These Pumpkin Cream Cheese Muffins are a delightful blend of cozy autumn flavors and indulgent creaminess. The moist, spiced pumpkin base pairs perfectly with a rich, tangy cream cheese filling, creating a heavenly contrast in every bite. With just 50 minutes from start to finish, they’re an easy treat to whip up for breakfast or a sweet afternoon snack. The warm aroma of cinnamon and nutmeg will fill your kitchen, making it impossible to resist sneaking one fresh from the oven.
Each muffin is a masterpiece of texture, with a tender crumb and a slightly crisp top that gives way to a luscious, velvety center. Packed with vitamin A from the pumpkin and a touch of sweetness, they’re as satisfying as they are wholesome. Whether you’re sharing them with friends or savoring one with your morning coffee, these muffins are sure to become a seasonal favorite. Perfectly portioned into 12 servings, they’re ideal for any gathering or a week of delicious treats.
Ingredients for Pumpkin Cream Cheese Muffins
- Cream Cheese Filling:
- 8 ounces (225 g) cream cheese, softened to room temperature
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon vanilla extract
- Pumpkin Muffins:
- ¾ cup (165 g) butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs, room temperature preferred
- 1 cup (225 g) pumpkin puree
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons (30 ml) whole milk
- 1 ¼ cups (150 g) all-purpose flour
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- Streusel:
- ½ cup (63 g) all-purpose flour
- ⅓ cup (67 g) light brown sugar, firmly packed
- 1 Tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
- 3 Tablespoons butter, melted (salted or unsalted is fine)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
- Make the Cream Cheese Filling:
- In a mixing bowl, stir the cream cheese until smooth.
- Add granulated sugar and vanilla extract, and stir until creamy and fully combined. Set aside.
- Prepare the Pumpkin Muffin Batter:
- In a medium-sized bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until well-combined.
- Add the eggs and beat until incorporated.
- Stir in the pumpkin puree and vanilla extract until combined, then add the milk and mix well. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
- In a separate bowl, whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not over-mix.
- Assemble the Muffins:
- Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner.
- Use the back of a spoon to create a small crater in the center of the batter.
- Drop a heaping tablespoon of cream cheese filling into each crater.
- Cover the filling with more pumpkin muffin batter, ensuring the cream cheese is completely covered and the liners are about ¾ full.
- Make the Streusel:
- In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
- Add the melted butter and mix until the mixture becomes clumpy.
- Top and Bake:
- Evenly divide the streusel over the pumpkin batter in each muffin liner.
- Bake in the preheated oven for 23-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with dry crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Perfect Pairings: Serving Suggestions
These Pumpkin Cream Cheese Muffins are a delightful treat on their own, but they pair wonderfully with a hot cup of coffee or spiced chai tea for a cozy autumn breakfast. For a special brunch, serve them alongside a fresh fruit salad or a dollop of whipped cream for extra indulgence.
Keep It Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months—just thaw and reheat when ready to enjoy!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the cream cheese filling for a dollop of Nutella or a sprinkle of chocolate chips. For a nutty twist, add chopped pecans or walnuts to the streusel. If you’re feeling adventurous, try using sweet potato puree instead of pumpkin for a unique flavor.
Quick Tips: Time-Saving Hacks
To save time, prepare the cream cheese filling and streusel the night before and store them in the fridge. Use a cookie scoop to portion the muffin batter evenly, and a piping bag for the cream cheese filling to make the process even smoother. These small steps can make your baking experience faster and more enjoyable!
Baking Essentials: Equipment Guidance
For best results, use a standard 12-count muffin tin with paper liners to prevent sticking. A hand mixer or stand mixer will make creaming the butter and sugars a breeze, and a whisk is perfect for combining the dry ingredients. Don’t forget a toothpick to test for doneness—it’s your best friend for perfectly baked muffins!
Pumpkin Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened to room temperature
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Pumpkin Muffins
- ¾ cup butter softened
- ½ cup sugar
- ¼ cup brown sugar packed
- 2 large eggs room temperature preferred
- 1 cup pumpkin puree
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons whole milk
- 1 ¼ cup all-purpose flour
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Streusel
- ½ cup all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 1 Tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
- 3 Tablespoons butter salted or unsalted is fine, melted
Instructions
- Preheat oven to 375F (190C) and line a 12 count muffin tin with paper liners.
- Cream Cheese Filling: Place cream cheese in a mixing bowl and stir until smooth. Add granulated sugar and vanilla and stir until creamy and completely combined. Set aside.
- Muffins: In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
- Add eggs and beat until combined.
- Stir in pumpkin puree and vanilla extract until combined, then add milk and stir well. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add dry ingredients and wet and stir until just combined — do not over-mix!
- Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner. Use the back of a spoon to make a small crater/nest in the center of the batter.
- Drop a heaping tablespoon of cream cheese filling into the nests you’ve created then drop/smooth more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling liners ¾ of the way full.
- Streusel: Whisk together flour, sugars, and ground cinnamon until combined.
- Add melted butter and toss/claw together ingredients until clumpy.
- Evenly divide streusel over pumpkin batter. Transfer muffins to 375F (190C) preheated oven and bake for 23-25 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs.
- Allow to cool before serving.