pumpkin cream cheese muffins

Pumpkin Cream Cheese Muffins are the definition of cozy baking. Each muffin features a tender, spiced pumpkin base, a creamy cheesecake-style center, and a buttery cinnamon crumb topping that’s crisp on the outside and soft within. They’re a bakery-level treat that turns every bite into a blend of comforting fall flavors earthy pumpkin, warm cinnamon, and rich cream cheese.

Perfect for breakfast, brunch, or an afternoon treat, these muffins bring a seasonal twist to classic pumpkin spice. They’re easy to make, freeze beautifully, and taste just as good on a weekday morning as they do at a festive fall gathering.

Ingredients

For The Crumb Topping

• ⅓ cup (67 g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup (4 Tbsp; 56 g) unsalted butter, melted
• ⅔ cup (84 g) all-purpose flour

For The Pumpkin Muffins

• 1¾ cups (219 g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice (store-bought or homemade)
• ½ cup (100 g) packed light or dark brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup (227 g) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (120 ml) vegetable oil (or melted coconut oil)
• ⅓ cup (80 ml) milk
• 1 teaspoon pure vanilla extract

For The Cream Cheese Filling

• 6 ounces (170 g) full-fat cream cheese, softened
• 1 egg yolk, at room temperature
• ½ teaspoon pure vanilla extract
• 3 tablespoons (36 g) granulated sugar

Step-by-Step Method

Step 1: Make the crumb topping

In a small bowl, whisk together the brown sugar and cinnamon. Pour in the melted butter, then add the flour. Stir with a fork until the mixture forms moist crumbs that hold together when pinched. Set aside while you prepare the muffins.

Step 2: Prepare the cream cheese filling

In another bowl, beat together the softened cream cheese, egg yolk, vanilla, and sugar until smooth and creamy. Set aside this will be spooned into the center of each muffin before baking.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. These spices create the warm, signature pumpkin flavor while balancing sweetness.

Step 4: Combine the wet ingredients

In a separate large bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla until fully combined and smooth.

Step 5: Make the muffin batter

Pour the dry ingredients into the wet mixture and gently stir with a spatula until no dry streaks remain. Do not overmix a few small lumps in the batter are okay and will keep the muffins tender.

Step 6: Assemble the muffins

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Fill each muffin cup about one-third full with the pumpkin batter. Add a spoonful (about 1 teaspoon) of the cream cheese filling to the center. Then, top with more pumpkin batter until the cups are about three-quarters full. Finally, sprinkle a generous layer of crumb topping over each muffin.

Step 7: Bake

Bake for 20–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. The crumb topping should be golden and crisp. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Serve

Enjoy these muffins slightly warm or at room temperature. The cream cheese center will be sweet and velvety, contrasting perfectly with the spiced crumb and soft pumpkin muffin.

Expert Tips for Success

• Use room-temperature ingredients: Let your eggs, cream cheese, and milk come to room temperature for smoother mixing and even baking.

• Cream cheese filling tip: For a neat swirl of filling, pipe the filling into the centers using a small piping bag or a resealable bag with the corner snipped off.

• Don’t overmix: Stir just until the batter is combined to keep your muffins light and tender.

• Fill carefully: Add the cream cheese filling slightly below the surface of the batter so it doesn’t sink to the bottom while baking.

• Cool completely before storing: The cream cheese filling makes these muffins slightly moist, so let them cool before packaging to prevent condensation.

Tasty Variations to Try

• Nutty crumble: Add a handful of finely chopped pecans or walnuts to the crumb topping for extra crunch.

• Chocoholic’s twist: Stir in mini chocolate chips to the pumpkin batter for a pumpkin mocha-style version.

• Maple drizzle: Finish with a quick glaze of maple syrup mixed with powdered sugar for a bakery-like touch.

• Mini muffins: Make bite-sized versions by baking in mini muffin tins for 11–13 minutes perfect for brunch spreads.

• Cream cheese swirl look: Gently swirl the cream cheese filling into the pumpkin batter with a toothpick before baking for a marbled effect.

Frequently Asked Questions

Can I make these ahead of time?

Yes! These muffins keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm them slightly in the microwave before serving.

Can I freeze Pumpkin Cream Cheese Muffins?

Absolutely. Freeze once fully cooled in an airtight container for up to 2 months. Defrost overnight in the refrigerator and bring to room temperature before serving.

Can I use homemade pumpkin puree?

Yes. Just make sure your puree is thick and not watery. If it’s thin, strain it through a paper towel for a few minutes before using.

How do I make them dairy-free?

Substitute the cream cheese with a dairy-free cream cheese alternative and use plant-based milk. The texture will be slightly different but still delicious.

Can I skip the crumb topping?

You can, but the topping adds an irresistible crunch and warmth that balances the creamy middle. A sprinkle of cinnamon sugar can be used as a quick alternative.

Pumpkin Cream Cheese Muffins

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• Author: Emma Hart
• Total Time: 42
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, spiced pumpkin muffins with a luscious cream cheese filling and buttery cinnamon crumb topping. Moist and warmly spiced, perfect for fall breakfasts or festive brunches.

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Ingredients

Scale 1x2x3x

Crumb Topping
⅓ cup (67 g) packed brown sugar

1 teaspoon ground cinnamon

¼ cup (4 tbsp; 56 g) unsalted butter, melted

⅔ cup (84 g) all-purpose flour

Pumpkin Muffins
1¾ cups (219 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

½ cup (100 g) brown sugar

½ cup (100 g) granulated sugar

2 large eggs, room temperature

1 cup (227 g) pumpkin puree (not pie filling)

½ cup (120 ml) vegetable oil or melted coconut oil

⅓ cup (80 ml) milk

1 teaspoon vanilla extract

Cream Cheese Filling
6 oz (170 g) full-fat cream cheese, softened

1 egg yolk, room temperature

½ teaspoon vanilla extract

3 tablespoons (36 g) granulated sugar

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Instructions

1. Mix brown sugar and cinnamon. Add melted butter and flour; stir until crumbly. Set aside.
2. Beat cream cheese, egg yolk, vanilla, and sugar until smooth. Set aside.
3. Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in large bowl.
4. Whisk brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth in another bowl.
5. Add dry ingredients to wet, stir gently until just combined. Do not overmix.
6. Preheat oven to 375°F (190°C). Line 12-cup muffin tin with liners.
7. Fill each cup ⅓ full with batter, add 1 tsp cream cheese filling, top with more batter (¾ full), and sprinkle crumb topping.
8. Bake 20–22 minutes until edges golden and toothpick inserted avoiding center is clean. Cool 5 minutes in pan, then transfer to rack.
9. Serve warm or at room temperature.

Notes

Use room-temperature ingredients for even mixing.

Avoid overmixing to keep muffins tender.

Add cream cheese filling below surface to stay centered during baking.

Cool fully before storing to prevent sogginess.

Freeze up to 2 months; thaw overnight before serving.

• Prep Time: 20
• Cook Time: 22
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 290
• Sugar: 24g
• Sodium: 230mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg

Keywords: pumpkin cream cheese muffins, bakery style muffins, fall muffin recipes, spiced pumpkin muffins, cheesecake filled muffins