Pumpkin Cream Cheese Muffins Recipe
Yummy Pumpkin Muffins with Cream Cheese Filling and Streusel Topping
Fall is in the air and that means two things at my house. Pumpkin and baking. I love it even more when I can have both in one. That’s why I love these delicious cream cheese pumpkin muffins.
I love pretty much every pumpkin recipe there is and this pumpkin cream cheese muffins recipe is no exception! If you love pumpkin too, we have quite a few pumpkin recipes here, see 30 of our favorite pumpkin recipes! [link to pumpkin recipes]
Cream Cheese Filling Preparation Tips
First, prepare the filling so it will have time to firm up in the freezer! The key to the filling is to have the cream cheese at room temperature, then it will mix more smoothly than if it is cold, but won’t be too soft like when it is warm.
If the filling is too soft, it will end up as more of a ribbon of cream cheese inside the muffin, rather than a dollop in the center. It does taste delicious either way though!
Meanwhile, prepare the muffin pans. Line the cups with paper liners, silicone baking cups, or just use nonstick cooking spray.
Making the Pumpkin Muffin Batter
Whisk together the flour, spices, salt, and baking soda. I usually make my own pumpkin pie spice recipe! In a separate bowl, whisk together the eggs, oil, applesauce, sugar, and pumpkin. Then whisk the dry ingredients to the wet. Don’t over mix though!
P.S. This is my all-time favorite whisk! I’ve had it for years and it is still like new.
Note: I like to use ½ cup oil and ½ cup unsweetened applesauce, but you can use 1 cup oil instead of adding applesauce if you like.
Streusel Topping Time!
Mix up the streusel topping! I like to use a pastry blender to get a nice crumbly topping. Cold butter is also key!
Preparing and Baking the Muffins
When everything is ready to go, spoon the batter into each muffin cup, just enough to cover the bottom. Then get that cream cheese log out of the freezer and slice it into 24 sections, one for each muffin. Place each section on top of the batter in each muffin cup.
Then fill the rest of each cup with more batter, about ¾ full. Sprinkle on the topping and bake!
How to Tell When They’re Done
It can be tricky to tell when the muffins are done because there is a filling that stays gooey. You can try inserting a toothpick into the top half of the muffin and looking for just a few moist crumbs. Or you can sometimes tell just by looking and seeing if the muffins are mostly firm.
If I let them cook a little longer, they are can end up being over-baked. Still taste great, but the cream cheese filling becomes drier and there may be empty space around the filling too.
Ideal texture, flavor, and moisture tends to be right around 18-20 minutes for me. If your muffin cups are smaller than those in my pan or your oven bakes differently, you may need to adjust the baking time though.
The pumpkin spice muffin is delicious, the soft cream cheese filling is divine, put them together and you’ve got one amazing muffin dessert! Enjoy!
You can also serve these as an Easter dessert! All you need to do is swap out the pumpkin recipe for a carrot cake recipe.
More Pumpkin Recipes:
- Easy Pumpkin Cookies Recipe
- Layered Pumpkin Cheesecake Pie Recipe
- Pumpkin Angel Food Cake Mix Recipe
- Fluffy Pumpkin Cinnamon Streusel Pancakes
- Pumpkin Buttermilk Biscuits Recipe
Pumpkin Cream Cheese Muffins Recipe
- Medium bowl
- Large bowl
- Small bowl
- Electric mixer
- Muffin pan
- 3 cups all-purpose flour 15 ounces
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 ¾ cups granulated sugar
- 2 cups pure pumpkin puree 15-ounce can
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 4 tablespoons cold butter cubed
- 1 ½ teaspoons cinnamon
- In a medium bowl, combine the room temperature cream cheese and powdered sugar with an electric beater, until smooth. Transfer the soft mixture to a piece of parchment paper and form it into a log, even thickness (about 1 1/2 inches in diameter) and about 16 inches long. Wrap up the log and freeze for 1-2 hours.
- Preheat oven to 350°F/175°C. Prepare two standard muffin pans, either nonstick spray or paper liners.
- In a medium bowl, whisk together the 3 cups flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda.
- In a large bowl, whisk together the eggs, oil, applesauce, sugar, and pumpkin puree, until well combined. Add the dry ingredients and whisk until just combined. Don't over mix - some lumps are ok.
- In a small bowl, add the sugar, flour, cold butter, and cinnamon. Use a pastry blender, two forks, or electric mixer to combine until crumbly.
- Spoon a small amount of batter into each muffin cup, just enough to cover the bottom of the cup.
- Remove the cream cheese log from the freezer and slice it into 24 equal sections. Place one section/slice in each muffin cup, on top of the bottom layer of batter. Then spoon additional batter to fill the remainder of the muffin cup about 3/4 full. Sprinkle the streusel topping over the top of each muffin.
- Bake for 18-20 minutes. Let cool on a wire rack before serving.
Recipe Adapted From: Mel's Kitchen Cafe
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Comments & Reviews
YUM! These look delicious! Thanks for sharing! I love your fun food ideas!
OOOH! I just ran out of flour last night. On a tight budget and was wondering if there were coupons for flour. Did a second look at the recipe, and you are such a Super Lady that you LINKED to coupons! That is so awesome!!! 😀 I just keep getting blessed by y’all!
So glad you found the link!