Pumpkin Cream Cheese Muffins
There’s a special kind of magic that happens when the first crisp autumn air arrives. It’s an internal signal to break out the cozy sweaters and embrace all things pumpkin spice.
These Pumpkin Cream Cheese Muffins are the ultimate celebration of the season. We combine a perfectly spiced, moist pumpkin muffin with a luscious, tangy cream cheese filling, all crowned with a buttery crumb topping. This isn’t just another muffin recipe; it’s an experience.
What You’ll Need
Here are the ingredients, broken down into three simple components.
For the Crumb Topping:
- Packed light or dark brown sugar
- Ground cinnamon
- Unsalted butter, melted
- All-purpose flour
For the Pumpkin Muffins:
- All-purpose flour
- Baking powder and baking soda
- Salt
- Ground cinnamon and pumpkin pie spice
- Packed light or dark brown sugar
- Granulated sugar
- Large eggs
- Canned pumpkin puree
- Vegetable oil or melted coconut oil
- Milk
- Pure vanilla extract
For the Cream Cheese Filling:
- Full-fat brick cream cheese
- Egg yolk
- Pure vanilla extract
- Granulated sugar
Pro Tips
As a chef, I’ve learned a few key details that elevate good muffins to great ones. These tips will ensure your first batch is a resounding success.
- Use Room Temperature Ingredients: This is non-negotiable, especially for the cream cheese filling. Softened, room temperature cream cheese and egg yolk will beat into a smooth, creamy consistency without lumps. Cold ingredients do not emulsify well.
- Do Not Over-mix the Batter: When you combine the wet and dry muffin ingredients, mix only until you no longer see streaks of flour. Over-mixing develops the gluten in the flour, resulting in tough, dense muffins instead of light, tender ones.
- Create Perfect Crumbs: For the crumb topping, use a fork to gently toss the ingredients until coarse crumbs form. If you mix too vigorously, you will create a paste. The goal is a crumbly, sandy texture that will bake into a delicious streusel.
- Master the “Bakery Dome” Trick: The initial high baking temperature of 425°F rapidly pushes steam upward, creating that beautiful, high-domed top. Reducing the heat for the remainder of the bake time allows the center of the muffins to cook through without burning the outside.
Tools Required
- 12-count muffin pan
- Cupcake liners
- Three medium mixing bowls and one large mixing bowl
- Whisk
- Handheld or stand mixer
- Spoons or cookie scoop for portioning
Substitutions and Variations
This recipe is wonderful as is, but you can certainly make adjustments based on what you have on hand.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Vegetable Oil | Melted coconut oil or other neutral oil | Melted butter can be used but may create a slightly denser crumb. |
| Milk | Buttermilk or any non-dairy milk | Buttermilk will add a slight tang and extra tenderness. |
| Crumb Topping | Add 1/4 cup chopped pecans or rolled oats | Mix in with the flour for extra texture and flavor. |
Make Ahead Tips
You can prepare parts of this recipe in advance to save time. The crumb topping can be made and stored in an airtight container in the refrigerator for up to 3 days.
You can also whisk together the dry ingredients for the muffin batter and store them in an airtight container at room temperature.
How to Make Pumpkin Cream Cheese Muffins
Step 1: Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
Step 2: Prepare the crumb topping. In a small bowl, mix the brown sugar, cinnamon, and melted butter. Add the flour and use a fork to mix until crumbly. Set aside.
Step 3: Prepare the pumpkin batter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until combined.
Step 4: Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to over-mix.
Step 5: Make the cheesecake filling. Using a mixer, beat the softened cream cheese until smooth. Add the egg yolk, vanilla, and sugar, beating until just combined and creamy.
Step 6: Assemble the muffins. Spoon about 1 tablespoon of pumpkin batter into each muffin liner. Add a spoonful of the cheesecake filling on top. Cover the filling with another tablespoon of pumpkin batter, filling the liners nearly to the top.
Step 7: Sprinkle the crumb topping evenly over each muffin. Gently press the crumbs into the batter so they adhere during baking.
Step 8: Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F (177°C) and bake for another 15-17 minutes, or until a toothpick inserted into the muffin part comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition and Dietary Information
Here is an approximate nutritional breakdown and some tips for dietary modifications.
| Nutrient (per muffin) | Approximate Amount |
|---|---|
| Calories | 380-420 kcal |
| Fat | 20g |
| Carbohydrates | 45g |
| Protein | 5g |
For Gluten-Free Muffins: Use a quality 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. Results may be slightly denser.
For Dairy-Free Muffins: Use a dairy-free block-style cream cheese alternative for the filling, dairy-free butter for the topping, and a plant-based milk for the batter.
Meal Pairing and Efficiency
These muffins are a fantastic breakfast treat on their own, especially with a hot cup of coffee or black tea. For a more complete meal, pair one with a side of fresh fruit and Greek yogurt.
To be efficient, gather and measure all your ingredients before you begin mixing. This practice, known as ‘mise en place,’ makes the baking process smooth and enjoyable.
Leftovers and Storage
Store leftover muffins in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to one week.
These muffins also freeze wonderfully. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave briefly to warm.
Frequently Asked Questions
Q1. Why did my cream cheese filling disappear into the muffin?
Ans: This usually happens for two reasons. First, you may have used spreadable tub-style cream cheese instead of the firm, block-style variety. Tub cream cheese has a higher water content and will melt into the batter. Second, the filling may have been over-mixed, making it too thin.
Q2. Can I make this recipe as mini muffins?
Ans: Yes, absolutely. Prepare the recipe as directed but bake in a mini muffin pan. Bake at 350°F (177°C) for 11-14 minutes, or until a toothpick comes out clean.
Q3. My muffins turned out dry. What did I do wrong?
Ans: The most common cause of dry muffins is over-baking. Check for doneness at the earliest time suggested. Another culprit can be how you measure flour. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag, which compacts the flour and adds too much to the recipe.
Wrapping Up
Every bite of these muffins delivers the perfect taste of fall. You get the moist, warmly spiced pumpkin cake, the rich and tangy cheesecake center, and the sweet, crunchy crumb topping all at once.
I truly hope you give this recipe a try. It is a fantastic way to welcome the season. When you do, please leave a comment below to share your experience or ask any questions you might have.
