Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are hands down one of my favorite muffin recipes ever! Packed with spices and filled with a cream cheese filling – these pumpkin muffins are incredibly moist and the perfect fall breakfast!
PUMPKIN CREAM CHEESE MUFFINS
We were at soccer practice when a storm rolled in. In Florida, the skies can go from clear to hurricane-like in 5 minutes. And it doesn’t just rain; the heavens open up and cover you in blankets of water.
The storm had its way with us and we were soaked from head to toe when my three boys and I ran to our car…which wouldn’t start. Uggh! My husband was out of town so I called my friend Jenee who sent her husband to my rescue.
Since my car was in the shop all day Saturday getting fixed, I took advantage of being home bound. I plugged in my Leaves air freshener, busted out my Halloween decorations with the boys, and baked these muffins as a thank you to my friends for helping me.
I’ve seen these muffins ALL over the Internet. Supposedly they are a Starbucks knockoff. But I had to know, as The Girl Who Ate Everything, if they were really worth all the hype.
Yes. Yes, they are. I usually like to let the food do the talking, but honestly they are one of the best muffins I’ve ever had – let alone made. Super moist, chock full of spices, and just like a muffin you would get in a bakery.
A cream cheese surprise in the middle mixed with the pumpkin is divine. They do have a couple of steps in making them, but it’s worth it. Eat them warm, cold, or room temperature. I ate WAY too many.
Put a generous dallop of the cream cheese mixture in the middle of the batter. I put mine a little too high on a couple and the cream cheese poked out the top. Oops. |
OTHER PUMPKIN RECIPES
- Pumpkin Chocolate Chip Muffins.
- Pumpkin Cream Cheese Bars
- Melt in Your Mouth Pumpkin Cookies
- Pumpkin Bread
- Pumpkin Cake
- Double Layer Pumpkin Cheesecake
- Pumpkin Pancakes
- Pumpkin Earthquake Cake
Ingredients
For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
For the muffins:
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree, (see Note)
- 1¼ cups vegetable oil
For the topping:
- ½ cup sugar
- 5 tablespoons flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons cold unsalted butter, cut into pieces
Equipment
Instructions
- To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer to the freezer while preparing the rest of the batter. We just want the mixture to firm up. If you are making these in steps and have a long time before you're assembling, just chill the mixture in the fridge so it doesn't freeze all the way.
- To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.
- To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a scoop of the cream cheese mixture into each muffin well. I use my smallest cookie scooper. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
- Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.
I used Mayo instead of oil same portion came out perfect!
ooh interesting
If making these for a gathering the next day, should I keep them in the fridge overnight because of the cream cheese, or can I leave them out at room temperature? Thanks!
I leave them out
Is it possible to get the nutritional facts for these muffins?
Found this recipe and used it 1-2 years ago and absolutely loved these muffins. Not sure why my Google search didn’t bring it back in the history or at least to the top of my search, but worth the 20 minutes of reading all the other similar recipes to come across this one again & know the muffins were going to taste so much better, haha! Thank you for sharing!
Oh shoot. Thanks!
I’ve made these muffins several times and they are always a hit, thank you for sharing this recipe!! I’m about to prep some for a gathering where no one else likes cream cheese lol. Do you know if/how you would adjust the baking time if you were to remove the cream cheese? Thank you again!
I would just bake the same time!
Have you ever frozen these? How do they hold up? Thanks!
Great!
Delicious! The muffin consistency and flavor mixed with the cream cheese is **chef’s kiss**
I am already planning my next time to bake them.
NOTE: the creator of the recipe is right, the cream cheese does rise more than expected.
Thank you!!
Just found this recipe yesterday and had to say thank you for sharing it. I made them just before leaving for work so I left them cooling on the counter. When I got home, I found that my husband had eaten almost 1/2 of them! We are a gluten free family, I used Namaste flour 1:1 and they turned out perfect. The only thing that I would do differently, next time I make them and there will be a next time, is cut down on the sugar since I do not like overly sweet things but that is a personal preference. My husband loved the recipe as written. Thanks again, this one is a keeper!
Haha that’s awesome!
Make these muffins, yup you’ve found the right recipe look no further. I’ve made these muffins like 5 times now. I’m about to make another batch and figured it’s about time I leave a comment. Everyone I’ve made them for has LOVED them and asks for more. They’re perfect, definitely recommend this recipe. Nice job!
Thanks Ruth
These muffins are delicious except for the cheese part. I hated it. I felt like I was eating frosting. Next time I’ll change the cheese to 4 oz cheese, 1 tsp flour, 1/2 tsp vanilla, 1 tsp milk, and 2 tbs sugar for the filling.
Yummmm!!! Third recipe I have tried for these and definitely the best. Followed exactly but didn’t have cloves- still tasted awesome. Required 25 min in my oven and perfect bake. Cream cheese peaked a little through but didn’t matter at all. So delicious thank you.
Thank you!!
Family loved these. I halted everything to make a dozen and am now wishing I made 2. Lol
Thank you!!
I love that you eat everything and make many of your recipes. Two notes on these muffins after saying I LOVE THEM!! But, 10 minute prep time???? Haha, I used my fingers to cover the bottom and top properly. And lots to measure!!! Took more like an hour!!! Haha
Also, instead of veggie oil I always use pure coconut oil which is so much healthier and delicious. Share with friends and neighbors and all say YUM!
I made these tonight for the first time and so far I’ve received nothing but great compliments. I’m not a baker by any means and I honestly wanted to give it a shot. They are super moist, I just need to work on how to do the topping.
great job
Can I exchange coconut oil for the vegetable oil in this pumpkin filled muffin recipe? If yes, will it change the taste?
I used half coconut oil and half olive oil in the batter, and I did not find that it changed the taste at all. Just coconut oil was a little chunkier to mix with the mixer.
yes you can and it will taste great
Baked these muffins today exactly as the instructions read. They are absolutley delicious!! Can’t wait to share with the family. Thanks for the recipe. It is a keeper!
I just made your muffins and they are absolutely amazing 😋. My family loves them thank you so much
You’re welcome!
I made these today to take to church tomorrow. Oh my gosh, they are awesome. So glad found this recipe!
Thank you!