Name: Pumpkin Muffins with Cream Cheese Glaze
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 cups all purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 tsp pumpkin pie spice; 1/3 cup vegetable oil; 1/2 cup brown sugar; 1/2 cup white sugar; 2 tsp vanilla extract; 2 large eggs; 1/3 cup sour cream (or plain Greek yogurt); 1 cup pumpkin puree (not pumpkin pie filling); 3 oz cream cheese (softened); 1/2 - 3/4 cup powdered sugar; 1-2 tbsp milk or cream (as needed)

These pumpkin muffins are moist, filled with all the flavors of pumpkin pie, and drizzled with a delicious cream cheese glaze to make them extra special.

Pumpkin muffins drizzled with cream cheese glaze on a wooden table with cinnamon sticks

This recipe and article were contributed by Fiona from Just So Tasty, where she shares her from scratch recipes for cakes, cupcakes, cookies, and desserts!

These pumpkin muffins with cream cheese glaze are so delicious & perfect for Fall. Whether you're excited for the seasons changing or not, we can all get excited about pumpkin season.

I used to always dread Fall because it meant the temperatures would drop and the excitement of summer was coming to an end. But nowadays, I've started to embrace the fall months.

Fall means I have the perfect excuse to bake - and that means EVERYTHING pumpkin. Especially pumpkin desserts. Who's with me????

Freshly baked pumpkin muffins cooling in a muffin pan

Why You'll Love These Pumpkin Muffins

And these pumpkin muffins with cream cheese glaze just might be my new favorite treat. They're moist, not too dense and packed with flavor thanks to:

Pumpkin
Brown Sugar
Vanilla
And all your favorite pumpkin pie spices!

The pumpkin muffins come together in no time, and there's no mixer needed. So it's definitely an easy muffin recipe.

Then the cream cheese glaze makes them just a little extra special.

To make the cream cheese glaze we simply whisk together some cream cheese, milk & powdered sugar. Then drizzle it over the top of each muffin.

Key Ingredients & Substitutions

Pumpkin puree. Use plain canned pumpkin like Libby's 100% Pure Pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Homemade puree works too; just blot it with paper towels first if it looks watery so the muffins don't turn gummy.
Pumpkin pie spice. This one blend does all the heavy lifting for flavor. A jar of Simply Organic Pumpkin Spice is easy to keep on hand, or mix your own with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch each of cloves and allspice.
Brown sugar and white sugar. The brown sugar adds a caramel note and extra moisture, while the white sugar keeps the crumb light. Light or dark brown sugar both work; dark gives a slightly deeper, molasses-y flavor.
Vegetable oil. Oil is what keeps these muffins soft for days. Canola or any other neutral oil can stand in, and melted butter works if you prefer a richer flavor, though the muffins will be a touch less moist by day two.
Sour cream. It adds tenderness and a subtle tang. Plain Greek yogurt is an easy swap, and full-fat gives the best texture.
Cream cheese. Use the full-fat brick style and let it soften so the glaze whisks up smooth with no lumps. Tub-style spreadable cream cheese makes a runnier glaze.
Powdered sugar and milk. Together they set the sweetness and thickness of the glaze. Start with the smaller amount of each and adjust until it drizzles in a thick ribbon.

Close-up of domed pumpkin muffins in a metal muffin tin before glazing

Helpful Tips

Don't overmix the batter. Once the dry ingredients go into the wet, fold just until you no longer see streaks of flour. A few small lumps are fine. Overmixing develops the gluten in the flour and gives you tough, tunneled muffins instead of soft, tender ones.

Portion the batter evenly. A large cookie scoop makes quick, tidy work of filling the cups so every muffin bakes in the same amount of time. Fill each liner about three-quarters full for a nicely domed top.

Use liners and a sturdy pan. Paper or parchment muffin liners keep the muffins from sticking and make them easy to pack up. A heavy-gauge 12-cup muffin pan heats evenly, so you won't get burnt edges with raw centers.

Start checking early. Ovens vary, so check at 15 minutes. The muffins are done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Glaze only once the muffins are cool. If the muffins are still warm, the cream cheese glaze melts and soaks in instead of sitting on top in pretty ribbons. Let them cool completely, then drizzle with a spoon or snip the corner off a zip-top bag for neater lines.

Variations

Frosted instead of glazed. For pumpkin muffins with cream cheese frosting, swap the drizzle for a swirl of our Easy Cream Cheese Frosting. It's thick and fluffy, holds its shape, and is honestly the best cream cheese frosting for pumpkin muffins if you want them to look like bakery cupcakes.
Cream cheese filled. Spoon a little batter into each liner, add a teaspoon of Pumpkin Cream Cheese Filling, then top with more batter for a creamy surprise in the center.
Chocolate chip. Fold in ¾ cup of mini chocolate chips, or try our Pumpkin Chocolate Chip Muffins for a heartier, oat-studded version.
Streusel topped. Mix ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and 2 tablespoons cold butter until crumbly, then sprinkle it over the batter before baking.
Nutty crunch. Stir ½ cup of chopped toasted pecans or walnuts into the batter, or sprinkle them over the glaze while it's still wet.
Mini muffins. Bake the batter in a mini muffin pan for 9 to 11 minutes. They're perfect for parties, lunchboxes, and brunch platters.

A pumpkin muffin topped with cream cheese glaze, with a bite taken out

Serving Ideas

The tangy taste of the cream cheese pairs perfectly with the pumpkin spice flavor of the muffins.

These muffins are delicious for breakfast, a mid-morning snack or afternoon treat. And with a delicious mug of coffee - you definitely can't go wrong.

For a fall brunch spread, set them out alongside scrambled eggs, crispy bacon, and a bowl of fresh apple slices or grapes. They also make a sweet addition to a Thanksgiving morning table, a school bake sale, or a coffee-and-treats tray at the office. If you're hosting a dessert table, pair them with a showstopper like our Layered Chocolate Cake with Pumpkin Cream Cheese Filling for a full-on pumpkin-and-cream-cheese moment.

Because these pumpkin muffins with cream cheese glaze are the perfect recipe for fall.

Storing & Freezing

Because the glaze is made with cream cheese, store glazed muffins in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15 minutes before eating, or warm one for a few seconds in the microwave, to take the chill off. Unglazed muffins keep at room temperature in an airtight container for up to 2 days.

For freezing, it's best to freeze the muffins without the glaze. Once they're completely cool, wrap them individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour or two, warm briefly in a 300°F oven or the microwave if you like, then whisk up a fresh batch of cream cheese glaze and drizzle it on just before serving.

Close-up of a pumpkin muffin with cream cheese glaze beside cinnamon sticks

More Pumpkin Recipes

If you love baking with pumpkin - make sure to try these other fall favorites too!

Recipe