Pumpkin Cream Cheese Muffin

Pumpkin Cream Cheese Muffins are a decadent fall favorite featuring moist, spiced pumpkin muffins filled with sweet, tangy cream cheese and topped with a buttery cinnamon crumb topping. Like a mashup of pumpkin coffee cake and cheesecake, these muffins are ideal for breakfast, brunch, or a cozy autumn snack.

Why You’ll Love This Recipe

• Bakery-style muffins made easily at home

• Filled with creamy cheesecake goodness

• Rich pumpkin spice flavor with a soft, moist crumb

• Crunchy, cinnamon-sweet crumb topping

• Perfect make-ahead treat for busy mornings or guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crumb topping:

• ⅓ cup packed light or dark brown sugar

• 1 teaspoon ground cinnamon

• 4 tablespoons unsalted butter, melted

• ⅔ cup all-purpose flour

For the pumpkin muffins:

• 1¾ cups all-purpose flour (spooned and leveled)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice (or homemade blend*)

• ½ cup packed light or dark brown sugar

• ½ cup granulated sugar

• 2 large eggs, at room temperature

• 1 cup canned pumpkin puree

• ½ cup vegetable oil (or melted coconut oil)

• ⅓ cup milk

• 1 teaspoon vanilla extract

For the cream cheese filling:

• 6 ounces full-fat brick cream cheese, softened

• 1 egg yolk, at room temperature

• ½ teaspoon vanilla extract

• 3 tablespoons granulated sugar

*To make homemade pumpkin pie spice, use ¼ teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to the cinnamon.

Directions

1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray.

2. Prepare crumb topping: In a small bowl, mix brown sugar, cinnamon, and melted butter. Stir in flour until crumbly; set aside.

3. Make muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together both sugars, eggs, pumpkin puree, oil, milk, and vanilla. Combine wet and dry ingredients and stir until just mixed.

4. Make cream cheese filling: Beat cream cheese in a medium bowl until smooth. Add egg yolk, sugar, and vanilla; beat until creamy and combined.

5. Assemble muffins: Spoon a heaping tablespoon of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese filling, then top with another heaping tablespoon of pumpkin batter. Fill cups to the top.

6. Add crumb topping: Sprinkle the topping generously over each muffin, pressing lightly so it sticks.

7. Bake: Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake for another 15–17 minutes, until a toothpick inserted comes out clean.

8. Cool: Let muffins cool in the pan for 10 minutes before removing. Serve warm or at room temperature.

Servings and timing

• Yield: 12–14 muffins

• Prep time: 25 minutes

• Cook time: 22 minutes

• Total time: 50 minutes

Variations

• Add mini chocolate chips to the muffin batter for a sweet twist

• Use maple extract in the cream cheese filling for added fall flavor

• Swap crumb topping for a simple cinnamon sugar sprinkle

• Add chopped pecans or walnuts to the crumb for crunch

• Make mini muffins by reducing bake time to 10–12 minutes

Storage / Reheating

• Storage: Keep muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week

• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge

• Reheating: Warm in the microwave for 15–20 seconds or enjoy at room temperature

FAQs

Can I use low-fat cream cheese?

Full-fat cream cheese works best for a creamy texture, but you can use low-fat if necessary—just avoid whipped or spreadable versions.

Do I need to chill the cream cheese filling before baking?

No chilling needed—just assemble and bake. The filling bakes perfectly as is.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend, but note that texture may vary slightly.

Why bake at two different temperatures?

The high initial temperature helps the muffins rise tall, while the lower temp ensures they cook through without drying out.

Can I skip the crumb topping?

You can, but it adds great texture. A cinnamon sugar sprinkle works as a lighter option.

What’s the best way to soften cream cheese quickly?

Cut into small cubes and let sit at room temperature for 15–20 minutes.

Can I use fresh pumpkin puree?

Yes, but make sure it’s thick and not watery. Blot with paper towels if needed.

How do I prevent the cream cheese from sinking?

Layer it between muffin batter and fill to the top to help it stay centered.

Can I make the batter ahead of time?

You can mix the dry and wet separately, then combine just before baking. Fully assembled batter doesn’t store well.

What can I serve with these muffins?

Pair with coffee, a fall spiced tea, or serve as a sweet side to a hearty breakfast.

Conclusion

Pumpkin Cream Cheese Muffins are the perfect cozy treat to celebrate the fall season. With a soft pumpkin base, creamy cheesecake center, and a sweet crumb topping, each bite is full of flavor and texture. Whether you’re baking for a gathering or treating yourself on a chilly morning, these muffins never disappoint.