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–+ servings
Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Moist pumpkin spice muffins with a tangy cream cheese center and a buttery cinnamon crumble. Cozy bakery vibes at home.
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Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour for the batter
  • 0.66 cup granulated sugar for the batter
  • 0.33 cup packed brown sugar for the batter
  • 1.75 tsp pumpkin pie spice blend
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine salt for the batter
  • 1 cup canned pumpkin purée (not pie filling)
  • 0.5 cup neutral oil such as canola or vegetable
  • 2 large eggs room temperature if possible
  • 1.25 tsp vanilla extract for the batter
  • 8 oz cream cheese, softened for the filling
  • 0.25 cup granulated sugar for the filling
  • 0.75 tsp vanilla extract for the filling
  • 0.06 tsp fine salt a pinch, for the filling
  • 0.5 cup all-purpose flour for the streusel
  • 0.33 cup packed brown sugar for the streusel
  • 1 tsp ground cinnamon for the streusel
  • 4 tbsp unsalted butter, melted for the streusel
  • 0.06 tsp fine salt a pinch, for the streusel

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Beat cream cheese, 1/4 cup sugar, 3/4 tsp vanilla, and a pinch of salt until smooth. Chill.
  • Stir flour, brown sugar, cinnamon, and a pinch of salt for streusel. Mix in melted butter to form clumps.
  • Whisk pumpkin, oil, eggs, 1 1/4 tsp vanilla, and both sugars in a large bowl until glossy.
  • Combine flour, pumpkin spice, baking soda, baking powder, and 1/2 tsp salt in a second bowl.
  • Fold dry ingredients into wet just until no dry streaks remain. Do not overmix.
  • Spoon a heaping tablespoon batter into each cup. Add a rounded teaspoon cream cheese filling.
  • Cover with remaining batter, dividing evenly. Sprinkle streusel over each muffin.
  • Bake 20–22 minutes, until domed and a tester near the edge comes out clean.
  • Cool 10 minutes in the pan. Transfer to a rack and let cool completely before storing.

Notes

Try swirling a little of the cream cheese into the top layer of batter for a visible ribbon. For a bakery crust, sprinkle a pinch of turbinado sugar over the streusel. Store covered in the refrigerator for up to 4 days; warm briefly in a low oven to refresh.
This recipe is an original creation inspired by classic Pumpkin Cream Cheese Muffins flavors. All ingredient ratios and instructions are independently developed.