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Pumpkin cream cheese muffins with cinnamon streusel and a creamy center
Lamy Lamy

Pumpkin Cream Cheese Muffins

Moist pumpkin spice muffins filled with a creamy cheesecake center and topped with buttery cinnamon streusel.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 47 minutes
Servings: 12 muffins
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Streusel
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch fine salt
  • 4 tablespoons unsalted butter melted
Cream Cheese Filling
  • 8 ounces full-fat brick cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
Pumpkin Muffins
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup pure pumpkin purée not pumpkin pie filling
  • 2 large eggs room temperature
  • 1/2 cup neutral oil such as vegetable or canola oil
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup milk room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 12-cup standard muffin pan lined with paper liners
  • Large mixing bowl
  • Two medium mixing bowls
  • Electric mixer hand or stand mixer
  • Wire cooling rack

Method
 

  1. Heat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
  2. Combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until moist crumbs form. Refrigerate while preparing the remaining components.
  3. Beat the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla, scraping the bowl as needed. Set aside.
  4. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
    Ingredients for pumpkin cream cheese muffins arranged on a light counter
  5. In a large bowl, whisk the pumpkin, eggs, oil, brown sugar, granulated sugar, milk, and vanilla until smooth and glossy.
  6. Fold the dry ingredients into the pumpkin mixture just until no dry streaks remain. Do not overmix.
  7. Divide about half of the pumpkin batter among the liners. Place a rounded teaspoon of cream cheese filling in the center of each, keeping it away from the sides. Cover with the remaining batter and top evenly with the chilled streusel.
  8. Bake for 20 to 24 minutes, until a toothpick inserted into the pumpkin portion comes out with a few moist crumbs. Cool in the pan for 10 minutes, then move the muffins to a wire rack for at least 20 minutes before serving.
    Pumpkin cream cheese muffin split open to show the creamy center

Notes

  • Use pure pumpkin purée, not sweetened pumpkin pie filling.
  • Full-fat brick cream cheese gives the thickest, most defined center.
  • Keep the cream cheese dollop away from the liner so it remains enclosed.
  • Refrigerate cooled muffins in an airtight container for up to 5 days.
  • Freeze for up to 2 months and thaw overnight in the refrigerator.