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Best Pumpkin Cream Cheese Muffins Recipe

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3.9 from 73 reviews

  • Author: Sara
  • Total Time: 37 minutes
  • Yield: 12-14 muffins

Description

These Best Pumpkin Cream Cheese Muffins are moist, tender, and packed with warm fall spices. Featuring a luscious layer of creamy cheesecake filling and a crumbly cinnamon-sugar topping, these muffins are perfect for breakfast or a sweet snack. The combination of pumpkin puree and rich cream cheese adds moisture and flavor, while the spice blend gives them a cozy autumn vibe.

Ingredients

Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Cheesecake Filling

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1 egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since this recipe yields 12-14 muffins, you might need a second pan or to bake in batches.
  2. Make the Crumb Topping: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix well, then add the flour. Use a fork to gently mix until the mixture forms crumbs but is not pasty. Set this crumb topping aside for later.
  3. Mix Dry Ingredients for Batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This will ensure your spices are evenly distributed throughout the batter.
  4. Mix Wet Ingredients for Batter: In a medium bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and well combined.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir or whisk just until combined. Be careful not to over-mix, as that can toughen the muffins.
  6. Prepare the Cheesecake Filling: Using a hand or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the egg yolk, vanilla extract, and granulated sugar and continue mixing until fully combined and smooth.
  7. Assemble the Muffins: Spoon about 1 heaping tablespoon of the pumpkin muffin batter into each muffin cup. Add about 1 spoonful (just under a tablespoon) of the cheesecake filling on top of the batter, then add another heaping tablespoon of pumpkin muffin batter to fill the cups to the top. Some cheesecake filling might peek out from the sides or top, which is fine. Finally, sprinkle the crumb topping over each muffin and gently press it down to help it stick during baking.
  8. Bake: Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F (218°C). Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 15-17 minutes. The total bake time should be about 20-22 minutes or until a toothpick inserted near the muffin edges comes out clean.
  9. Cool: Allow the muffins to cool in the pan for at least 10 minutes before removing. This resting time helps set the muffins and makes them easier to remove without breaking.
  10. Storage: Store any leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Do not over-mix the batter to keep muffins tender and light.
  • Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • For dairy-free options, substitute cream cheese and butter with vegan alternatives.
  • The crumb topping adds a delightful texture and flavor contrast—don’t skip it!
  • Allow muffins to cool slightly before removing from the pan to prevent sticking or breaking.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/best-pumpkin-cream-cheese-muffins-recipe/