Description
Soft, moist, and filled with creamy goodness, these Pumpkin Cream Cheese Muffins are the essence of fall. Blending the comforting warmth of pumpkin spice with a luscious cream cheese center and crumbly topping, they’re perfect for breakfast, a cozy snack, or a festive dessert.
Ingredients
Crumb Topping:
1/3 cup (67g) packed light or dark brown sugar
1 tsp ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
Pumpkin Muffin Batter:
1 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup (100g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 cup (227g) canned pumpkin puree
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/3 cup (80ml) milk
1 tsp pure vanilla extract
Cream Cheese Filling:
6 oz (170g) full-fat cream cheese, softened
1 egg yolk, at room temperature
1/2 tsp pure vanilla extract
3 Tbsp (36g) granulated sugar
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Prepare the crumb topping: In a bowl, mix brown sugar, cinnamon, melted butter, and flour until crumbly. Set aside.
Make the muffin batter:
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice).
In another bowl, beat together the sugars, eggs, pumpkin, oil, milk, and vanilla until smooth.
Gradually add the dry mix into the wet mix and stir just until combined (do not overmix).Make the filling:
In a medium bowl, beat cream cheese, egg yolk, sugar, and vanilla until smooth.Assemble the muffins:
Fill each muffin cup about 1/3 with batter.
Add a spoonful of cream cheese filling in the center.
Cover with more muffin batter until cups are about 3/4 full.
Sprinkle generously with the crumb topping.
Bake for 20–25 minutes, or until a toothpick inserted into the muffin (not the center cream cheese) comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack.
Notes
Make sure cream cheese is softened to avoid lumps.
Do not overmix the batter to keep muffins tender.
Can use homemade pumpkin puree if desired.
Try with chocolate chips, chopped nuts, or dried cranberries for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods / Muffins
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Pumpkin Cream Cheese Muffins, pumpkin muffins, cream cheese filling, fall recipes, dessert, baking