Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are what I make when I want something that feels special but isn’t a huge hassle. The pumpkin keeps them really moist, and the cream cheese center is like finding a little treasure in each one.

These are perfect for fall mornings, but I actually make them year-round because they freeze so well. Just pop one in the microwave for 20 seconds and it’s almost as good as fresh. They’re sweet but not too sweet, and that hint of cinnamon and nutmeg makes the whole kitchen smell amazing while they bake.

What you need for Pumpkin Cream Cheese Muffins

How to make Pumpkin Cream Cheese Muffins

1. First, get the oven going at 375°F and line your muffin tin with paper liners. I like to give the top of the pan a quick spritz with cooking spray too – it helps when the muffins rise over the top.

2. Let’s start with the cream cheese filling since it needs to be ready to go. Beat softened cream cheese (make sure it’s truly room temp or you’ll get lumps) with the sugar until it’s smooth and a bit fluffy, about 2 minutes. Mix in the egg and vanilla until just combined. Set this aside.

3. For the streusel, mix sugar, flour, and cinnamon in a small bowl. Add the cold butter cubes and work them in with your fingertips – I literally pinch and rub them into the dry ingredients until you get pieces ranging from pea-sized to small crumbs. Pop this in the fridge while you make the batter.

4. Now for the muffin batter: In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, and salt. Make sure to break up any little clumps of spice – they can make bitter spots in your muffins.

5. In another bowl, combine the pumpkin puree, eggs, oil, and vanilla. Mix until it’s really smooth. Pour this into the dry ingredients and stir just until you don’t see any more flour streaks. The batter will be pretty thick – that’s exactly what you want.

6. Fill each muffin cup about 1/3 full with batter. Make a little well in the center with the back of a spoon and add about a tablespoon of the cream cheese mixture. Cover this with more batter until the cups are about 3/4 full.

7. Take the streusel out of the fridge and sprinkle it generously over each muffin. Really pile it on – some will sink in as they bake and that’s fine.

8. Bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the cakey part (not the cream cheese center) comes out clean, and the tops spring back when you lightly press them. The streusel should be golden brown and the cream cheese filling might puff up slightly.

9. Let them cool in the pan for about 5 minutes – this helps the cream cheese center set up a bit. Then move them to a wire rack to cool completely. If you try to eat them too hot, the cream cheese center will be super runny, so give them at least 20 minutes if you can resist!

These keep well in an airtight container in the fridge for about 4-5 days. I actually think they taste even better the next day when all the flavors have had time to meld together.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Moist pumpkin spice muffins filled with a sweet cream cheese mixture and topped with cinnamon streusel create the perfect fall breakfast or coffeehouse-style treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Cooling time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12

Ingredients

  

For Muffin

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 15 oz can pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

For Topping & cream cheese filling

• 8 oz cream cheese softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• 3 tablespoons cold butter cubed
• 1 teaspoon ground cinnamon

Instructions

 

• First, get your oven going at 375°F and line your muffin tin with paper liners. I like to give the top of the pan a quick spritz with cooking spray too – it helps when the muffins rise over the top.
• Let’s start with the cream cheese filling since it needs to be ready to go. Beat softened cream cheese (make sure it’s truly room temp or you’ll get lumps) with the sugar until it’s smooth and a bit fluffy, about 2 minutes. Mix in the egg and vanilla until just combined.
• For the streusel, mix sugar, flour, and cinnamon in a small bowl. Add the cold butter cubes and work them in with your fingertips – I literally pinch and rub them into the dry ingredients until I get pieces ranging from pea-sized to small crumbs. Pop this in the fridge while you make the batter.
• Now for the muffin batter: In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, and salt. Make sure to break up any little clumps of spice.
• In another bowl, combine the pumpkin puree, eggs, oil, and vanilla. Mix until it’s really smooth. Pour this into your dry ingredients and stir just until you don’t see any more flour streaks.
• Fill each muffin cup about 1/3 full with batter. Make a little well in the center with the back of a spoon and add about a tablespoon of the cream cheese mixture. Cover this with more batter until the cups are about 3/4 full.
• Take streusel out of the fridge and sprinkle it generously over each muffin. Really pile it on – some will sink in as they bake and that’s fine.
• Bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the cakey part (not the cream cheese center) comes out clean, and the tops spring back when you lightly press them. The streusel should be golden brown and the cream cheese filling might puff up slightly.
• Let them cool in the pan for about 5 minutes – this helps the cream cheese center set up a bit. Then move them to a wire rack to cool completely.