Irresistible Double Pumpkin Cream Cheese Muffins – 1 Must Try Recipe

Oh my gosh, you guys – these Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar are hands-down my favorite fall treat! Picture this: moist pumpkin muffins bursting with warm spices, stuffed with a sweet cream cheese surprise, and topped with that irresistible cinnamon sugar crunch. I’ve been making pumpkin recipes for years, but when I stumbled upon this double pumpkin trick (yes, pumpkin in the batter AND pumpkin spice in the cream cheese filling), it was absolute magic.

I first made these muffins on a chilly October morning when I was craving something cozy. The smell alone will knock your socks off – like pumpkin pie meets cinnamon rolls. And let me tell you, they disappear FAST. My kids go crazy for them, and I’ve caught my husband sneaking seconds (and thirds). What makes them special? That perfect balance – not too sweet, with just enough tang from the cream cheese to keep things interesting. Trust me, once you try these, you’ll be baking batch after batch all season long!

Table of contents:

Why You’ll Love These Double Pumpkin Cream Cheese Muffins

Honestly, what’s not to love about these muffins? They’re everything you want in a fall treat, with a few sneaky bonuses that’ll have you hooked:

• Moist for days – Thanks to double pumpkin action (puree in the batter and spice in the filling), these stay tender even after sitting on the counter. No sad, dry muffins here!
• Sweet with a twist – The cream cheese layer cuts through the warmth of cinnamon sugar like a dream. It’s cozy, but never cloying.
• Fall in every bite – That spiced aroma? Pure nostalgia. These taste like your favorite sweater feels.
• Foolproof to make – No fancy techniques—just mix, fill, and bake. Even if you burn toast regularly, you’ve got this.

Seriously, they’re the muffin version of a hug. And who doesn’t need one of those?

Ingredients for Double Pumpkin Cream Cheese Muffins

Gather these simple ingredients – I bet you’ve got most in your pantry already! Here’s what makes these muffins so special:

Dry Ingredients

• 1 3/4 cups all-purpose flour (spooned & leveled!)
• 1 tsp baking soda (check it’s fresh!)
• 1/2 tsp salt (I use fine sea salt)
• 1 1/2 tsp pumpkin pie spice (or make your own blend)

Wet Ingredients

• 1 cup pumpkin puree (not pie filling – the can should say 100% pumpkin)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (dark adds more flavor!)
• 1/2 cup vegetable oil (or melted coconut oil for extra coziness)
• 2 large eggs (room temp works best)
• 1 tsp vanilla extract (the real stuff, please!)

Cream Cheese Filling

• 4 oz full-fat cream cheese, softened (low-fat will make you sad)
• 2 tbsp granulated sugar
• 1 tsp cinnamon (because more is always better)

Ingredient Substitutions & Notes

Out of something? No panic! Greek yogurt can sub for cream cheese in a pinch (though texture changes slightly). Maple syrup works for brown sugar – use 1/3 cup and reduce other liquids a smidge. Allergic to eggs? Try flax eggs, but expect denser muffins. Biggest tip: When mixing, stop when you still see a few flour streaks – overmixing makes tough muffins. And please, for all that’s holy, don’t use pumpkin pie filling by accident (we’ve all been there).

How to Make Double Pumpkin Cream Cheese Muffins

Ready to dive in? Let’s make muffin magic happen! Preheat that oven to 375°F first – this gives your muffins that perfect domed top. Line your muffin tin with paper liners (or grease it well if you’re going rogue). Now, grab two bowls – one for dry stuff, one for wet.

In the first bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. No need to sift, just break up any flour clumps. In the second bowl, mix the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth. Pour the wet into the dry and stir just until combined – lumps are totally fine!

Here’s where the fun begins: fill each muffin cup halfway with batter. Now mix up that dreamy cream cheese filling – just beat the softened cream cheese with sugar and cinnamon until creamy. Drop a spoonful right in the center of each muffin cup. Top with remaining batter, sealing the filling inside like a pumpkin surprise!

Bake for 18-20 minutes until tops spring back when lightly touched. Oh, and that cinnamon sugar topping? Sprinkle it on right when they come out of the oven so it sticks perfectly. Let them cool in the pan for just 5 minutes before moving to a wire rack – patience is hard, but it prevents soggy bottoms!

Pro Tips for Perfect Muffins

Don’t overfill those liners! 3/4 full max, or you’ll have muffin volcanoes. Test doneness with a toothpick – it should come out with just a few moist crumbs (clean means overbaked). And resist eating them hot! Letting them cool 10 minutes prevents the filling from oozing everywhere. Trust me, I’ve learned these lessons the messy way!

Serving & Storing Double Pumpkin Cream Cheese Muffins

These muffins are best served slightly warm – just 10 seconds in the microwave brings back that fresh-from-the-oven magic. Pair them with a steaming mug of coffee or spiced apple cider for the ultimate fall breakfast. My kids love them with cold milk for an after-school treat!

Storage is easy: keep them in an airtight container at room temp for 3 days (if they last that long). For longer storage, freeze them in a single layer before transferring to a freezer bag. They’ll stay perfect for up to 3 months – just thaw overnight or pop in the toaster oven to revive that crispy sugar topping!

Double Pumpkin Cream Cheese Muffins Nutrition

Let’s be real – these muffins are a treat, but everything in moderation, right? One muffin clocks in at about 240 calories, with 12g fat (3g saturated) and 30g carbs. They’ve got 3g protein and 1g fiber too, thanks to that pumpkin goodness!

Quick note: These are estimates – your exact counts will vary slightly based on brands and how generously you fill those muffin cups. But hey, with all that pumpkin packed in, I like to think we’re getting a bit of vitamin A as a bonus!

FAQs About Double Pumpkin Cream Cheese Muffins

Got questions? I’ve got answers! Here are the things people ask me most about these irresistible muffins:

Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree sugar pumpkin (not carving pumpkins) until smooth. Just make sure it’s as thick as canned – drain excess liquid in a cheesecloth if needed.

Why does my cream cheese filling sink?
Two tricks: 1) Don’t over-soften the cream cheese – it should hold its shape when scooped. 2) Make sure your top batter layer fully covers the filling like a cozy blanket.

Can I make these gluten-free?
Yep! Swap in a 1:1 GF flour blend. The pumpkin keeps them moist even without gluten. Just let the batter rest 10 minutes before baking.

How do I get that bakery-style domed top?
Hot oven (375°F) is key! And don’t open the door until at least 15 minutes in – that burst of heat gives them lift.

Can I freeze the unbaked batter?
Better to bake first! The leavening can lose oomph in frozen batter. But baked muffins freeze beautifully for up to 3 months.

Share Your Double Pumpkin Cream Cheese Muffins

Did you make these muffins? I’d love to see your creations! Snap a pic and tag me on Instagram or leave a comment below – tell me how they turned out. Nothing makes me happier than seeing your kitchens filled with that same pumpkin spice magic. Happy baking, friends!

For more delicious recipes, check out our recipe collection. You might also enjoy our pumpkin spice pull-apart bread or our apple crumb cake.

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