If you’re looking for a treat that perfectly captures the coziness of autumn and the joy of sharing homemade goodies, these Pumpkin Cream Cheese Muffins are an unbeatable choice. Imagine a batch of tender, spiced pumpkin muffins, each with a luscious center of sweetened cream cheese and crowned with a buttery, cinnamon-kissed streusel topping. Every bite is a swirl of creamy, fluffy, and slightly crunchy textures. Whether you’re baking for a friendly brunch, a holiday breakfast, or just to treat yourself, these muffins bring both comfort and just enough indulgence to your table.
Ingredients You’ll Need
The beauty of these Pumpkin Cream Cheese Muffins lies in how pantry-friendly the recipe is—each ingredient plays an important part in creating that vibrant color, warming flavor, and crave-worthy texture. Grab these essentials to guarantee the best results every time.
- All-purpose Flour: The structure-maker, ensuring muffins that are sturdy but still beautifully soft.
- Granulated Sugar: Sweetens the muffins and helps caramelize the tops to a subtle golden color.
- Brown Sugar: Adds moisture and a touch of molasses richness to both the batter and the streusel.
- Baking Soda: Provides lift, making the muffins rise tall and fluffy.
- Salt: Balances all the sweetness and intensifies every flavor.
- Pumpkin Pie Spice: The soul of the recipe! Warms every bite with cinnamon, nutmeg, ginger, and cloves.
- Ground Cinnamon: For a little extra pop of spice beyond the mix.
- Eggs: Add richness and bind all the ingredients together seamlessly.
- Canned Pumpkin Purée: The star ingredient—be sure to use pure pumpkin, not pumpkin pie filling.
- Vegetable Oil: Keeps everything moist without weighing down the crumb.
- Milk: Adds tenderness and just enough moisture to the batter.
- Vanilla Extract: Enhances every flavor, both in the muffins and the creamy filling.
- Cream Cheese: Softened cream cheese turns irresistibly smooth and tangy for the decadent filling.
- Butter (cold, for streusel): Cold butter is key for crumbly, crispy streusel bits on top.
How to Make Pumpkin Cream Cheese Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Line your muffin tin with paper liners—this keeps cleanup simple and makes removing the muffins a breeze. The right temperature and setup make everything else easy!
Step 2: Mix the Dry Ingredients
In a big mixing bowl, whisk together your flour, both sugars, baking soda, salt, pumpkin pie spice, and cinnamon. Whisking ensures the baking soda and spice blend are evenly distributed for perfectly flavored muffins in every bite.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, canned pumpkin, oil, milk, and vanilla extract. The mixture should be smooth and unified—these wet ingredients are where all that pumpkin flavor gets started!
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry and stir gently, just until no streaks of flour remain. Don’t overmix; you want a tender crumb, not a tough one. Little lumps are totally fine and normal at this stage.
Step 5: Make the Cream Cheese Filling
In a smaller bowl, beat your softened cream cheese with sugar and vanilla extract until the mixture is completely smooth. This sweetened filling will offer a delightful surprise in the heart of every muffin.
Step 6: Fill the Muffin Cups
Spoon the pumpkin muffin batter into each liner, filling them about two-thirds full. Drop a generous teaspoonful of the cream cheese filling right into the center and press lightly—it will bake up secretly inside!
Step 7: Prepare and Add the Streusel (Optional But Highly Recommended!)
If you’re a texture lover, the streusel topping is a must. Mix flour, brown sugar, and cinnamon in a bowl, then cut in your cold butter using a fork until the mixture forms crumbly bits. Sprinkle this magic right atop the muffins before baking.
Step 8: Bake and Cool
Pop the muffins in the oven and bake for 18 to 22 minutes; the tops should look set, and a toothpick inserted into the muffin (avoiding the creamy center) will come out clean. Let them cool in the pan for 5 minutes, then move to a wire rack to finish cooling so the centers set up just right.
How to Serve Pumpkin Cream Cheese Muffins
Garnishes
For that bakery-fresh finish, dust your cooled Pumpkin Cream Cheese Muffins with a touch of powdered sugar or a light drizzle of maple glaze. You can even sprinkle extra cinnamon or pumpkin seeds on top for color and crunch—make them your own!
Side Dishes
Pair these muffins with a creamy latte, a mug of chai, or a glass of cold milk for a classic breakfast. They also complement a fresh fruit salad or a savory egg dish to balance their sweet, spiced notes during brunch gatherings.
Creative Ways to Present
Layer muffins on a rustic wooden platter with small pumpkins or autumn leaves for a seasonal touch. For a party, consider serving them in festive cupcake wrappers or packing them into a decorative basket to give as thoughtful, homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Cream Cheese Muffins have cooled, transfer them to an airtight container and stash in the fridge. They’ll stay fresh, moist, and delicious for up to four days, making them perfect for grab-and-go breakfasts all week.
Freezing
These muffins freeze beautifully! Wrap them individually in plastic wrap, then tuck into a freezer bag or airtight container. Thaw overnight in the fridge or at room temperature for a fresh-from-the-oven treat anytime the craving hits.
Reheating
To bring back that just-baked warmth, microwave a muffin for 10-15 seconds straight from the fridge or let it come to room temperature. If reheating from frozen, add a few extra seconds—just enough to get a swirl of cream cheese perfectly gooey again.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure your homemade pumpkin purée is well-drained and thick. Excess water can make the batter too loose, so pat it dry with paper towels if needed before measuring.
How do I keep the cream cheese centers from sinking?
If your cream cheese fills are sinking, it could be from overfilling the muffin cups or batter that’s too loose. Make sure you use just a heaping teaspoon, gently pressed in—this keeps the filling beautifully tucked inside.
Is the streusel topping necessary for Pumpkin Cream Cheese Muffins?
The muffins are delicious either way! The streusel adds extra sweetness and a slight crunch, but they’re still moist, flavorful, and satisfying without it. Feel free to skip for a simpler version.
Can I make these muffins gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free baking blend in place of the all-purpose flour. Just check your blend for xanthan gum or add a quarter teaspoon if not included for the best texture.
What’s the best way to soften the cream cheese for the filling?
Let the cream cheese sit at room temperature for at least 30 minutes before mixing. In a hurry? Cut it into cubes and microwave in short, 10-second bursts until just soft—not melted.
Final Thoughts
I truly believe everyone should experience the warm, cozy goodness of Pumpkin Cream Cheese Muffins at least once. Whether you’re sharing them with friends or indulging in a quiet moment, each bite is pure autumnal joy. Give this recipe a try—I can’t wait for you to taste just how special homemade muffins can be!
Print
Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the flavors of fall with these Pumpkin Cream Cheese Muffins. Perfectly spiced pumpkin muffins with a creamy center and optional streusel topping make for a cozy breakfast treat.
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 2 large eggs
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
For the cream cheese filling:
- 6 oz cream cheese (softened)
- ¼ cup granulated sugar
- ½ tsp vanilla extract
For the streusel topping (optional):
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp cold butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with paper liners.
- Prepare the muffin batter: In a large bowl, whisk together flour, sugars, baking soda, salt, spices. In a separate bowl, mix eggs, pumpkin, oil, milk, and vanilla. Combine wet and dry ingredients.
- Make the cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups: Fill each cup with pumpkin batter, add cream cheese mixture, and top with streusel if desired.
- Bake: Bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use canned pumpkin, not pumpkin pie filling.
- Muffins can be stored in the fridge for up to 4 days or frozen for longer.
- Streusel topping adds crunch but is optional.
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