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Cream Cheese Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: Maria
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Chill batter: Cover the muffin batter and refrigerate for about 20 minutes to rest.
  9. Preheat oven: Set your oven to 425°F (220°C) to preheat.
  10. 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.
  11. Assemble muffins – bottom layer: Spoon about a tablespoon of the chilled muffin batter into each lined muffin cup, just enough to cover the bottom.
  12. 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.
  13. 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.
  14. Sprinkle crumb topping: Generously top each muffin with about a tablespoon of the prepared crumb topping.
  15. Optional chill before baking: If there is any wait before baking, chill the assembled muffins to keep them firm.
  16. Initial bake at high heat: Bake muffins at 425°F for 6 minutes.
  17. 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.
  18. 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.
  19. Cool briefly in pan: Remove muffins from oven and cool in the pan on a wire rack for 2 minutes.
  20. 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.
  21. 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.
  22. 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.

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Find it online: https://savoryhomeeats.com/cream-cheese-pumpkin-muffins-recipe/