From the pumpkin spice to the brown sugar streusel, these pumpkin cream cheese muffins are a fall dream come true.
But they’re so good, you’ll want them all year!
Picture this: a soft, spiced pumpkin muffin with a rich and creamy surprise in the middle, topped with a crunchy streusel.
It’s like autumn coziness wrapped up in a portable package, perfect for breakfast, snack time, or whenever you need a pick-me-up.
Why You’ll Love These Pumpkin Cream Cheese Muffins
Textural Delight: The streusel topping adds a delightful crunch that contrasts beautifully with the soft muffin and creamy filling. Every bite offers a satisfying textural experience.
Easy Brunch Option: These cream cheese pumpkin muffins are perfect for a brunch or breakfast gathering. You can even prep them ahead and serve them fresh out of the oven.
Impressive Presentation: The muffins’ layered design, with a cream cheese filling and streusel topping, makes them visually appealing and ideal for serving at special occasions or events.
Perfect Gift: Who doesn’t love pumpkin spice? Trust me, your friends and family will go wild for these babies!
Ingredients
- Cream Cheese: Rich, full-fat cream cheese makes the filling almost cheesecake-like!
- Light Brown Sugar: Sweetens every element of these muffins with a subtle caramel flavor.
- Granulated Sugar: Sweetens the muffin batter.
- Eggs and a Yolk: Bind the muffin batter and ensures the filling is velvety smooth, respectively.
- All-Purpose Flour: Forms the base of the muffins and the streusel topping, providing structure and texture.
- Butter: Creates a crumbly texture in the streusel topping.
- Pumpkin Pie Spice, Cinnamon, Ground Nutmeg: A blend of spices that flavors the muffin batter and streusel with seasonal warmth.
- Baking Powder, Baking Soda, Salt: Essential leavening agents and seasoning for the muffin batter.
- Pumpkin Puree: Adds moisture and a rich pumpkin flavor.
- Vegetable Oil: Ensures a moist and tender crumb.
- Sour Cream: Adds richness and tanginess to the muffin batter.
- Vanilla Extract: Rounds out the flavors in the muffin batter and filling with its warm, aromatic notes.
How to Make Pumpkin Cream Cheese Muffins
Whether you’re a pumpkin spice fanatic or just looking for a new muffin recipe to shake things up, these muffins are sure to become a regular in your baking rotation.
Luckily, they’re a cinch to recreate!
1. FILLING: Beat the cream cheese and sugar until smooth, then blend in the yolk and vanilla; refrigerate.
2. STREUSEL: Combine the flour, brown sugar, butter, cinnamon, and nutmeg until coarse crumbs form; refrigerate.
3. PREP: Preheat the oven to 425°F (220°C). Line 14 muffin cups with liners.
4. MIX: Whisk the flour, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
5. WHISK: Combine the eggs with the sugars, then add pumpkin puree, oil, sour cream, and vanilla; mix until smooth.
6. COMBINE: Make a well in the dry ingredients, pour in the wet, and stir gently until just combined.
7. BAKE: Fill the muffin cups 1/3 full with batter, divide the cream cheese filling between each cup, top with the remaining batter, and sprinkle with streusel; press gently so it sticks.
8. BAKE: Bake for 5 minutes at 425°F (220°C), then 15-18 minutes at 350°F (175°C).
9. COOL: Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips For the Best Pumpkin Cream Cheese Muffins
These muffins are the perfect balance of cozy and indulgent.
The pumpkin keeps them moist and flavorful, while the cream cheese center adds a delightful surprise with every bite.
And don’t even get me started on that crumbly streusel topping – it’s the crown jewel that takes them to the next level.
But there are a few things to know before you get mixing:
- Room temperature ingredients. Ensure all refrigerated ingredients (eggs, sour cream, cream cheese, etc.) are at room temperature for better incorporation.
- Pumpkin puree. Use high-quality, 100% pumpkin puree without added spices or sweeteners to ensure the best flavor and texture.
- DIY Pumpkin Spice. Mix 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice. Add that with the added cinnamon.
- Don’t overmix. Mix the dry ingredients into the wet ingredients by hand just until combined to avoid tough muffins.
- Fill strategically. Fill muffin cups 1/3 full with batter, add cream cheese filling right in the middle, then top with remaining batter and try to cover the cream cheese fully.
- Cool completely. Allow muffins to cool completely on a wire rack before serving for the best texture.
- Optional mix-ins. Consider adding chopped nuts, chocolate chips, or dried cranberries to the batter for extra flavor and texture.
How to Store
I can’t decide if these are breakfast, dessert, or the ultimate afternoon pick-me-up.
Maybe all three?
One thing’s for sure: they pair perfectly with a steaming cup of coffee or tea on a crisp fall day.
Thankfully, they store really well and taste amazing even after a few days.
To Store: Store cold muffins in an airtight container in the fridge for up to 5 days. Make sure the container is tightly sealed to maintain freshness.
To Freeze: Freeze the muffins on a tray until solid then transfer to a freezer bag for up to 3 months. When you’re ready to enjoy them, thaw in the fridge until soft.
To Reheat: Reheat the muffins in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes. This will help restore their warm, fresh-baked taste and aroma.
More Muffin Recipes You Have to Try
Strawberry Cream Cheese Muffins
French Toast Muffins
Coffee Cake Muffins
Lemon Raspberry Muffins with Glaze
Pumpkin Cream Cheese Muffins
14
servings20
minutes25
minutes391
kcalFrom the pumpkin spice to the brown sugar streusel, these pumpkin cream cheese muffins are a fall dream come true. They’re so good, you’ll want them all year!
Ingredients
- For the Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
- For the Streusel Topping
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup cold unsalted butter, cubed
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
- For the Muffins
2 cups all-purpose flour (250g)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
Instructions
- Make the filling: Beat the cream cheese and sugar in a bowl until smooth. Blend in the yolk and vanilla, then cover and refrigerate.
- Make the streusel: In a separate bowl, combine the flour, brown sugar, butter, cinnamon, and nutmeg. Blend with a pastry cutter or rub between your fingers until coarse crumbs form. Cover and refrigerate.
- Preheat oven to 425°F (220°C). Line 14 muffin cups with liners.
- Make the muffin batter: In a large mixing bowl, whisk the flour, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs with the sugars until well blended. Add the pumpkin puree, oil, sour cream, and vanilla and mix until smooth.
- Make a well in the center of the dry ingredients, pour in the wet, then gently stir by hand until just combined.
- Assemble and bake: Fill each muffin cup about 1/3 full with batter. Spoon 1 tablespoonful dollops of cream cheese filling into the center, then top with the remaining batter until muffin cups are full. Sprinkle the streusel topping over the muffins and press gently so it sticks.
- Bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake for 15-18 minutes.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. Enjoy!
Notes
- Use high-quality, 100% pumpkin puree without added spices or sweeteners to ensure the best flavor and texture.
- DIY Pumpkin Spice. Mix 1/4 teaspoon of ground ginger, nutmeg, cloves, and allspice. Add that with the added cinnamon.
