The most delicious healthy pumpkin muffins with a cream cheese filling. They’re made with whole grains and sweetened with honey. You won’t believe how moist they taste!
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Pumpkin Cream Cheese Muffins
Pumpkin muffins are one of our favorite things in the fall. Every year we make these reader favorite Healthy Chocolate Chip Pumpkin Muffins. My kids go crazy for them! I always make sure to have some in the fridge for a quick breakfast on the go or an afternoon snack.
This year I decided to switch it up and make pumpkin muffins with cream cheese filling. The base of the recipe is identical to my chocolate chip pumpkin muffins. It’s my all-time favorite pumpkin batter recipe.
Made with white whole wheat flour, coconut oil, mashed up bananas, canned pumpkin, and pumpkin pie spice. Mashed up bananas are the secret ingredient that makes these muffins incredibly moist.
Now combined with a cream cheese filling, these muffins are perfectly sweet, a little creamy, and make the perfect treat for fall!
The cream cheese layer is only two ingredients: cream cheese and honey. Not too overly sweet or complicated. Serve them warm while the cream cheese is still a little gooey and soft. You won’t regret it.
Ingredients for Pumpkin Muffins
- Pumpkin puree – you want canned pumpkin puree and not pumpkin pie filling.
- Bananas – anywhere from 2-3 ripe bananas.
- Coconut oil – you can substitute with a neutral oil, such as canola.
- Honey – or maple syrup would be a great swap.
- Eggs – large eggs, preferably at room temperature.
- Milk – I like using whole milk but lower-fat milk will work too.
- Vanilla extract
- White whole wheat flour – or 100% whole wheat flour is a good swap for more dense and heartier muffins. I like King Arthur brand.
- Pumpkin pie spice – it’s a blend of cinnamon, ginger, nutmeg, and cloves.
- Baking soda
- Cream cheese
Switch up the muffins with any of these delicious add-ins. After you have combined the wet ingredients with the dry, gently fold in up to 1/2 cup of the desired add-in.
- Chocolate chips
- Chopped nuts – walnuts or pecans
- Dried cranberries
Pumpkin Cream Cheese Muffins Recipe
Step 1: Make the batter – combine the wet ingredients: pumpkin puree, bananas, coconut oil, honey, eggs, milk, and vanilla. You can either use a whisk or a wooden spoon to stir.
Next, whisk the dry ingredients in a separate bowl: white whole wheat flour, pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet and stir to combine. Do not overmix. It’s okay to have some lumps.
Step 2: Make the filling – whisk together the cream cheese and honey until smooth. You want the cream cheese to be softened at room temperature. Or to quickly soften the cream cheese, simply add to a bowl and microwave for 30-40 seconds.
Step 3: Assemble the muffins – drop about 2 tablespoons of the batter into greased muffin cups. You want just enough batter to cover the bottom. Add a heaping tablespoon of the cream cheese filling.
If you have leftover filling left, go back and add the rest to the cups until all is used. Cover with the remaining batter to fill the muffin cups to the top. Some filling may poke out and that’s okay.
Step 4: Bake the muffins – bake 18-20 minutes in a preheated 400 F oven. To check for doneness, insert a toothpick into the cake part of the muffin (not into the cream cheese filling) and if it comes out clean then the muffins are ready.
Step 5: Cool the muffins – place the muffin pan on a cooling rack to cool. Make sure you give the muffins enough time to cool before removing from pan. They’re going to be very delicate until they cool down. The filling will also firm up as the muffins cool.
How to Store Pumpkin Muffins with Cream Cheese Filling
Muffins taste best on the same day, though they may be covered tightly and stored in the refrigerator for up to 1 week. They will slightly firm up once refrigerated but you can rewarm them in a microwave for about 30 seconds.
These muffins also freeze well in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and if desired, rewarm in the microwave.
What to Do with Leftover Pumpkin
Here are some great ideas to use up leftover canned pumpkin puree:
- Healthy Pumpkin Bread
- 7-Ingredient Pumpkin Chili
- Pumpkin Pecan Granola
- Pumpkin Pancakes – from Cookie + Kate
If you try Pumpkin Cream Cheese Muffins, don’t forget to leave feedback and a rating.Print
Truly the most delicious healthy pumpkin muffins with cream cheese filling. You won’t believe how moist they are!
- 1 cup canned pumpkin puree
- 1 cup mashed ripe bananas, about 2 medium
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1 3/4 cups white whole wheat flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- Optional: pumpkin seeds
Cream Cheese Filling
- 8 oz. cream cheese, softened at room temperature
- 3 Tbsp. honey
- Preheat oven to 400 degrees F. Grease 12-cup muffin pan with non-stick spray. Or line the pan with paper muffin cups, and grease the cups. Set aside.
- To make the muffin batter: In a large bowl, combine the pumpkin puree, bananas, coconut oil, honey, eggs, milk, and vanilla extract. I like using a whisk for this step but a big wooden spoon also works.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt, and add to the pumpkin mixture. Stir with a wooden spoon just until combined. Some lumps are okay. Set aside.
- To make the filling: Whisk together the softened cream cheese and honey until smooth.
- Drop about 2 tablespoons of the batter into each muffin cup. It should cover the bottom. Add a heaping tablespoon of the filling. If you have leftover filling, go back and add the rest to the cups until all is used. Cover with the remaining batter to fill the muffin cups to the top. Some filling may poke out of the sides or out of the top. If desired, sprinkle the tops with pumpkin seeds.
- Bake 18-20 minutes or until toothpick inserted into the cake part of the muffin (not into the cream cheese filling) comes out clean.
- Place the muffin pan on a cooling rack to cool. Muffins are going to be delicate until they cool down. Filling will firm up as the muffins cool.
- Store cooled muffins in the refrigerator, tightly covered, for up to 1 week. Or freeze in a freezer-safe bag for up to 3 months.
- Pumpkin Puree: Make sure you’re using pumpkin puree and not pumpkin pie filling.
- Bananas: Bananas make these muffins incredibly moist and I do not recommend substituting with anything. Muffins do have a slight banana taste to them.
- Coconut Oil: I love using unrefined coconut oil in baked goods. You can hardly taste it here. You can substitute with a neutral oil, such as canola. Just look for quality expeller pressed canola oil.
- Honey: Maple syrup would be a good substitute for honey.
- Flour: I love using King Arthur white whole wheat flour. It has same nutritional value as whole wheat flour but with milder flavor. You can substitute 100% whole wheat flour but just keep in mind the muffins will be slightly more dense.
- Cream Cheese: To quickly soften the cream cheese, add to a bowl and microwave for 30-40 seconds.
- Storing Muffins: Cooled muffins can be stored in the refrigerator for up to 1 week. When refrigerated, they will slightly firm up. If desired, heat in a microwave before serving. I’ve left muffins out at room temperature for 1-2 days and they were okay too. Just make sure to keep the muffins tightly covered so they don’t dry out. These muffins also freeze well in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and rewarm in the microwave if desired.
Keywords: pumpkin muffins, healthy muffins, cream cheese muffins