Pumpkin Cream Cheese Muffins

The whole family will love these bakery-style pumpkin cream cheese muffins made with real pumpkin puree, warm spices, creamy cheesecake swirl, and buttery cinnamon streusel. Make this coffee shop favorite at home for an easy, budget-friendly fall breakfast or snack. This recipe makes about regular-size 18 or 9 jumbo muffins.

Course Breakfast

Keyword Cream Cheese and Pumpkin Muffins, Pumpkin and Cream Cheese Muffins, Pumpkin Cream Cheese Muffins

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 163kcal

Author Ang Paris

Equipment

Muffin Tin - 12 Count (this recipe makes about 18 standard muffins), or
Jumbo Muffin Tin - 6 count (This recipe makes about 9 jumbo muffins)

Ingredients

For the Muffins

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Cheesecake Filling

8 ounces cream cheese softened
1/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For the Streusel Topping

2 tablespoons brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
pinch salt
2 tablespoons melted butter

Get Recipe Ingredients

Instructions

Preheat your oven to 350°F. Line two 12-cup muffin pans with 18 paper liners.
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until everything is smooth and well combined.
1 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
In a medium bowl, whisk together the remaining dry ingredients for the muffins. (Take care not to use the streusel ingredients here.)
1-3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
Add the dry ingredients to the pumpkin mixture a little at a time. Stir just until combined. Be careful not to overmix the batter.
To make the cream cheese filling, beat the cream cheese, sugar, egg yolk, vanilla, and flour together until smooth and creamy.
8 ounces cream cheese, 1 large egg yolk, 1 teaspoon vanilla extract, 2 tablespoons all-purpose flour, 1/3 cup granulated sugar
Fill each muffin cup about halfway with pumpkin batter. Spoon a little of the cream cheese mixture into the center of each muffin.
Mix the streusel ingredients together until crumbly, then sprinkle it generously over the tops of the muffins.
2 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch salt, 2 tablespoons melted butter, 1/4 cup all-purpose flour
Bake for 20 to 22 minutes, until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.
Store leftover muffins in the refrigerator for up to 5 days. For the best texture, let them come to room temperature before serving.

Notes

Ang’s Recipe Tips

Here are some things to keep in mind for the best pumpkin and cream cheese muffins:

Bring your cream cheese to room temperature. Cold cream cheese can leave little lumps in the filling. Give it enough time to soften before you start mixing.
Use brick cream cheese. The spreadable variety has a softer consistency and can make your filling runny.
Do not overmix your batter. Stir only until you no longer see large streaks of flour. Overmixing can make muffins dense or rubbery.
Measure flour carefully. Instead of packing it down, spoon your flour into the measuring cup and level it off with the back of a butter knife. Remember, too much flour can make the muffins dry.
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which can throw off your muffins' flavor and texture.
Do not overdo the swirl. A few gentle swirls give you pretty ribbons of cream cheese. Mixing it too much can make the filling disappear into the pumpkin batter.
Make chunky streusel. Use a fork to combine the streusel until it is pea-sized crumbs. Then squeeze some of the crumb mixture together with your fingers before adding it to the muffins, and gently press it into the batter. This creates bigger, buttery crumbs on top that won't fall off.

To Make Jumbo Muffins: Use a jumbo muffin tin to make bigger muffins. I like using tulip paper liners like these, which help support larger muffins.

Storage

Because these muffins contain a cream cheese filling, I recommend storing them in the refrigerator.

Let the muffins cool completely first. Place them in an airtight container and refrigerate them for up to 4 days. (These are my favorite airtight containers.)

For the best texture, take a muffin out of the refrigerator for a few minutes before eating.

How to Freeze Pumpkin Cream Cheese Muffins

These are perfect for stocking your freezer; however, I recommend freezing them without the streusel topping.

Allow the muffins to cool completely to room temperature. This is very important.
After the muffins cool completely, place them in a freezer-safe container or bag. (For easy grab-and-go breakfasts, I recommend wrapping them individually before freezing.)
Don’t forget to label them (no one likes frozen mystery food)! I love these removable labels because they don't leave that annoying sticky residue on my containers.
Freeze for up to 2 months for the best flavor and texture.

To Thaw: I prefer to thaw muffins overnight in the refrigerator, but you can also let them thaw at room temperature for a shorter period

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