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:
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1¾ cups (220 g) all-purpose flour
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1 tsp (5 g) baking soda
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1 tsp (2.5 g) ground cinnamon
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½ tsp (1.25 g) ground nutmeg
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½ tsp (1.25 g) ground cloves
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¾ cup (180 g) canned pumpkin puree
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½ cup (120 ml) vegetable oil
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2 large eggs
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1¼ cups (250 g) granulated sugar
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½ tsp (3 g) salt
Cream Cheese Filling:
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8 oz (225 g) cream cheese, softened
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1 egg yolk
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1 tsp (5 ml) vanilla extract
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3 tbsp (40 g) granulated sugar
Cinnamon Crumb Topping:
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½ cup (60 g) all-purpose flour
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¼ cup (50 g) granulated sugar
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¼ cup (50 g) packed brown sugar
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1 tsp (2.5 g) ground cinnamon
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4 tbsp (60 g) unsalted butter, cold and cubed
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and cloves.
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In a large bowl, mix pumpkin puree, oil, eggs, sugar, and salt until smooth.
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Fold dry ingredients into wet mixture until just combined.
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In a separate bowl, beat cream cheese, egg yolk, vanilla, and sugar until smooth.
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Make crumb topping: combine flour, sugars, and cinnamon; cut in butter until crumbly.
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Fill muffin liners halfway with batter. Add 1 tbsp cream cheese filling, then cover with more batter (¾ full). Sprinkle generously with crumb topping.
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Bake 18–22 minutes, until a toothpick inserted in the muffin (not the filling) comes out clean.
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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