If there’s one recipe that instantly brings on a cozy fall mood, it’s these Pumpkin Cream Cheese Muffins. Imagine plush, pumpkin-spiced muffins with a dreamy, creamy cheesecake swirl right in the center—plus buttery brown sugar crumb topping. Whether you want to impress at brunch or indulge in a spiced snack for yourself, this irresistible treat checks every box. I can never bake just one batch of Pumpkin Cream Cheese Muffins—they vanish almost as quickly as they come out of the oven!

Pumpkin Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Pumpkin Cream Cheese Muffins is how every simple ingredient plays a specific role in delivering that luscious texture and warm autumn flavor. Here’s what you need to make every element absolutely perfect:

Brown Sugar: Adds deep caramel notes and moisture to both the crumb topping and muffin batter.
Cinnamon: Brings warmth, spice, and that classic pumpkin-pie aroma.
Unsalted Butter: Creates a rich, tender crumb in the topping—melted for easy mixing.
All-Purpose Flour: The sturdy base for both muffin and crumb layers; be sure to spoon and level for accuracy.
Baking Powder and Baking Soda: Work together to give the muffins their tall, fluffy lift.
Salt: Balances sweetness and enhances flavor depth—don’t skip it!
Pumpkin Pie Spice: Offers a quick hit of ginger, nutmeg, clove, and allspice for true autumn magic.
Granulated Sugar: Creates sweetness and beautiful golden color.
Eggs: Needed for structure and richness—bring them to room temperature for a smoother batter.
Canned Pumpkin Puree: The real superstar—using pure pumpkin (not pie filling) yields moist, soft muffins.
Vegetable Oil: Keeps the crumb tender and moist; melted coconut oil works too for a hint of flavor.
Milk: Loosens the batter for perfect muffin texture.
Vanilla Extract: Rounds out flavors in both the batter and cheesecake filling.
Full-Fat Cream Cheese: Ensures a tangy, creamy swirl—soften to room temperature for easy mixing.
Egg Yolk: Helps the cheesecake filling set firmly inside the muffin.

How to Make Pumpkin Cream Cheese Muffins

Step 1: Prep Your Muffin Tin

Start by preheating your oven to 425°F. Spray a 12-cup muffin pan with nonstick spray or line with cupcake liners. This recipe yields 12 to 14 Pumpkin Cream Cheese Muffins, so pull out a second pan or bake in two rounds if you like. This makes unmolding those precious muffins so easy!

Step 2: Make the Brown Sugar Crumb Topping

Mix together brown sugar, cinnamon, and melted butter in a small bowl until just combined. Add in the flour and gently stir with a fork until you have a crumbly mixture—don’t overmix; you want distinct clumps, not a smooth paste. Set this aside while you whip up the muffin batter. This step gives the muffins that irresistible bakery-style crunch.

Step 3: Whisk Together the Dry Pumpkin Muffin Ingredients

In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Getting the dry ingredients evenly mixed ensures every Pumpkin Cream Cheese Muffin rises evenly and carries all the warm, autumnal flavor you crave.

Step 4: Combine Wet Ingredients

In a separate, medium-sized bowl, whisk together both sugars, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth and beautifully orange. Pour the wet mixture into the dry ingredient bowl, then fold or gently whisk everything together until just combined—don’t overmix, or your muffins may turn out dense.

Step 5: Prepare the Cream Cheese Filling

Using a mixer, beat softened cream cheese until perfectly smooth and creamy. Add the egg yolk, vanilla, and sugar, and continue beating until smooth. This thick, tangy mixture is what will create that decadent “cheesecake bite” right in the center of each muffin!

Step 6: Assemble the Muffins

Spoon one generous tablespoon of pumpkin muffin batter into each muffin cup. Top with a spoonful of cream cheese filling, then cover with another heaping tablespoon of muffin batter to fill the cup nearly to the top. Some cream cheese peeking out is just fine—extra tempting! Finally, scatter the crumb topping evenly over each muffin, pressing down gently to help it stick while baking.

Step 7: Bake to Golden Perfection

Bake for 5 minutes at 425°F to get those tall, domed tops, then (without opening the oven door), lower the oven temperature to 350°F. Continue baking for 15–17 minutes more, until the tops are golden, the crumb is set, and a toothpick inserted into the muffin part comes out clean. Allow the Pumpkin Cream Cheese Muffins to cool in the pan for at least 10 minutes so the center sets and the crumb holds together when you serve.

How to Serve Pumpkin Cream Cheese Muffins

Garnishes

For an extra-special presentation, try dusting your muffins with a little powdered sugar or sprinkling a pinch of cinnamon on top just before serving. If you’re feeling playful, a tiny drizzle of maple syrup or even a dollop of whipped cream brings out the richness of the cream cheese center. These finishing touches make your Pumpkin Cream Cheese Muffins look (and taste) straight out of a bakery case.

Side Dishes

Pumpkin Cream Cheese Muffins are an undeniable breakfast star, but they truly shine alongside a big mug of spiced chai or hot coffee. Try pairing with fresh-cut fruit, yogurt with granola, or even a simple scrambled egg for a balanced morning spread. They’re also amazing beside a bowl of hearty soup for a cozy autumn lunch.

Creative Ways to Present

Hosting brunch? Stack the muffins high on a tiered stand surrounded by mini pumpkins or autumn leaves for a festive vibe. For an easy grab-and-go treat, wrap each Pumpkin Cream Cheese Muffin in parchment and tie with twine—serious picnic or gift material! Or, bake them as mini muffins for bite-sized party delights (just reduce the bake time).

Make Ahead and Storage

Storing Leftovers

If you have any Pumpkin Cream Cheese Muffins left (lucky you!), store them in an airtight container at room temperature for up to 2 days or refrigerate for up to one week. The crumb topping stays crisp and the cheesecake center remains irresistibly creamy.

Freezing

These muffins freeze like a dream! Let them cool fully, then wrap each muffin individually in plastic wrap and place in a freezer bag. They will keep well for up to 3 months. Thaw overnight in the fridge, and you’ll have a pillow-soft, perfectly spiced treat ready to go anytime.

Reheating

To refresh that just-baked taste, warm muffins in the microwave for 10–15 seconds or in a low oven (about 300°F) for 5 minutes. This revives both the tender crumb and melty cheesecake center, making your Pumpkin Cream Cheese Muffins taste like they just came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to use a pureed, unseasoned pumpkin for a similar texture. Fresh pumpkin may contain more moisture, so pat it dry with paper towels and measure carefully for the best results.

Do I need to bring the eggs and cream cheese to room temperature?

Yes, it’s highly recommended. Room-temperature eggs and softened cream cheese blend more smoothly, making both the muffin batter and cream cheese filling lighter and lump-free for bakery-quality Pumpkin Cream Cheese Muffins.

Can I make these muffins gluten-free?

Yes! Simply substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour. Just be sure to mix gently and avoid overworking the batter for the best-tender texture.

How do I avoid sinking crumb topping?

Be sure to lightly press the crumb topping onto each muffin so it adheres to the batter. Some pieces might still escape as the muffins rise, but this trick helps most of the sweet, crunchy crumbs stay put on those luscious Pumpkin Cream Cheese Muffins.

Can I add mix-ins like nuts or chocolate chips?

Of course! Fold in a handful of chopped toasted pecans, walnuts, or mini chocolate chips to the batter for another layer of flavor and texture—just keep portions moderate so the muffins don’t get overcrowded.

Final Thoughts

If you’re seeking a treat to usher in cozy mornings or surprise loved ones at brunch, these Pumpkin Cream Cheese Muffins are pure magic. I absolutely love how they fill the kitchen with warm, spiced aromas and deliver the perfect balance of tangy cream cheese and sweet pumpkin. Please give them a try—you might just discover your new favorite autumn bake!