These pumpkin cream cheese muffins your new favorite muffins. They are perfectly spiced, soft, pumpkin muffins with a delicious cream cheese filling in the middle. They’re perfect for a fall breakfast or dessert.
Pumpkin and cream cheese are one of those combinations that are just meant to be. Like in our pumpkin cake, pumpkin cream cheese loaf, pumpkin roll, pumpkin cheesecake snickerdoodles, or now these pumpkin cream cheese muffins.
These muffins are one of my favorites to make every fall. These pumpkin cream cheese muffins are so moist, soft, and packed with the best cinnamon, pumpkin spice, and real pumpkin flavor!
They’re perfect to make all fall season long, great for any day of the week, but special enough for Halloween morning, or even Thanksgiving. They’re also delicious for an afternoon snack, or even an evening treat. Basically you’ll want them every day for the rest of forever ;).
These delicious muffins have a soft and sweet cream cheese swirl right in the middle of them. And it’s made with only 4 ingredients, its easy to whip up and adds an almost cheesecake like taste to these amazing pumpkin muffins.
How to make Pumpkin Cream Cheese Muffins?
These muffins are a few steps to make, but the results are well worth it.
Start with your cream cheese filling and beat the cream cheese until it’s nice and smooth. Then add in the sugar, egg, and flour and mix until it’s all creamy. Store it in the fridge until you need it.
Then on to your crumb topping. Mix together the flour, brown sugar and cinnamon. Then add in the butter and mix it together till you have a nice crumb. Set that in the fridge until you need it too.
Now onto the muffin batter. Mix together the sugars and oil. Then add in the eggs, vanilla and milk. Then add in the pumpkin puree. In another bowl mix together all the dry ingredients, then add those into the wet ingredients until you have a nice batter.
Spoon about a Tablespoon of the batter into each muffin spot. Then a little less than a Tablespoon of the cream cheese filling. Then more muffin batter, to fill the muffin spots each to be 3/4 full.
Top each muffin evenly with the crumb topping. Pressing it lightly into the batter to help it stick.
Bake the muffins until the tops are golden and they are cooked through. Let them cool in the pan for a few minutes, then enjoy warm!
Tips for making Pumpkin Cream Cheese Muffins:
- Add the cinnamon streusel topping from our Pumpkin Crumb Muffins to the top of the muffins, for a delicious, crunchy twist.
- I recommend using paper liners for these as the muffins are very soft and moist, and the muffins might stick or crumble a bit without them.
- Don’t fill the cupcake liners too full with each layer as the muffins still need room to rise as they bake. You’ll only want to fill each spot about 3/4 full.
How to store Pumpkin Cream Cheese Muffins?
Because of the cream cheese layer, we want to store any leftover muffins in the fridge to be safe. Store them in an airtight container in the fridge for 4 to 5 days.
I like to heat them up in the microwave for a few seconds to enjoy them warm.
You can also freeze them to keep them even longer. Let them cool completely, then place them in a freezer safe container, and freeze them for up to 3 months. Let them thaw overnight in the fridge when you’re ready to enjoy them again.
These pumpkin cream cheese muffins are perfect for breakfast or dessert! They’re moist, flavorful, and so, so delicious!
More pumpkin recipes:
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Pumpkin Cream Cheese Muffins
Ingredients
For the Cream Cheese Filling:
- 6 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 TBS all purpose flour
For the Pumpkin Muffins:
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 3/4 cups all purpose flour
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Cinnamon Streusel Topping:
- 6 TBS all purpose flour
- 3 TBS brown sugar
- 1 tsp ground cinnamon
- 3 TBS butter
Equipment
- Large Mixing Bowl
Instructions
For the Cream Cheese Filling:
- Add the cream cheese to a medium sized bowl and beat it over medium speed until it's nice and smooth.
- Add in the sugar, egg, and flour and beat together until just combined.
- Put the bowl in the fridge to chill until needed.
For the Cinnamon Streusel Topping:
- Stir together the flour, brown sugar, and cinnamon in a medium sized bowl.
- Add in the cold butter and mix it into the sugar mixture until you have a fine crumb. Set it aside in the fridge until needed.
For the Pumpkin Muffins:
- Preheat the oven to 375 degrees Fahrenheit. Line two muffin pans with paper liners.
- In a large bowl, stir together the sugars and oil until combined.
- Add in the eggs, milk, and vanilla extract, and stir them into the sugar mixture.
- Stir in the pumpkin puree.
- In another bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir them together slowly until combined.
- Add a heaping 1 Tablespoon of the muffin batter to each of the muffin cups.
- Add a heaping 1/2 Tablespoon of the cream cheese filling on top of the muffin batter.
- Add more batter to fill the muffin spots each about 3/4 full, almost to the top, but not quite.
- Sprinkle streusel crumb evenly over the top of each muffin, pressing in lightly to help it stick.
- Bake the muffins for 18-22 minutes until the crumb is golden and the muffins are cooked through. (Test with a toothpick).
- Let the muffins cool for 10 minutes in the pan, then serve, or transfer them to a cooling rack to cool completely.
Robyn says
Hello! What does the flour do in the cream cheese filling? Curious because I haven’t seen flour added before when adding cream cheese fillings.
Can’t wait to try these!!!
Aimee says
It helps thicken it a bit, and stabilize it.
Anna says
Solid recipe! Easy to follow and even though I did a crummy job at following the recipe step-by-step, they still turned out!
Mary-Jo Christensen says
Pumpkin cream cheese muffins are a favorite and will be a seasonal must. I made these for the October pumpkin challenge! Five star taste!
Aimee says
So glad you loved them!! Definitely one of our seasonal favorites too!