If you’re ready to indulge in a truly irresistible fall treat, then this Cream Cheese Pumpkin Muffins Recipe will quickly become your new favorite. Moist, tender pumpkin muffins with a luscious, creamy cheese filling straight from the freezer to your mouth, all topped with a perfectly spiced crumb—every bite offers that comforting warmth and sweetness that screams cozy autumn mornings or anytime you need a hug in muffin form. This recipe combines classic pumpkin spices with a rich cream cheese center to create a bakery-worthy snack or breakfast that’s surprisingly easy to make at home. Let me walk you through all the delicious details!
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is part of the beauty of this Cream Cheese Pumpkin Muffins Recipe. Each one plays a key role: the pumpkin puree brings moisture and seasonal flavor, the spices add warmth, and the cream cheese filling adds that decadent creaminess that makes these muffins stand out.
- Cream cheese (8 ounces, softened): Gives a rich, creamy center that balances the spiced pumpkin batter perfectly.
- Powdered sugar (1 cup): Sweetens the cream cheese filling smoothly without graininess.
- Large eggs (4): Bind the muffin batter and add structure for that soft crumb.
- Granulated sugar (2 cups + 1/2 cup + 2 tablespoons): Sweetens the batter and crumb topping equally to satisfy your sweet tooth.
- Pumpkin puree (2 cups or one 15 oz can): The star flavor and moist base of these muffins.
- Vegetable oil (1 1/3 cups): Keeps the muffins moist and tender without being greasy.
- All-purpose flour (3 1/3 cups total): Provides structure with a tender bite; remember to spoon and level for accuracy.
- Ground cinnamon (3 teaspoons): A classic warming spice that complements pumpkin perfectly.
- Ground nutmeg (1 teaspoon): Adds subtle nuttiness and depth.
- Ground cloves (1 teaspoon): A strong spice that lifts the warm, spiced flavor profile.
- Pumpkin pie spice (4 teaspoons): An irresistible blend that makes these muffins taste like fall.
- Salt (1 teaspoon): Enhances and balances all the sweetness and spices.
- Baking soda (1 1/2 teaspoons): Helps the muffins rise beautifully.
- Cold butter (6 tablespoons, cut into pieces): Essential for creating that crumbly, buttery topping.
How to Make Cream Cheese Pumpkin Muffins Recipe
Step 1: Prepare the Cream Cheese Filling
Start by beating the cream cheese with powdered sugar until it’s perfectly smooth and blended. Transfer this mixture into plastic wrap and shape it into a log, then freeze it until firm. This step is key because the chilled cream cheese log will slice neatly into generous, creamy centers for each muffin, creating that delightful surprise when you bite in.
Step 2: Prep Your Muffin Pans
Spray the tops of your muffin pans generously with nonstick spray. This trick helps the muffins release cleanly with those gorgeous tops intact. Line each tin with paper cupcake liners for easy cleanup and perfect presentation.
Step 3: Mix the Muffin Batter
Beat eggs, sugar, pumpkin puree, and oil together until blended. Add the flour and spices carefully, making a well in the dry ingredients to first whisk in the spices, then combine everything gently. Be careful not to overmix here; a tender muffin relies on just-incorporated flour for the best texture. Chill the batter briefly so the flavors can marry and the muffin crumbs hold up better when baked.
Step 4: Make the Crumb Topping
Whisk together sugar, flour, and cinnamon, then cut in cold butter until the mix looks crumbly like coarse sand with little lumps. This topping bakes into a crunchy, buttery finish perfect for adding texture contrast to the soft pumpkin and creamy center.
Step 5: Assemble the Muffins
Fill each muffin cup with a little batter to cover the bottom. Add a slice of your frozen cream cheese log on top, then cover with more batter until nearly full. Top with a generous spoonful of crumb topping for that irresistible baked crunch. You can chill the filled tins if there’s a delay before baking to keep the cream cheese firm.
Step 6: Bake
Bake at a high temperature for the first 6 minutes to help the muffins rise and set quickly, then lower the temperature without opening the oven to finish baking for 13 to 15 more minutes. This two-step baking process ensures tall, tender muffins with no soggy middles—just that perfect balance you’re dreaming of. Cool carefully and remove from pans promptly to avoid sogginess.
How to Serve Cream Cheese Pumpkin Muffins Recipe
Garnishes
A simple dusting of powdered sugar on top adds a festive touch that looks stunning and adds a gentle sweetness without overpowering the crumb topping. You could also drizzle lightly with maple syrup for a sticky-sweet finish that sings with pumpkin flavors.
Side Dishes
These muffins shine alongside a hot cup of coffee, chai latte, or freshly brewed tea. For brunch, serve with crispy bacon or a dollop of whipped cream for a complete, comforting spread that your guests will be raving about.
Creative Ways to Present
Try slicing the muffins horizontally and layering with a pat of softened butter or cream cheese frosting for an elevated snack. For a festive twist, add chopped toasted pecans on top of the crumb before baking or a sprinkle of pumpkin seeds for extra crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cream Cheese Pumpkin Muffins in an airtight container at room temperature for 1 to 2 days to enjoy their freshness. After that, refrigerate to maintain the cream cheese filling and spiced batter from spoiling too soon.
Freezing
These muffins freeze exceptionally well. Once completely cool, place them in a zip-top bag or airtight container and freeze for up to 2 to 3 months. This way, you can always have an indulgent pumpkin treat ready to thaw whenever you wish.
Reheating
To enjoy when frozen, simply thaw the muffin in the closed bag on your countertop for a couple of hours. Warm it gently in the microwave for 10 to 20 seconds. The cream cheese center melts perfectly, and the crumb topping regains a bit of its crispness making every bite a delight.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! In fact, the recipe calls for pumpkin puree which you can easily get from a 15-ounce can. Just make sure it’s pure pumpkin, not pumpkin pie filling, to maintain the right flavor and texture.
Why do I need to chill the cream cheese filling before baking?
Chilling the filling firms it up so you can slice it into neat rounds and ensure it stays in the center during baking, giving that perfect creamy core inside your muffins.
Can I substitute the vegetable oil with another fat?
You can swap vegetable oil for melted coconut oil or melted butter if you prefer, but keep the quantity the same to maintain the right moisture level in the muffins.
How do I avoid overmixing the batter?
Mix your dry ingredients into the wet just until no dry streaks remain. It’s okay if the batter looks slightly lumpy—that helps keep the muffins tender and light.
What’s the best way to prevent soggy muffin bottoms?
Remove the muffins from the tins as soon as they’re cool enough to handle using a butter knife to gently loosen edges. This prevents steam buildup and keeps bottoms from getting soggy.
Final Thoughts
I truly hope you give this Cream Cheese Pumpkin Muffins Recipe a try because it’s one of those special treats that feels like a warm hug on a plate. The blend of pumpkin spice, moist batter, and that surprise cream cheese center is unbeatable and perfect for sharing with family or indulging yourself whenever pumpkin season hits. Once you bake a batch, I bet it will disappear fast, so get ready to make these again and again!
Print
Cream Cheese Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 24 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
These Cream Cheese Pumpkin Muffins are a delightful autumn treat featuring a moist pumpkin batter surrounding a creamy, tangy cream cheese center, topped with a spiced crumb topping. They combine warm spices like cinnamon, nutmeg, and cloves, making them perfect for fall breakfasts or snacks. The muffins have a soft crumb thanks to the pumpkin puree and vegetable oil, while the creamy filling adds richness and a delicious surprise in every bite.
Ingredients
Cream Cheese Filling
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 4 large eggs
Muffin Batter
- 2 cups granulated sugar
- 2 cups pumpkin puree (or 15 oz can)
- 1 & 1/3 cups vegetable oil
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 & 1/2 teaspoons baking soda
Crumb Topping
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 6 tablespoons cold butter (cut into pieces)
Instructions
- Prepare cream cheese mixture: In a large bowl or stand mixer, beat together the softened cream cheese and powdered sugar on medium speed until smooth and well blended, scraping the bowl as needed.
- Form cream cheese log: Transfer the cream cheese mixture onto a large piece of plastic wrap in a log shape about 1.5 inches in diameter. Wrap tightly, sealing ends well, and reinforce with extra plastic wrap or foil if desired.
- Freeze cream cheese log: Place the wrapped log in the freezer and chill for at least 2 hours or overnight until firm enough to slice.
- Prepare muffin pans: Spray the tops (not the inside wells) of 2 muffin pans with nonstick spray to help muffin tops release easily, and line each tin with paper cupcake liners.
- Mix wet ingredients: In a large bowl or mixer, beat the eggs until blended. Add 2 cups granulated sugar, pumpkin puree, and vegetable oil. Mix on medium-low speed until combined, scraping sides and bottom as needed.
- Add dry spices to flour: Spoon and level 3 cups of flour into a bowl. Make a small well in the middle and add cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Stir these spices into the flour gently.
- Combine wet and dry ingredients: Using a large spatula, fold the flour mixture into the wet ingredients carefully, mixing only until just combined. Ensure no liquid pockets remain, scraping sides and bottom well to incorporate everything without overmixing.
- Chill batter: Cover the muffin batter and refrigerate for about 20 minutes to rest.
- Preheat oven: Set your oven to 425°F (220°C) to preheat.
- Make crumb topping: In a medium bowl, whisk sugar, flour, and cinnamon. Add cold butter pieces and cut into mixture with a pastry blender or fork until crumbly with pea-sized butter chunks. Alternatively, use hands to blend the butter into coarse crumbs.
- Assemble muffins – bottom layer: Spoon about a tablespoon of the chilled muffin batter into each lined muffin cup, just enough to cover the bottom.
- Add cream cheese filling: Slice the frozen cream cheese log into 24 equal pieces. Place one slice on top of the batter in each muffin cup.
- Add remaining batter: Divide the rest of the muffin batter evenly over the cream cheese slices, filling nearly to the top of each liner with just a small space (1/4 to 1/8 inch) left.
- Sprinkle crumb topping: Generously top each muffin with about a tablespoon of the prepared crumb topping.
- Optional chill before baking: If there is any wait before baking, chill the assembled muffins to keep them firm.
- Initial bake at high heat: Bake muffins at 425°F for 6 minutes.
- Check rise and extend if needed: Without opening the oven door, turn on the light and check if muffins have risen about 1/4 inch above the pan edges. If not, bake 1 more minute at 425°F.
- Reduce heat and continue baking: Lower oven temperature to 350°F but do not open the door. Bake for an additional 13 to 15 minutes until muffins are no longer shiny in the center and a toothpick inserted comes out clean.
- Cool briefly in pan: Remove muffins from oven and cool in the pan on a wire rack for 2 minutes.
- Loosen and transfer muffins: Use a butter knife to loosen the muffin edges, then transfer muffins to a wire rack to cool completely to prevent sogginess.
- Enjoy warm and store properly: Eat one muffin while still warm if possible, then let the rest cool fully. Store covered at room temperature for 1-2 days, then refrigerate.
- Freeze for longer storage: Muffins freeze well. Once cooled, place in a ziplock bag and freeze for up to 2-3 months. Thaw at room temperature in the bag and warm briefly in the microwave before serving.
Notes
- Spooning and leveling the flour prevents dense muffins by avoiding packing the flour.
- Chilling the cream cheese log allows firm slices that won’t melt into the batter.
- Do not overmix the batter to keep the muffins tender.
- Preheating oven and using two temperatures creates a perfect rise and bake balance.
- Spraying only the muffin pan tops (not wells) helps with muffin top release.
- Using a toothpick test ensures muffins are fully baked without dryness.
- These muffins freeze well for convenient make-ahead treats.
