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These Pumpkin Cream Cheese Muffins are moist, easy to make, and perfectly pumpkin-spiced with a silky, cheesecake-like filling! Thanks to my technique, the filling stays creamy and doesn’t bubble up, and the crumb topping is laced with brown and granulated sugar for extra flavor and crunch.Follow along for tips, tricks, and step-by-step photos to make the best pumpkin muffin recipe!
SILKY CHEESECAKE FILLING. Cream cheese, powdered sugar, and vanilla are mixed and frozen while you prep the rest of the ingredients so they melt into an irresistible, luxuriously silky texture without spreading.
TASTE LIKE FALL! The muffins are loaded with a whole 15 oz. can of pumpkin and fragrant, warm fall spices, including cinnamon, nutmeg, cloves, and ginger.
CRUMB TOPPINGIN MINUTES! Chopping the nuts and cutting in the butter in the food processor takes less than five minutes! In every dizzyingly delicious forkful, you’ll be rewarded with a crunchy brown sugar pecan topping juxtaposed to the tender muffins.
MOIST. The muffins are meltingly soft and moist thanks to the perfect ratio of ingredients.
DESSERT FOR BREAKFAST. Perfect for fall mornings or as a delightful snack, these muffins offer a delicious contrast between fluffy pumpkin and smooth cheesecake.
IMPRESSIVE YET EASY: Mix the batter and cheesecake in minutes without a mixer to create stunning muffins that will become a seasonal favorite.
MAKE AHEAD: They taste even better the next day!
Pumpkin Cream Cheese Muffin Ingredients
These Pumpkin Muffins are made with pantry-friendly ingredients you probably have on hand. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):
pumpkin Muffins:
Pumpkin: The most critical part of this recipe is to use the right pumpkin! Use pure pumpkin puree and not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite; I have used it in this recipe. Libby’s is concentrated and tightly packed without excess water. You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Flour: This recipe is tested with all-purpose flour, but I believe gluten-free 1 to 1 baking flour like King Arthur or Bob Red’s Mill would work.
Sugar: Granulated sugar adds sweetness without making the muffins too sweet.
Baking Soda and Powder: Baking powder helps the muffins rise by releasing carbon dioxide during baking, making them light and fluffy. Baking soda reacts with acidic ingredients like pumpkin puree, creating air bubbles that contribute to a tender texture.
Oil: Vegetable or canola oil moistens the pumpkin muffins by adding fat without solidifying, resulting in a tender and soft crumb. It also helps to distribute flavors evenly throughout the batter.
Egg: Use three eggs for fat, richness, and flavor and to bind the ingredients together.
Spices: Ground cinnamon, ginger, nutmeg, and cloves add a warm fall flavor, while salt accentuates all the flavors.
Cream Cheese FILLING
Cream cheese: Use a full-fat block of cream cheese and not spreadable cream cheese, or the filling will spread too much.
Powdered Sugar: Use powdered sugar so the filling isn’t grainy.
Vanilla Extract: Pure vanilla extract for the best flavor.
STREUSEL crumb topping:
Pecans: Their nuttiness makes the topping extra crunchy! Use unsalted pecan halves.
Flour: This helps bind the topping ingredients together and gives it a crumbly texture. I use all-purpose flour but any flour will work great.
Sugar: Brown sugar adds sweetness, a hint of molasses, and moisture. Granulated sugar increases the crunch.
Butter: Cube the butter quickly so it stays cold, or cube it and refrigerate it until ready to use.
How to Make Pumpkin Muffins With Cream Cheese Filling
Let’s take a closer look at how to make this Pumpkin Muffins recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Make the Cream Cheese Filling. Add the cream cheese, powdered sugar, and vanilla to a medium bowl. Whisk by hand (you’ll need to use some elbow grease), or with a handheld mixer until smooth. Freeze while you prep the rest of the recipe.
Step 2:Streusel Crumb Topping. Add the pecans to your food processor and pulse 3 times. Add the flour, sugars, and cinnamon and pulse a few times to combine. Sprinkle the cold butter over top and pulse until the pecans are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter by hand). Set aside in the freezer.
Step 3: Mix Wet Ingredients. Add the eggs, oil, sugar, and pumpkin puree to a bowl and whisk to combine.
Step 4: Mix Dry Ingredients. Combine the flour, baking powder, baking soda, and spices in a large mixing bowl.
Step 5:Combine.Mix the Flour Mixture into the Pumpkin Mixture just until combined, being careful not to overmix.
Step 6: Assemble. Spoon 1 ½ tablespoons of the pumpkin batter into each liner (I find it easiest to use a cookie scoop). Spread to cover the bottom of the liner. Top with rounded tablespoon cream cheese filling (again, I use a cooking scoop). Divide the remaining batter between the muffin cups to cover the cream cheese.
Evenly divide the Crumb Topping between muffin cups (heaping 1 tablespoon each) and gently pat it into the batter.
Step 7:Bake. Bake at 350 degrees F for 20-22 minutes OR until the toothpick comes out cleanly poked into the top batter. Cool for 10 minutes before transferring to a wire rack.
Tips for making Pumpkin Muffins With Cream Cheese Filling
Don’t Microwave the Cream Cheese: Plan ahead and use room temperature cream cheese (17°C/63°F) so it’s not too soft, otherwise, the filling will be more runny/sloppy and take longer to harden in the freezer. Taking longer to harden is perfectly okay, just a heads up so you plan accordingly.
The Cream Cheese Filling Should be Stiff: If your cream cheese is at the correct room temperature, it should be stiff but pliable when ready to use. This will help it create a soft filling by melting the perfect amount when baked. If you are prepping beforehand, freeze for 20-30 minutes so it doesn’t freeze all the way.
Chill the Streusel Crumb Topping: Briefly freezing the streusel helps keep the butter cold, preventing it from melting too quickly in the oven, allowing it to maintain its shape and form those delightful, crunchy clumps. If the butter is too warm, the streusel can spread out and become more of a solid layer, losing the crumbly texture. Chilling also ensures even baking and prevents over-browning.
Pack the Streusel: Pat the streusel into the top of the muffins so it sticks to the batter as it expands in the oven, otherwise it can fall off.
Measure the Flour Correctly: It’s best to weigh the flour for accuracy, but if you don’t have a scale, fluff it, spoon it into a measuring cup, and level it (instead of scooping it up with your measuring cup) to avoid compact flour. Too much flour or inaccurately measuring the flour will result in denser muffins.
Blot the Pumpkin Puree: If you use a brand other than Libby’s pumpkin puree, drain the pumpkin for the best flavor and texture because more moisture = denser muffins.
Use Room Temperature Eggs: Room temperature eggs easily blend with the other ingredients which helps you not to overmix. Cold eggs, on the other hand, are more difficult to mix in and can break the emulsion of the sugar and oil, so the batter loses air cells, resulting in muffins that are grainy, dry or dense.
Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, and then add the eggs for at least 20 minutes.
Don’t Overmix! Our goal is to preserve the airiness of the batter, so the less you mix once the wet and dry ingredients are combined, the better. When you overmix the batter, the gluten in the flour can form elastic gluten strands, which results in a denser, tougher texture than a light, soft, fluffy crumb.
Be Flexible with Baking Times: Baking times will vary depending on how chilled your cream cheese filling is. The softer the cream cheese filling, the longer the muffins will take to bake. To check for doneness, insert a toothpick into the top of the cupcake without touching the cream cheese.
Bake Immediately: Remember to preheat your oven before you start making the batter so you can pop the cupcakes into the oven immediately. Bubbles rise and pop quickly in a batter – we don’t want them popping before the cupcakes are in the oven or the muffins won’t rise as high or be as tender.
Don’t Overbake! The main reason people complain of dry muffins is because they are overbaked. Check the muffins at 20 minutes, then adjust as needed.
Don’t Serve Immediately: It won’t be easy, but pumpkin cream cheese muffins taste even better after a a couple of hours, or I think they’re best in the next 1-2 days. This gives the flavors time to settle and mingle and the moisture to permeate.
Pumpkin Cream Cheese Muffin Recipe Variations to Try
Use Applesauce: Replace the ½ cup oil with ¼ cup oil and ¼ cup unsweetened applesauce.
Go Gluten-Free: Use a gluten-free 1 to 1 baking flour instead of all-purpose flour.
Nutella Center: After baking and cooling, use a small knife or a cupcake corer to remove a small portion from the center. Add a spoonful of Nutella into the hollowed-out center (you can use a piping bag for easier filling). Place the cut-out piece back on top to seal in the filling.
Ganache Filling: Use my ganache-filled German Chocolate Cupcakes as your guide. Add heavy cream and butter to a large microwave-safe bowl and heat until simmering; stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool, then scoop into a hollowed out portion of the muffin, then replace the top.
Maple Drizzle: Whisk ½ cup powdered sugar and ¼ cup pure maple syrup and drizzle over the top.
Add Chocolate Chips: Fold in mini chocolate chips for a touch of chocolatey goodness.
Add Pecans: Mix in chopped pecans for added texture and nuttiness.
Add Coconut: Substitute some of the oil with coconut oil and add sweetened coconut to the crumb topping.
Caramel Infused: Add a soft caramel to the center before baking, and drizzle more caramel over the streusel.
Pumpkin Cranberry: Fold in dried cranberries to add a tart contrast to the sweetness.
How to store Cream Cheese Pumpkin Muffins
The pumpkin muffins with cream cheese can be left at room temperature for 2 hours and then refrigerated in an airtight container. If stacking, use parchment or wax paper between the layers. For optimal taste, consume the muffins within 3-5 days. Before serving, let them come to room temperature or warm them slightly in the microwave for a softer, fresher texture.
HOW TO freeze pumpkin Muffins
Let the muffins cool completely to prevent moisture buildup. Line the muffins on a baking sheet and freezer for 1-2 hours until solid or individually wrap each muffin in plastic. Transfer to a freezer bag and freeze for up to 3 months. When ready to enjoy, thaw the muffins overnight in the refrigerator.
These Pumpkin Cream Cheese Muffins are moist, easy to make, and perfectly pumpkin-spiced with a silky, cheesecake-like filling! Thanks to my technique, the filling stays creamy and doesn't bubble up, and the crumb topping is laced with brown and granulated sugar for extra flavor and crunch!
Servings: 22muffins
Total Time: 1 hourhr7 minutesmins
Prep Time: 45 minutesmins
Cook Time: 22 minutesmins
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Cream Cheese Filling: Add the cream cheese, powdered sugar, and vanilla to a medium bowl. Whisk by hand (you'll need to use some elbow grease), or with a handheld mixer until smooth. Freeze while you prep the rest of the recipe. The cream cheese should be slightly stiff but pliable/scoopable when ready to use.
Streusel Crumb Topping: Add the pecans to your food processor and pulse 3 times. Add the flour, sugars, and cinnamon and pulse a few times to combine. Sprinkle the cold butter over the top and pulse until the pecans are chopped and the mixture resembles small pebbles. If there are any stubborn butter pieces, rub them between your fingers in the mixture. (You may also combine in a bowl and cut butter by hand). Set aside in the freezer.
Prep: Preheat the oven to 350 degrees F. Line 22 liners in two muffin tins and lightly spray with nonstick cooking spray, then set aside.
Mix Wet Ingredients: In a large bowl, add the eggs and gently whisk. Mix in the sugar, pumpkin, and oil.
Mix Dry Ingredients: In a separate large bowl, combine the flour, baking powder, baking soda, and spices.
Combine: Mix the Flour Mixture into the Pumpkin Mixture just until combined, being careful not to overmix.
Assemble: Spoon 1 ½ tablespoons of the pumpkin batter into each liner (I use a cookie scoop). Spread to cover the bottom of the liner. Top with 1 rounded tablespoon of cream cheese filling (again, I use a cooking scoop). Divide the remaining batter between the muffin cups to cover the cream cheese. Evenly divide the Crumb Topping between the muffin cups (heaping 1 tablespoon each) and gently pat it into the batter (otherwise, it will fall off as the muffins bake).
Bake: Bake at 350 degrees F for 20-22 minutes OR until the toothpick comes out cleanly poked into the top batter. Baking times will vary depending on how chilled your cream cheese filling is. The softer the cream cheese filling, the longer the muffins will take to bake.
Cool: Cool the muffins for 5 minutes, then remove to a wire rack to cool. Sprinkle with ground cinnamon and raw cane sugar (optional). Serve slightly warm or at room temperature. You can also microwave the muffins for a few seconds to warm.
Video
Notes
The Cream Cheese Filling Should be Stiff: If your cream cheese is at the correct room temperature, it should be stiff but pliable when ready to use. This will help it create a soft filling by melting the perfect amount when baked. If you are prepping beforehand, freeze for 20-30 minutes so it doesn’t freeze all the way.
*Measure the Flour Correctly: It’s best to weigh the flour for accuracy, but if you don’t have a scale, fluff it, spoon it into a measuring cup, and level it (instead of scooping it up with your measuring cup) to avoid compact flour. Too much flour or inaccurately measuring the flour will result in denser muffins.
Blot the Pumpkin Puree: If you use a brand other than Libby’s pumpkin puree, drain the pumpkin for the best flavor and texture because more moisture = denser muffins.
Be Flexible with Baking Times: Baking times will vary depending on how chilled your cream cheese filling is. The softer the cream cheese filling, the longer the muffins will take to bake. To check for doneness, insert a toothpick into the top of the cupcake without touching the cream cheese.
Storage: The pumpkin muffins with cream cheese can be left at room temperature for 2 hours and then refrigerated in an airtight container. If stacking, use parchment or wax paper between the layers. For optimal taste, consume the muffins within 3-5 days. Before serving, let them come to room temperature or warm them slightly in the microwave for a softer, fresher texture.
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