Pumpkin Cream Cheese Muffins are the best pumpkin muffin recipe ever. Combo of perfectly spiced , soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.
The Best Pumpkin Muffins Recipe from Scratch
If you have your fall to-do list, you must add baking these muffins. You will love them!
Seriously, what is not to love about this pumpkin perfection! Easy to make from scratch, these pumpkin cheesecake muffins are great for breakfast, brunch, snack, dessert, Halloween, Thanksgiving…any time!
Luckily, season of comfortable and cozy clothes is upon us, because you won’t be able to eat just one of these. They are totally addictive.
Why You’ll Love Pumpkin Cream Cheese Muffins:
- They are the best fall breakfast loaded with spices.
- Eating dessert for breakfast without filling guilt
- Pumpkin flavor is perfectly complemented with cinnamon, nutmeg, ginger and cloves (you can substitute with pumpkin pie spice). They TASTE like FALL!
- These Pumpkin Cream Cheese Muffins are super moist.
- They are filled with a cream cheese and taste like a combo of Pumpkin Coffee Cake and Pumpkin Cheesecake https://omgchocolatedesserts.com/pumpkin-swirled-cheesecakes/https://omgchocolatedesserts.com/pumpkin-coffee-cake/.
- They are topped with crunchy brown sugar cinnamon streusel topping-irresistible.
- Very easy to make, store and transport for sharing
If you love yummy muffins without cream cheese, I recommend this recipe.
What You Need for This Recipe:
This easy Pumpkin Cream Cheese Muffins recipe that makes the best homemade muffins from scratch, requires only simple ingredients that you probably have on hand:
- pumpkin puree – make sure to use pure pumpkin not pumpkin pie filling. You can use homemade puree or the one from the can
- all-purpose flour
- brown sugar, granulated sugar and powdered sugar
- vegetable oil
- eggs
- milk
- spices: cinnamon, nutmeg, ginger, cloves, all spice. You can substitute with pumpkin pie spice if you wish, but I personally like to make my own combo adjusted to my taste
- vanilla extract
- salt
- baking powder
- cream cheese
- cream-for the glaze. you can also substitute milk if you don’t have cream
They have a couple of steps, need four mixing bowls, but it’s worth it. Whether you eat them warm, cold, or room temperature, try not to eat too many, if you can.
How To Make Pumpkin Muffins with Cream Cheese Filling:
In a fist bowl combine streusel ingredient: flour, brown sugar, cinnamon, dash of salt and melted butter and whisk with a fork.
In another bowl using a mixer beat softened cream cheese, sugar and vanilla for two minutes.
To make the pumpkin muffin batter in separate bowl whisk dry ingredients: flour, spices, baking powder and salt. In a large bowl whisk pumpkin, sugar and brown sugar, oil, eggs and milk. Then add dry ingredients to the wet and whisk to combine.
In standard muffin tin lined with paper liners layer two spoons of muffin batter, dollop cream cheese mixture in the center, top with remaining muffin batter and generously sprinkle with streusel crumbs. Bake 22-26 minutes until the muffin has set completely, and a toothpick inserted in the center comes out clean with just a few crumbs attached.
Cool muffins in the pan for 10 minutes then transfer on a rack to cool completely. Also, you can serve them warm if you prefer.
Drizzle with glaze if you wish, but they are delicious even without the glaze.
You can keep the muffins up to two days on the counter, just cover them well, and for longer storage you should keep them covered in the fridge.
However, this pumpkin muffin recipe combines the classic flavor of soft, moist and deliciously spiced pumpkin with the richness of cream cheese frosting, and a crunchy streusel crumb. There’s nothing to love about them. Must try this fall!
Craving More? Check These Out!
Mini Pumpkin Cheesecakes with Streusel Topping – Easy Fall Dessert!
and much more yummy dessert recipes.
PrintPumpkin Cream Cheese Muffins
Prep Time: 10 minutes- Cook Time: 25 minutes
- Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Dessert/breakfast
Method: Bake
Cuisine: American
Print Recipe
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Description
Pumpkin Cream Cheese Muffins are the best pumpkin muffin recipe ever. Combo of perfectly spiced , soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.
Ingredients
Cinnamon Streusel Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- Dash of salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter-melted
Cream Cheese Filling:
- 6 oz. full fat brick style cream cheese- room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Pumpkin Muffins:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon all-spice
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin pure ( not pumpkin pie filling!!!)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Glaze:
- 1–2 Tablespoons cream
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- dash of salt
Instructions
- Preheat the oven to 350ºF. Line standard muffin pan with paper liners, and set aside.
To make the streusel topping:
- In a small bowl, whisk with a fork flour, brown sugar, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, then place in the fridge until ready to use.
To make the cream cheese filling:
- Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.
To make the muffin batter:
- In a medium bowl, whisk together flour, spices, baking powder, and salt.
- In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and whisk until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.
Assembling the muffins:
- Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
- Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.
To make the glaze:
- Stir powdered sugar and cream. Start with 1 Tablespoon of creme and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
- Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
5 comments
In the ingredients it states 1/4 cup milk but in your instructions it states buttermilk. Is buttermilk what I should be using?
I give this recipe 5 stars. They were so easy and delicious.
These were terrible. Needs way more spice, way more sugar.
How large of a can of pumpkin?
They were so moist and delicious! The perfect amount of sweet