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Pumpkin Cream Cheese Muffins

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These Pumpkin Cream Cheese Muffins are tender, spiced muffins with a creamy cheesecake center and a buttery crumb topping—perfect for fall breakfasts, snacks, or dessert.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 50 minutes
  • Yield: 12‑14 muffins
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Crumb Topping:
  • 1/3 cup packed light or dark brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup (4 tbsp) unsalted butter, melted
  • 2/3 cup all-purpose flour
  • Muffins:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup packed light or dark brown sugar<!–
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin purée
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/3 cup milk
  • 1 tsp pure vanilla extract
  • Cream Cheese Filling:
  • 6 oz full-fat brick cream cheese, softened
  • 1 egg yolk, room temperature
  • 1/2 tsp pure vanilla extract
  • 3 tbsp granulated sugar

Instructions

  1. Preheat oven to 425°F (218°C). Line a 12‑cup muffin tin with liners or spray with nonstick spray.
  2. Make crumb topping: In a small bowl, mix brown sugar, cinnamon, and melted butter. Stir in flour using a fork until mixture becomes crumbly. Set aside.
  3. Make muffin batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. In another bowl, whisk together sugars, eggs, pumpkin purée, oil, milk, and vanilla. Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix.
  5. Cream cheese filling: Beat cream cheese until smooth. Mix in egg yolk, vanilla, and sugar until creamy.
  6. Fill muffin cups: Spoon a heaping tablespoon of muffin batter into each cup, then a spoonful of cheesecake filling, and finally more batter to fill each about ¾ full. A bit of cream cheese showing on top is ok.
  7. Sprinkle crumb topping over each muffin and gently press it down to adhere.
  8. Bake for 5 minutes at 425°F, then lower oven temp to 350°F (177°C) and bake for another 15‑17 minutes, until a toothpick into the muffin (not the cheesecake center) comes out with moist crumbs.
  9. Let muffins cool in the pan for at least 10 minutes before removing. Serve warm or at room temperature.

Notes

  • You can make mini muffins—bake for about 10‑12 minutes total.
  • Make a loaf version by using a loaf pan, reducing cream cheese filling slightly, and baking for about 50‑60 minutes.
  • Add chopped nuts (pecans or walnuts) to crumb topping for extra crunch.
  • Mix in mini chocolate chips into the muffin batter for a sweet twist.
  • Store cooled muffins in an airtight container; they stay moist for days. Freeze extras and thaw when needed.

Nutrition

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