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.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips.
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.
One reader, Sam, commented: “I was looking for a Starbucks dupe and this wasn’t it… it was so much better! Moist, fluffy, and absolutely delicious… ★★★★★”
Another reader, Isabel, commented: “Thank you, Sally, for yet another mouthwatering recipe! The house is still filled with the warm scent of pumpkin and spices from baking these pumpkin cream cheese muffins last night. They were the perfect way to welcome the arrival of fall, my favorite season. ★★★★★”
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.
Not to mention, they taste fantastic for breakfast with a cup of coffee and homemade pumpkin coffee creamer. Fall breakfast bliss!
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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand)
- 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.
Reader Comments and Reviews
Great recipe, I enjoyed making these and eating them. It can be intimidating with three different mixtures but recipe keeps is clear and simple. They look as good as they taste. My oven usually takes longer to bake but the 5 min 425 and the 17 min 350 they came out perfect, wouldn’t have wanted to bake longer. These are not overly sweet, would recommend trying this recipe!
We’re so happy to read this, Sam!
Followed the instructions to a tee and these turned out fabulous. So delicious – my favorite fall muffin. The high heat to start really makes the muffins look beautiful.
What would the bake time be for jumbo muffins?
Hi Mack, You can use this batter and then follow the baking times and instructions from jumbo blueberry muffins as a guide.
these were excellent! will make again and again. Thank you!
These were SO GOOD! I loved every part of them. I did cut the sugar slightly to make them a little healthier, but still amazing!
I made this exactly as the recipe but I used my own pumpkin that I cook and freeze. I make homemade pumpkin muffins every month and 3 pumpkin rolls for the 3 major holidays.
I made this and I loved it. I didn’t do the crumb topping out of preference and mine cooked for 19 mins. I also doubled the recipe and ended up with 36 muffins.
Great recipe, thank you! I made these for Canadian Thanksgiving and recieved lots of compliments!
Great recipe, thank you! I made these for Canadian Thanksgiving and recieved lots of compliments!
Can this recipe be doubled or is it best to bake two separate batches ?
Hi Wendy, we recommend making two separate batches for best results!
I love this recipe and I have made it many times. I’m getting frustrated the number of ads on the website. The ads made the website crash three times while trying to copy the recipe onto a note card.
I’m so glad you’ve been enjoying this recipe and that it’s a regular in your kitchen! I completely understand your frustration with the ads. They help keep the site and all the recipes free for everyone, but they should never interfere with your experience. I’ll share this feedback with my ad team. In the meantime, you can click the “Jump to Recipe” button at the top of the post for quicker access. Thank you so much for taking the time to let me know.
Has anyone substituted oil with butter?
Hi Christina, while you could in a pinch, we don’t recommend it because you’ll lose a lot of moisture without the oil. The muffins could taste dry and stodgy with butter.
I’m doing alot of your recipes this week…can I make the batter today and bake tomorrow? (Pumkin cream cheese muffins)
Hi Marion! Muffin batter should be mixed and baked right away, otherwise it may not rise properly.
If you are wondering if you should make this, do it! They are absolutely amazing! My while family loved them! Thank you for the recipe. 🙂
I tried making the recipe but the cream cheese filling had a eggy texture like curdled, what went wrong? 🙁 i baked for 5 mins at 210 Celsius and 15 mins at 175 Celsius
Hi Nicole, was the cream cheese filling curdled when mixed? It’s important that both the cream cheese and the egg yolk are room temperature when mixing so that they will incorporate more smoothly and not curdle. You’ll also want to mix in the egg yolk until just combined—be careful not to over mix. We hope this helps for your next batch!
To me, these needed a bit more filling and a lot more spice. They mostly tasted like cinnamon sugar. If I made them again I’d add 1 tsp of ginger, and maybe a 1/4 tsp each of nutmeg, cloves, cardamom, and allspice, and a dash of red pepper. But I like my fall spices spicy, so take that with a grain of salt.
This is the first time I have ever left a review on a recipe. These were the best muffins I’ve ever had! 10/10 recipe I will absolutely make these again!!
The best muffins I’ve ever had. So moist, so tasty, perfectly sweet and balanced. I feel like a professional baker with this recipe. I followed it exactly (using grams to measure) and they are beautiful and delicious. Thank you so much.
hi sally can I sub out the egg in this ? my friends allergic
Hi Kat, unfortunately we don’t have much experience with using egg substitutes, so are unsure what to recommend. We know some readers make many of our recipes with egg substitutes with success, at least ones that only require 1 or 2 eggs. If you try something, let us know how it goes!
How many calories per muffin?
Hi Mary! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Very delicious pumpkin muffin, was a big hit no one believed that it was homemade, they were convinced I bought them at bakery. One thing that I didn’t press the topping in far enough because some had gap in cheese cake part of muffin. But that was my mistake not because of recipe. I used a silicone baking tray because it was rectangle shaped. For some and the ones in the muffin paper were all perfect. I only had one 12 cup muffin pan . Thank you for recipe.
Is the time using a cupcake pan or a larger muffin pan?
Hi Ashley, we use the same pan for both muffins and cupcakes – if you’re used to making larger muffins, you’ll likely need to use the smaller pan for this recipe.
Not sure what I did wrong here. I followed step by step. But when they came out, it seemed like the egg in the cream cheese maybe cooked too fast and curdled my cream cheese? It was very sour and bitter and even the muffin itself was flavorless. Idk what I did wrong. I followed every step. This is my first time making them. I’d love to try again. Do you have any tips for that? Should I just skip the egg yolk so it doesn’t risk curdling? Should I add more sugar?
Hi Kris, we’re happy to help troubleshoot. As for the muffin flavor, was any of the sugar or spices left out by chance? They should be quite flavorful between the sugar, pumpkin, and spices. For the cream cheese filling, make sure you are using high quality, full fat cream cheese. Sometimes it may take longer to beat until it’s smooth, so don’t be alarmed if it takes a bit longer to beat. You’ll also want to make sure that both the cream cheese and egg yolk are at room temperature so they can incorporate more smoothly. When adding the egg yolk, be sure to mix until just combined. Thank you so much for giving these a try, and we hope this helps for your next batch!
Ground spices do not hold there flavors for very long time. I usually buy spices in the unground form and use a spice grinder when needed. Once I tried to make a pumpkin cheesecake and thought I could just add more of the spices because they were from last year but that doesn’t work.
Also not pressing the topping all the way down could cause an air gap between the cream cheese part and the batter part.
I would definitely try again, when I make a mistake I always reread the recipe that usually helps me figure it out. What I did wrong.
I don’t have vegetable or coconut oil and want to make these tonight, would melted butter or avocado oil work best? Thanks 🙂
Avocado oil should work just fine, Paige!
This looks so yummy! Have you tried adding walnuts or pecans? Will be making these real soon!
I have made these before and they were delicious. Have you ever made them in a mini muffin? We have some smaller appetites. Just wonder about bake time especially with the changing
Hi Sara, for mini muffins, bake at 350 degrees (the entire time) for about 12-14 minutes, give or take. Keep a close eye on them and use a toothpick to test for doneness.
Perfection. So delicious, easy and a major crowd pleaser!!! Will remake a ton this season for sure.
I love all of Sally’s recipes! I just made these muffins, and they are so delicious! I think they are my new favorite!
Can this recipe be doubled?
Hi Amy, we recommend separate batches for best results. Enjoy!
How would you alter this recipe for mini loaves? Thank you!
Hi Emily! We’re sure you could bake this recipe in mini loaves, but we’re unsure of the bake time needed. Bake at 350 the whole time.
Would you suggest virgin coconut oil, or Greek yogurt, or applesauce instead of the canola oil?
Hi Ashley, coconut oil would be the best option, but the flavor would change.
I ended up using Greek yogurt instead of the canola oil, and they were absolutely delicious! They had the best texture a muffin could have!
would melted virgin coconut oil work instead of the canola oil? Or do you think it would have too much coconut taste?
Hi Ash! We prefer to bake with a neutral tasting oil for these muffins.
I saw from previous comments that it’s OK to bake this as a loaf. My loaf pan is smaller than the standard one. Do you think it would be OK to halve the cake portion but keep the cream cheese filling as is for a thicker layer? Or would the cake portion not bake properly?
Hi Mario, we’d reduce the filling a bit, too, so that it isn’t overly wet and heavy in the bread. Let us know if you try it!