Go Back
–+ servings
Pumpkin Cream Cheese Muffins

Moist Pumpkin Cream Cheese Muffins for Cozy Fall Mornings

Indulge in these Pumpkin Cream Cheese Muffins, a delightful treat that blends comforting spices and a creamy filling, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1 cup Pumpkin Puree use pure pumpkin puree, not pumpkin pie filling
  • 1.5 cups All-Purpose Flour feel free to substitute with gluten-free 1:1 baking flour
  • 1 cup Granulated Sugar
  • ⅓ cup Vegetable Oil can also use canola oil
  • 3 large Eggs
  • 1 tsp Cinnamon adjust according to your spice preference
  • ½ tsp Nutmeg adjust according to your spice preference
  • ¼ tsp Cloves adjust according to your spice preference
  • ¼ tsp Ginger adjust according to your spice preference
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
Cream Cheese Filling
  • 8 oz Cream Cheese full-fat block, avoid spreadable cream cheese
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
Streusel Topping
  • ½ cup Pecans raw, unsalted, can be chopped for smaller bits
  • ¼ cup Brown Sugar
  • ¼ cup Butter cold, cubed

Equipment

  • Mixing bowl
  • Food Processor
  • Muffin tin
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Freeze filling while preparing muffin batter.
  2. Pulse together the chopped pecans, flour, brown sugar, and cold butter until crumbly. Refrigerate to firm up.
  3. Whisk together the eggs, sugar, pumpkin puree, and vegetable oil until smooth and blended.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
  5. Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Preheat the oven to 350°F and line a muffin tin. Scoop pumpkin batter, add cream cheese filling, and top with more batter and streusel.
  7. Bake for 20-22 minutes. Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before starting. Customize with additional toppings if desired.

Tried this recipe?

Let us know how it was!