Pumpkin Muffins with Cream Cheese Recipe
These pumpkin muffins encapsulate the flavors of fall in every bite, with a comforting blend of warm spices and earthy pumpkin. Hidden within the moist, tender crumb is a luscious cream cheese filling that adds a touch of creamy richness, making each muffin a delightful surprise. Perfect for breakfast, a cozy snack, or a sweet addition to any fall gathering, these muffins are sure to become a seasonal favorite. Their aroma alone—rich with cinnamon, cloves, and nutmeg—will fill your kitchen with the warmth and comfort of autumn.
Ingredients Breakdown
For the Filling
The filling is the heart of these muffins, providing a creamy contrast to the spiced pumpkin batter. The combination of softened cream cheese and powdered sugar creates a smooth, sweet layer that perfectly complements the spiced flavors of the muffins. Chilling the filling is essential—it helps maintain its structure during baking, preventing it from melting too quickly into the batter. This allows for a distinct, creamy core that pairs harmoniously with the surrounding pumpkin muffin.
For the Muffins
At the foundation of this recipe are the muffins themselves, which strike a balance between rich pumpkin puree and aromatic spices like cinnamon, nutmeg, and cloves. The pumpkin not only contributes its signature flavor but also keeps the muffins moist and tender. The blend of spices gives each bite a complex warmth, while the combination of sugar and eggs provides structure and sweetness. Vegetable oil, rather than butter, ensures the muffins have a soft, light crumb, making them irresistibly moist.
For the Topping
A muffin is always better with a topping, and this crumbly, buttery mixture elevates these pumpkin muffins beyond the ordinary. Made with cold unsalted butter, sugar, flour, and cinnamon, the topping adds a textural contrast that is both crunchy and sweet. As it bakes, the topping transforms into a golden, cinnamon-scented crust that crowns each muffin, offering the perfect finishing touch.
Step-by-Step Instructions for Perfect Muffins
Preparing the Filling
Creating the cream cheese filling is simple but crucial for these muffins’ signature creamy center. Softened cream cheese and powdered sugar are blended until silky smooth, ensuring no lumps remain. Once mixed, it’s important to chill the filling—this allows it to firm up, making it easier to handle and ensuring it remains distinct in the muffins. For best results, place the filling in the freezer if you’re working quickly, or in the fridge if you’re preparing the muffins over a longer period.
Mixing the Muffin Batter
The muffin batter comes together quickly but requires a light hand to avoid overmixing. First, the dry ingredients are combined—flour, spices, salt, and baking soda. In a separate bowl, the wet ingredients (eggs, sugar, pumpkin puree, and oil) are whisked together until smooth. Once the dry ingredients are added, mix just until everything is incorporated. Overmixing can lead to dense muffins, so it’s best to stop as soon as the batter is smooth.
Creating the Crumble Topping
The topping is a key element that adds both flavor and texture. To make it, cold butter is cut into the flour, sugar, and cinnamon mixture using a pastry blender or two forks. The goal is to achieve a coarse, crumbly texture that will crisp up beautifully in the oven. For those short on patience, using your hands to mix the topping can work, but be cautious not to overwork the butter—it needs to remain cold to ensure a proper crumble.
Assembly and Baking Tips
Assembling the muffins is where the magic happens. Begin by spooning a small amount of batter—just enough to cover the bottom of each liner—into your prepared muffin tins. Then, using a small scoop, place a portion of the chilled cream cheese filling in the center of each muffin. It’s important to place the cream cheese lower in the batter than you might expect, as it will rise during baking. Top with the remaining batter, ensuring the filling is fully covered, and finish with a generous sprinkle of the crumble topping. Bake the muffins at 350°F for 20 to 25 minutes, checking for doneness by inserting a toothpick into the side of the muffin (avoiding the cream cheese center).
Recipe Tips & Frequently Asked Questions
- How to get a perfectly smooth filling
Soften the cream cheese to room temperature before mixing, and be sure to blend thoroughly with powdered sugar to avoid lumps. - Tricks to avoid overmixing your batter for fluffier muffins
Mix the wet and dry ingredients just until combined. Overmixing can lead to dense muffins, so once no streaks of flour remain, stop stirring. - Why chilling the topping is essential for the ideal crumbly texture
Cold butter ensures that the topping forms a crispy, crumbly texture when baked. Keeping the mixture cold before topping the muffins will give you the best results. - Can I substitute the pumpkin puree with another ingredient?
Yes, you can use sweet potato puree or mashed butternut squash for a slightly different flavor, though pumpkin puree provides the classic taste. - How do I prevent the cream cheese filling from sinking to the bottom?
Make sure the batter beneath the cream cheese is thick enough to support it, and always place the filling lower than you expect as it will rise during baking. - What’s the best way to achieve a perfect crumb topping?
Use cold butter and work it into the flour mixture just until you get pea-sized crumbs. Keep the topping chilled before sprinkling it over the muffins to prevent it from melting into the batter too soon. - Can I make this recipe ahead of time?
Yes, these muffins store well. You can bake them the night before and store them at room temperature or in the fridge, depending on your preference.
What to Serve With These Pumpkin Muffins
These muffins pair wonderfully with a variety of beverages and sides. A steaming cup of coffee or spiced chai tea complements the warm spices of the muffins. For a more indulgent option, serve with a dollop of freshly whipped cream or a drizzle of maple syrup. They also make a great addition to a fall-themed breakfast or brunch spread, alongside other seasonal treats like apple cider or warm oatmeal.
Storage and Reheating
To store, place the cooled muffins in an airtight container. They can be kept at room temperature for up to two days, or refrigerated for up to a week. For longer storage, freeze the muffins in an airtight container for up to three months. When reheating, wrap the muffins in a paper towel and microwave for 20-30 seconds to restore their warmth and softness. If reheating from frozen, let them thaw first before warming up.
Ingredients
For the filling:
1 cup powdered sugar
8 oz cream cheese, softened
For the muffins:
1¼ cups vegetable oil
2 cups pumpkin puree (refer to note)
4 large eggs
2 cups sugar
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
For the topping:
4 tablespoons unsalted butter, cold and cut into pieces
½ cup sugar
5 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
Instructions
Start by preparing the cream cheese filling. In a medium-sized bowl, blend together the softened cream cheese and powdered sugar until smooth and creamy. Once thoroughly mixed, place the bowl in the freezer to allow the mixture to firm up. If you’re working in stages and won’t be assembling the muffins right away, keep the filling in the refrigerator to prevent it from freezing solid.
Next, preheat your oven to 350°F and line your muffin tins with paper liners. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cloves, cinnamon, nutmeg, salt, and baking soda until well combined. In another large mixing bowl or the bowl of a stand mixer, beat together the eggs, sugar, pumpkin puree, and vegetable oil on medium-low speed until the mixture is smooth. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until everything is incorporated. Be careful not to overmix.
For the crumbly topping, whisk together the sugar, flour, and cinnamon in a small bowl. Add the cold butter pieces and use a pastry blender or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can mix it by hand, but be cautious not to overwork it. Once mixed, place the topping in the fridge to keep it chilled.
To assemble, spoon a small amount of the muffin batter—about 1 to 2 tablespoons—into each muffin liner, enough to just cover the bottom. Using a small cookie scoop or spoon, place a portion of the cream cheese filling in the center of each muffin. Remember to place the cream cheese lower in the batter than you think necessary, as it will rise during baking. Top each muffin with the remaining batter, ensuring the cream cheese is fully covered. Sprinkle a bit of the chilled topping over each muffin.
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin (away from the cream cheese) comes out clean. Transfer the muffins to a wire rack to cool completely before serving. These muffins are delightful warm, at room temperature, or even chilled.
Pumpkin Muffins with Cream Cheese Recipe
Ingredients
For the filling:
- 1 cup powdered sugar
- 8 oz cream cheese softened
For the muffins:
- 1¼ cups vegetable oil
- 2 cups pumpkin puree refer to note
- 4 large eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
For the topping:
- 4 tablespoons unsalted butter cold and cut into pieces
- ½ cup sugar
- 5 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
Instructions
- Start by preparing the cream cheese filling. In a medium-sized bowl, blend together the softened cream cheese and powdered sugar until smooth and creamy. Once thoroughly mixed, place the bowl in the freezer to allow the mixture to firm up. If you’re working in stages and won’t be assembling the muffins right away, keep the filling in the refrigerator to prevent it from freezing solid.
- Next, preheat your oven to 350°F and line your muffin tins with paper liners. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cloves, cinnamon, nutmeg, salt, and baking soda until well combined. In another large mixing bowl or the bowl of a stand mixer, beat together the eggs, sugar, pumpkin puree, and vegetable oil on medium-low speed until the mixture is smooth. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until everything is incorporated. Be careful not to overmix.
- For the crumbly topping, whisk together the sugar, flour, and cinnamon in a small bowl. Add the cold butter pieces and use a pastry blender or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can mix it by hand, but be cautious not to overwork it. Once mixed, place the topping in the fridge to keep it chilled.
- To assemble, spoon a small amount of the muffin batter—about 1 to 2 tablespoons—into each muffin liner, enough to just cover the bottom. Using a small cookie scoop or spoon, place a portion of the cream cheese filling in the center of each muffin. Remember to place the cream cheese lower in the batter than you think necessary, as it will rise during baking. Top each muffin with the remaining batter, ensuring the cream cheese is fully covered. Sprinkle a bit of the chilled topping over each muffin.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin (away from the cream cheese) comes out clean. Transfer the muffins to a wire rack to cool completely before serving. These muffins are delightful warm, at room temperature, or even chilled.