Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are soft, moist, and packed with warm pumpkin spice, then stuffed with a sweet tangy cream cheese filling in the center. They taste just like your favorite coffee shop muffin, only better, and they come together with simple, everyday ingredients.

5 from 1 vote

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Prep Time 40

Cook Time 23

Total Time 1 3

Course Breakfast, Dessert

Cuisine American

Servings muffins

Calories 255 kcal

Equipment

Ingredients

For the pumpkin muffins

1¾ cups all purpose flour
¾ cup sugar
¾ cup brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
15 ounces pumpkin puree 100% pure pumpkin
½ cup vegetable oil

For the cream cheese filling

8 ounces cream cheese softened
¾ cup powdered sugar
1 tablespoon whole milk
1 teaspoon vanilla bean paste

For the sweet crumb topping

⅓ cup brown sugar
¼ cup all purpose flour
1 teaspoon cinnamon
¼ cup butter melted, unsalted preferred

Instructions

Preheat the oven to 350℉ and line the muffin tin with cupcake liners.
Make the batter by whisking together the flour, sugars, baking powder, and pumpkin pie spice. Make a well in the center of the dry ingredients and stir in the pumpkin puree and vegetable oil with a spatula, ensuring there are no dry spots in the batter, but do not overmix. Set aside.
Make the cream cheese mixture by beating together the softened cream cheese, powdered sugar, milk, and vanilla bean paste until smooth and creamy. Set aside.
Make the crumb topping by whisking together the sugar, flour, and cinnamon, then stir in the melted butter until there are no dry spots. Set aside.
Assemble the muffins by scooping 1 tablespoon of muffin batter, 1 tablespoon of cream cheese mixture, 2 tablespoons of muffin batter, and then a sprinkle of topping into each muffin liner in the muffin tin.
Bake muffins for about 20-23 minutes, or until a toothpick comes out clean or with only cream cheese mixture or crumbs.
Repeat the last 2 steps with the remaining batter and mixtures.
Allow to cool, then enjoy!

Notes

You can spritz the cupcake liners with cooking spray prior to adding the batter, to prevent the muffins from sticking after baking.

These muffins taste best when freshly baked and cooled, but can be stored in an airtight container in the fridge for up to 3-4 days.

Nutrition

Keyword cream cheese, muffins, pumpkin

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