Pumpkin Cream Cheese Muffins Recipe is all the comforting fall flavor you crave rolled into one spectacular muffin. Imagine a moist pumpkin muffin base with a swirl of tangy cream cheese in the middle and a buttery streusel topping that adds just the right amount of crunch. Whether you’re serving these for breakfast, afternoon tea, or a cozy dessert, they’re as beautiful to look at as they are delicious to devour. This recipe combines warm spices, creamy texture, and that classic pumpkin richness to create a treat that feels like a hug in baked form.
Why You’ll Love This Recipe
Texture contrast: soft, moist pumpkin muffin + smooth cream cheese center + crisp streusel topping.
Flavor harmony: sweet pumpkin pie spices blended with vanilla and tangy cream cheese make each bite complex yet familiar.
Versatile: perfect for breakfast on-the-go, an elegant brunch treat, or dessert with coffee.
Make-ahead & freezer friendly: bake ahead, freeze, and reheat — you’ll still get a fantastic texture and flavor.
Ingredients
(Makes 12 large muffins)
For the streusel:
⅓ cup (≈ 43 g) all‑purpose flour
¼ cup (packed, ≈ 55 g) dark or light brown sugar
1 pinch kosher salt
2 tablespoons unsalted butter, melted
For the cream cheese mixture:
1 large egg (room temperature)
8 ounces (≈ 226 g) cold cream cheese
⅓ cup (≈ 67 g) granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
For the pumpkin muffins batter:
¾ cup (≈ 150 g) granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
2 large eggs
1 (15‑ounce / ≈ 425‑g) can pumpkin purée (not pumpkin pie filling)
½ cup neutral oil (canola, vegetable, or similar)
1 tablespoon pumpkin pie spice
1¾ cups (≈ 220‑230 g) all‑purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
Step‑by‑Step: How to Make Pumpkin Cream Cheese Muffins Recipe
Preheat oven & prepare muffin tin: Heat your oven to 425°F (≈ 218°C). Line a 12‑well muffin pan with paper liners or lightly coat with cooking spray, making removal easier later.
Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and a pinch of kosher salt using a fork; break up any lumps. Pour in the melted butter and mix until the streusel is evenly moistened and begins to clump. Set aside in the fridge while you prepare the rest — chilling helps it hold shape when baking.
Cream cheese filling: Soften the cold cream cheese — microwaving about 30 seconds helps if you’re short on time; otherwise let it come to room temperature. In a medium bowl, whisk together the softened cream cheese, one room‑temperature egg, granulated sugar, vanilla extract, and salt until mostly smooth (some tiny lumps are fine).
Pumpkin batter: In a large bowl, whisk together pumpkin purée, sugar, oil, two eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and uniform.
Add the dry ingredients: Sprinkle in the flour, baking soda, and baking powder. Using a flexible spatula, fold just until the dry ingredients disappear — don’t overmix; batter should be thick and slightly lumpy but with no visible dry spots.
Layering process:
Divide half the batter evenly among the 12 muffin wells (about 2 heaping tablespoons per well). Use a spoon to gently flatten.
Spoon half the cream cheese mixture over that, about 1 scant tablespoon per well.
Top with the remaining muffin batter, dividing evenly. Then add the rest of the cream cheese mixture in dollops so each muffin gets a layer.
Add the streusel and bake:
Stir the chilled streusel again to break up any clumps. Top each muffin with about 1 tablespoon of the streusel, gently pressing in so it adheres to the batter. Using a small ring mold or cookie cutter around each well helps keep the streusel tidy.
Bake for 5 minutes at the higher temperature (425°F) to give that burst of oven spring. Then reduce the oven temperature to 350°F (≈ 175°C) and continue baking 20 to 25 more minutes, until the top is golden‑brown and a toothpick inserted into the middle of a muffin comes out clean (avoid the cream cheese swirl).
Cool down: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack and let cool completely (about 45 minutes) so the cream cheese sets properly before slicing.
Helpful Tips
Always use pumpkin purée, not pumpkin pie filling, to avoid overly sweet or spiced results.
Room‑temperature eggs and softened cream cheese help with even mixing and smooth texture.
Avoid overmixing the batter once the dry ingredients go in — gently fold until just combined to keep muffins tender.
If your streusel seems too dry, add a tiny bit more melted butter; if too wet, a sprinkle of flour helps.
Oven temperatures vary: bake at 350°F for the full time only after the initial burst; monitor closely for the last 5 minutes so tops don’t overbrown.
Substitutions And Variations
Dairy‑free options: Use a dairy‑free cream cheese substitute and plant‑based butter for the streusel.
Flour alternatives: Swap up to ½ cup of the all‑purpose flour for whole wheat pastry flour for a slightly nutty flavor; reduce baking time by a minute or two.
Spice mix twists: Instead of pumpkin pie spice, try a blend of cinnamon, ginger, nutmeg & cloves — or add allspice or cardamom for extra warmth.
Nutty add‑ins: Fold in chopped pecans or walnuts, or sprinkle on top of the streusel for crunch.
Chocolate version: Mini chocolate chips in the batter or mixed into the cream cheese swirl make for a decadent twist.
Storage Instructions
Cool muffins completely before storing.
Room temperature: Keep in an airtight container for up to 2 days. Avoid storing in warm, humid places so the streusel doesn’t get soggy.
Refrigeration: Due to the cream cheese filling, it’s best to store the muffins in the refrigerator, where they’ll stay fresh for up to 4–5 days.
Freezer: Wrap individually in plastic wrap or foil, place in a zip‑top freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge, then warm in a low oven (325°F) for 10 minutes or so to refresh the texture.
Nutritional Information
(Approximate per muffin, based on 12 muffins total, using standard ingredients)
| Nutrient | Amount per Muffin* |
|---|---|
| Calories | ~ 370‑420 kcal |
| Total Fat | ~ 19‑22 g |
| Saturated Fat | ~ 7‑9 g |
| Cholesterol | ~ 55‑65 mg |
| Sodium | ~ 250‑300 mg |
| Total Carbohydrates | ~ 45‑50 g |
| Dietary Fiber | ~ 2‑3 g |
| Sugars | ~ 28‑32 g (includes cream cheese swirl & streusel) |
| Protein | ~ 5‑6 g |
*Values are estimates. Exact numbers will vary depending on brands and portion sizes.
Serving Suggestions
Best served warm or room temperature; the cream cheese swirl is luscious when slightly soft.
Pair with coffee, tea, or a chai latte to complement the warm spices.
For special occasions, top with a dollop of whipped cream or drizzle of vanilla glaze.
Serve alongside fresh fruit: sliced apples, pears, or a berry compote add brightness.
Use as a dessert with a scoop of vanilla ice cream.
Frequently Asked Questions About Pumpkin Cream Cheese Muffins Recipe
Q: Can I use fresh pumpkin instead of canned purée?
A: Yes! Roasted fresh pumpkin (such as sugar pumpkin) can be pureed and used. Drain any excess water first — you want thick, smooth purée. Use approximately the same weight as the canned version, but measure by volume to match (about 1½ cups fresh purée ≈ 15‑oz can).
Q: My cream cheese filling separated or got watery — how can I prevent that?
A: Make sure your cream cheese is very well softened, and that your eggs are at room temperature. Avoid overbeating once you add egg to the cream cheese mixture. Also, do not overbake; when the cream cheese layer is done, the middle should still have some softness. If overheated, the filling can separate.
Q: How do I know when muffins are done?
A: After reducing the temperature to 350°F, bake for 20‑25 minutes more, but start checking at 18 minutes. The streusel should be golden‑brown, the edges pulling slightly from the liners, and a toothpick inserted into the side of the muffin (avoiding the cream cheese swirl) should come out clean or with moist crumbs but not wet batter.
Q: Can I reduce sugar or make these less sweet?
A: Absolutely — you can cut down the granulated sugar in the muffin batter by around 10–15%.
Q: What can I use instead of neutral oil?
A: Light olive oil, melted coconut oil (keep flavor mild), or melted butter can work. Butter will impart richer flavor but may change texture slightly; use melted and cooled so it doesn’t cook the eggs.
Conclusion
Thank you for trying this Pumpkin Cream Cheese Muffins Recipe — it’s one of my all‑time favorite ways to enjoy pumpkin season. The creamy cheese center, the warm, spiced pumpkin base, and the buttery streusel make every bite feel special. I hope making these brings joy to your kitchen, whether you share them with friends or savor them yourself. They are surprisingly easy to whip up, yet full of flavor that feels indulgent. Wishing you happiness in baking, wonderful aromas in your home, and many delicious muffins to come. Enjoy every moist, sweet, creamy bite!
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Pumpkin Cream Cheese Muffins Recipe
- Total Time: 50 minutes
- Yield: 12 muffins 1x
Description
Moist pumpkin muffins swirled with sweetened cream cheese and topped with a crisp, buttery streusel. A must-bake fall favorite.
Ingredients
For the streusel:
⅓ cup (≈ 43 g) all‑purpose flour
¼ cup (packed, ≈ 55 g) dark or light brown sugar
1 pinch kosher salt
2 tablespoons unsalted butter, melted
For the cream cheese mixture:
1 large egg (room temperature)
8 ounces (≈ 226 g) cold cream cheese
⅓ cup (≈ 67 g) granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
For the pumpkin muffins batter:
¾ cup (≈ 150 g) granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
2 large eggs
1 (15‑ounce / ≈ 425‑g) can pumpkin purée (not pumpkin pie filling)
½ cup neutral oil (canola, vegetable, or similar)
1 tablespoon pumpkin pie spice
1¾ cups (≈ 220‑230 g) all‑purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
Instructions
Preheat oven & prepare muffin tin: Heat your oven to 425°F (≈ 218°C). Line a 12‑well muffin pan with paper liners or lightly coat with cooking spray, making removal easier later.
Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and a pinch of kosher salt using a fork; break up any lumps. Pour in the melted butter and mix until the streusel is evenly moistened and begins to clump. Set aside in the fridge while you prepare the rest — chilling helps it hold shape when baking.
Cream cheese filling: Soften the cold cream cheese — microwaving about 30 seconds helps if you’re short on time; otherwise let it come to room temperature. In a medium bowl, whisk together the softened cream cheese, one room‑temperature egg, granulated sugar, vanilla extract, and salt until mostly smooth (some tiny lumps are fine).
Pumpkin batter: In a large bowl, whisk together pumpkin purée, sugar, oil, two eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and uniform.
Add the dry ingredients: Sprinkle in the flour, baking soda, and baking powder. Using a flexible spatula, fold just until the dry ingredients disappear — don’t overmix; batter should be thick and slightly lumpy but with no visible dry spots.
Layering process:
Divide half the batter evenly among the 12 muffin wells (about 2 heaping tablespoons per well). Use a spoon to gently flatten.
Spoon half the cream cheese mixture over that, about 1 scant tablespoon per well.
Top with the remaining muffin batter, dividing evenly. Then add the rest of the cream cheese mixture in dollops so each muffin gets a layer.
Add the streusel and bake:
Stir the chilled streusel again to break up any clumps. Top each muffin with about 1 tablespoon of the streusel, gently pressing in so it adheres to the batter. Using a small ring mold or cookie cutter around each well helps keep the streusel tidy.
Bake for 5 minutes at the higher temperature (425°F) to give that burst of oven spring. Then reduce the oven temperature to 350°F (≈ 175°C) and continue baking 20 to 25 more minutes, until the top is golden‑brown and a toothpick inserted into the middle of a muffin comes out clean (avoid the cream cheese swirl).
Cool down: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack and let cool completely (about 45 minutes) so the cream cheese sets properly before slicing.
Notes
Use pumpkin purée, not pie filling. For a richer flavor, try adding chopped nuts or mini chocolate chips. Best enjoyed within 2 days or freeze for later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
Nutrition
- Serving Size: 1 muffin
- Calories: ~390
- Sugar: ~30g
- Carbohydrates: ~47g
- Protein: ~6g