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