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Skip the coffee shop drive-thru! These pumpkin cream cheese muffins are incredibly easy to make at home and taste like the ones from your favorite bakery. Each one has a soft, spiced pumpkin crumb, a creamy cheesecake-style center, and a buttery streusel topping.
why make this recipe
These muffins have everything you want in a fall bake: warm pumpkin spice, a tangy cream cheese filling, and crunchy cinnamon streusel on top. Chilling the cream cheese dollops before baking keeps the filling thick and intact in the center of each muffin. A short blast of high heat at the start of baking helps the tops rise into tall, domed, bakery-style muffins. The batter comes together in two bowls, and you only need to fold it together gently.
how to make Pumpkin Cream Cheese Muffins
Ingredients
For the cream cheese filling
- 8 oz full-fat cream cheese, softened to room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the streusel topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, melted
For the pumpkin muffin batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- ½ cup vegetable oil (canola or standard vegetable oil)
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Directions
- Prep the filling: In a small bowl, beat the softened cream cheese, sugar, and vanilla until completely smooth. Scoop the mixture into 12 small dollops on a piece of parchment paper and place them in the freezer while you make the rest of the recipe. Chilling keeps the filling thick and intact while baking.
- Make the streusel crumb: In another small bowl, whisk together the flour, sugars, and cinnamon. Pour in the melted butter and stir with a fork until thick, sandy crumbs form. Set aside.
- Prep the oven: Preheat the oven to 425°F (220°C). Line a standard 12-count muffin tin with paper liners.
- Mix the muffin batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate medium bowl, whisk the pumpkin puree, both sugars, eggs, oil, vanilla, and milk until smooth.
- Combine: Pour the wet pumpkin mixture into the dry mixture. Gently fold with a rubber spatula just until combined. Do not overmix, or the muffins will be dense.
- Assemble: Spoon a small amount of pumpkin batter into the bottom of each liner. Place a chilled cream cheese dollop in the center. Cover with the remaining batter until the liners are nearly full. Sprinkle the streusel generously over every muffin and gently press it down so it sticks.
- Bake in two stages: Bake at 425°F for exactly 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for another 13 to 15 minutes. The initial high heat gives the muffins their tall, domed tops.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
how to serve Pumpkin Cream Cheese Muffins
Serve these muffins warm or at room temperature with coffee, chai, or a mug of hot apple cider. They work well for fall breakfasts, brunch spreads, school lunches, and bake sales. The cream cheese center is soft when the muffins are fresh, so let them cool at least 5 minutes in the pan before moving them.
how to store Pumpkin Cream Cheese Muffins
Because of the cream cheese filling, keep leftover muffins in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before eating, or warm one for 10 to 15 seconds in the microwave. Store them in a single layer, if possible, so the streusel stays intact.
tips to make Pumpkin Cream Cheese Muffins
- Use pure pumpkin puree, not pumpkin pie filling.
- Freeze the cream cheese dollops while you make the batter so they stay thick and centered during baking.
- Use room temperature eggs and softened cream cheese for a smoother, easier mix.
- Fold the wet and dry ingredients just until combined to avoid dense muffins.
- Do not open the oven door when you lower the temperature from 425°F to 350°F, and keep the first stage to exactly 5 minutes.
- Press the streusel gently onto the batter so it stays on the muffins.
variation
Add ½ cup of chopped pecans or walnuts to the streusel for extra crunch. Stir in ½ cup of mini chocolate chips into the batter for a pumpkin chocolate chip version. Use a small scoop of the cream cheese mixture on top of each muffin instead of in the center if you prefer a swirled look. Keep the same baking method and check for doneness near the end.
FAQs
Why do you bake the muffins at two temperatures?
The first 5 minutes at 425°F gives the muffins a burst of heat that helps create tall, domed tops. Lowering the oven to 350°F then lets them bake through.
Can I use pumpkin pie filling?
No. This recipe needs pure pumpkin puree, because pie filling is already sweetened and spiced and will change the batter.
Why freeze the cream cheese filling?
Chilled dollops stay thick and intact in the center of the muffin as it bakes, instead of blending into the batter.
Why are my muffins dense?
The batter was likely overmixed. Fold the wet and dry ingredients together gently, just until combined.
Do I need to refrigerate these muffins?
Yes, because they contain a cream cheese filling. Keep leftovers in an airtight container in the refrigerator.
More Recipes on thinerecipes.com
Bakery-Style Pumpkin Cream Cheese Muffins
Ingredients
Equipment
Method
- Beat cream cheese, sugar, and vanilla until smooth. Scoop into 12 dollops on parchment and freeze while you make the rest.
- Whisk flour, sugars, and cinnamon for the streusel. Stir in melted butter with a fork until thick, sandy crumbs form. Set aside.
- Preheat oven to 425°F (220°C). Line a 12-count muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl. In another bowl, whisk pumpkin puree, both sugars, eggs, oil, vanilla, and milk until smooth.
- Pour wet ingredients into dry and fold gently with a rubber spatula until just combined. Do not overmix.
- Spoon a little batter into each liner, add a chilled cream cheese dollop in the center, and cover with remaining batter until nearly full. Sprinkle generously with streusel and press gently.
- Bake at 425°F for exactly 5 minutes. Without opening the oven door, lower to 350°F (175°C) and bake 13 to 15 minutes more.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
