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
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.
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!
You’re welcome!
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)
Thank you!
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?
Absolutely!!
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
Excellent!
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 !!!
Thank yoU!
Are you on TikTok?
No sorry!
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!
You’re welcome!
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?
Sure!
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?
Yes!
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!