Description
Pumpkin Cream Cheese Muffins are a cozy fall treat with moist, spiced pumpkin batter, a luscious cream cheese center, and a buttery cinnamon streusel topping. These bakery-style muffins are easy to make at home and perfect for breakfast, brunch, or a seasonal dessert that tastes like autumn in every bite.
Ingredients
Cream Cheese Filling:
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1 bar (8 oz) cream cheese, softened
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1 cup powdered sugar
Pumpkin Muffins:
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3 cups all-purpose flour
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1 tbsp pumpkin pie spice
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1 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp ground cloves
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1 tsp salt
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1 tsp baking soda
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4 large eggs
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2 cups granulated sugar
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2 cups pure pumpkin
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1¼ cups canola or vegetable oil
Cinnamon Streusel:
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½ cup granulated sugar
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5 tbsp all-purpose flour
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1½ tsp ground cinnamon
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4 tbsp cold butter, cubed
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with parchment or silicone liners.
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Make Cream Cheese Filling: Beat cream cheese and powdered sugar until smooth. Freeze while preparing batter.
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Prepare Muffin Batter:
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In a bowl, whisk flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda.
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In another bowl, beat eggs, sugar, pumpkin, and oil until smooth.
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Gently fold dry ingredients into wet until just combined.
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Make Streusel Topping: Combine sugar, flour, and cinnamon. Cut in butter until coarse crumbs form.
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Assemble Muffins:
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Fill each muffin cup ¼ full with batter.
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Add 1 tbsp cream cheese filling to the center.
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Cover with more batter until nearly full.
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Top with streusel.
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Bake: Bake for 20–25 minutes or until the tops spring back when touched. Cool 15–20 minutes before removing from pan.
Notes
Avoid overmixing the batter to keep muffins tender.
Chill the cream cheese filling for a firmer center.
Parchment or silicone liners help release muffins cleanly.
Muffins freeze well—just thaw and warm before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Américaine