Nothing says cozy fall mornings quite like the rich, tender, and utterly irresistible Cream Cheese Pumpkin Muffins Recipe. These muffins are a delightful balance of spiced pumpkin batter and a luscious cream cheese center wrapped in a crumbly cinnamon topping, making every bite a little moment of pure happiness. Whether you’re baking for a crowd or indulging as a treat with your morning coffee, these muffins bring warmth and comfort with every crumb. Trust me, once you try this Cream Cheese Pumpkin Muffins Recipe, it will become a staple in your baking repertoire!
Ingredients You’ll Need
This Cream Cheese Pumpkin Muffins Recipe calls for a handful of simple, pantry-friendly ingredients, each playing a key role in the final texture and flavor. From the creamy tang of cream cheese to the warm blend of pumpkin spices, these ingredients come together to create magic.
- Cream cheese (8 ounces, softened): Provides a tangy, rich filling that contrasts beautifully with the pumpkin batter.
- Powdered sugar (1 cup): Sweetens and smooths the cream cheese filling to perfection.
- Large eggs (4): Bind the muffin batter and contribute to moistness and structure.
- Granulated sugar (2 cups + 1/2 cup + 2 tablespoons): Offers sweetness both in the batter and the crumb topping.
- Pumpkin puree (2 cups): The star ingredient bringing moistness and that unmistakable pumpkin flavor.
- Vegetable oil (1 1/3 cups): Ensures tender muffins without drying out.
- All-purpose flour (3 1/3 cups, divided): Forms the muffin’s structure and crumb topping base.
- Ground cinnamon, nutmeg, cloves, pumpkin pie spice: Combine to give the muffins their cozy, seasonal spice profile.
- Salt (1 teaspoon): Enhances all the flavors.
- Baking soda (1 1/2 teaspoons): Helps the muffins rise beautifully.
- Cold butter (6 tablespoons): Incorporated in the crumb topping for that irresistible crunchy texture.
How to Make Cream Cheese Pumpkin Muffins Recipe
Step 1: Prepare the Cream Cheese Filling
Start by beating the softened cream cheese and powdered sugar together until silky smooth using a stand mixer or a sturdy bowl and a whisk. The key here is a perfectly blended filling that will melt into a creamy surprise inside every muffin.
Step 2: Chill the Cream Cheese Log
Shape the cream cheese mixture into a neat log using plastic wrap. This step makes slicing the filling into perfect rounds easier later, and chilling it until firm is essential so it holds together inside the muffins.
Step 3: Grease and Line the Muffin Pans
Lightly spray the tops of your muffin pans and line them with cupcake liners. This little trick helps the muffins release easily and maintain their gorgeous tops after baking.
Step 4: Mix the Wet Ingredients
In a separate large bowl, whisk eggs, granulated sugar, pumpkin puree, and vegetable oil together until well combined. This flavorful mixture is the moist foundation that keeps your muffins soft and tender.
Step 5: Combine Dry Ingredients
Mix the flour, spices, salt, and baking soda together in a small bowl to evenly distribute all those warm pumpkin flavors throughout the batter.
Step 6: Gently Fold the Batter
Carefully fold the dry ingredients into the wet mixture with a spatula, stirring only until just combined. Over-mixing will toughen your muffins, so a light touch keeps them fluffy and light.
Step 7: Chill the Batter
Pop the batter into the fridge for about 20 minutes. This resting period allows the flavors to meld and improves the final texture dramatically.
Step 8: Make the Crumb Topping
Whisk together sugar, flour, and cinnamon in a bowl, then cut in cold butter until the mixture resembles coarse crumbs with pea-sized chunks. This topping adds a perfectly sweet, crunchy finish on each muffin.
Step 9: Assemble the Muffins
Fill each lined muffin cup with a spoonful of batter, add a slice of your chilled cream cheese filling, and cover with more batter. Top generously with the crumb mixture for that signature crunch.
Step 10: Bake in Two Steps
Bake the muffins first at a high temperature (425°F) for a few minutes to get a great rise, then lower to 350°F to finish cooking through gently. This two-stage baking ensures soft, fluffy interiors with a slightly crisp top.
Step 11: Cool and Remove from Pans
After baking, let the muffins cool briefly, then carefully loosen the edges with a knife and transfer them to a rack. This prevents sogginess and keeps the crumb topping intact.
How to Serve Cream Cheese Pumpkin Muffins Recipe
Garnishes
For an inviting bowl of muffins, sprinkle a little extra cinnamon sugar on top or drizzle lightly with a honey glaze to amplify that comforting sweetness and spice. Fresh whipped cream or a dollop of maple butter makes for luscious accompaniments.
Side Dishes
These muffins pair wonderfully with a steaming cup of coffee or chai tea. For breakfast, serve alongside scrambled eggs or a simple salad to balance the sweet richness and make a well-rounded meal.
Creative Ways to Present
Try slicing the muffins in half and toasting them slightly for a warm, melty treat. You can also hollow out a small portion and add nut butter or a drizzle of caramel for an extra indulgent experience that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Cream Cheese Pumpkin Muffins in an airtight container at room temperature for up to two days to enjoy their fresh-baked charm before refrigeration is needed.
Freezing
These muffins freeze beautifully! After cooling, place them in a zip-top bag and freeze for up to 2-3 months. Just thaw at room temperature before enjoying for a quick homemade treat anytime.
Reheating
Warm your muffins in the microwave for 10-20 seconds to bring them back to soft, creamy perfection. The cream cheese center will become luxuriously melty—perfect for satisfying that pumpkin craving.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is convenient year-round, offering the same moistness and flavor that fresh pumpkin provides in the Cream Cheese Pumpkin Muffins Recipe.
Why is the batter chilled before baking?
Chilling the batter helps develop the flavors and improves the muffins’ texture by allowing the flour to fully hydrate and spices to infuse, resulting in a moist, tender crumb every time.
How do I know when the muffins are done baking?
Look for the muffins to rise just above the edge of the pan and have a dry surface. A toothpick inserted into the batter (not the cream cheese center) should come out clean or with moist crumbs, but no wet batter.
Can I substitute cream cheese with a dairy-free alternative?
You can try using a firm dairy-free cream cheese, but results may vary slightly in texture and flavor. The classic richness of cream cheese is a signature part of this recipe, so it’s best enjoyed traditionally if possible.
Do these muffins keep well the next day?
Yes! Stored in an airtight container at room temperature for 1-2 days, they remain moist and flavorful. Refrigerate after that to keep them fresh and enjoy within a week.
Final Thoughts
I can’t recommend this Cream Cheese Pumpkin Muffins Recipe enough if you want a bakery-worthy treat right in your own kitchen. Its combination of creamy filling, perfectly spiced pumpkin batter, and crumbly topping feels like a warm hug in muffin form. Whether for a holiday brunch or a cozy weekend indulgence, these muffins are guaranteed to become a beloved favorite. You deserve to bake and enjoy every scrumptious bite!
Print
Cream Cheese Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including chilling and baking)
- Yield: 24 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Cream Cheese Pumpkin Muffins are a delightful fall treat featuring a moist pumpkin muffin base with warm spices, topped with a generous swirl of cream cheese filling and a crumbly cinnamon topping. Perfect for breakfast, snack, or dessert, they combine comforting flavors of pumpkin and spice with a creamy center and crunchy topping, baked to golden perfection.
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 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 & 1/2 teaspoon baking soda
Crumb Topping
- 1/2 cup + 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 Filling: In a large bowl or stand mixer, beat together the softened cream cheese and powdered sugar on medium speed until smooth and blended. Scrape sides and bottom to ensure even mixing.
- Shape and Chill Filling: Lay a large piece of plastic wrap on the counter. Transfer the cream cheese mixture onto the plastic wrap, shaping it into a log about 1.5 inches in diameter. Wrap tightly and seal ends well, reinforcing with additional wrap or foil if desired. Freeze for at least 2 hours or overnight until firm enough to slice.
- Prepare Muffin Pans: Spray the tops of two muffin pans with nonstick spray to help muffin tops release easily. Line each muffin cup with paper cupcake liners.
- Mix Wet Ingredients: In a large bowl or mixer, beat the 4 eggs until blended. Add 2 cups granulated sugar, pumpkin puree, and vegetable oil. Mix on medium-low speed until well combined, scraping sides and bottom as needed.
- Combine Dry Ingredients: Spoon and level 3 cups flour into a bowl. Make a small well in the center and add cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Stir the spices into the flour to evenly distribute.
- Mix Batter: Use a large spatula to carefully fold the dry ingredients into the wet mixture. Stir just until flour is incorporated and no liquid parts remain. Avoid overmixing to keep muffins tender. Scrape sides and bottom well.
- Chill Batter: Cover the muffin batter and refrigerate for about 20 minutes to help develop flavors and improve texture.
- Preheat Oven: Preheat oven to 425°F (220°C).
- Make Crumb Topping: In a medium bowl, whisk together sugar, flour, and cinnamon. Add cold butter pieces and cut them into the dry mixture with a pastry blender, fork, or by hand until the topping becomes coarse and crumbly with pea-sized butter chunks.
- Assemble Muffins – Bottom Layer: Spoon about 1 tablespoon of chilled batter into each lined muffin cup, just enough to cover the bottom.
- Add Cream Cheese Layer: Slice the frozen cream cheese log into 24 equal pieces. Place one slice in the center of the batter in each muffin cup.
- Add Remaining Batter: Carefully spoon the remaining batter over the cream cheese slice, filling the cups nearly to the top, leaving about 1/4 to 1/8 inch space.
- Top with Crumb Topping: Sprinkle about 1 tablespoon of the prepared crumb topping over each muffin evenly. Chill assembled muffins if there is any waiting time before baking.
- Initial Bake: Bake in the preheated oven at 425°F for 6 minutes.
- Check and Adjust: After 6 minutes, without opening the oven door, check through the oven light. Muffins should have risen about 1/4 inch above the edges. If not, bake 1 more minute at 425°F.
- Lower Oven Temperature: Without opening the door, reduce oven temperature to 350°F (175°C) and continue baking for 13-15 minutes more. Muffins should look matte and a toothpick inserted should come out clean or with few crumbs.
- Cool Muffins: Remove muffins from oven and cool in pans on a wire rack for 2 minutes. Use a butter knife to loosen edges, then remove muffins to wire rack to cool completely to avoid sogginess.
- Serve and Store: Enjoy muffins warm or at room temperature. Store covered at room temperature for 1-2 days then refrigerate. Muffins freeze well for 2-3 months; thaw in bag at room temperature and warm briefly in microwave before serving.
Notes
- Freezing the cream cheese mixture as a log before baking helps create a neat, creamy center that holds shape during baking.
- Be careful not to overmix the batter to keep muffins tender and light.
- Pre-chilling the batter improves flavor and texture.
- Do not open oven door when lowering the temperature after initial bake to ensure proper muffin rise and texture.
- Use paper liners for easy removal and cleanup.
- The crumb topping adds a sweet, crunchy texture contrasting the soft muffin and creamy center.
- These muffins keep well refrigerated and freeze beautifully for make-ahead convenience.
