If you crave a cozy, spiced treat that feels like autumn wrapped in a bite, this Pumpkin Cream Cheese Muffins Recipe is simply irresistible. Combining the rich flavors of pumpkin and warm spices with a creamy swirl of tangy cream cheese, these muffins are a perfect snack or breakfast delight. Each bite offers a tender crumb and a luscious, sweet cream cheese center that makes this recipe a standout. Whether you’re baking for a crowd or just treating yourself, these muffins will fill your kitchen with heavenly aromas and your heart with comfort.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these Pumpkin Cream Cheese Muffins Recipe truly shine. Each component plays a vital role, whether it’s adding moisture, flavor, or that signature cream cheese swirl that sets these muffins apart.
- 1 3/4 cups all-purpose flour: The base that gives structure to your muffins.
- 1 cup granulated sugar: Adds sweetness without weighing down the batter.
- 1/2 cup light brown sugar, packed: Brings a subtle molasses flavor and moisture.
- 1 teaspoon baking soda: Helps the muffins rise and stay fluffy.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 teaspoons ground cinnamon: The warm spice that screams autumn in every bite.
- 1/2 teaspoon ground nutmeg: Adds depth with its nutty-spicy notes.
- 1/2 teaspoon ground cloves: Brings a subtle, aromatic punch.
- 1/4 teaspoon ground ginger: Gives a nice zing that complements the pumpkin.
- 2 large eggs: Bind everything together and add richness.
- 1 cup pumpkin puree: Provides moisture, color, and that iconic pumpkin flavor.
- 1/2 cup vegetable oil: Keeps the muffins tender and moist.
- 1 teaspoon vanilla extract: Rounds out flavors with a sweet aroma.
- 8 oz cream cheese, softened: For the dreamy, luscious filling.
- 1/3 cup granulated sugar (for filling): Sweetens the cream cheese swirl perfectly.
- 1 large egg yolk: Adds richness to the cream cheese mixture.
- 1 teaspoon vanilla extract (for filling): Enhances the flavor inside the muffin.
- 1/2 cup all-purpose flour (for streusel): Creates a crumbly topping texture.
- 1/3 cup granulated sugar (for streusel): Sweetens the crunchy topping.
- 1/2 teaspoon ground cinnamon (for streusel): Adds warmth to the topping’s flavor.
- 1/4 cup unsalted butter, cold and cubed: Makes the streusel topping delightfully crisp.
How to Make Pumpkin Cream Cheese Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners to ensure your muffins come out cleanly and look picture-perfect. This small prep step guarantees an easier baking and serving experience.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Getting the dry ingredients well blended means every bite will have consistent flavor and texture.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and well combined. This mixture adds moisture and a rich pumpkin taste that’s essential for the perfect crumb.
Step 4: Blend Dry and Wet Ingredients
Pour the wet mixture into the dry ingredients and fold gently until just combined. Overmixing can make the muffins tough, so slow and steady wins the race here—your muffins will be tender and fluffy as a result.
Step 5: Prepare the Cream Cheese Filling
Beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until smooth. This luscious filling is what transforms ordinary pumpkin muffins into a delectable treat bursting with creamy goodness.
Step 6: Make the Streusel Topping
In a small bowl, stir together the flour, granulated sugar, and cinnamon. Cut in the cold butter cubes using a fork or pastry cutter until the mixture resembles coarse crumbs. This streusel topping will add a satisfying crunch and sweetness.
Step 7: Assemble the Muffins
Fill each muffin liner with 2 tablespoons of pumpkin batter, add a spoonful of cream cheese filling in the center, then top with another tablespoon of pumpkin batter. Sprinkle generously with the prepared streusel topping for that perfect finish.
Step 8: Bake Until Golden
Bake for 18-20 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean. Let the muffins cool in the tin for 5 minutes before moving them to a wire rack. This will help them set perfectly and retain their moist texture.
How to Serve Pumpkin Cream Cheese Muffins Recipe
Garnishes
These muffins are beautiful on their own, but a light dusting of powdered sugar or a drizzle of maple glaze takes them next level. Freshly chopped pecans or a sprinkle of cinnamon on top add a lovely touch and extra crunch.
Side Dishes
Serve these muffins alongside a warm cup of chai tea or pumpkin spice coffee for an afternoon pick-me-up. They also pair wonderfully with creamy yogurt or a dollop of whipped cream cheese for extra indulgence.
Creative Ways to Present
For a festive brunch, arrange the muffins on a tiered tray surrounded by autumn leaves and small pumpkins. You can also slice them horizontally and add a smear of honey butter inside for a delightful twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Cream Cheese Muffins Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. They maintain their moistness and flavor best when not refrigerated.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a zip-top bag. Freeze for up to 3 months, then thaw overnight in the fridge or at room temperature.
Reheating
Reheat frozen or day-old muffins by warming them in the microwave for 15-20 seconds or in a 350°F oven for about 5 minutes. This refreshes their softness and revives the cream cheese filling’s smooth texture.
FAQs
Can I use canned pumpkin puree for this Pumpkin Cream Cheese Muffins Recipe?
Absolutely! Canned pumpkin puree works perfectly and saves you time. Just make sure it’s 100% pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices.
Is it okay to substitute vegetable oil with another type of oil?
You can substitute with canola or light olive oil if you prefer. Avoid strong-flavored oils like coconut or extra virgin olive oil unless you want your muffins to have a different flavor profile.
Can I make these muffins gluten-free?
Yes, you can swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best texture. Just be aware the muffins might be slightly denser, but the cream cheese filling will keep things luscious.
How can I tell when the muffins are baked through?
Insert a toothpick into the pumpkin batter portion, avoiding the cream cheese swirl. If it comes out clean or with a few moist crumbs, your muffins are ready.
Can I prepare these muffins the night before baking?
For best results, bake them fresh. However, you can assemble the batter, filling, and streusel topping the night before and refrigerate separately, then assemble and bake in the morning for convenience.
Final Thoughts
This Pumpkin Cream Cheese Muffins Recipe is a true celebration of fall flavors with a creamy surprise inside every bite. Warm, spiced, and utterly comforting, these muffins are sure to become your go-to treat whether for breakfast, snack time, or sharing with friends. I encourage you to bake a batch soon—the joy and aromas that fill your home will remind you why these are such a beloved classic.
Print
Pumpkin Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins are moist, flavorful, and perfectly spiced, featuring a luscious cream cheese filling and a crunchy cinnamon streusel topping. Ideal for a cozy fall breakfast or snack, this recipe combines tender pumpkin batter with a rich cream cheese center and a buttery crumble for a delightful texture contrast.
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and make removing muffins easy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract thoroughly until smooth and uniform.
- Make Muffin Batter: Pour the wet ingredient mixture into the bowl with dry ingredients and gently mix until just combined, careful not to overmix to keep muffins tender.
- Prepare Cream Cheese Filling: Beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract in a separate bowl until smooth and creamy with no lumps.
- Make Streusel Topping: In a small bowl, mix the flour, granulated sugar, and cinnamon. Cut in the cold, cubed unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Assemble Muffins: Spoon approximately 2 tablespoons of pumpkin batter into each muffin liner, add a spoonful of cream cheese filling in the center, then top with about 1 tablespoon more pumpkin batter. Sprinkle a generous amount of streusel topping over each muffin.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure light, fluffy muffins.
- Use cold butter for the streusel topping to achieve a crumbly texture.
- Check muffins with a toothpick around 18 minutes to avoid overbaking.
- Allow muffins to cool slightly before removing from the pan to prevent breakage.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
