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

Scale

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

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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