There’s something magical about the scent of cinnamon and cloves wafting through the house on a crisp fall morning. That’s why these Pumpkin Cream Cheese Muffins are my go-to fall muffin recipe—they wrap you up in warm spices, a tender crumb, and a surprise swirl of creamy filling that’s just sweet enough to feel indulgent (without the sugar crash).
Whether you’re baking for a weekend brunch, a school snack, or just because your soul needs a little pumpkin spice pick-me-up, these muffins hit the spot every single time. They’re moist, rich, and topped with a buttery cinnamon crumb topping that adds a bakery-style crunch. And let’s be honest—pumpkin spice muffins are basically autumn in muffin form.
Why You’ll Love These Pumpkin Cream Cheese Muffins
- The cream cheese center is luscious and slightly tangy, balancing the warm sweetness of the muffin.
- The cinnamon crumb topping adds a delightful crunch that makes these feel bakery-worthy.
- They’re easy enough for beginner bakers but impressive enough for a holiday spread.
- They fill your kitchen with the coziest aroma—think fall candles, but edible.
Ingredients
Muffins:
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (2.5 g) ground cinnamon
- ½ teaspoon (1.25 g) ground nutmeg
- ½ teaspoon (1.25 g) ground cloves
- ¾ cup (180 g) canned pumpkin puree
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1¼ cups (250 g) granulated sugar
- ½ teaspoon (3 g) salt
Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
- 3 tablespoons (40 g) granulated sugar
Cinnamon Crumb Topping:
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 teaspoon (2.5 g) ground cinnamon
- 4 tablespoons (60 g) unsalted butter, cold and cubed
ow to Make Them
- Preheat and Prep: Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and cloves.
- Mix the Wet Ingredients: In a separate large bowl, combine pumpkin puree, oil, eggs, sugar, and salt until smooth.
- Combine: Add the dry mixture into the wet ingredients and stir until just combined—don’t overmix!
- Make the Cream Cheese Filling: In a small bowl, beat the cream cheese, egg yolk, vanilla, and sugar until creamy and smooth.
- Prepare the Crumb Topping: In another bowl, mix flour, sugars, and cinnamon. Cut in the cold butter until the mixture forms pea-sized crumbs.
- Assemble the Muffins: Fill each muffin liner halfway with pumpkin batter. Add about a tablespoon of cream cheese filling to the center of each, then top with more batter until the cups are about ¾ full. Generously sprinkle with cinnamon crumb topping.
- Bake: Bake for 18–22 minutes or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp with coffee, cider, or a cozy blanket.
Tips for Muffin Success
- Don’t overmix the batter—gentle stirring keeps them tender.
- Use room temperature cream cheese for a smoother filling.
- Freeze any extras individually wrapped, then thaw at room temp or microwave for 20–30 seconds for a quick treat.
- Want extra crunch? Add a few chopped pecans to the crumb topping.
From My Kitchen to Yours
I first made these on a chilly October morning when my twins begged for something “like a cupcake but not a cupcake.” I wanted something that felt festive but not over-the-top sweet—and these nailed it. The cream cheese center adds just enough richness without being heavy, and that crumb topping? I have to stop myself from eating it straight out of the bowl.
Now, they’re a staple in our fall baking rotation. Whether I’m handing them off to a neighbor or sneaking one with my afternoon tea, these muffins always bring comfort and joy.
What to Serve with Pumpkin Cream Cheese Muffins
These pair beautifully with a pumpkin spice latte (of course), hot apple cider, or even a chilled glass of milk. For brunch, serve them alongside scrambled eggs and fruit salad. Or keep it simple—just you, a muffin, and your favorite cozy socks.
How to Store Them
Once cooled, store muffins in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving, or microwave for 10-15 seconds to warm them up.
You can also freeze them! Wrap each muffin in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Defrost overnight or microwave for a quick grab-and-go breakfast.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-pureed and not too watery.
Can I skip the crumb topping?
Technically yes, but you’d be missing out on the best part.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend, but double-check the texture before baking.
Can I turn these into mini muffins?
Absolutely! Just reduce the baking time to around 10–12 minutes.
So go ahead, embrace the season with these Pumpkin Cream Cheese Muffins. They’re sweet, spiced, and everything nice—because every fall morning deserves a little magic.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Pumpkin Cream Cheese Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins are moist, warmly spiced, and filled with a luscious cream cheese center. Topped with a buttery cinnamon crumb topping, they bring cozy fall flavors to every bite—perfect for breakfast, brunch, or a seasonal snack
Ingredients
Muffins:
-
1¾ cups (220 g) all-purpose flour
-
1 tsp (5 g) baking soda
-
1 tsp (2.5 g) ground cinnamon
-
½ tsp (1.25 g) ground nutmeg
-
½ tsp (1.25 g) ground cloves
-
¾ cup (180 g) canned pumpkin puree
-
½ cup (120 ml) vegetable oil
-
2 large eggs
-
1¼ cups (250 g) granulated sugar
-
½ tsp (3 g) salt
Cream Cheese Filling:
-
8 oz (225 g) cream cheese, softened
-
1 egg yolk
-
1 tsp (5 ml) vanilla extract
-
3 tbsp (40 g) granulated sugar
Cinnamon Crumb Topping:
-
½ cup (60 g) all-purpose flour
-
¼ cup (50 g) granulated sugar
-
¼ cup (50 g) packed brown sugar
-
1 tsp (2.5 g) ground cinnamon
-
4 tbsp (60 g) unsalted butter, cold and cubed
Instructions
-
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
-
In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and cloves.
-
In a large bowl, mix pumpkin puree, oil, eggs, sugar, and salt until smooth.
-
Fold dry ingredients into wet mixture until just combined.
-
In a separate bowl, beat cream cheese, egg yolk, vanilla, and sugar until smooth.
-
Make crumb topping: combine flour, sugars, and cinnamon; cut in butter until crumbly.
-
Fill muffin liners halfway with batter. Add 1 tbsp cream cheese filling, then cover with more batter (¾ full). Sprinkle generously with crumb topping.
-
Bake 18–22 minutes, until a toothpick inserted in the muffin (not the filling) comes out clean.
-
Cool 5 minutes in pan, then transfer to wire rack. Serve warm or at room temp.
Notes
Don’t overmix the batter—keep muffins tender.
Use room temperature cream cheese for a smooth filling.
Add pecans to the topping for extra crunch.
Muffins freeze beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American