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    Home » Recipes » Breakfast » Pumpkin Cream Cheese Muffins

    PUBLISHED: October 24, 2021 • By Toni Dash 61 Comments

    Pumpkin Cream Cheese Muffins

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    pumpkin cream cheese muffins

    Delicious Pumpkin Cream Cheese Muffins are a tender pumpkin muffin with pumpkin spice flavor. Filled with sweet cream cheese and topped with a buttery streusel. This easy recipe is a favorite for the fall season!

    pumpkin cream cheese muffins
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    pumpkin cream cheese muffins

    These moist pumpkin muffins always get rave reviews. They are a perfect combination of flavors for a delicious fall breakfast.

    Simple ingredients welcome fall and pumpkin season in the most delicious way.

    For a double dose of fall flavor spread some Pumpkin Butter on them too!

    Jump to:
    • The Best Pumpkin Muffins
    • Recipe Ingredient Notes
    • How to Make Pumpkin Cream Cheese Muffins – Step-by-Step
    • Pro Tip: Use a Cookie Scoop
    • How to Store
    • Frequently Asked Questions
    • More Muffin Recipes You’ll Love
    • Recipe

    The Best Pumpkin Muffins

    Light, fluffy muffins full of cozy cold weather flavor.

    What makes them extra special is a surprise of sweet cream cheese filling inside!

    They really could be called Pumpkin Cheesecake Muffins for the sweet tangy flavor.

    Topped with streusel for the finishing touch.

    This is a great recipe to make an ordinary day special!

    A piece of cake sitting on top of a wooden table

    Recipe Ingredient Notes

    All-Purpose Flour. Regular or gluten-free measure-for-measure flour can be used. For making these gluten-free we recommend Bob’s Red Mill gluten-free 1-to-1 baking flour.

    Cinnamon and Allspice. Instead of full pumpkin pie spice this recipe mixes these two spices for a perfect spice balance.

    Pumpkin puree. Use either canned pumpkin puree (not canned pumpkin pie filling) or homemade pumpkin puree.

    Cream cheese. Use full fat cream cheese. Start the recipe with softened cream cheese for the best results.

    Muffin and Cheese

    How to Make Pumpkin Cream Cheese Muffins – Step-by-Step

    This recipe is broken into three easy preparation steps:

    • Cream cheese filling
    • Streusel topping
    • Pumpkin muffin batter

    STEP 1. Preparation

    Preheat oven to 350 degrees F. Prepare a muffin tin by adding a muffin liner in each well of a muffin pan. Or spray with nonstick spray.

    STEP 2. Make the filling

    Combine all the cream cheese filling ingredients into a medium bowl (or use a standing mixer). Use a mixer to fully combine until smooth. Refrigerate the cheesecake filling mixture while making remaining steps.

    STEP 3. Make the streusel topping

    In a small bowl combine the melted butter, flour, brown sugar, and cinnamon. Mix with a fork until the mixture is crumbly. Set aside.

    A plate of food and a cup of coffee, with Muffin and Cheese

    STEP 4. Make the muffin batter

    In a large mixing bowl combine the dry ingredients: flour, cinnamon, allspice, baking powder, salt and sugars. Whisk to combine (photos 1-5).

    In a separate bowl combine the wet ingredients: pumpkin puree, eggs, vegetable oil, milk, vanilla extract. Mix well to combine (photos 6-9).

    Add the flour mixture to the pumpkin mixture (photo 10) and mix until well combined (photo 11).

    pumpkin cream cheese muffin recipe steps photo collage 2
    pumpkin cream cheese muffin recipe steps photo collage 3a

    STEP 5. Assemble the muffins

    Place 1 ½ tablespoons of pumpkin batter in the bottom of each prepared muffin cups (photo 12-13).

    Place a heaping teaspoon of the cream cheese filling on top of the batter in each of the muffin wells (photo 14).

    Spoon 2 tablespoons of the remaining batter on top of the cream cheese filling in each muffin cavity (photo 15). Be sure the filling is completely covered.

    Tap the muffin pan on the counter a few times to settle the batter.

    Sprinkle the streusel topping evenly on all the muffins (1-2 teaspoons per muffin) (photo 16).

    pumpkin cream cheese muffin recipe steps photo collage 4

    STEP 6. Bake and cool

    Bake muffins for 15-20 minutes or until a toothpick comes out clean and they are golden brown.

    Allow to cook in the muffin tin for 10 minutes after baking. Remove and cool on a rack.

    Pro Tip: Use a Cookie Scoop

    To make this recipe fast and easy use a cookie scoop to add the batter to the muffin pan. 

    A size #60 scoop is aproximately 1 1/2 tablespoons in volume. This is the amount needed for the first layer of muffin batter.

    Use a slightly heaping scoop for the 2 tablespoon amount of batter called for on top of the cream cheese filling.

    Scoops can make quick work of scooping batter. It’s also less messy than measuring in a tablespoon and scraping the batter out of the measuring spoon.

    How to Store

    Due to the fresh ingredients and cream cheese filling these muffins need to be refrigerated.

    When fully cool, place in an airtight container. Store in the refrigerator for up to 3 days.

    Serve at room temperature.

    Frequently Asked Questions

    Can Pumpkin Cream Cheese Muffins be frozen?

    Yes! Allow the muffins to completely cool. Place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.

    pumpkin cream cheese muffin

    More Muffin Recipes You’ll Love

    • chocolate chip muffins recipe title
      Best Chocolate Chip Muffin recipe
    • pumpkin cornbread muffins title
      Easy Pumpkin Cornbread Muffins recipe
    • Lemon Blueberry Muffins title
      Easy Lemon Blueberry Muffins recipe
    • strawberry muffins on cooling rack with title text
      Summery Strawberry Muffins

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    Recipe

    pumpkin cream cheese muffins

    Pumpkin Cream Cheese Muffins

    Light, fluffy pumpkin muffins are filled with sweet cream cheese filling and topped with streusel for a family favorite recipe.
    5 from 106 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time: 10 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 293kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Cream Cheese Filling

    • 4 ounces Cream cheese slightly softened
    • ½ cup Confectioner's (Powdered) Sugar
    • ¼ teaspoon Pure vanilla extract

    Streusel Topping

    • 2 tablespoon Unsalted Butter melted
    • ¼ cup All-Purpose Flour (regular or gluten-free)
    • 2 tablespoons Light brown sugar
    • 1 teaspoon Cinnamon

    Pumpkin Muffins

    • 1 ½ cup All-Purpose Flour (regular or gluten-free)*
    • 1 ½ teaspoon Cinnamon
    • 1 teaspoon Allspice
    • 1 tablespoon Baking powder
    • ½ teaspoon Kosher Salt
    • ½ cup Granulated Sugar
    • ½ cup Light Brown sugar
    • 1 cup Pumpkin puree (purchased or homemade)
    • ½ cup Vegetable oil
    • 2 large Eggs
    • ¼ cup Whole Milk
    • 1 teaspoon Pure vanilla extract

    Instructions

    • Preheat oven to 350 degrees. Prepare a muffin tin with nonstick spray and set aside. NOTE: paper liners may also be used instead if desired.

    Making the Cream Cheese Filling

    • Combine the cream cheese, confectioner's (powdered) sugar and vanilla into a medium bowl and mix well with a mixer until smooth. Do not overmix.
    • Place in the refrigerator to chill while making the muffins.

    Making the Streusel Topping

    • Combine the melted butter, flour, brown sugar and cinnamon in a medium bowl. Mix with a fork until the mixture is crumbly. Set aside.

    Making the Pumpkin Muffins

    • In a large mixing bowl combine all dry ingredients: flour, cinnamon, allspice, baking powder, salt, granulated sugar and brown sugar. Whisk to combine. NOTE: this can be the bowl of a standing mixer with the whisk attachment.
    • In a separate bowl combine all wet ingredients: pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Mix well to combine.
    • Add the wet ingredients to the dry ingredients and mix until fully combined.

    Assembling the Muffins

    • Place 1 1/2 tablespoons of batter in each prepared muffin cavity. Smooth as needed to cover the bottom of the muffin tin.
    • Place a heaping teaspoon of the cream cheese filling in the middle on top of the batter in the muffin tins.
    • Place 2 tablespoons of batter on top of the cream cheese filling to cover it in each muffin cavity.
    • Tap the muffin tin on the counter a few times to settle the batter.
    • Sprinkle the streusel topping evenly on top of the muffins (aproximately 1-2 teaspoons per muffin).
    • Bake for 15-20 minutes or until a toothpick comes out clean and they are golden brown.
    • Allow to cool for 10 minutes in the muffin tin. Gently remove them and place on a cooling rack to fully cool. NOTE: a pliable spatula can be used to help remove the muffins from the muffin tin if needed.
    • Can be stored in an airtight container in the refrigerator for up to 3 days.

    Video

    Notes

    How to Store
    Refrigerator: let muffins cool completely and store in the refrigerator for up to 3 days.
    Freezer: once muffins cool completely, place in an airtight freezer container for up to 3 months. Thaw in the refrigerator.
    Serve muffins at room temperature.

    Nutrition

    Calories: 293kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 185mg | Potassium: 218mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
    pumpkin cream cheese muffins
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: September 4, 2019

    « Homemade Apple Fritters recipe (with fresh apples or pie filling)
    Easy Pumpkin Cookies recipe »

    Reader Interactions

    Comments

    1. emman damian says

      October 05, 2020 at 1:15 am

      5 stars
      I want to recreate your Pumpkin Cream Cheese Muffins! It’s very timely. It looks so tasty! I hope to get one soon.

      Reply
    2. Tara says

      October 04, 2020 at 5:22 pm

      5 stars
      Since fall is officially here, I’ve been on the hunt for pumpkin recipes. These pumpkin muffins were so warm and moist and were the perfect addition to dinner! I especially love the cream filled center!

      Reply
    3. Hazel says

      October 02, 2020 at 9:04 pm

      They look so delicious! I’ll share this pumpkin cream cheese muffins recipe with my mom! She always loves to bake! 🙂

      Reply
    4. Marie Phillips says

      October 02, 2020 at 9:01 pm

      5 stars
      I am so glad that fall and pumpkin recipes like this one are here! And I use Bob’s Red Mill GF flour for pancakes and other types of breakfast. I can’t wait to try this one.

      Reply
    5. Stephanie |l says

      October 02, 2020 at 7:22 pm

      This recipe looks absolutely incredible! I’m always keen for anything with cheese! I wish it was a bit easier to get my hands on pumpkin puree in Australia but I love that you mentioned you could add homemade. Maybe I’ll have to give that a crack.

      Reply
    6. Kileen says

      October 02, 2020 at 3:41 pm

      These look so yummy and so perfect for the fall weather! Such a perfect treat for my family this fall!

      Kileen

      Reply
    7. Kuntala Bhattacharya says

      October 02, 2020 at 2:33 pm

      5 stars
      The muffins look delicious and yummy. I am sure my son is going to like it. I will try out, have recently bought a muffin baking kit.

      Reply
    8. Domestic Superhero says

      October 02, 2020 at 10:44 am

      5 stars
      These come out perfect every time! Thanks for the easy recipe!

      Reply
    9. Beti says

      October 02, 2020 at 7:36 am

      5 stars
      I am so excited to try these pumpkin cream cheese muffins!! They sound incredibly delicious!!

      Reply
    10. katerina says

      October 02, 2020 at 7:35 am

      5 stars
      Oh my goodness, these muffins are absolutely delicious! The perfect fall treat!

      Reply
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    Welcome! I’m Toni Dash. I’m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. I’m so glad you are here!

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