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Pumpkin Cream Cheese Muffins

Light, fluffy, and moist pumpkin muffins swirled with creamy cheesecake filling and topped with a brown sugar crumb topping, perfect for a fall breakfast or snack.

  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • ½ cup (118 ml) oil (canola or vegetable)
  • 1 cup (200 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 ¼ cups (305 g) pumpkin puree
  • 2 large eggs
  • ½ cup (118 ml) milk
  • 1 ¾ cups (210 g) all-purpose flour (stir, spoon, & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 tsp pumpkin pie spice
  • 8 oz (226 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1 tsp vanilla extract (for filling)
  • ½ cup brown sugar (for crumb topping)
  • ½ cup all-purpose flour (for crumb topping)
  • ½ tsp ground cinnamon (for crumb topping)
  • 6 tbsp cold unsalted butter, cut into pieces (for crumb topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin pans with paper liners.
  2. Prepare crumb topping: In a small bowl, whisk together brown sugar, flour, and cinnamon. Cut in cold butter with a pastry blender or forks until mixture is coarse and crumbly. Chill in refrigerator.
  3. Prepare cream cheese filling: In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Chill in freezer or refrigerator to firm up.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. In a large bowl, combine oil, sugar, vanilla extract, pumpkin puree, eggs, and milk. Mix until blended.
  6. Add dry ingredients to wet ingredients and mix on low speed just until combined.
  7. Fill each muffin cup with a small amount of batter (about 1-2 tablespoons).
  8. Add a scoop of cream cheese filling into each muffin cup, placing it lower than the batter level.
  9. Top with remaining pumpkin batter to cover the cream cheese filling completely.
  10. Sprinkle crumb topping evenly over each muffin.
  11. Bake for 20-25 minutes until a toothpick inserted near the edge comes out clean.
  12. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be frozen for up to 1 month in a freezer-safe bag. Thaw overnight in the refrigerator before serving. They are delicious warm, cold, or at room temperature.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg