Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Pumpkin Cream Cheese Muffins are tender, moist and full of fall flavor. They have perfectly balanced spices, swirled with sweet cream cheese and topped with a delicious streusel topping. These are easy, moist and perfect for the weekend.
I think early fall means pumpkin everything! I’m talking iced pumpkin spice lattes, pumpkin pancakes, pumpkin waffles and pumpkin cinnamon rolls. We love pumpkin around here. And these muffins join my collection of delicious pumpkin recipes. Let’s get into it.
Ingredients You’ll Need
Pumpkin puree. I like using canned pumpkin puree. My favorite brands are Libby’s and Whole Foods 365 brand. They’re both a beautiful bright orange color.
Oil. I like using neutral oil. This results in super moist muffins.
Cream cheese. The tartness from the cream cheese sings with the delicious spices and pumpkin.
Spices. If you have my homemade pumpkin pie spice. You can use 2 teaspoons of this mix instead of the individual spices.
For the rest of the ingredients, please see the recipe index card below!
Recipe Tip
Be sure not to overmix. This over-develops the gluten and will result in tough muffins. You want the batter to be just mixed.
Skip the crumb topping. I love these muffins with or without the crumb topping. This is made for half of the muffins so simply double it if you want it for each of the muffins.
To store the muffins, place them in an airtight bag (like a ziploc) and store at room temperature for up to 4 days.
FAQ
Yep! Place the batter into a 8×4-inch loaf pan or 9×5. Bake at 350F for about 40-45 minutes. Check it with a skewer to make sure it comes out clean. Let it cool in the loaf pan for about 10 minutes.
Sure! Skip the swirl if you don’t like it. It’ll still be super delicious.
More Cozy Fall Recipes
If you tried this Pumpkin Cream Cheese Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
To Make the Crumb Topping:
In a small bowl, pour in the all-purpose flour, sugar, salt and pour in the melted butter. Mix it up with a fork. I like the crumbs to be pea-sized. Set aside.
To Make the Cream Cheese Filing:
In a medium bowl, combine the cream cheese, sugar, heavy cream and vanilla. Using an electric hand mixer, beat until smooth. Transfer to a piping bag or a ziploc bag. Set aside.
To Make the Muffins:
Preheat the oven to 350F. Place muffin liners in the cavities of a muffin pan. In a large bowl, add the granulated sugar, brown sugar, cinnamon, nutmeg, oil, eggs, pumpkin puree, baking soda, baking powder and salt. Whisk together until smooth.
Pour in the all-purpose flour and mix until you no longer see any flecks of flour, being sure not to over mix the batter.
Add a tablespoon of the batter to each muffin liner. And then add a teaspoon or two of cream cheese filling. Using a skewer, swirl the cream cheese. It needs to be a good layer of cream cheese so it doesn’t just melt into the batter as it bakes.
Add the remaining a batter on top of each of the muffins evenly.
Pipe on the remaining cream cheese icing. Swirl it into the tops of each of the muffins.
Add the crumb topping to about half of the muffins.
Transfer to the oven to bake for about 20-22 minutes, until a skewer inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then transfer to a cooling rack.
I like to eat these on their own with a bit of butter.
To store the muffins, place them in an airtight bag (like a ziploc) and store at room temperature for up to 4 days.
Be sure not to overmix. This over-develops the gluten and will result in tough muffins. You want the batter to be just mixed.
Skip the crumb topping. I love these muffins with or without the crumb topping. This is made for half of the muffins so simply double it if you want it for each of the muffins.
To store the muffins, place them in an airtight bag (like a ziploc) and store at room temperature for up to 4 days.
Calories: 270kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 2mg | Potassium: 3mg | Fiber: 3g | Sugar: 22g | Vitamin A: 21IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
