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Cream Cheese Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 56 reviews
  • Author: Mary
  • 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

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill Batter: Cover the muffin batter and refrigerate for about 20 minutes to help develop flavors and improve texture.
  8. Preheat Oven: Preheat oven to 425°F (220°C).
  9. 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.
  10. Assemble Muffins – Bottom Layer: Spoon about 1 tablespoon of chilled batter into each lined muffin cup, just enough to cover the bottom.
  11. 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.
  12. 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.
  13. 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.
  14. Initial Bake: Bake in the preheated oven at 425°F for 6 minutes.
  15. 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.
  16. 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.
  17. 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.
  18. 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.

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