Nothing says “fall” quite like the warm, spicy aroma of Pumpkin Cream Cheese Muffins wafting through the house. Whether you’re kicking off your holiday baking season or just need a little afternoon pick‑me‑up with your coffee, these muffins are your answer. With a rich cream cheese filling, a soft and fluffy pumpkin base, and a buttery cinnamon crumb topping that practically melts in your mouth, they’re the perfect bite of autumn comfort.
As a mom who’s juggled school lunches, soccer practice, and late‑night cravings, I can promise you—these are just the kind of treat that feels both indulgent and totally doable. Let’s turn your kitchen into the coziest bakery on the block!
Why You’ll Love These Pumpkin Cream Cheese Muffins
-
They deliver on that dreamy pumpkin spice muffin flavor—moist, warmly spiced, and not overly sweet.
-
That cream cheese filling? Like a little cheesecake surprise in the center of every bite.
-
A crunchy, cinnamon‑kissed crumb topping for bakery‑style vibes at home.
Ingredients
For the Crumb Topping:
-
⅓ cup (67g) packed light or dark brown sugar
-
1 tsp ground cinnamon
-
¼ cup (56g) unsalted butter, melted
-
⅔ cup (84g) all-purpose flour
For the Muffins:
-
1¾ cups (219g) all-purpose flour
-
1 tsp baking powder
-
1 tsp baking soda
-
½ tsp salt
-
2 tsp ground cinnamon
-
1 tsp pumpkin pie spice
-
½ cup (100g) packed light or dark brown sugar
-
½ cup (100g) granulated sugar
-
2 large eggs (room temp)
-
1 cup (227g) canned pumpkin puree
-
½ cup (120ml) vegetable oil or melted coconut oil
-
⅓ cup (80ml) milk
-
1 tsp pure vanilla extract
For the Cream Cheese Filling:
-
6 oz (170g) full-fat cream cheese, softened
-
1 egg yolk
-
½ tsp vanilla extract
-
3 tbsp (36g) granulated sugar
Let’s Get Baking!
-
Preheat your oven to 425°F (218°C). Line a 12‑cup muffin tin or spray with nonstick spray.
-
Make the crumb topping: Stir together brown sugar, cinnamon, and melted butter. Add flour and fork it until crumbly. Set aside.
-
Mix the muffin batter: Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.
-
In another bowl, whisk together both sugars, eggs, pumpkin puree, oil, milk, and vanilla.
-
Pour the wet mixture into the dry ingredients and stir gently until just combined. No overmixing—we want tender muffins!
-
Cream cheese time: Beat the cream cheese until smooth. Mix in the egg yolk, vanilla, and sugar until creamy.
-
Assemble: Spoon a heaping tablespoon of muffin batter into each cup. Add 1 tbsp of cream cheese filling, then top with more batter to fill. A little filling peeking out? Totally fine.
-
Crumb topping: Sprinkle generously and press gently so it sticks.
-
Bake at 425°F for 5 minutes, then lower the oven to 350°F (177°C) and bake another 15–17 minutes. Cool in the pan for at least 10 minutes.
Tips for Muffin Success
-
For that sky-high bakery muffin look, the high-start temp is key—don’t skip that first 5 minutes at 425°F!
-
Don’t stress if your cream cheese isn’t perfectly centered—each muffin has its own delicious personality.
-
Coconut oil works beautifully here, adding a faint nuttiness that pairs well with fall baking flavors.
-
Want a lighter crumb? Swap half the flour for white whole wheat—your muffins will still be tender but a tad more wholesome.
My Family’s Favorite Fall Baking Tradition
Every September, we dust off the pumpkin cans and declare it “muffin season.” My daughter loves to swirl the cream cheese layer, even if it turns into more of a dollop. These muffins have become our cozy Saturday morning treat—paired with warm cider or a latte, they feel like the edible version of fuzzy socks and a good blanket. I’ve even been known to sneak one into a lunchbox as a surprise.
What to Serve with Pumpkin Cream Cheese Muffins
These beauties shine on their own, but they pair beautifully with a chai tea, bold coffee, or even a warm glass of oat milk. Add some fresh fruit or a handful of spiced nuts and you’ve got a full snack plate that feels seasonal and satisfying. They’re also lovely as part of a fall brunch spread—next to scrambled eggs or baked oatmeal? Chef’s kiss.
How to Store (and Freeze) Them
Let them cool completely, then store in an airtight container in the fridge for up to 5 days. A quick zap in the microwave (10–15 seconds) brings back that fresh-baked warmth.
Want to freeze them? Go for it! Wrap individually and freeze for up to 2 months. Just thaw overnight or reheat from frozen at 300°F for 10 minutes for that just-baked texture.
FAQs
Can I make these ahead of time?
Yes! You can make the batter and filling the night before—just keep them separate in the fridge and assemble right before baking.
Can I skip the crumb topping?
Absolutely. You’ll still get a moist, flavorful pumpkin spice muffin with dreamy filling. But that crumb? Worth the extra step.
Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and not watery. Drain or blot if needed to avoid soggy muffins.
Whether you’re a fall fanatic or just looking for a cozy treat, these Pumpkin Cream Cheese Muffins are here to make your season sweeter. Grab your apron, cue the autumn playlist, and let the scent of cinnamon and pumpkin fill your kitchen. Happy baking, friend!
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Pumpkin Cream Cheese Muffins
- Total Time: 40–42 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins are the ultimate fall comfort bake—moist pumpkin spice muffins filled with a luscious cream cheese center and topped with a buttery cinnamon crumb. Perfect for cozy mornings, afternoon coffee breaks, or a festive brunch, they combine warm autumn flavors with a bakery-style finish.
Ingredients
For the Crumb Topping:
-
⅓ cup (67 g) packed light or dark brown sugar
-
1 tsp ground cinnamon
-
¼ cup (56 g) unsalted butter, melted
-
⅔ cup (84 g) all-purpose flour
For the Muffins:
-
1¾ cups (219 g) all-purpose flour
-
1 tsp baking powder
-
1 tsp baking soda
-
½ tsp salt
-
2 tsp ground cinnamon
-
1 tsp pumpkin pie spice
-
½ cup (100 g) packed light or dark brown sugar
-
½ cup (100 g) granulated sugar
-
2 large eggs, room temperature
-
1 cup (227 g) canned pumpkin puree
-
½ cup (120 ml) vegetable oil or melted coconut oil
-
⅓ cup (80 ml) milk
-
1 tsp pure vanilla extract
For the Cream Cheese Filling:
-
6 oz (170 g) full-fat cream cheese, softened
-
1 egg yolk
-
½ tsp vanilla extract
-
3 tbsp (36 g) granulated sugar
Instructions
-
Preheat oven to 425°F (218°C). Line a 12-cup muffin tin or spray with nonstick spray.
-
Make crumb topping: Mix brown sugar and cinnamon, then stir in melted butter. Add flour and combine with a fork until crumbly. Set aside.
-
Prepare muffin batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
-
In another bowl, whisk brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth.
-
Pour wet ingredients into dry ingredients and stir gently until just combined.
-
Make cream cheese filling: Beat cream cheese until smooth. Add egg yolk, vanilla, and sugar; mix until creamy.
-
Assemble muffins: Add 1 heaping tablespoon batter to each muffin cup, then 1 tablespoon cream cheese filling. Top with more batter to fill cups. Sprinkle with crumb topping, pressing lightly.
-
Bake at 425°F (218°C) for 5 minutes, then reduce heat to 350°F (177°C) and bake for 15–17 more minutes, until a toothpick inserted in the muffin (avoiding filling) comes out clean.
-
Cool in the pan for at least 10 minutes before serving.
Notes
The high initial baking temperature creates tall, bakery-style muffins.
Coconut oil can add a subtle nutty flavor.
For a lighter crumb, swap half the flour with white whole wheat flour.
Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20–22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American