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These Pumpkin Cream Cheese Muffins are the ultimate comfort treat when you want something moist and tender with an irresistible creamy center. The pumpkinspiced batter paired with a cheesecakelike filling and a crunchy crumb topping creates a perfect balance of flavors and textures. They are great for breakfast, snack time, or even dessert.
I first made these muffins on a crisp fall weekend and ended up baking three batches in a row because everyone kept asking for more. They’ve become my goto recipe for holiday breakfasts and gatherings.
Ingredients
- Cream cheese block: fullfat softened to room temperature ensures the filling is rich and creamy
- Powdered sugar: smooths out the filling without graininess
- Vanilla extract: adds a gentle sweetness and depth
- Raw pecan halves: for the crumb topping give a nice nutty crunch toasting them lightly before pulsing enhances flavor
- Flour: provides structure to both the muffins and crumb topping for best results use fresh allpurpose flour stored in a cool place
- Brown and granulated sugar: create a sweet and slightly caramelized finish to the topping
- Ground cinnamon: infuses the topping with warm spice notes
- Cold butter: cubed makes the crumb topping flaky and crunchy once baked
- Eggs: bind the batter while adding moisture and richness
- Granulated sugar: sweetens the pumpkin batter evenly
- Pure pumpkin puree: essential for moistness and natural pumpkin flavor avoid pumpkin pie filling which contains added spices and sugars
- Vegetable oil: keeps the muffins tender and moist without overwhelming the pumpkin flavor
- Baking soda and baking powder: help the muffins rise just right
- Pumpkin spice blend: a blend of cinnamon, cloves, nutmeg, and ginger bring classic pumpkin spice warmth and aroma
- Coarse raw turbinado sugar and extra cinnamon: for optional garnish add a pretty sparkle and added spice on top
Instructions
- Portion batter:
- Spoon one and one half tablespoons of the pumpkin batter into the bottom of each muffin liner and spread it out evenly.
- Add filling:
- Add a scoop of the cream cheese filling on top of the batter in each cup making sure it is slightly stiff but scoopable.
- Cover filling:
- Cover the cream cheese layer with the remaining pumpkin batter evenly distributed.
- Top with crumb:
- Sprinkle a heaping tablespoon of the crumb topping on each muffin and gently press it into the batter so it sticks while baking.
- Bake:
- Bake the muffins at 350 degrees Fahrenheit for 20 to 22 minutes until a toothpick inserted into the top layer comes out clean.
- Cool:
- Cool the muffins for 5 minutes in the pans then transfer them to a wire rack to cool completely before serving.
I love the pecan crumb topping because it adds just the right amount of crunch that contrasts with the silky filling. My kids always get the biggest smile on their faces when these muffins come out of the oven warm with the crumb topping just right.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them longer they freeze beautifully for up to three months. Thaw at room temperature or microwave for quick reheating. Avoid storing cream cheesefilled baked goods in the fridge as it can dry out the muffins over time.
Ingredient Substitutions
You can substitute the pecans in the streusel topping with walnuts or almonds if preferred. For a dairyfree option use vegan cream cheese and plantbased butter to maintain the creamy texture and crumb topping integrity. If you do not have canned pumpkin puree roasted pureed fresh pumpkin will work but make sure to strain excess moisture before measuring.
Serving Suggestions
Enjoy these muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea perfect for a cozy autumn morning. A dollop of whipped cream or a light drizzle of maple syrup intensifies the decadent cream cheese layer for a special treat.
These muffins are perfect for make ahead breakfasts and holiday gatherings. Enjoy them warm or at room temperature.
Common Questions About Recipes
- → How do I keep the cream cheese filling smooth?
Whisk the cream cheese, powdered sugar, and vanilla until smooth and slightly stiff before freezing to prevent bubbling during baking.
- → Can I substitute the pecans in the crumb topping?
Yes, walnuts or almonds make great alternatives that add similar crunch and flavor to the streusel.
- → What spices enhance the pumpkin flavor in these muffins?
Ground cinnamon, nutmeg, cloves, and ginger combine to create the warm, classic pumpkin spice profile.
- → How do I prevent the topping from falling off after baking?
Gently pat the streusel topping into the batter before baking to help it adhere firmly during cooking.
- → Can these muffins be frozen for later?
Yes, freeze fully cooled muffins in an airtight container. Thaw at room temperature or warm briefly before serving.