Pumpkin Muffins with Cream Cheese Recipe
These pumpkin muffins are packed with warm, comforting spices and filled with a luscious cream cheese center that surprises in every bite. Perfect for a cozy fall treat, they bring together the best flavors of the season.
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Servings: 14 muffins
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.