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Pumpkin Cream Cheese Muffin

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These Pumpkin Cream Cheese Muffins are the ultimate fall treat, combining moist pumpkin spice muffins with a creamy cheesecake center and a sweet crumb topping. Perfect for breakfast, dessert, or a cozy seasonal snack, these bakery-style muffins are easy to make and full of comforting autumn flavors.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 50 minutes
  • Yield: 12–14 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crumb Topping:

1/3 cup (67g) packed light or dark brown sugar

1 teaspoon ground cinnamon

1/4 cup (56g) unsalted butter, melted

2/3 cup (84g) all-purpose flour

Pumpkin Muffins:

1 3/4 cups (219g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 cup (100g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

2 large eggs, at room temperature

1 cup (227g) canned pumpkin puree

1/2 cup (120ml) vegetable oil or melted coconut oil

1/3 cup (80ml) milk

1 teaspoon pure vanilla extract

Cream Cheese Filling:

6 oz (170g) full-fat brick cream cheese, softened

1 egg yolk

1/2 teaspoon pure vanilla extract

3 tablespoons (36g) granulated sugar

Instructions

  1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
  2. Make the crumb topping: Mix brown sugar, cinnamon, and melted butter in a small bowl. Stir in flour until crumbs form. Set aside.
  3. Make the pumpkin batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a medium bowl, whisk brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla. Combine wet and dry ingredients, stirring just until combined.
  4. Make the cheesecake filling: Beat softened cream cheese until smooth. Add egg yolk, vanilla, and sugar. Mix until combined and creamy.
  5. Fill each muffin cup with 1 heaping tablespoon of pumpkin batter. Add 1 spoonful of cheesecake filling. Top with more pumpkin batter to fill the cups. Sprinkle each muffin with crumb topping, pressing it lightly into the batter.
  6. Bake for 5 minutes at 425°F, then reduce oven to 350°F (177°C) and bake an additional 15–17 minutes. Total bake time is about 20–22 minutes.
  7. Cool in the pan for 10 minutes before serving. Store leftovers at room temp for 2 days or refrigerate for up to 1 week.

Notes

  • To freeze: Cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in fridge before reheating.
  • Use brick-style cream cheese, not spreadable cream cheese.
  • Initial high baking temperature helps create tall, domed muffin tops.
  • If you don’t have pumpkin pie spice, use 1/4 tsp each of ground ginger, nutmeg, cloves, and allspice in addition to the cinnamon.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-cream-cheese-muffin/