What does the pumpkin cream cheese muffin taste like?

It’s sweet, warmly spiced, and slightly tangy from the cream cheese. The contrast between fluffy pumpkin bread and creamy filling is delightful.

Do pumpkin cheesecake muffins need to be refrigerated?

Yes, because of the cream cheese filling, they should be stored in the fridge to prevent spoilage.

They’re made with just cake mix and pumpkin puree—super quick, but without the cream cheese filling.

A standard muffin has about 350–420 calories, depending on size and ingredients.

Moist pumpkin muffins filled with a sweet cream cheese center and topped with crunchy pumpkin seed praline.

Scale

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare the pumpkin seed praline by melting butter in a pan over medium heat. Add pumpkin seeds, sugar, and pumpkin pie spice. Cook until seeds are toasted and sugar is caramelized. Spread on parchment to cool, then roughly chop.
For the muffins, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in pumpkin puree.
Gradually add dry ingredients to wet mixture until just combined.
For the cream cheese filling, beat cream cheese, sugar, and vanilla until smooth.
Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, then cover with more batter.
Top each muffin with chopped pumpkin seed praline.
Bake for 18–22 minutes or until a toothpick inserted in the muffin portion comes out clean.
Cool slightly before serving.

For extra flavor, toast the pumpkin seeds before making the praline. Store muffins in the fridge due to the cream cheese filling.

Keywords: pumpkin muffins, cream cheese muffins, pumpkin dessert, fall baking