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
I make these every year! They are mouth watering delicious. The perfect hug of fall. I’m not a huge baker and even I couldn’t mess this recipe up. FABULOUS!
Hi! Wondering if i can do one scoop of the cream cheese filling in the center of the muffins, instead of a layered swirl?
Should be fine, Maddy!
These came out divine. So delicious! Baking these all season long.
Followed this recipe to the T, weighing ingredients especially the puree given all brands have a different water content. They are PERFECTION!
Came out great! The next time I will add more pumpkin spice. They tasted a bit bland. Thank you for the recipe!
Delicious! The grated butter is a brilliant step that makes cutting in much easier. The scones aren’t too sweet, which i like. Usually, I skip the glaze on scones, but this stuff really makes them special.
I weighed all ingredients and they came out perfectly! I did mess up the streusel topping the first time by overmixing (even though we were warned), but that was completely user error and an easy enough fix! My coworkers are already asking for more!
Sally, could these muffins be packed and mailed? Was hoping to make a batch and send to my son. Usually takes 2-3 days to ship packages.
Hi Celia, since there is cream cheese in the muffins, we wouldn’t recommend shipping.
Can these be made as a loaf?
Hi Deb, 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!
Yummy muffins! Only critique would be that the flavor of the pumpkin could be a bit stronger. Otherwise the consistency was perfect and these came out great!
My first attempt at these muffins and they were amazing!! It’s August and my kids are already craving pumpkin everything. Will definitely make again!! Ty!
Love flavor and the filling, but the muffin itself seemed to come out a little bit dry. Very fluffy but dry. Anyone tried increasing the amount of pumpkin a little bit? It seems like that might help. (I Use a scale for all measurements when baking and I know that doesn’t always perfectly align with recipes created with measuring cup if that’s how it was done)
Hi Preston, if you measured your ingredients with a scale, then our best guess is that they were slightly overbaked. An easy fix for next time!
There are way less complicated recipes that call for far less ingredients that taste dang near the same… that being said. These were very good.
Tastes just like pumpkin pie!
Great recipe!! Thank you so much for all the wonderful dessert recipes you put out.
Can I use spreadable cream cheese instead of a block? Thanks
Hi Ellie, no, you need to use block cream cheese, which is thicker and more suitable for baking.
These are delicious!! I used avocado oil in place of the vegetable oil. Otherwise followed the recipe exactly and my house smelled so heavenly!
Can you make this recipe in the jumbo size muffin pan?
Hi Kelly, You can use this batter and then follow the baking times and instructions from jumbo blueberry muffins as a guide.
Can you make these with gluten feee flour?
Hi Janet, we haven’t tested these muffins with gluten free flour, so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
Best pumpkin muffin ever! I just made my second batch, the first batch was devoured, and I think some people had a spiritual experience!
Since Pumpkin purse has a lot of water, do i take out all the water from it before using it in the recipe?
Hi Bella, We usually recommend blotting homemade puree since it is more wet, but you should be good to go if you’ve strained it. No need if you are using canned. Happy baking!
I have made this recipe four times and the muffins come out absolutely PERFECTLY every single time
This recipe is PERFECT. Muffins tasted amazing. Easy to follow instructions and absolutely fool proof.
Can this recipe be transformed into a loaf?
Hi Mary, 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!
Looks like a good recipe, but the alternative measurement values need to be fixed. They switch from weight (grams) to volume (ml) which is misleading. I would really love a weight measurement all the way through, but at the very the alternative measurement should be corrected.
I baked these muffins for the first time and they turned out super delicious! However, somehow I didn’t get a nice cheesecake filling. The filling kind of wandered to the top and dissolved or became one with the dough. I live in Germany and we don’t have the creme cheese bricks (or at least I didn’t find them). Do you have a tip on how I might get a proper filling? I also felt that my filling was rather liquidy..
Hi Nicole! The filling really needs the block style cream cheese, which is much thicker. We’re unsure how you could thicken your mixture without it. Glad you still enjoyed them!
Oh my…these muffins are the BEST. I didn’t make the crumb topping but the rest as is. Decorated with pumpkin seeds. Freeze wonderfully. My Go to pumpkin recipe from now on.
We love this recipe. I’m just wondering if you’ve baked them as giant muffins vs regular ones. So you’d have a 6 muffin tin rather than a 12. If so how does this impact baking time? Thank you.
Hi Jade, You can use this batter and then follow the baking times and instructions from jumbo blueberry muffins as a guide.
Hey loved the muffins but I couldn’t find the calorie amount
Hi Olivia, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi! Can I use fresh pumpkin purée rather than canned?
Hi Pam, Yes! Fresh pumpkin puree can definitely be used in these muffins instead of canned.
I made these cupcakes for my son’s guys that work for him and them loved them and wanted me to make more.
They are my testers and it was a success. Thank you
There is no butter listed on this recipe but the streusel topping calls for it. This recipe also does not call out specifically the ingredients for the streusel topping.
Hi AnnaMarie! See the “crumb topping” section of the ingredients – first on the recipe!