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:
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Pumpkin Cream Cheese Muffins
Video
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
- 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.
- 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.
- To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or fork until crumbly.
- Preheat the oven to 350 degrees F and lightly grease your muffin pan (or line with paper liners).
- 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.
- Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Linda says
I am so ready for “pumpkin” season. These sound delicious! Thanks for sharing.
Wishes for tasty dishes,
Linda
Meena says
These look delicious.
Clever recipe!
Nancy Noble says
These are by far the BEST muffins I’ve eaten! Thank you for this wonderful recipe! The only problem is trying not to eat them all!
Lauren Allen says
Thanks so much! So happy you liked them!
Laura Marie says
Are these freezer friendly?
Lauren Allen says
Yes, I think they would freeze really well!
Pam Emmons says
With all the rain in Texas today, what better way to spend the day baking. Made these today, looked for a recipe that would not make a lot of muffins with only two people in house now. These turned out great, will be keeping this recipe. Thanks, Pam from central Texas
Lauren Allen says
Thank you so much Pam! Stay safe in TX!
MaryAnn says
This muffin recipe is so delicious. My kids love them.
Lauren Allen says
Thank you so much MaryAnn! Thanks for commenting and following TBFS <3
MaryAnn says
These muffins are to die for yummy. I’ve made them so many times and they never fail to impress. My kids LOVE them!! I make twice as much of the cream cheese filling and crumble so that I can whip up a batch of the muffins in a snap.
Lauren Allen says
Thank you so much MaryAnn! And that’s such a great idea to make extra of the filling and crumble for faster muffins. Thanks for commenting, and thanks for following TBFS.
Susie Hill says
These are absolutely wonderful, I use to go to Starbucks , they had something similar. Since I no longer go to Starbucks . I missed their pumpkin cream cheese cake. But I thank God you came out with a wonderful recipe that replaces Starbucks
Lauren Allen says
Thanks Susie–I’m so happy you found them as a great replacement to the starbucks! They are delicious!
Susie Hill says
5STAR RECIPE
Mimi says
What size is the can of pumpkin?
Lauren Allen says
You don’t use the whole can, just one cup of canned pureed pumpkin.