Pumpkin Cream Cheese Muffins

The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time!

Pumpkin Cream Cheese Muffins

Pumpkin baked goods are alive and well in my kitchen! Once school starts I feel like it’s fair game. And honestly, there should be no rules as to when it’s appropriate to make my all time favorite Pumpkin Chocolate Chip Cookies.

These deserve to be enjoyed all year round!  They are my go-to, favorite pumpkin muffins! They are perfect–soft and tender with the perfect fall spice flavors and a sweet cream cheese filling. They’re amazing and will be made many, many times in our house the next few months!

How to make Pumpkin Cream Cheese Muffins:

First prepare the cream cheese filling and put it in your tinfoil log (as described below).  Refrigerate the cream cheese filling; his will be used to put the cream cheese filling inside of the muffin.  Then make the pumpkin muffins and the streusel topping.  Fill the muffin tins with 1/3 of the pumpkin muffin batter.

Next, remove your cream cheese filling from he refrigerator and slice into 12 slices.  Place one slice on top of the batter for each muffin and press down slightly.  Then fill the top with batter and bake!

Do Pumpkin Cream Cheese Muffins need to be refrigerated?

Because these muffins have a cream cheese filling, they need to be stored in the refrigerator.  These muffins also freeze very well!  Put them in a gallon sized ziplock bag in the freezer and let them thaw on the counter when ready to eat!  I love to have some in my freezer for a quick snack.

Consider trying some of my other popular pumpkin recipes:

• Pumpkin Bread
• Classic pumpkin roll
• Pumpkin Cookies with Caramel Frosting
• Skinny Pumpkin Muffins

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4.5 from 10 votes

Pumpkin Cream Cheese Muffins

Print RecipeSave to Meal Plan

Prep Time

1 hr

Cook Time

18 mins

Total Time

1 hr 18 mins

 

The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time! 

Course: Breakfast, Dessert

Cuisine: American

Unit: cup, large, ounce, Tablespoon, teaspoon

Servings: 12

Calories: 304 kcal

Author: Lauren Allen

Ingredients

For the filling:

• 4 ounces cream cheese , softened
• 1/2 cup powdered sugar

For the muffins:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1 /2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup oil (vegetable or canola oil)
• 1 cup granulated sugar
• 1 cup canned pumpkin

For the streusel topping:

• 2 Tablespoons granulated sugar
• 2 Tablespoons light brown sugar , packed
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter , cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare the filling by combining the cream cheese and powdered sugar and whip until smooth. Grease a large piece of tinfoil and scoop the mixture onto it. Grease your hands with non-stick cooking spray and gently form a log, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up in the tinfoil and freeze for 1-2 hours. 
2. For the muffins, combine the flour, spices,baking soda and salt in a medium bowl. Stir and set aside. In a separate large bowl combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
3. To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or fork until crumbly.
4. Preheat the oven to 350 degrees F and lightly grease your muffin pan (or line with paper liners).
5. Fill each muffin cup 1/3 full with batter. Remove the cream cheese log from the freezer and slice into 12 equal slices. Place a slice on top of the batter in each muffin well and gently press down (don't press it all the way down to the bottom of the pan-- just a little bit into the batter). Spoon the remaining batter evenly on top of each of the cream cheese muffin tops. Sprinkle the streusel topping on top.
6. Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.

Recipe Video

Recipe Notes

Adapted from Annie Eats

Nutrition Facts

Pumpkin Cream Cheese Muffins

Amount Per Serving

Calories 304 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 11g 55%

Cholesterol 32mg 11%

Sodium 172mg 7%

Potassium 68mg 2%

Total Carbohydrates 41g 14%

Dietary Fiber 1g 4%

Sugars 26g

Protein 3g 6%

Vitamin A 65.5%

Vitamin C 1%

Calcium 1.3%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

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