Like a delicious pumpkin roll, these pumpkin cream cheese muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips.
It’s time to cross something off your fall to-do list: make cream cheese-stuffed pumpkin muffins!
Every year when the weather begins to cool down, I suddenly begin craving all of the season’s comforting flavors. I’m pretty sure I’m not alone here—a pumpkin-spice alarm goes off in all our brains. First, I prepare a batch of homemade pumpkin pie spice. And then one of the first recipes I prepare each year are these pumpkin cheesecake muffins.
One reader, Sam, commented: “I was looking for a Starbucks dupe and this wasn’t it… it was so much better! Moist, fluffy, and absolutely delicious… ★★★★★”
Another reader, Isabel, commented: “Thank you, Sally, for yet another mouthwatering recipe! The house is still filled with the warm scent of pumpkin and spices from baking these pumpkin cream cheese muffins last night. They were the perfect way to welcome the arrival of fall, my favorite season. ★★★★★”
Everything to Love About Pumpkin Cheesecake Muffins
- Tastes like dessert for breakfast
- Crave-worthy pumpkin spice flavor
- Lightly sweetened cheesecake filling, similar to the filling from my pumpkin cream cheese Bundt cake
- Easy to transport & share
- Stay moist & soft for days
- Like pumpkin coffee cake and pumpkin swirl cheesecake in 1!!
3 Parts to Pumpkin Cream Cheese Muffins
- Pumpkin Muffins: There’s many different ways to prepare pumpkin muffins. You could leave these muffins completely plain without the cream cheese filling and crumb cake topping and they’ll be similar to my regular pumpkin muffins. You could also try these pumpkin crumb cake muffins or mini cinnamon sugar pumpkin muffins instead.
- Cheesecake Filling: You need 4 simple ingredients for the cream cheese filling. Bring some brick cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. The egg yolk helps the cream cheese filling “set” like cheesecake.
- Crumb Topping: You also need 4 ingredients for the crumb topping including flour, melted butter, brown sugar, and cinnamon. Make the crumb topping first so it’s ready. It’s nearly the same crumb topping we use for peach muffins in the summertime.
You need 4 mixing bowls: 1 for the muffin’s dry ingredients, 1 for the muffin’s wet ingredients, 1 for the cheesecake filling, and 1 for the crumb cake topping.
Overview: How to Make Pumpkin Cream Cheese Muffins
- Prepare crumb cake topping.
- Prepare pumpkin muffin batter. Use a whisk to bring all the ingredients together.
- Prepare cheesecake filling. You need a mixer for this step.
- Layer the pumpkin batter and cheesecake filling together.
- Add crumb cake topping. Press it down into the tops of each muffin so it sticks.
- Bake. Your kitchen will smell like a pumpkin spice candle!
Which part of these pumpkin cheesecake muffins will you like best? I’m not sure I can play favorites! There’s just so much to love because every layer has a different texture and taste. A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar. The cheesecake is a tangy, yet sweet ripple of creamy goodness. And the buttery slightly crunchy crumbles on top add the perfect finishing touch.
Not to mention, they taste fantastic for breakfast with a cup of coffee and homemade pumpkin coffee creamer. Fall breakfast bliss!
Pumpkin Cream Cheese Muffins
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 50 minutes
- Yield: 12-14 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Like a delicious pumpkin roll, these pumpkin cream cheese muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
Pumpkin Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade 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 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
- Make the crumb-topping first: Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
- Make the pumpkin batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
- Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
- Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter—or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
- Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.
- Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand)
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 2 teaspoons of cinnamon—you will still add that.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Reader Comments and Reviews
Can I substitute melted butter for vegetable oil
Hi Jane, while you could in a pinch, we don’t recommend it because you’ll lose a lot of moisture without the oil. The muffins could taste dry and stodgy with butter.
aaagh out of milk can I use almond milk?!
Hi Jamie, yes, that will work in a pinch!
The proportions for all 3 parts of this muffin worked really well, I didn’t have an overwhelming amount of anything leftover. This streusel method is my new favorite, no food processor or parbake, what a dream.
I made mini muffins and did 450 for 3 minutes and 350 for 7 more minutes.
Super excited to try this recipe. Has anyone tried this as a loaf?
Hi Blaine, if baking in a loaf pan, you can bake at 350 degrees for the entire time. Bake time should be closer to that of our pumpkin bread. Keep a close eye on it and use a toothpick to test for doneness!
I had a question for if I could pipe the cream cheese in the middle instead of layer it? I feel like it would be a much more equal ratio but I don’t want it to affect the baking consistently.
Hi Selena, we haven’t tried it ourselves, but that shouldn’t be a problem. Perhaps try it on just a few before baking a full batch? Let us know if you give it a try!
Great recipe! I made your other pumpkin muffin recipe with the cream cheese swirl, but this one takes the muffins to another level. Thank you for sharing! Based on comments, I did double the spices since it is a personal preference.
My husband ate these while hunching over the sink and making monster noises. He wouldn’t let me pack some for his hiking trip with his friends – because he wanted to hoard them at the house. I’d say the prep time is much longer than listed, because there are three separate entities to prepare. But wow – best baked goods I’ve ever made (and I bake very very often)! Next time I might try to add some oats to the crumb cake topping!
I love Sally’s. Everything is always a hit
These were AMAZING! I may have already have eaten 2 since they have cooled. Big hit in our home. Thank you!
Made these and the cream cheese centre split, so disappointing. But the cake part tasted was ok.
Hi M, were the muffins over baked by chance? That can often cause the cheesecake portion to split or crack. If you wish to try them again, we’d recommend reducing the bake time by a minute or so. Thanks for giving them a try!
Mine did the same thing. I think I may have mixed the cream cheese mixture for too long after adding the egg yolk. I know when I make cheesecake it’s very important to add the eggs in slowly and mix until just incorporated at a low speed. I’m going to be more careful next time.
Oh my GOODNESS! This recipe is absolute PERFECTION. I was debating between doing this recipe and another, and I am so glad I chose this one. I followed the directions exactly as written, and I am THRILLED with how this turned out!!
The Perfect Pumpkin Muffin! I’ve made these several times, and I can’t wait til fall comes to make them again! Just a heads up, if you blank and accidentally leave the oven at 425 for the whole 20 minutes, they will still turn out just fine apparently.
I am a pumpkin fanatic- might have to do with the fact I was born in the month of October lol. I’ve made these twice in less than a week because everyone at home and work is enjoying them- including myself of course! In my opinion, substituting the vegetable oil for coconut oil does wonders. Thanks for sharing!! Will be making this all season long
Just tried this recipe and it was very good! The cream cheese filling had a wierd texture after baking so I’m not sure what I did wrong there but overall it’s definitely not too sweet and very moist so if that’s your vibe then you will enjoy!
Hey! I love this recipe so much, but I was wondering what would to do to make them into mini muffins?
Hi Alaina, for mini muffins, bake at 350 degrees (the entire time) for about 12-14 minutes, give or take. Keep a close eye on them and use a toothpick to test for doneness.
Can I do the cheesecake mixture without the egg yolk? What can i sub with?Lol I only have 2 eggs
Hi Shanny, without the egg yolk, the cream cheese filling will be too thin and won’t hold up in the batter. We recommend waiting until you have an egg yolk to make these.
I was looking for a starbucks dupe and this wasn’t it… it was so much better! moist, fluffy, and absolutely delicious. I sent photos to my family group chat and two of my cousins stopped by to try them out! while making them I was worried about the amount of crumble but just packed it on to avoid tossing it and good thing I did because as soon as the muffins rose the crumble spread PER-FECT-LY! this recipe has instantly made its way to my culinary repertoire
This is a fabulous recipe and my whole family agrees. Absolutely delicious! Thank you for sharing this wonderful Fall recipe! I’ll make this again!
this recipe is totally the best!! It’s so yummy! the muffins are so fluffy and moist!!! And the cream cheese filling is so tasty!!! totally recommend this recipe! I make it all the time and will keep making them! Thank you so much Sally for all the wonderful recipes! they are all so good! Could you possibly take the challenge of making a recipe for Japanese Souffle Pancakes!!!! i would really appreciate it!!!
How would I make the jumbo muffins with this recipe?
Hi Barbara, You can use this batter and then follow the baking times and instructions from jumbo blueberry muffins as a guide.
Omg.. what a hit. Made these today (early summer) because my son had a pumpkin craving lol. They are so good and came out looking just like the picture. Thank you so much, you made his day.
These are my ABSOLUTE favourite treats! This spring I was looking for a way to mix them up as pumpkin (while delicious) fits an autumn niche for me. I opted to swap in Sally’s carrot cupcake batter for the pumpkin muffin batter. I kept everything else the exact same; following the baking temp tyres and times for the pumpkin muffin version. They turned out perfectly! If you’re looking for a swap, I would highly recommend!!
I’ve been working on making some recipes using Bob’s Red Mill one-for-one gluten free flour blend and this one was a perfect candidate! I also added in some almond flour into the topping and it was so delicious! I know my gluten free coworkers are going to love them.
Easy. Dirties a lot of bowls, but so worth it! I wish I had maybe removed after 12 minutes or placed muffins right on cooling rack b/c I wish they were a tad softer on the bottom. Other than that this recipe is fantastic!
A New Family Favorite! Fabulous! I’ve now made these several times. Moist, flavorful and delicious! They also freeze very well! Once, I didn’t have full fat cream cheese and substituted low fat. They tasted very good but the cheese layer stayed on the top and did not mix in with the lower batter as it did the first time I made them. Both ways tasted great! Thank you for this new favorite!
Can the pumpkin cheesecake muffins be made into jumbo muffins? If do, how is the baking time adjusted?
Hi Diane, absolutely. You can follow the baking times and instructions from jumbo blueberry muffins as a guide.
A great recipe! I was wondering if it would be okay to just half the recipe to make a smaller batch?
I can’t see why not!
This was great! I made first as muffins and as others had pointed out it was kind of a hassle to spoon all of the layers. So the second time I decided to make into a coffee cake. Putting half the pumpkin mix in the pan, the scooping and spreading the cream cheese layer (which I increased to 8oz cream cheese, whole egg, and 4 Tbs sugar, the rest of the pumpkin mix and then the crumb topping. Baked at 350 took 40+min. The only thingI would change is that I used an 8×8 pan and it was just a little small
This recipe is a family favourite! I’ve made them both as regular sized muffins and as mini muffins, and they turned out wonderfully both ways. Quick question: I know you have said that it’s best to prepare and bake the muffins on the same day – do you think it would be okay to prepare just the crumb topping and the cream cheese filling a day in advance and refrigerate, and then make the actual muffin batter on the day of? Thanks in advance!
Hi Pav, that should be fine.
I love this recipe!!! The muffins came out amazing and moist!
These muffins turned out great except they were a little bland, in my opinion. Perfect texture though! Next time will up the spices.
I think these were ok muffins. Good pumpkin spice flavor but they’re really only good when they’re warm the next day they were dry and you really can’t taste the cheesecake filling. Too much work in my opinion for little pay off.
I made these in a total rush before a friend came to my house and wasn’t sure they were going to turn out. I packed the muffin cups chuck full so it only made 10 but they were large and beautiful and SO amazing (I did have to cook them 10 minutes longer I think). My friend was totally impressed and I couldn’t believe how moist and fluffy and delicious they were.