Did you ever bite into a muffin so moist, so perfectly spiced, and unexpectedly creamy in the center, that it changed your idea of what a pumpkin bake should be? If not, these Pumpkin Cream Cheese Muffins are about to do just that. With a luscious cream cheese filling, a cinnamon-streusel crown, and warm pumpkin spice, this recipe challenges the common belief that bakery-style muffins are hard to replicate at home. By using some key techniques and smart ingredient choices, you’ll pull off muffins that taste gourmet—but come together easily.
Ingredients
- Cream Cheese Center:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1/2 teaspoon vanilla extract
- Pumpkin Muffins:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, diced
Step-by-Step
Step 1: Whip Up the Creamy Filling
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth, fluffy, and light.
Step 2: Mix Those Warm Spices
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, blend the pumpkin puree, sugars, eggs, oil, milk, and vanilla extract until smooth. Mix in dry ingredients until just combined.
Step 4: Layer the Muffins
Line a muffin tin and fill each cup 1/3 with batter. Add 1 tbsp cream cheese in the center, top with more batter to 3/4 full.
Step 5: Top & Bake to Perfection
Mix streusel topping and sprinkle over each muffin. Bake at 350°F (175°C) for 20–22 minutes. Cool slightly before serving.
Variations
- Add chocolate chips or chopped walnuts.
- Use maple sugar or coconut sugar instead of brown sugar.
- Swap cream cheese for a dairy-free filling.
- Top with maple-cinnamon glaze instead of streusel.
Cooking Note
- Use room temp cream cheese.
- Don’t overmix the batter.
- Use pumpkin puree, not pie filling.
Serving Suggestions
Serve warm with tea or coffee. Pair with butter or whipped cream. Also great frozen and reheated for busy mornings.
Storing Tips for the Recipe
- Store in fridge for up to 4 days.
- Freeze for 3 months; thaw overnight.
- Make filling and dry mix ahead to save time.
Timing
Prep Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins
Nutritional Information (Per Muffin)
Calories: 290 kcal
Protein: 4 g
Sodium: 190 mg
Healthier Alternatives for the Recipe
Use whole wheat flour, swap oil for applesauce, and try Greek yogurt for added protein. Use low-fat cream cheese to reduce fat content.
Common Mistakes to Avoid
- Cold cream cheese = uneven centers.
- Overbaking = dry muffins.
- Underfilled = filling leaks.
- No streusel = loss of texture.
Conclusion
Pumpkin Cream Cheese Muffins are the perfect fall treat. Warm spices, creamy centers, and a crunchy top make them a must-try. Bake, share, and tag us with your results!
Frequently Asked Questions (FAQs)
Q: Can I use homemade pumpkin puree?
Yes, make sure it’s thick and well-drained.
Q: What kind of cream cheese is best?
Full-fat for flavor, light for fewer calories.
Q: Can I make it gluten-free?
Yes, use a 1:1 GF flour blend and adjust moisture if needed.
Q: How to prevent cream center leaks?
Use room-temp filling, cover it fully with batter, and don’t overbake.
Pumpkin Cream Cheese Muffins That Delight
- Total Time: 37 minutes
- Yield: 12 muffins 1x
Description
Moist, spiced, and filled with a creamy center—these Pumpkin Cream Cheese Muffins are your ultimate cozy fall bake!
Ingredients
Cream Cheese Center:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
Pumpkin Muffins:
1 3/4 cups all-purpose flour
1 tbsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Cinnamon Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp ground cinnamon
4 tbsp cold unsalted butter, diced
Instructions
1. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth and fluffy.
2. In another bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, and salt.
3. In a third bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla until fully blended.
4. Spoon muffin batter into lined cups 1/3 full. Add 1 tbsp cream cheese, then cover with more batter (3/4 full).
5. Mix streusel ingredients until crumbly and top each muffin.
6. Bake at 350°F (175°C) for 20–22 mins or until toothpick comes out clean.
7. Cool slightly and enjoy!
Notes
Be sure to bring cream cheese to room temperature for the smoothest center.
Let muffins cool fully if storing.
Use a cookie scoop for even layering.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 20
- Sodium: 190
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 45