When autumn rolls around, there’s nothing like the warm, comforting flavor of pumpkin combined with creamy, tangy cream cheese. These Pumpkin Cream Cheese Muffins are the ultimate fall treat—soft, moist, and perfectly spiced with a delicious surprise inside. Whether you’re enjoying them with your morning coffee or as a sweet snack, these muffins are sure to become a new favorite!
Let’s get baking, and trust me—these muffins will make your home smell like fall!
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
How to Make Pumpkin Cream Cheese Muffins
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: Prepare the Cream Cheese Filling
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set it aside for later.
Step 3: Make the Muffin Batter
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Step 4: Fill the Muffin Cups
Spoon a small amount of muffin batter into the bottom of each muffin liner (about 1/3 full). Then, add a dollop of the cream cheese filling to the center of each. Top with the remaining batter, making sure the cream cheese is covered.
Step 5: Prepare the Streusel Topping
In a small bowl, mix together the granulated sugar, flour, cinnamon, and cold butter. Use your fingers or a fork to cut the butter into the mixture until it resembles coarse crumbs. Sprinkle the streusel over the top of each muffin.
Step 6: Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Details and nutritional information
Details:
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 35-40 minutes
Yield: 12 muffins
Nutrition :
Serving Size: 1 muffin
Calories: 330 kcal
Sugar: 25g
Sodium: 220mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg
Note and Tips For Perfect Pumpkin Cream Cheese Muffins
- Softened Cream Cheese: Make sure your cream cheese is softened for the filling to blend smoothly. Let it sit at room temperature for about 30 minutes before starting.
- Don’t Overmix: Be careful not to overmix the muffin batter once you combine the wet and dry ingredients. This helps keep the muffins tender.
- Use Cold Butter for Streusel: Using cold butter is key for the perfect crumbly streusel topping.
Frequently Asked Questions About Fall Muffins Recipe
Can I use fresh pumpkin instead of canned?
Yes! If you prefer, you can use homemade pumpkin puree instead of canned pumpkin puree. Just be sure to drain any excess moisture from the puree before adding it to the batter.
How do I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, and bring them to room temperature before serving.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Once fully cooled, wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw them at room temperature or in the microwave before enjoying.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Refrigerate for up to a week, but let them come to room temperature before eating for the best flavor.
- Freeze: Wrap each muffin in plastic wrap and freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave.
More Desserts You’ll Love
These Pumpkin Cream Cheese Muffins are a must-try for fall! With the perfect balance of pumpkin spice, creamy filling, and a sweet crumbly streusel, they’re sure to disappear fast. Give them a try and let me know how they turn out!
Print
Pumpkin Cream Cheese Muffin Recipe: The Perfect Fall Treat
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins are the ultimate fall treat! Soft, spiced pumpkin muffins are filled with a sweet cream cheese center and topped with a crumbly cinnamon streusel. Perfect for breakfast, snacks, or dessert, this recipe will fill your home with cozy autumn vibes and have everyone asking for more!
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Set aside for the filling.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla until combined. Slowly add dry ingredients to wet, stirring until just combined.
- Spoon a small amount of batter into each muffin cup, filling about 1/3 full. Add a dollop of cream cheese mixture to the center, then top with remaining batter, covering the cream cheese.
- For the streusel, mix sugar, flour, cinnamon, and cubed butter until crumbly. Sprinkle over each muffin.
- Bake for 18-22 minutes, or until a toothpick comes out clean from the muffin (avoid the cream cheese). Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- For a smooth cream cheese center, make sure the cream cheese is fully softened before mixing.
- Be gentle when mixing the batter to keep the muffins light and fluffy.
- Store these muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Cream Cheese Muffins, pumpkin spice muffins, fall muffin recipe, cream cheese filled muffins