Like a delicious pumpkin roll, these pumpkin cream cheese muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.
It’s time to cross something off your fall to-do list: make cream cheese-stuffed pumpkin muffins!
Every year when the weather begins to cool down, I suddenly begin craving all of the season’s comforting flavors. I’m pretty sure I’m not alone here—a pumpkin-spice alarm goes off in all our brains. First, I prepare a batch of homemade pumpkin pie spice. And then one of the first recipes I prepare each year are these pumpkin cheesecake muffins. I originally published this recipe in 2013 and it’s been a fall favorite since!
Everything to Love About Pumpkin Cheesecake Muffins
- Tastes like dessert for breakfast
- Crave-worthy pumpkin spice flavor
- Lightly sweetened cheesecake filling, similar to the filling from my pumpkin cream cheese Bundt cake
- Easy to transport & share
- Stay moist & soft for days
- Like pumpkin coffee cake and pumpkin swirl cheesecake in 1!!
3 Parts to Pumpkin Cream Cheese Muffins
- Pumpkin Muffins: There’s many different ways to prepare pumpkin muffins. You could leave these muffins completely plain without the cream cheese filling and crumb cake topping and they’ll be similar to my regular pumpkin muffins. You could also try these pumpkin crumb cake muffins or mini cinnamon sugar pumpkin muffins instead.
- Cheesecake Filling: You need 4 simple ingredients for the cream cheese filling. Bring some brick cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. The egg yolk helps the cream cheese filling “set” like cheesecake.
- Crumb Topping: You also need 4 ingredients for the crumb topping including flour, melted butter, brown sugar, and cinnamon. Make the crumb topping first so it’s ready. It’s nearly the same crumb topping we use for peach muffins in the summertime.
You need 4 mixing bowls: 1 for the muffin’s dry ingredients, 1 for the muffin’s wet ingredients, 1 for the cheesecake filling, and 1 for the crumb cake topping.
Overview: How to Make Pumpkin Cream Cheese Muffins
- Prepare crumb cake topping.
- Prepare pumpkin muffin batter. Use a whisk to bring all the ingredients together.
- Prepare cheesecake filling. You need a mixer for this step.
- Layer the pumpkin batter and cheesecake filling together.
- Add crumb cake topping. Press it down into the tops of each muffin so it sticks.
- Bake. Your kitchen will smell like a pumpkin spice candle!
Which part of these pumpkin cheesecake muffins will you like best? I’m not sure I can play favorites! There’s just so much to love because every layer has a different texture and taste. A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar. The cheesecake is a tangy, yet sweet ripple of creamy goodness. And the buttery slightly crunchy crumbles on top add the perfect finishing touch.
More Pumpkin Baking Recipes
- Pumpkin French Toast Casserole
- Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Scones
- My Best Pumpkin Cake
- Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles
- Pumpkin Bars
- Pumpkin Cupcakes with Marshmallow Frosting
And of course, classic pumpkin pie!
Print
Pumpkin Cream Cheese Muffins
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 50 minutes
- Yield: 12-14 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Like a delicious pumpkin roll, these pumpkin cream cheese muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
Pumpkin Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (227g) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
- Make the crumb-topping first: Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
- Make the pumpkin batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
- Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
- Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
- Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.
- Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 2 teaspoons of cinnamon—you will still add that.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Keywords: pumpkin, cream cheese, breakfast
Wow! I cooked down fresh pumpkin today,looked for a recipe found this and the rest is history. They are yummy. already made a second batch. Mine are the size of costco muffins.Thankyou for this recipe. excellent flavor,texture I’m addicted Thanks
Thank goodness for Pinterest. Found this recipe and tried it out after a long and gray snowy day yesterday. I let them completely cool and then put them in tupperware for my co-workers the next day. I actually thought they were better on day two. Warm up for 10 seconds and YUM! Thanks for the work you did to piece this recipe together.
Hi! I was wondering if the baking time/temp would change if I don’t add the cream cheese filling. just realized that I forgot to buy the cream cheese when I was buying ingredients! thanks!
Time may be slightly reduced; but the temperature is the same.
I was so excited to try these. They took forever but the reviews were good. When I bit into one I was sorry I spent all night making them. They had no flavor and I added extra pumpkin spice. I went over the measurements with my husband and did everything exact. We bake all the time and these were just so bland. They are not worth all the labor you have to put into them. Worst idea in a long time. I don’t understand all the amazing reviews I did everything and didn’t overcook them; they still were the most tasteless muffins I’ve ever had (including gas station ones).
I made these as 24 mini muffins + 6 standard muffins. Since I used both the cheesecake filling and streusel topping too sparingly on the mini muffins, I had both leftover when the pumpkin batter ran out. I put the rest of the filling in a bake-able mise en place bowl, sprinkled on some of the topping, and baked it along with the muffins. That on its own was amazing and will have to be repeated as a simple quick cheesecake! I must also rave about the perfectly domed tops on the muffins. I hate when muffins spill over and deflate.
These turned out lovely! Great combination of flavors and textures. Thank you for sharing your recipe!
I’m so excited to make these I’m just learning how to bake…I’m going to use pumpkin cream cheese instead to make it even more pumpkiny 🙂 thanks for the great recipe they look so yummy!
I just made these and tried one and they really are amazing! My husband and daughter loved them too. These will definitely be something I make again and again. Thanks so much for the delicious recipe!!
I never know when I have to refrigerate something that has cream cheese in it? Do these need to be? Thanks.
These are actually just fine at room temperature (tightly covered) for 3 days. Any longer than that, stick in the refrigerator.
Mmmmm. Totally LOVE these muffins 🙂
Just came across your website last night – holy cow do I have a lot of recipes on my ‘to try’ list now! I made these and the sky high apple pie muffins today and both have rave reviews from my mother (who I made them for, and who is also quite picky when it comes to baked goods!). She loves that they’re not too sweet. As soon as she tried a pumpkin cheesecake muffin she promptly put most of them in a ziploc freezer bag and hid them from her husband in the freezer so that they won’t disappear too fast!
I made these this morning and my daughter, who dreads my fall pumpkin obsession LOVED these. I added chopped pecans to the topping mixture and they turned out beautifully!!! Only made 1 batch, next time I’ll double it since I was asked to make more tomorrow.
I made these for a camping trip I went on last weekend and they were a huge hit! I made 6 jumbo muffins instead of the 14 smaller ones and it was the perfect amount of batter! Great recipe!
Hi Sally,
Would it be ok to sub half the oil for applesauce like in your zucchini bread recipe? Also, can I sub butternut squash for the pumpkin?
hi Robin – I’ve never tried subbing applesauce in these muffins. But it’s worth a try. I fear they would taste rubbery. And butternut squash is a great sub for the pumpkin.
Does it matter if you use reduced fat cream cheese in the cheesecake filling? I want to make these but all I’ve got in the fridge is the reduced fat kind and I’m kind of too tired to go to the store.
I don’t like the texture (less creamy) with low fat creamy cheese, but it would definitely work here if you have no other option.
I made these for Thanksgiving. Yummy and so much fun to make! I’ll definitely be making these again. Thanks!
Wow! What a great recipe! A friend gave me a huge pumpkin from their garden so I have been looking for great recipes to use up the pumpkin purée that I made. The muffins have a great texture and are not too sweet. I had to use two tablespoons of batter, then two spoonfuls of cream cheese mixture, then another two tablespoons of batter for the size to work out, but the baking time and temperature was exactly right.
This is the first time I have come across your site. I will definitely browse more of your recipes for ones to try. Thank you!
Eating one hot out of the oven right now! DELICIOUS! They baked up beautifully and look every bit as good as they taste!
just made these and as usual, they turned out amazing! your recipes never disappoint! I’m sure these won’t last long in my house!
I just made these to take to a “Friendsgiving” tonight – they are absolutely amazing! Perfect combination of flavors. And they smelled so good while they were baking! So glad I stumbled upon these 🙂
Absolutely amazing! I just had one straight from the oven, super delicious, I did not know I was able to make such yummy muffins.
Thank you for the receipe! The tip to use higher temperature to start with was great.
These muffins look amazing as all treats on your blog do. I’m not a huge fan of pumpkin so I was wondering what you though of substituting sweet potato? If so how would you alter this recipe.
Hi Cathie. Cooked sweet potato is a fine replacement for the pumpkin in these muffins (use 1 cup mashed). In fact, I’d love to try that myself next!
Just made these and they were a big hit I couldn’t wait for it to cool down. It’s a must make again!!
Thank you for a great recipe. These muffins are fun to make, they look good, they taste great, they smell amazing, and everybody loved them. I made them with homemade puree following a recipe similar to the one you posted, and it came out perfect.
OMG! These muffins are amazing! The family loved them! Great side to breakfast before church this morning!
I made these muffins yesterday and they’re so good! Sometimes I feel that a dozen muffins aren’t enough. With the extra two, it’s actually the perfect amount. Thank you so much for sharing this recipe! I think I’ll have to try again when it gets closer to Thanksgiving =)
I made these muffins today and they were amazing! I’m in the process of learning how to bake and this recipe was super easy to follow. Thank you!
Yum I just made these and they are soooo good! I think I am going to be eating them for breakfast and dessert…
Sally, these were an instant hit with friends and family. Just the right amount of sweetness in the pumpkin batter make these muffins a great breakfast (as well as anytime) snack. Thank you so much!!!
Do you think you could make this into a loaf or a coffee cake? I made and loved your pumpkin coffee cake and I feel like adding a cheesecakey layer to the mix would take it over the top 🙂 Also this could be a silly question.. is your muffin tin any larger or different than a cupcake tin?
Hi Chelsea, no my muffin tin is a standard 12-count tin. I had to bake two batches since there are 14 muffins. You could certainly use this recipe to make a loaf (9×5 pan) or coffee cake (9×9 pan or 11×7 pan, no smaller). Just layer the batter, the cheesecake, more batter, and the streusel as the directions instruct for muffins. I am uncertain about the baking time for either though.