Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins are the perfect dessert to make all fall. They are soft, warmly spiced, and filled with a cream cheese center for the ultimate fall treat.

Info and tips for pumkin cream cheese muffins

Here are some tips for the best muffins ever!

• I like to make my own muffin tin liners out of parchment paper, no sticking at all!
• Make sure to only mix the dry and wet ingredients just until combined. Overmixing can make your muffins dense instead of soft and fluffy.
• Freezing the cream cheese filling helps hold the shape and create a pocket in the middle of the muffin instead of sinking to the bottom or spreading to the edges.
• Make sure you use pumpkin puree not pumpkin pie filling!
• To get bakery style muffins only fill every other muffin tin so that the muffins can have more space to spread. I like to use an ice cream scoop to get an even amount of batter in each muffin tin.

Equipment

Use a good quality Muffin Tin to avoid any sticking.

Ingredients for pumpkin cream cheese muffins

Filling

• 1 block cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• ¼ cinnamon 
• Pinch of salt 

Muffins

• 3 eggs
• 1 ½  cups brown sugar
• ½ cup white sugar 
• 1 cup pumpkin puree
• ¼ cup milk + 2 tbsp
• ½ cup olive oil
• 1 tsp vanilla 
• 2 ½ cups flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin spice
• 1 ½  tsp cinnamon 
• ¼ tsp nutmeg 
• ¼ tsp cloves 

Crumble

• ½ cup flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ¼ tsp cinnamon 
• ¼ cup cold butter + 2 tbspp
• pumpkin seeds

Instructions

1. Begin by making the cream cheese filling by beating the ingredients together until smooth. Use a small cookie scoop to scoop out equal portions of cream cheese onto a parchment lined baking sheet. Freeze for at least 30 minutes while you prepare the batter and crumble.
2. Next mix together the dry ingredients in a bowl (flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, nutmeg, and cloves).
3. In a separate bowl whisk together the eggs, brown sugar, and granulated sugar first. Then whisk in the pumpkin puree, milk, olive oil, and vanilla.
4. Fold the dry ingredients gently into the wet, careful to not overmix.
5. Make the crumble by combining the flour, brown sugar, granulated sugar, and cinnamon together in a bowl. Add the cold butter and work it in with your hands until you have a crumbly mixture.
6. Preheat oven to 350 F.
7. Use a ice cream scoop to portion the batter into lined muffin tins (only fill every other muffin tin so they can spread out evenly). Press down the frozen cream cheese balls in the center and sprinkle the crumble on top, pressing in slightly. Optionally add pumpkin seeds on top!
8. Bake at 350F for 25-30 minutes until a toothpick comes out clean. Let set for 5-10 minutes before removing to a wire rack to finish cooling. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Blueberry Crumble Muffins
• Chai Cinnamon Rolls
• Maple Pumpkin Spice Muffins

Print Recipe

Pumpkin Cream Cheese Muffins

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Desserts

By Kenna's Cooks – Serves: 12 muffins

Prep Time: 30 minutes – Cooking Time: 30 minutes – Total Time: 1 hour

Pumpkin cream cheese muffins are soft, warmly spiced, and filled with a cream cheese center for the ultimate fall treat.

Ingredients

• Filling
• 1 block cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• ¼ cinnamon 
• Pinch of salt 
• Muffins
• 3 eggs
• 1 ½  cups brown sugar
• ½ cup white sugar 
• 1 cup pumpkin puree
• ¼ cup milk + 2 tbsp
• ½ cup olive oil
• 1 tsp vanilla 
• 2 ½ cups flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin spice
• 1 ½  tsp cinnamon 
• ¼ tsp nutmeg 
• ¼ tsp cloves 
• Crumble
• ½ cup flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ¼ tsp cinnamon 
• ¼ cup cold butter + 2 tbspp
• pumpkin seeds (optional topping)

Instructions

1

Begin by making the cream cheese filling by beating the ingredients together until smooth. Use a small cookie scoop to scoop out equal portions of cream cheese onto a parchment lined baking sheet. Freeze for at least 30 minutes while you prepare the batter and crumble.

2

Next mix together the dry ingredients in a bowl (flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, nutmeg, and cloves).

3

In a separate bowl whisk together the eggs, brown sugar, and granulated sugar first. Then whisk in the pumpkin puree, milk, olive oil, and vanilla.

4

Fold the dry ingredients gently into the wet, careful to not overmix.

5

Make the crumble by combining the flour, brown sugar, granulated sugar, and cinnamon together in a bowl. Add the cold butter and work it in with your hands until you have a crumbly mixture.

6

Preheat oven to 350 F.

7

Use a ice cream scoop to portion the batter into lined muffin tins (only fill every other muffin tin so they can spread out evenly). Press down the frozen cream cheese balls in the center and sprinkle the crumble on top, pressing in slightly. Optionally add pumpkin seeds on top!

8

Bake at 350F for 25-30 minutes until a toothpick comes out clean. Let set for 5-10 minutes before removing to a wire rack to finish cooling. Enjoy!