Pumpkin Cream Cheese Muffins

I love everything about these Pumpkin Cream Cheese Muffins—they taste like a cozy fall dessert turned into the perfect breakfast treat. The combination of perfectly spiced pumpkin muffins with a smooth cream cheese filling and a crunchy brown sugar crumb topping makes these muffins absolutely irresistible. Every time I bake them, my kitchen fills with the warm, comforting aroma of pumpkin and spices, and I find myself reaching for another one long after breakfast is over.

Why You’ll Love This Recipe

What I really enjoy about this recipe is how it combines the best of pumpkin spice flavors with a luscious cream cheese center, giving these muffins a taste that’s both familiar and special. The crumb topping adds a delightful crunch that contrasts with the soft, moist texture of the muffin and the creamy filling inside. Plus, these muffins keep their moisture and flavor for days, making them perfect for sharing or enjoying throughout the week. They’re like having pumpkin coffee cake and pumpkin swirl cheesecake all in one bite.

Ingredients

For the pumpkin muffins:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon, nutmeg, ginger, and cloves (pumpkin pie spice)
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs
• Pumpkin puree
• Vanilla extract

For the cream cheese filling:

• Cream cheese, softened
• Egg yolk
• Granulated sugar
• Vanilla extract

For the crumb topping:

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Melted butter

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare your muffin tin by lining it with paper liners or greasing it.
2. Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and melted butter in a bowl until crumbly. Set aside.
3. In one bowl, whisk together the dry ingredients for the pumpkin muffins (flour, baking powder, baking soda, salt, and spices).
4. In another bowl, mix the wet ingredients (sugars, oil, eggs, pumpkin puree, and vanilla).
5. Combine the wet and dry ingredients gently, being careful not to overmix.
6. In a separate bowl, beat the cream cheese, egg yolk, sugar, and vanilla until smooth and creamy to make the cheesecake filling.
7. Spoon a bit of pumpkin batter into each muffin cup, then add a dollop of the cream cheese filling in the center, and cover it with more pumpkin batter.
8. Sprinkle the crumb topping generously over each muffin and gently press it so it sticks.
9. Bake the muffins until they are golden brown and a toothpick inserted near the cream cheese filling comes out clean.
10. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 muffins. The entire process, including preparation and baking, takes roughly 45-50 minutes. The muffins keep well for several days and are great for breakfast or an afternoon snack.

Variations

I sometimes switch up the spice blend by adding a pinch of allspice or cardamom for a slightly different flavor. For a healthier twist, I’ve tried using Greek yogurt in place of some of the oil. You can also add chopped nuts or chocolate chips to the crumb topping for extra texture. If cream cheese isn’t your thing, a mascarpone filling works beautifully too.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, I refrigerate them for up to a week or freeze them individually wrapped for up to 2 months. When reheating, I warm the muffins in the microwave for about 15-20 seconds or in a low oven to bring back their softness and melty filling.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and saves time.

Can I prepare the crumb topping ahead of time?

Absolutely. The crumb topping can be made a day in advance and stored in the fridge.

What if I don’t have all the spices for pumpkin pie spice?

You can use a pre-made pumpkin pie spice blend or substitute with cinnamon and nutmeg alone for a simpler flavor.

Can I make these muffins dairy-free?

You can try using a dairy-free cream cheese alternative and a suitable oil substitute, but the texture may vary slightly.

How do I prevent the cream cheese filling from leaking?

Make sure to use a thick cream cheese filling and avoid overfilling the muffins. Slight leakage is normal but can be minimized by layering carefully.

Conclusion

These Pumpkin Cream Cheese Muffins are one of my favorite fall recipes to bake over and over again. They perfectly capture the essence of pumpkin spice season with a creamy, sweet surprise in every bite and a crunchy topping that makes each muffin feel special. Whether I’m sharing them with friends or keeping them all to myself, they never fail to bring warmth and comfort to my mornings. I highly recommend giving this recipe a try if you want a pumpkin treat that feels both indulgent and cozy.

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