mini muffin cups. Then use a piping bag or a zip-top bag to pipe the cream cheese filling into the center of each muffin.
6. Bake the muffins at 375°F for 10-12 minutes. Store Mini Pumpkin Cream Cheese Muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Pro Tips For Mini Pumpkin Cream Cheese Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development which will make the texture of the muffins rubbery and gross.
More Mini Recipes You’ll Love
- Mini Banana Muffins
- Mini Chocolate Chip Cookies
- Mini Cornbread Muffins
- Mini Brownie Bites
- Mini Blueberry Muffins
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mini Pumpkin Cream Cheese Muffins
Equipment
- Stand mixer or hand mixer
- Mini muffin pan
- Piping bag or zip-top bag
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
Mini Pumpkin Muffins
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger
- 300 g (1 1/4 cups) pumpkin puree
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 2 eggs
Instructions
Cream Cheese Filling
- Using a hand mixer or a stand mixer fitted with the paddle attachment, mix the softened cream cheese, granulated sugar and vanilla until smooth. Set aside.
Mini Pumpkin Muffins
- Preheat oven to 375°F. Lightly grease or line a mini muffin pan with mini paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil and eggs until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until just combined. The batter will be thick!
- Evenly divide the batter between mini muffin cups. Then use a piping bag or a zip-top bag to pipe the cream cheese filling into the center of each muffin.
- Bake the mini muffins for 10-12 minutes. Store Mini Pumpkin Cream Cheese Muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just increase the baking time. Yields 12 standard muffins.
- Store Mini Pumpkin Cream Cheese Muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Can you freeze these?
Yes, once the muffins have cooled to room temperature they can be frozen in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
These muffins were delicious!
Everyone was looking for more.
I will probably have to double the recipe next time.
Thank you, I’m so glad to hear it!