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.|
|For the topping, you are supposed to cut in the butter with a pastry blender. I usually start doing it that way then end up mixing it with my hands. Just make sure you pop it back in the fridge if you use your hands because it’s supposed to be cold.
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
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
- 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.
How many muffins does this make?
I am so glad that I found this recipe, it has been my go to for several batches now and they are so delicious every single time! If anything went wrong, it was definitely my own mistake because this recipe is just perfect! I am certainly not a pumpkin fan or a clove fan but my gosh! I could go on forever lol. I’ll be making these for my Christmas party. Thank you for sharing!
These are delicious, but my cream cheese keeps getting soaked into the muffin. I tried freezing the cream cheese longer. Same thing. Any suggestions?
Is it full fat? It should be full fat. That’s the only thing I can think of
Hello, the muffins tirn out absolutely beautiful can’t get enough of them. I was wondering how long would they last if stored in the fridge. How many days can it stay in the fridge until it goes bad ? Thank you
I would say about 3 days
I decided to make this in a Bundt pan and, wow did I get rave reviews! And for those wondering about the need for all of the spices, I say do it. This was perfect!
Do you really add all those spices. It seems like alot to me
Trust me! It’s heaven
Looking forward to making these but I have a question (for anyone who’s made these): is there ever an issue with the insides not cooking but the rest of the muffin either just right or overcooked? Should they be covered about 1/2-way through with tinfoil?
I’ve never had that issue.
These were the best pumpkin muffins i have ever made.. i put maybe a half of a cup less sugar into the pumpkin mixture just for personal preference and they were still amazing as there is the cream cheese filling and topping that adds sweetness as well.. other than that i didnt change anything and they were soooo good and so moist. this recipe was the perfect amount to make 24 muffins. thank you for sharing this recipe, will defiantly make again!
Best pumpkin muffins I’ve ever tasted. Each person I gave some to raved about them and has asked for the recipe. I used fresh pumpkin I made from small sweet pie pumpkins, so used the full 2 cups. I also changed the topping by using a pecan topping. (Flour, turbinado sugar, cinnamon melted butter and chopped pecans)
I never write reviews but I have to give credit where credit is due! These were really great and everyone absolutely loved them! Will be making again very soon, I’m sure!
That makes me so happy!!!
How many muffins does this recipe make? 24?
yes 24 but it does depend on the size of your muffin tin
Do you think I could use leftover cream cheese frosting in the center?
I made these and was thoroughly surprised. I didn’t have pumpkin so I subbed applesauce. I also used gluten free 1:1 flour, coconut oil and maple syrup instead of sugar. Will definitely be making again
I have made these a few times now, and they are SO good. I love offering them to other people, and seeing their eyes get all big when they eat them! Thank you for this wonderful recipe. I am just starting to get into baking and love finding things that are easy to make, yet extremely tasty!
Thank yoU! That makes me so happy!
OMG these are my new favorite! So easy to make and made my Sunday meal prep that much more enjoyable. The entire house smelled SO GOOD. 10/10 will be making these all the time. My husband has already had four and it hasn’t even been 12 hours. Thank you for sharing this recipe!
Yay!!!! That’s awesome
These are pure pumpkin perfection-easy, moist, and delicious! I wouldn’t change a thing, though I had to substitute vegetable oil with equal amount of melted/cooled butter and make my own pumpkin spice. It’s a keeper!
So happy to hear that!
I love this recipe more than the Starbucks version omg ! I have made these many times and any time something went wrong it was definitely my fault lol. I was wondering if you knew the nutritional information? Thank you again !!!
Are you on TikTok?
Made these yesterday. I made them in my jumbo Wilson muffin tins. This recipe made 10 very large muffins. They were so delicious
Glad you liked them.
Sorry I posted the review for a different recipe not this one.
Made these yesterday and loved them! Only made half of the recipe and left off the topping. Will do the topping today with the other half. Thanks so much!
Can these muffins be frozen?
How do you get it so that the cream cheese doesn’t spread out across the muffin? Mine just blended into a layer of white (which was still delicious and pretty) but I want to achieve that gooey-ness when you bite into the muffin and see the dollop of filling. How would I do that? I tried again and tried to freeze it/chill it for an hour and a half – still had the same problem.
These are amazing thank you followed the recipe and came out perfect. Just one question how do you store them? Airtight container or loosely covered?
Can I freeze the batter since the recipe is too much for 2 people?
True these yesterday. LOVE THEM ❤️
Oh, WOW are these good! Excellent pumpkin flavor and so spicy and cinnamon-y. The cream cheese is such a nice addition and I love a streusel topping. I’m taking half the batch over to my mom tomorrow because I’d have no problem stuffing all 24 of these in my face. New fall favorite! Thank you.
Haha glad you liked them.
Can you use brown sugar instead of white?
OMG These are amazing!! I mean they are the best. You will never use another pumpkin muffin recipe ever again. This is the one.
I’ve made 3 batch in the last 2 weeks for my grown up kids, nephew, brother and sister and they can’t get enough of these muffins.
I’ve made some with and without pecans and they are both as awesome. This recipe is now in the family recipe book with a 5 star. thank you for sharing it with us.
You’re welcome. They really are one of my favorites.
I wanted to make a carrot cake muffin with cream cheese filling so I stole that portion of this recipe to make it happen. Thank you! Instead of rolling/freezing it as a log of sweetened cream cheese, I froze scoops of the mixture and then put a scoop into each muffin before baking.
I’ll have to come back when I’m in the mood for pumpkin muffins!
Yes, that might be an easier way. I will update.
To say bake these at 350 for 20-25 minutes is rediculous. They were still rW when I too them out at that time. These directions seem somewhat vague and I made 24 cupcakes and still had a lot of batter left!
Sounds like something went wrong on your end?
My work mate loved these muffins and want to know when I am making more. Thanks for sharing.
Haha they are good.
Wonderfully spiced, great moistness. I made them exactly as directed for my neighborhood coffee group. Perfect for fall!
My only concern was the cream cheese filling which was still too soft after 2 1/2 hours in freezer. I couldn’t slice into 24 portions-but was able to scoop with a teaspoon. Next time I will freeze longer.
Made 24 standard cupcakes plus one jumbo. My family raves that this is the best pumpkin muffin they have ever tasted!
So technically it doesn’t have to be frozen you can just spoon it in.
Can these be frozen?
These are hands down the best pumpkin muffins. I’ve tried others, but always come back to this recipe. One tip I thought I would share, I had a hard time sectioning the cream cheese mixture, it was just messy and fiddly. So rather than form a log after mixing the cream cheese and sugar, I transfer the mixture to a disposable piping bag and pop that into the fridge. Then just cut the tip and pipe into each muffin cup, works like a charm.
I like that tip better! I’ll have to adjust it.
These are by far the best muffins I’ve ever made! Thanks so much for sharing the recipe.
You are welcome!
This is a great pumpkin muffin recipe! But when baked the cream cheese filling disappeared into the muffin. I did use an electric mixer to make the filling. Should I mix by hand to ensure the filling is not fluffy? Please advise as I plan to make again.
That’s strange! Did you use full fat cream cheese? I don’t think it should matter what you mix it with.
This has also happened to me every time I make this recipe. It’s always delicious, but I don’t know why the cream cheese disappears. I use full fat cream cheese. Would love any tips, because these are yummy, and would be even yummier if I could get my cream cheese to stop disappearing on me!
That’s so strange. The colder it is the less likely it will disappear.
If the smell coming from my kitchen is any indication, I believe these are going to taste amazing! It’s VERY difficult to resist eating one before they’ve cooled….the anticipation is almost to much to bear.
Honestly, I cook these just for the smell well and the taste.
I cut the recipe in half, And I used Persimmon instead of Pumpkin. My family l0ved them. This is a new favorite for sure
I’ve been meaning to try something cream cheese stuffed and finish the season’s last can of pumpkin, so I was super excited to find this recipe! These were fun to make and are insanely good! Any word on freezing? I am interested in saving a batch for Christmas morning but wasn’t sure about freezing the topping. Thank you and happy holidays!
They freeze great!
Sooooooo delicious! It made my house smell like heaven. The finished product is simply amazing.
Hello, do you think this recipe could be done with a bundt cake instead of individual muffins?
Made these today! So good. I thought they’d be too sweet but there’s a lot of spice in there that makes them delicious. It’s almost on the edge of over spiced but not quite over. I added chopped pecans to the batter – highly recommend. I also used brown sugar instead of white and added pecans to the streusel. Over the top insane. I did the same with the topping and just used my hands haha. I forgot to chill it but it turned out great anyway. I used a jumbo muffin tin and made 12. Cooked for 30 mins and they were perfect. Crispy top and soft soft inside. Will be making these again!!
I love the addition of nuts. Can only be good! Glad you enjoyed them.
Made these just as recipe called for and my husband took them to work for the guys. I actually had one of his co-workers call me to say these were amazing! Now I have great credibility as a baker so thanks for that LOL. I am making again today as a loaf and mini-loaves. Going to add a cream cheese glaze but thought I could just put the log of cream cheese into the middle of the loaf. Do you think that would work? Even as a bundt cake with the log added into the center? Amazing recipe and love the spices. Does taste just like the Starbuck’s muffin–maybe even better.
That would totally work!
I had leftover pumpkin I needed to use and found this recipe. It was such a big hit with my family and the families of 5 neighbors I shared them with that our first batch is almost gone the same day I made them! We’ll definitely be making these again and again. They’re so good that I even felt the need to leave a review which I have never bothered to do in the past.
One note for those making these: it takes way more prep time that listed. Plan for at least an hour for prep and clean up, more if you have kids helping.
Glad you liked them!
After I bake them, where do I store them? Like in the refrigerator or on the counting counter?
I keep them on the counter but you could keep them in the fridge if you want to be sure.
Thank you sooo much – it sounds delicious .I am going to try it. I have one problem . I live in South Africa and we do not have pumpkin pie spice here? Can I make my own spice with a recipe? Can I google for a recipe?
Yes, you can definitely make your own. The substitute for 1 1/2 teaspoons of Pumpkin Pie Spice in this recipe is: 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon allspice.
Just made these because I felt like something “fall” even though it’s like 91 degrees here in the ever-sunny Florida! These muffins are A-Mazing…..incredibly moist and the spice combination is right on! The perfect autumn flavors in each bite. I added 1/4 cup oats to the topping mixture and didn’t do the cream cheese log, just put the bowl in the freezer for about 30 minutes while putting the other ingredients together and used my small cookie scoop to add a bit onto each muffin. Worked perfectly. This is being saved in my “favorites” recipe file. Oh, and this is probably the 2nd review I’ve ever left on a website, it’s not something I usually do, but these are so good I felt compelled to let you know! Thanks for a great “go-to” pumpkin recipe!!
Thank you! I feel honored. I just recently moved from Florida so I get it. If you wait for fall weather it will never happen.
My girlfriend loves this from Whole Foods and I decided for her 31st birthday. She says they taste just like them. Proud of myself thank you so much. Recipe was easy to follow and everything turned out great!!
So happy to hear that.
Those muffins are really good but the time it takes to make them is WAY longer than disclosed. I know my way around the kitchen and this took me 2 1/2 hours and I still have 1/3 of the batter, filling & topping to bake tomorrow. It took me at least another 1/2 hour to clean up the kitchen but I guess recipes never include that time. I’m exhausted & looking forward to a muffin and coffee in the morning after a good nights sleep.
Sorry Kathy. Hope it was worth it!
They are delish.
My daughter and I were torn between making these cream cheese pumpkins muffins or your chocolate chip pumpkin ones. We compromised and did the chocolate chips with cream cheese filling!!! OMG!! So good, so moist. Made them in November and making them again. If it tastes good why not make them all year when you start craving something yummy.
I was super nervous to make these for thanksgiving, but they turned out wonderfully! It’s a nice change from typical pie. Used a little less oil in the batter (3/4 cup instead of the 1 and 1/4) and modified the filling mixture with whipped cream cheese in a bowl taking less time in the freezer. Also, plastic wrap is my sworn enemy. I’m not really a pumpkin person, but these are so delicious.
Glad you liked them!
Do you think these would freeze ok?
Yes, they freeze great!
I really like this recipe but for some reason my cream cheese wasn’t creamy inside the muffin like pictured, but was more like a lump of sweet cream cheese. Just wondering if anyone else had that issue. It would be great if it integrated more inside the muffin. I am not sure what I did wrong? Thoughts?
At first I quicked zapped it in the microwave to soften it, which made mixing easier. Otherwise whipped cream cheese definitely helped too!
It says 1 and 1/4 cups oil, don’t you mean use 1/4 cup oil?
Nope. It’s 1 cup plus 1/4 cup oil!
I used 1 cup of applesauce and 1/4 cup oil, and of course, still amazing!
A co-worker who is a self-proclaimed hater of all things pumpkin, gobbled these up when I made them a few weeks ago. I am making them again as we speak to take to work tomorrow!!! I also loved them but my co-worker is the real testament to how delicious they are! 🤤
They are a labor of love but so good!
I made these for my Tuesday AM Bible study. What a hit. I did by-pass the freezing cream cheese step, just added a small scoop. It worked out great. The strussel was a perfect topping.
So glad your bible study loved them!
These muffins are delightful!
I reduced the amount of pumpkin pie spice to 2 tsp because I was afraid it might get too overspiced with the redundant spices. They tasted fantastic, but could probably handle the original amount in the recipe.
I didn’t roll the cream cheese into a log. Instead I put it in a bowl, then freezer, then scooped it out with a melon baller. My tip, super easy to use a 1.5 inch cookie scoop. Use a level scoop to fill both bottom and top portions.
Great tip. I think that works just as great!
I’m in love! These muffins are amazing. I added a little bit of quick oats and ground flax seeds to the topping. This recipe made 12 “giant” sized muffins (bake @425° for 5 min, then 375° for 25min) No need to look any further for a great pumpkin muffin recipe, this is it!
Aww thank ou!
these are the most delicious muffins i’ve ever tasted . thank you for this recipe !!! my family loves it !! definitely toddler approved 😁
I agree. They are dreamy!
These are absolutely amazing. I have been making for years and wouldn’t change a thing
I agree! Thank you!
We were looking for a very specific pumpkin cream cheese muffin recipe and this was the most incredible one! So so yummy and we were able to share with a few friends who loved them so much they asked for the recipe! 😋
Ooh! So happy to hear that.
What a great recipe!! I used fresh made pumpkin puree from a pie pumpkin and it turned out fabulous. I also, unintentionally, used the entire puree from one pie pumpkin instead of measuring out 2 cups (distracted by a toddler) but they still came out delicious. A treat the whole family loves!
I bet fresh pumpkin was great!
Loved them. When you prepare ahead of time
It’s 1 2 3
Didn’t make the crumb toppingp just powdered sugar thanks
Making again today
Can I make the cream cheese filling the night before and then get it out when I’m ready for it the next day?
These muffins are loved by everyone who consumes them. I always end up with extra batter/filling, though, so I always prepare extra muffin tins (3-4). This is a pretty simple recipe to prepare.
I’m so glad you enjoy them!
Looks like a great recipe BUT it sounds like too much sugar for me. Can the sugar be reduced? Thanks
Of course. You can reduce it if you want.
Im making these again at the request from people at work for our Thanksgiving. Everyone who has eaten them loves them!
Ooh yum! Bet you are popular.
Should these be stored in the refrigerator?
When it says to put batter in the fridge until ready to use, does that mean I can leave it overnight and make the next day and be fine?
It says leave the topping (the crumble) in the fridge until ready to use. Does that help?
Well… I accidentally did 3 cups of pumpkin in my muffins. So that must be why they came out so HUGE! hahaha. The batter still tasted amazing, so hopefully the muffins will be the right texture. Waiting for them to cool!
This just in: an accidental 3rd cup of pumpkin + some extra cooking time still produces amazing muffins! …That are gigantic
Hahaha. Good to know!
I am going to try this in a bundt pan. Any suggestions from anyone you think if I sprinkle the topping in the bundt pan first it will burn during cooking? Thanks for any feedback. [email protected]
Ahh! I’m not sure to be honest. I think it might burn since there’s brown sugar but I can’t be sure because I haven’t seen it.
Did you ever try the bundt pan? I want to do the same. I’ve made the muffins or a version of them many times and would like to cut down on a few steps.
Made these this past weekend….they were a hit! Delicious!! I love anything cream cheese but the crunchy topping was a nice surprise too.
So happy to hear that and glad we have the same taste buds.
I skipped freezing the cream cheese mixture and just put a dollop in the center, then covered with batter and the topping. I was way to excited to try them! They are delicious!
Glad to know you can skip the freezing step and it isn’t the worst thing.