Pumpkin Muffins with Cream Cheese Filling
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These pumpkin muffins are filled with a rich cream cheese center and topped with buttery streusel and a dusting of powdered sugar for the perfect fall treat. Made with real pumpkin purée and warm seasonal spices, they’re moist, flavorful, and just the right amount of sweet. Enjoy them as a cozy breakfast, afternoon snack, or make-ahead grab-and-go option for busy mornings.
This pumpkin muffin recipe is moist with a creamy center and crumbly topping. Much like a carrot cake with cream cheese frosting, the sweet cream cheese center complements the savory flavor of the roasted pumpkin. If you’re a fan of these muffins, check out these coffee cake streusel muffins or blueberry lemon curd muffins.
Why You’ll Love This Recipe
- Perfect fall flavor: Made with real pumpkin purée and warm spices for a cozy, seasonal taste.
- Creamy surprise inside: The tangy cream cheese filling and crisp streusel topping adds the perfect contrast to the sweet, spiced muffin.
Key Ingredients in This Recipe
- Pumpkin purée – Pumpkin purée, also known as canned pumpkin is made from roasted pumpkin that has been blended to a smooth consistency. It is made with no additional ingredients apart from pumpkin so it is also easy to create your own from roasted, blended pumpkin.
- Pumpkin pie seasoning – Pumpkin pie seasoning, also known as pumpkin spice, is a fragrant combination made with cinnamon, nutmeg, cloves and ginger.
- Cream cheese – Softened cream cheese is blended with a bit of confectioners sugar to create the tangy, creamy center similar to a cheesecake filling for these muffins. I recommend using full fat cream cheese rather than reduced fat for the best flavor. The cream cheese mixture should have a thick consistency. I don’t recommend substituting store-bought cream cheese frosting because it will be too light and will rise to the top of the muffins.
- Brown sugar – I use dark brown sugar which contains 6.5% molasses (in comparison to 3.5% in light brown sugar). A combination of the brown sugar with granulated sugar gives the muffins a deeper color. To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make the best muffins
- Room temperature eggs. Be sure to use room temperature eggs in the pumpkin muffin batter.
- Test with a toothpick. To test if the muffins are cooked through, a toothpick inserted into the center should come out clean.
- Use muffin tin liners. Lining the muffin tins with muffin cups keeps the batter from sticking to the sides of the muffin pans. But you can always omit them if needed. Just make sure the pans are greased.
- Don’t over-mix. The dry ingredients should just be combined with the wet. Prevent over-mixing, otherwise the muffins may be tough.
Swaps and Substitutions
- Pumpkin pie seasoning: If you don’t have pumpkin pie spice or seasoning you can make your own with a combination of the following: 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger and ¼ teaspoon ground cloves.
- Pumpkin purée: Do not use pumpkin pie filling in this recipe, be sure to use pumpkin purée. Pumpkin pie filling is pre-sweetened and already has spice added. Because of this it’s also a slightly different texture.
- Homemade pumpkin purée: You can substitute roasted pumpkin for the store-bought can of pumpkin purée. “Sugar”, “sugar pie” or “pie pumpkins” are the best types of pumpkins to use for baking because they have a smooth, firm and sweet flesh. Simply roast and puree.
How to Make Pumpkin Muffins (Step-by-step)
In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon and butter, stirring until crumbs form.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on low and slowly begin to add the confectioner’s sugar, little by little. Once it is all combined, beat on medium for another minute then set aside.
Heat oven to 375ºF (190ºC). Line a jumbo (6-cup) muffin tin with baking cups and spray lightly with vegetable cooking spray. In a medium mixing bowl whisk together the flour, baking soda, kosher salt and pumpkin pie seasoning.
In the bowl of a stand mixer or large bowl whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs and vanilla until well combined.
Slowly add the flour, mixing to combine on low speed. Mix until there are no streaks of flour left in the batter, being careful not to over mix.
Fill each cup ¼ of the way full. Add 2 tablespoons of the cream cheese mixture and then fill each cup almost to the top with the pumpkin batter. Crumble streusel over the top.
Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove to a wire rack and let cool completely. Serve warm or at room temperature.
How to Make in a 12 cup Muffin Tin
While I use a jumbo muffin tin for this recipe for larger muffins, you can easily use a classic 12 cup muffin tin instead. Cut the amount of cream cheese filling to one tablespoon. They will take less time to cook. Simply bake for 18 to 20 minutes.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes, just make sure it’s thick and not watery. I recommend straining out excess liquid if needed for best texture.
Can I make these without the cream cheese filling?
Yes! You can omit it for a classic spiced pumpkin muffin or replace it with chocolate chips or nuts. By omitting the cream cheese filling this should make around 6 jumbo muffins instead of 8.
How should I store pumpkin muffins?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat before serving.
Other Recipes to Try
If you enjoy this pumpkin muffin recipe, I recommend checking out some of these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Pumpkin Muffins with Cream Cheese Filling
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Equipment:
Ingredients:
For the streusel topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons packed dark brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter at room temperature
For the cream cheese filling:
- 6 ounces cream cheese, at room temperature
- ¾ cup confectioners sugar
For the pumpkin muffins:
- Vegetable cooking spray as needed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon pumpkin pie seasoning
- 1½ cups pumpkin puree
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions:
For the streusel topping:
- In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon and butter, stirring until crumbs form.
For the cream cheese filling:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on low and slowly begin to add the confectioner’s sugar, little by little. Once it is all combined, beat on medium for another minute then set aside.
For the pumpkin muffins:
- Heat oven to 375ºF (190ºC). Line a jumbo (6-cup) muffin tin with baking cups and spray lightly with vegetable cooking spray.
- In a medium mixing bowl whisk together the flour, baking soda, kosher salt and pumpkin pie seasoning.
- In the bowl of a stand mixer or large bowl whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs and vanilla until well combined.
- Slowly add the flour, mixing to combine on low speed. Mix until there are no streaks of flour left in the batter, being careful not to overmix.
- Fill each cup ¼ of the way full. Add 2 tablespoons of the cream cheese mixture and then fill each cup almost to the top with the pumpkin batter. Crumble streusel over the top.
- Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove to a wire rack and let cool completely. Serve warm or at room temperature.
Notes:
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat before serving.
Nutrition:
Calories: 718kcal | Carbohydrates: 109g | Protein: 8g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 614mg | Potassium: 248mg | Fiber: 3g | Sugar: 49g | Vitamin A: 9890IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg
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