These pumpkin cream cheese muffins are a true delight, offering a perfect blend of warm fall spices, a luscious cream cheese filling, and a delightful streusel topping. Each bite delivers a comforting sweetness and a tender texture that makes them an instant favorite.
They’re wonderful for a cozy weekend breakfast, a thoughtful treat for a friend, or simply a delicious way to enjoy the flavors of the season. Their inviting aroma fills the kitchen, making any moment feel a little more special.
Why I Love This Recipe
Oh, honey, let me tell you, these pumpkin cream cheese muffins are pure magic! I just adore how:
- They’re so quick: Perfect for busy mornings, truly.
- The smell is amazing: My kitchen smells like autumn.
- Flavor explosion: That creamy, spiced goodness in every bite!
- Always a hit: Everyone asks for the recipe.
- Comfort in a bite: They just feel like a warm hug.
It’s a recipe that never disappoints, making any day feel special.
Pumpkin Cream Cheese Muffins Ingredients
Alright, let’s talk about the stars of our show! The ingredients for these amazing pumpkin cream cheese muffins come together like poetry. Each one plays a vital role in creating that perfect balance of spice, sweetness, and creamy texture. It’s truly a symphony of fall flavors!
Cinnamon Streusel Topping Essentials
First up, our glorious streusel! You’ll need all-purpose flour for structure, light brown sugar for that deep, molasses-y sweetness, a tiny dash of salt to balance things, and ground cinnamon for that warm spice. Finally, melted unsalted butter brings it all together into those irresistible crumbs.
Cream Cheese Filling Must-Haves
This is the heart of our pumpkin cream cheese muffins. We use full-fat, brick-style cream cheese, softened to room temperature, which makes it super smooth. Granulated sugar adds just the right sweetness, and pure vanilla extract gives it that classic, comforting aroma. It’s rich, tangy, and utterly divine.
The Heart of the Pumpkin Muffins
For the muffin base, we start with all-purpose flour for tenderness. A blend of ground cinnamon, ginger, nutmeg, all-spice, and cloves creates that iconic pumpkin spice flavor. Baking powder helps them rise beautifully, and salt balances the sweetness. Pumpkin puree (not pie filling!) gives moisture and a lovely color. Granulated and light brown sugars provide sweetness. Two large eggs bind everything, while vegetable oil keeps them moist. A splash of milk adds richness, and more vanilla extract enhances all those lovely flavors.
Sweet Glaze Components
The glaze is our finishing touch, making these pumpkin cream cheese muffins truly decadent. Powdered sugar forms the base, lending a smooth sweetness. A little cream thins it to the perfect drizzling consistency. Vanilla extract adds depth, and a dash of salt brightens the flavor, making it pop.
Substitutions and Tips for Your Pumpkin Cream Cheese Muffins
Here are some friendly tips! You can swap some of the vegetable oil for melted butter for a richer taste. If you don’t have all the individual spices, a good quality pumpkin pie spice blend works too. Remember, exact quantities are conveniently listed in the printable recipe card below! You can always try dairy-free cream cheese and milk alternatives if you have dietary needs. Feel free to add a sprinkle of chopped pecans to the streusel for extra crunch!
How to Make Pumpkin Cream Cheese Muffins
Preparing Your Oven and Muffin Pan
First things first, let’s get ready! Preheat your oven to a cozy 350ºF. This gets it hot and ready to bake. Then, line your standard muffin pan with paper liners. This makes cleanup a breeze! Set it aside for now.
Crafting the Cinnamon Streusel Topping
Now, for that yummy streusel. Grab a small bowl. Whisk together the flour, brown sugar, and cinnamon with a fork. It should smell amazing already! Next, pour in your melted butter. Keep whisking until you see coarse crumbs form. Pop this bowl in the fridge. This keeps the streusel nice and crumbly.
Whipping Up the Cream Cheese Filling
Time for our creamy center. Get out your mixer for this part. Take your softened cream cheese, sugar, and vanilla. Beat these together until they are super smooth. This usually takes about two minutes. Once it’s smooth, put this in the fridge too. This helps it firm up a bit.
Mixing the Pumpkin Muffin Batter
Here’s where the magic happens! In a medium bowl, whisk all your dry ingredients: the flour, spices, baking powder, and salt. In a separate, large bowl, combine the pumpkin puree, both sugars, oil, milk, eggs, and vanilla. Whisk until this liquid mixture is smooth. Now, gradually add the dry ingredients to the pumpkin mixture. Whisk or stir until they are just combined. Be careful not to over-mix! Over-mixing makes tough muffins. We want tender pumpkin cream cheese muffins!
Assembling Your Pumpkin Cream Cheese Muffins
This part is fun! Take about two tablespoons of batter. Put it into the bottom of each muffin cup. Now, here’s the trick for the cream cheese. Spoon about a tablespoon of the cream cheese mixture into the center of each muffin. Top with the remaining muffin batter. Each cup should be about three-quarters full. Finally, sprinkle your chilled streusel crumb over the tops. Gently press the streusel onto the muffin tops. This helps it stick while they bake. It ensures that delicious streusel stays put!
Baking to Golden Perfection
Into the hot oven they go! Bake your pumpkin cream cheese muffins for 23 to 26 minutes. You’re looking for a beautiful golden brown color. To test for doneness, insert a toothpick into the middle. It should come out clean, with just a few crumbs. Once baked, let them cool in the pan. Give them at least 10 minutes. This helps them set up and makes them easier to handle.
Drizzling the Sweet Glaze
Our final flourish! In a small bowl, stir together the powdered sugar and cream. Start with just one tablespoon of cream. Gradually add more, a tiny bit at a time. You want to reach your desired consistency. Some like it thick, some prefer it thinner. Add the vanilla extract and a dash of salt. Whisk until it’s smooth. Now, generously drizzle this sweet glaze over your cooled pumpkin cream cheese muffins. They are now ready to be enjoyed!
First things first, let’s get ready! Preheat your oven to a cozy 350ºF. This gets it hot and ready to bake. Then, line your standard muffin pan with paper liners. This makes cleanup a breeze! Set it aside for now.
Crafting the Cinnamon Streusel Topping
Now, for that yummy streusel. Grab a small bowl. Whisk together the flour, brown sugar, and cinnamon with a fork. It should smell amazing already! Next, pour in your melted butter. Keep whisking until you see coarse crumbs form. Pop this bowl in the fridge. This keeps the streusel nice and crumbly.
Whipping Up the Cream Cheese Filling
Time for our creamy center. Get out your mixer for this part. Take your softened cream cheese, sugar, and vanilla. Beat these together until they are super smooth. This usually takes about two minutes. Once it’s smooth, put this in the fridge too. This helps it firm up a bit.
Mixing the Pumpkin Muffin Batter
Here’s where the magic happens! In a medium bowl, whisk all your dry ingredients: the flour, spices, baking powder, and salt. In a separate, large bowl, combine the pumpkin puree, both sugars, oil, milk, eggs, and vanilla. Whisk until this liquid mixture is smooth. Now, gradually add the dry ingredients to the pumpkin mixture. Whisk or stir until they are just combined. Be careful not to over-mix! Over-mixing makes tough muffins. We want tender pumpkin cream cheese muffins!
Assembling Your Pumpkin Cream Cheese Muffins
This part is fun! Take about two tablespoons of batter. Put it into the bottom of each muffin cup. Now, here’s the trick for the cream cheese. Spoon about a tablespoon of the cream cheese mixture into the center of each muffin. Top with the remaining muffin batter. Each cup should be about three-quarters full. Finally, sprinkle your chilled streusel crumb over the tops. Gently press the streusel onto the muffin tops. This helps it stick while they bake. It ensures that delicious streusel stays put!
Baking to Golden Perfection
Into the hot oven they go! Bake your pumpkin cream cheese muffins for 23 to 26 minutes. You’re looking for a beautiful golden brown color. To test for doneness, insert a toothpick into the middle. It should come out clean, with just a few crumbs. Once baked, let them cool in the pan. Give them at least 10 minutes. This helps them set up and makes them easier to handle.
Drizzling the Sweet Glaze
Our final flourish! In a small bowl, stir together the powdered sugar and cream. Start with just one tablespoon of cream. Gradually add more, a tiny bit at a time. You want to reach your desired consistency. Some like it thick, some prefer it thinner. Add the vanilla extract and a dash of salt. Whisk until it’s smooth. Now, generously drizzle this sweet glaze over your cooled pumpkin cream cheese muffins. They are now ready to be enjoyed!
How to Store Pumpkin Cream Cheese Muffins
Keeping these treats fresh is easy! Once completely cooled, cover leftover pumpkin cream cheese muffins tightly. Store them at room temperature for up to two days. For longer freshness, place them in the refrigerator. They will stay delicious for up to one week there. They’re even great microwaved for a few seconds to warm through!
Tips for Success
- Always use pumpkin puree, not pie filling.
- Don’t over-mix the muffin batter; it creates tough muffins.
- Gently press streusel into muffin tops before baking.
- Ensure cream cheese is room temperature for smooth filling.
- Let muffins cool before glazing; otherwise, it will melt.
Kitchen Tools You’ll Need
- Muffin pan and paper liners.
- Mixing bowls (various sizes).
- Whisk or electric mixer for blending.
- Measuring cups and spoons.
- Toothpick for testing doneness.
Serving Suggestions
- Pair with your morning coffee or tea.
- Serve as a delightful fall dessert.
- Enjoy as a cozy afternoon snack.
- Perfect for brunch gatherings.
- Pack in lunchboxes for a sweet surprise.
Frequently Asked Questions
Can I make these pumpkin cream cheese muffins ahead of time?
Absolutely! You can bake these delicious pumpkin cream cheese muffins a day or two in advance. Store them as directed. This makes them perfect for busy mornings or unexpected guests. The flavors meld beautifully overnight.
What’s the best way to ensure my cream cheese filling stays in the center?
The key is layering! Use a small scoop of muffin batter first. Then, add your dollop of cream cheese filling. Finally, top with more muffin batter. This encases the filling nicely, keeping it centered as they bake.
Can I use a different type of squash instead of pumpkin puree?
Yes, you can! Cooked and pureed butternut squash or even sweet potato can work well. They offer a similar texture and moisture. The flavor will be slightly different, but still equally delicious in these unique muffins.
Why is my streusel topping sinking into the muffins?
This can happen if the streusel is too warm or if the muffin batter is too thin. Chilling your streusel helps. Also, make sure to gently press the streusel crumbs onto the tops of the muffins before baking. This helps it adhere better.
Conclusion
And there you have it, friends! These pumpkin cream cheese muffins truly encapsulate the cozy magic of autumn in every single bite. They’re simple to make, yet impressive enough for any gathering. That blend of warm spices, the creamy, tangy filling, and the crunchy streusel topping—it’s pure perfection. So go on, whip up a batch. Fill your home with that incredible aroma. And share some joy with your loved ones. Happy baking, from my kitchen to yours!
Pumpkin Cream Cheese Muffins Ingredients
Alright, let’s talk about the stars of our show! The ingredients for these amazing pumpkin cream cheese muffins come together like poetry. Each one plays a vital role in creating that perfect balance of spice, sweetness, and creamy texture. It’s truly a symphony of fall flavors!
Cinnamon Streusel Topping Essentials
First up, our glorious streusel! You’ll need all-purpose flour for structure, light brown sugar for that deep, molasses-y sweetness, a tiny dash of salt to balance things, and ground cinnamon for that warm spice. Finally, melted unsalted butter brings it all together into those irresistible crumbs.
Cream Cheese Filling Must-Haves
This is the heart of our pumpkin cream cheese muffins. We use full-fat, brick-style cream cheese, softened to room temperature, which makes it super smooth. Granulated sugar adds just the right sweetness, and pure vanilla extract gives it that classic, comforting aroma. It’s rich, tangy, and utterly divine.
The Heart of the Pumpkin Muffins
For the muffin base, we start with all-purpose flour for tenderness. A blend of ground cinnamon, ginger, nutmeg, all-spice, and cloves creates that iconic pumpkin spice flavor. Baking powder helps them rise beautifully, and salt balances the sweetness. Pumpkin puree (not pie filling!) gives moisture and a lovely color. Granulated and light brown sugars provide sweetness. Two large eggs bind everything, while vegetable oil keeps them moist. A splash of milk adds richness, and more vanilla extract enhances all those lovely flavors.
Sweet Glaze Components
The glaze is our finishing touch, making these pumpkin cream cheese muffins truly decadent. Powdered sugar forms the base, lending a smooth sweetness. A little cream thins it to the perfect drizzling consistency. Vanilla extract adds depth, and a dash of salt brightens the flavor, making it pop.
Substitutions and Tips for Your Pumpkin Cream Cheese Muffins
Here are some friendly tips! You can swap some of the vegetable oil for melted butter for a richer taste. If you don’t have all the individual spices, a good quality pumpkin pie spice blend works too. Remember, exact quantities are conveniently listed in the printable recipe card below! You can always try dairy-free cream cheese and milk alternatives if you have dietary needs. Feel free to add a sprinkle of chopped pecans to the streusel for extra crunch!
How to Make Pumpkin Cream Cheese Muffins
Preparing Your Oven and Muffin Pan
First things first, let’s get ready! Preheat your oven to a cozy 350ºF. This gets it hot and ready to bake. Then, line your standard muffin pan with paper liners. This makes cleanup a breeze! Set it aside for now.
Crafting the Cinnamon Streusel Topping
Now, for that yummy streusel. Grab a small bowl. Whisk together the flour, brown sugar, and cinnamon with a fork. It should smell amazing already! Next, pour in your melted butter. Keep whisking until you see coarse crumbs form. Pop this bowl in the fridge. This keeps the streusel nice and crumbly.
Whipping Up the Cream Cheese Filling
Time for our creamy center. Get out your mixer for this part. Take your softened cream cheese, sugar, and vanilla. Beat these together until they are super smooth. This usually takes about two minutes. Once it’s smooth, put this in the fridge too. This helps it firm up a bit.
Mixing the Pumpkin Muffin Batter
Here’s where the magic happens! In a medium bowl, whisk all your dry ingredients: the flour, spices, baking powder, and salt. In a separate, large bowl, combine the pumpkin puree, both sugars, oil, milk, eggs, and vanilla. Whisk until this liquid mixture is smooth. Now, gradually add the dry ingredients to the pumpkin mixture. Whisk or stir until they are just combined. Be careful not to over-mix! Over-mixing makes tough muffins. We want tender pumpkin cream cheese muffins!
Assembling Your Pumpkin Cream Cheese Muffins
This part is fun! Take about two tablespoons of batter. Put it into the bottom of each muffin cup. Now, here’s the trick for the cream cheese. Spoon about a tablespoon of the cream cheese mixture into the center of each muffin. Top with the remaining muffin batter. Each cup should be about three-quarters full. Finally, sprinkle your chilled streusel crumb over the tops. Gently press the streusel onto the muffin tops. This helps it stick while they bake. It ensures that delicious streusel stays put!
Baking to Golden Perfection
Into the hot oven they go! Bake your pumpkin cream cheese muffins for 23 to 26 minutes. You’re looking for a beautiful golden brown color. To test for doneness, insert a toothpick into the middle. It should come out clean, with just a few crumbs. Once baked, let them cool in the pan. Give them at least 10 minutes. This helps them set up and makes them easier to handle.
Drizzling the Sweet Glaze
Our final flourish! In a small bowl, stir together the powdered sugar and cream. Start with just one tablespoon of cream. Gradually add more, a tiny bit at a time. You want to reach your desired consistency. Some like it thick, some prefer it thinner. Add the vanilla extract and a dash of salt. Whisk until it’s smooth. Now, generously drizzle this sweet glaze over your cooled pumpkin cream cheese muffins. They are now ready to be enjoyed!
How to Store Pumpkin Cream Cheese Muffins
Keeping these treats fresh is easy! Once completely cooled, cover leftover pumpkin cream cheese muffins tightly. Store them at room temperature for up to two days. For longer freshness, place them in the refrigerator. They will stay delicious for up to one week there. They’re even great microwaved for a few seconds to warm through!
Tips for Success
- Always use pumpkin puree, not pie filling.
- Don’t over-mix the muffin batter; it creates tough muffins.
- Gently press streusel into muffin tops before baking.
- Ensure cream cheese is room temperature for smooth filling.
- Let muffins cool before glazing; otherwise, it will melt.
Kitchen Tools You’ll Need
- Muffin pan and paper liners.
- Mixing bowls (various sizes).
- Whisk or electric mixer for blending.
- Measuring cups and spoons.
- Toothpick for testing doneness.
Serving Suggestions
- Pair with your morning coffee or tea.
- Serve as a delightful fall dessert.
- Enjoy as a cozy afternoon snack.
- Perfect for brunch gatherings.
- Pack in lunchboxes for a sweet surprise.
Frequently Asked Questions
Can I make these pumpkin cream cheese muffins ahead of time?
Absolutely! You can bake these delicious pumpkin cream cheese muffins a day or two in advance. Store them as directed. This makes them perfect for busy mornings or unexpected guests. The flavors meld beautifully overnight.
What’s the best way to ensure my cream cheese filling stays in the center?
The key is layering! Use a small scoop of muffin batter first. Then, add your dollop of cream cheese filling. Finally, top with more muffin batter. This encases the filling nicely, keeping it centered as they bake.
Can I use a different type of squash instead of pumpkin puree?
Yes, you can! Cooked and pureed butternut squash or even sweet potato can work well. They offer a similar texture and moisture. The flavor will be slightly different, but still equally delicious in these unique muffins.
Why is my streusel topping sinking into the muffins?
This can happen if the streusel is too warm or if the muffin batter is too thin. Chilling your streusel helps. Also, make sure to gently press the streusel crumbs onto the tops of the muffins before baking. This helps it adhere better.
Conclusion
And there you have it, friends! These pumpkin cream cheese muffins truly encapsulate the cozy magic of autumn in every single bite. They’re simple to make, yet impressive enough for any gathering. That blend of warm spices, the creamy, tangy filling, and the crunchy streusel topping—it’s pure perfection. So go on, whip up a batch. Fill your home with that incredible aroma. And share some joy with your loved ones. Happy baking, from my kitchen to yours!
Print
Pumpkin Cream Cheese Muffins
- Total Time: ~50 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins feature a delicious cream cheese filling, a crunchy cinnamon streusel topping, and are drizzled with a sweet glaze. Perfect for a fall treat or breakfast.
Ingredients
- Cinnamon Streusel Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- Dash of salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter-melted
- Cream Cheese Filling:
- 6 oz. full fat brick style cream cheese- room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pumpkin Muffins:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon all-spice
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin pure (not pumpkin pie filling!!!)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Glaze:
- 1–2 Tablespoons cream
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- dash of salt
Instructions
- Preheat the oven to 350ºF. Line standard muffin pan with paper liners, and set aside.
- To make the streusel topping: In a small bowl, whisk with a fork flour, brown sugar, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, then place in the fridge until ready to use.
- To make the cream cheese filling: Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.
- To make the muffin batter: In a medium bowl, whisk together flour, spices, baking powder, salt. In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and whisk until smooth. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.
- Assembling the muffins: Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
- Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.
- To make the glaze: Stir powdered sugar and cream. Start with 1 Tablespoon of creme and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Do not over-mix the muffin batter.
- Gently press the streusel crumb into the muffin tops before baking.
- Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 23-26 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
