These pumpkin cream cheese muffins with marshmallow cream are a fall favorite and taste like a healthier version of the coffee shop favorite since they’re made with only high-quality ingredients!

Pumpkin Cream Cheese Muffins with Marshmallow cream filling

In years past, I’m definitely guilty of picking up a pumpkin cream cheese muffin several times throughout the fall season. But now that I have my own recipe that tastes even better, I’ve been driving right by the coffee shop this season!

This pumpkin muffin recipe is great for breakfast or an afternoon snack but I have pumpkin recipes for any occasion! For more of a pumpkin dessert, check out my Pumpkin Chocolate Chip Cookies and if you want something pumpkin for a special occasion, check out my Pumpkin Layer Cake!

To get the pumpkin flavor, this recipe calls for both pumpkin puree and pumpkin pie spice. The marshmallow cream adds a light texture to the filling so these muffins are a crowd-pleaser, even those who don’t love cream cheese!

Ingredients to Make Pumpkin Cream Cheese Muffins with Marshmallow Creme

Toonie Moonie Marshmallow Creme (or other marshmallow cream)
Cream Cheese
Non-GMO Corn Starch
KAMUT® White Flour (or other All-Purpose White Flour)
Baking Soda
Baking Powder
Salt
Pumpkin Pie Spice
Unsalted Butter
White Sugar
Brown Sugar
Eggs
Canned Pumpkin
Vanilla Extract

Tools to Make Pumpkin Cream Cheese Muffins with Marshmallow Creme

Muffin Tin
Cupcake Liners
Small and Medium Mixing Bowls
Whisk
Spatula
Piping Bag
Scissors
Measuring Cups and Spoons
Stand Mixer or Hand Mixer and Large Bowl
Muffin scoop

All About Ingredients for Pumpkin Cream Cheese Muffins with Marshmallow Creme

Marshmallow Creme

My favorite marshmallow creme is from Toonie Moonie. I love it because it’s vegetarian, organic, dye-free and tastes great! (Full disclosure: I have worked with Toonie Moonie but it was after I had already discovered their marshmallow cream on my own and this post is not sponsored.) These qualities are surprisingly hard to find in a marshmallow product. I haven’t baked with artificial dyes in years and most marshmallow products contain blue dye to achieve that bright white so I was pleasantly surprised when I first discovered Toonie Moonie!

Cream Cheese

Use any regular, block cream cheese for this recipe. Low-fat cream cheese or cream cheese spread in a tub will alter the texture of the filling.

Non-GMO Corn Starch

Since the filling is so light and airy, it can rise right to the top of the muffins without any thickeners. I added a small amount of corn starch and flour to keep the filling perfectly in place without altering the taste! I mention ‘non-GMO’ since corn is one of the most likely crops to be GMO and there are a multitude of reasons to avoid GMO foods including improving your health and supporting farmers.

Flour

I use KAMUT® White Flour in most of my recipes because I love the taste and the nutritional profile. However, you can always use your favorite all purpose flour instead and learn more about KAMUT® Brand Wheat here if you are interested!

Pumpkin Pie Spice

Use your favorite pumpkin pie spice blend in this recipe or make your own! The warm spices and pumpkin puree make that classic fall pairing that we know and love in our fall desserts!

Softened Butter

I love to use cold butter in many of my cookie recipes but you’ll want to use room temperature butter to get the right consistency in these muffins. If you only have salted butter, use and just omit the added salt in the recipe!

Canned Pumpkin

Use canned pumpkin puree for this recipe and not pumpkin pie filling because that will already include flavor and sweetener and you will be adding your own to this recipe.

How to Make Pumpkin Cream Cheese Muffins with Marshmallow Creme

Preheat oven to 425 and line a muffin tin with muffin liners. Set aside.

Start with the cream cheese filling. In a medium bowl Using a whisk, combine room temperature cream cheese, one full container of marshmallow creme, 1 teaspoon of flour and one teaspoon of non-gmo corn starch. It’s okay if this mixture is a little clumpy and not completely smooth. The filling will be smooth after baking. Transfer to a pastry bag, snip off the end with scissors and set aside.

In a medium mixing bowl, whisk together flour, baking soda, baking powder and pumpkin pie spice and set dry ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer, cream together the softened butter and both sugars, scraping down the sides of the bowl as needed. Add the eggs and mix on low until just combined then add pumpkin puree and vanilla. Mix on medium-low until just combined.

Add flour mixture to the wet ingredients in one or a few batches. Mix on low until the dry ingredients start to incorporate then on medium-low until mixture is smooth.

Using a large, 2 ounce cookie/muffin scoop, place a domed scoop of pumpkin muffin batter in each muffin liner. Scoops should be approximately the size of two scoops.

Place piping bag tip in the bottom center of each muffin and squeeze to fill the center of muffin, up to the top.

Bake at 425 for 5 minutes. Lower the oven temperature to 350 and bake for 25 additional minutes.

Transfer muffin tin to a wire rack and let muffins cool for 5-10 minutes before removing each muffin from the tray. Serve warm, at room temperature or even cold! Muffins last overnight at room temperature or frozen for up to 3 months.