Start your Fall mornings off right with these Pumpkin Cream Cheese Muffins! With warm spices, a creamy filling, and a crunchy topping, they’re the best way to enjoy the flavors of the season.
These Pumpkin Cream Cheese Muffins are a cozy and indulgent fall treat that pair the warm, spiced flavor of pumpkin with a rich, creamy surprise inside. Each moist, tender muffin is filled with sweetened cream cheese, creating a cheesecake-like center that perfectly complements the pumpkin and spice. Topped with a sprinkle of crumble for extra sweetness and texture, these muffins are both comforting and elegant.
For more pumpkin muffins you have to try my Whole Wheat Pumpkin Muffins, Zucchini Carrot Pumpkin Muffins, and Healthy Pumpkin Donut Muffins.
Table of Contents
Recipe Ingredients
Pumpkin Purée – Canned pumpkin works best for this recipe since it provides a consistent texture and moisture level. Libby’s is a popular brand, but if using homemade puree, make sure it’s thick and well-drained to avoid excess moisture.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves that enhances the pumpkin flavor. Avoid using pre-made pumpkin pie filling, as it may contain added sugars and other ingredients that alter the flavor.
Brown Sugar – Packed brown sugar adds deep caramel-like sweetness and moisture. Light brown sugar or dark brown sugar works, but dark brown gives a richer flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Chopped Nuts – Adding chopped pecans or walnuts to the topping brings crunch and enhances the warm spices in the muffins. Lightly toast the nuts before using them for deeper flavor.
Homemade Pumpkin Pie Spice – If you don’t have store-bought pumpkin spice, you can easily make your own! Combine 1 tablespoon of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ginger, ½ teaspoon of cloves, and ¼ teaspoon of allspice for a fresh, customized blend.
How to Make Pumpkin Cream Cheese Muffins
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two muffin tins with 16 cupcake liners. Set aside.
Step 2: In a small mixing bowl, combine all ingredients for the filling. Mix together with a spatula until smooth. Refrigerate until needed.
Step 3: To make the topping, combine all ingredients in a small bowl and mix until incorporated.
Step 4: In the bowl of a stand mixer, beat the sugars, oil, and pumpkin puree until smooth. Add the vanilla and one egg, then mix. Add the second egg and mix until combined.
Step 5: In a medium-sized mixing bowl, whisk together the dry ingredients—flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Mix until smooth.
Step 6: Scoop the muffin batter into the liners, filling each ¼ of the way full. Place a gum ball-sized dollop of filling in each, then cover with the remaining batter until each liner is filled ¾ of the way full. Sprinkle with chunks of topping. Place in the oven and bake for 20–23 minutes or until the tops are golden brown. Remove from the oven and place the muffin pan on a wire rack to cool for 5 minutes before removing the muffins and letting them cool on the rack for 15 minutes.
FAQs
Yes! You can swap the cinnamon-sugar topping for a classic streusel topping. Combine ¼ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and 2 tablespoons cold butter. Use your fingers or a fork to mix until crumbly, then sprinkle over the muffins before baking for a buttery, crunchy topping.
A light dusting of powdered sugar or a drizzle of melted white chocolate makes a great finishing touch. You can also sprinkle extra cinnamon-sugar, chopped nuts, or pumpkin seeds on top before baking for added texture and flavor.
Storage Information
STORE these Pumpkin Cheesecake Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerating, let them come to room temperature before eating for the best texture. To FREEZE, place muffins in a single layer in an airtight container or zip-top bag and freeze for up to 2 months.
Thaw at room temperature or in the refrigerator overnight. To REHEAT, warm in the microwave for about 10–15 seconds until soft.
More Delicious Treats to Try
Pumpkin Cream Cheese Muffins Recipe
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup brown sugar - packed
- 1/2 cup canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 teaspoon vanilla extract
Filling
- 4 oz original Philadelphia Cream Cheese
- 1/2 cup powdered sugar
- 1/8 tsp vanilla
- 1/2 tsp cinnamon
Topping
- 2 1/2 Tbsp flour
- 2 Tbsp sugar
- 2 Tbsp brown sugar - packed
- 2 Tbsp butter - melted
- pinch of salt
- 3/4 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two muffin tins with 16 cupcake liners. Set aside.
- In a small mixing bowl, combine all ingredients for the filling. Mix together with a spatula until smooth. Refrigerate until needed.
- To make the topping, combine all ingredients in a small bowl and mix until incorporated.
- In the bowl of a stand mixer, beat the sugars, oil, and pumpkin puree until smooth. Add the vanilla and one egg, then mix. Add the second egg and mix until combined.
- In a medium-sized mixing bowl, whisk together the dry ingredients—flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Mix until smooth.
- Scoop the muffin batter into the liners, filling each ¼ of the way full. Place a gum ball-sized dollop of filling in each, then cover with the remaining batter until each liner is filled ¾ of the way full. Sprinkle with chunks of topping. Place in the oven and bake for 20–23 minutes or until the tops are golden brown. Remove from the oven and place the muffin pan on a wire rack to cool for 5 minutes before removing the muffins and letting them cool on the rack for 15 minutes.
These turned out amazing! I’m making them again on Sunday to bring to church. Thanks for sharing such a delicious recipe!
How many people actually made these? They were terrible – the cream cheese should have egg or flour in it as it just melted and kept the muffin from baking. The inside was a gooey mess and I baked them for over 30 minutes. I am an experienced cook and baker and I have never had such a disastrous mess.