Pumpkin Cream Cheese Muffins | A Deliciously Irresistible Fall Treat

Moist, perfectly spiced pumpkin muffins are filled with sweetened cream cheese and topped with brown-sugar streusel. Enjoy these pumpkin cream cheese muffins for a fall breakfast or sweet afternoon snack.

Pumpkin cream cheese muffin on a plate

Even though it’s nearly Halloween and Thanksgiving and Christmas are just around the corner, I’m not ready to let go of fall yet. The weather has been unseasonably warm, and while I’m glad it probably won’t be snowing for trick-or-treating, I’m hoping for a few more crisp fall days before we dive into the holiday season.

Despite already planning some Christmas cookie recipes, I’ll keep indulging in delicious pumpkin recipes for a bit longer. This means I’ll be whipping up at least one or two more batches of these scrumptious pumpkin cream cheese muffins before I fully embrace all things cranberry and peppermint.

After all, there’s nothing quite as delightful as the combination of pumpkin and cream cheese! Give me a slice of pumpkin cream cheese pie, a pumpkin cream cheese danish, or one of these muffins, and I’m completely satisfied.

Moist Pumpkin Muffins with Cream Cheese Filling

These pumpkin cream cheese muffins, along with favorites such as pumpkin bread, pumpkin roll, and pumpkin cheesecake, rank high among my beloved fall recipes. Who can resist the delightful blend of pumpkin and cream cheese with a sprinkle of streusel on top? Not me!

I start with a rich, classic pumpkin muffin base, then add a lightly sweetened cream cheese filling and a brown sugar-pecan streusel topping. After baking, you can drizzle with a decadent vanilla glaze, though they are equally delicious without it.

This recipe yields about 20 muffins, making them ideal for sharing with neighbors, friends, teachers, or family. Wrapped in a bakery box tied up with twine, they make the perfect hostess gift for any autumn occasion.

Pumpkin cream cheese muffins on a wooden board

How to Make Pumpkin Cream Cheese Muffins

Don’t be intimidated by this recipe; each component is straightforward and won’t take as long as you might think!

Recipe Components

  • A cream cheese filling
  • Streusel topping
  • Pumpkin muffin batter
  • Optional vanilla glaze

To prepare the filling, streusel, and muffin batter, gather the following ingredients:

  • 8 ounces softened cream cheese
  • 3 large eggs
  • 3 teaspoons pure vanilla extract
  • 1/2 cup plus 3 tablespoons light or dark brown sugar
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons homemade pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon plus a pinch of salt
  • 1 (15-ounce) can pure pumpkin puree
  • 1/3 cup vegetable oil
  • ¼ cup melted unsalted butter
  • ¼ cup chopped pecans (optional)
Ingredients for pumpkin cream cheese muffins

I prefer using homemade pumpkin pie spice for these muffins, but substitute with cinnamon if that’s what you have. Remember to get canned pure pumpkin puree, not pumpkin pie filling, as the latter contains additional ingredients we want to avoid in this recipe.

Helpful Tips

  • Brown sugar enriches the flavor of the filling and streusel. If you run out, you can create an easy brown sugar substitute. If your brown sugar has hardened, check how to soften it.
  • Understanding how to measure flour correctly can significantly affect the outcome of your muffins. Get this step right for great results!
  • Your cream cheese filling must be softened beforehand to mix easily with the egg, vanilla, and sugar. If you forget to set it out in advance, there are quick methods to soften cream cheese.

Making the Muffins

This recipe will yield about 20 pumpkin cream cheese muffins, so prepare 20 standard muffin wells by spritzing them with nonstick spray or lining them with muffin liners.

Making the cream cheese filling

Begin by making the cream cheese filling and streusel topping. For the filling, beat the softened cream cheese with an electric mixer until smooth, about 3 minutes. Then add the egg, vanilla, and brown sugar, mixing until well-blended, with a few cream cheese chunks remaining.

Set the filling aside. For the streusel topping, combine brown sugar, flour, pumpkin pie spice, and salt in a bowl. Mix in the melted butter with a fork until crumbly, and add the pecans if desired. Chill in the refrigerator until ready to use.

Mixing pumpkin muffin batter

To create the muffin batter, whisk the dry ingredients in a large bowl, then add the wet ingredients, mixing until just combined. Now it’s time to assemble the muffins!

Distribute about 1 ½ tablespoons of muffin batter into each prepared muffin well. A medium cookie scoop makes this easy! Add about 2 teaspoons of the cream cheese filling into the center of the batter in each muffin. Then top with another 1 ½ tablespoons of batter and finish with the streusel topping.

Unbaked pumpkin cream cheese muffins

Bake your muffins in a preheated oven at 375°F for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean.

Allow the muffins to cool before serving. If you choose to add a vanilla glaze, whisk together the ingredients and drizzle it over the cooled muffins.

Glazing pumpkin cream cheese muffins

Storage Tips

Due to the cream cheese filling, these muffins can be stored at room temperature for a day, but refrigeration is recommended for longer storage. When kept in an airtight container in the fridge, they’ll last up to four days.

You can also freeze them! Place the muffins in a zip-top freezer bag or airtight container, and they’ll stay fresh for up to a month.

Plated pumpkin cream cheese muffins

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes! If you’re using homemade pumpkin puree, you’ll need about 2 cups for this recipe. Just keep in mind that canned pumpkin is typically a healthier orange hue, which may make your muffins look different.

I don’t like using vegetable oil. What can I use instead?

If you don’t have vegetable or canola oil, you can use another neutral-flavored oil, like avocado oil.

Quick Recipe Summary

Ingredient Quantity
Cream cheese 8 ounces
Large eggs 3
Vanilla extract 3 teaspoons
Brown sugar ½ cup + 3 tablespoons
All-purpose flour 3 cups
Granulated sugar 2 cups
Pumpkin pie spice 3 teaspoons
Baking powder 2 teaspoons
Salt ½ teaspoon + pinch
Pumpkin puree 1 can (15 ounces)
Vegetable oil ⅓ cup
Melted unsalted butter ¼ cup
Chopped pecans (optional) ¼ cup

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *