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Pumpkin Cream Cheese Muffins packed with pumpkins and a surprise cream cheese filling, then topped with a crumbly streusel topping. These moist pumpkin muffins make the best breakfast treat! They taste AND smell incredible!
PUMPKIN CREAM CHEESE MUFFINS
If you like my Pumpkin Roll Cake, you are going to LOVE these Pumpkin Cream Cheese Muffins. They taste just like pumpkin cake, but are totally acceptable for breakfast because they are in muffins form.
Whether you make these fluffy pumpkin cheesecake muffins for a breakfast to brighten up your day, or for a fall dessert or snack to satisfy your sweet tooth, these pumpkin Muffins are always a good idea. Try this Easy Pumpkin Pie, or Pumpkin Cake Sheet, next.
Pumpkin Cream Cheese Muffins Ingredients:
- Pumpkin– 1 cup of canned pumpkin puree. I used 100% pure pumpkin purée can, because it saves so much time and tastes great. If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem. For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns. They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins.
- Flour– use all-purpose flour.
- Brown Sugar & Granulated Sugar– to sweeten things up!
- Baking Powder & Baking Soda– make sure they are fresh!
- Salt– salt brings out the flavor, a must!
- Spices– I used pumpkin spice and cinnamon! Your house will smell amazing while these muffins are baking!
- Butter– for the the muffins and the streusel topping.
- Milk– 2 tablespoons.
- Eggs– Preferably at room temperature. Pop them in hot water for a few minutes if they’re cold.
- Vanilla extract– for extra flavor.
- Cream cheese– Brick-style, full-fat cream cheese is the only kind I recommend here.
- Powdered sugar– for the cream cheese filling.
How to Make Pumpkin Cream Cheese Muffins
Let’s make some muffins!
Start with the Cream Cheese Filling
You’ll only need three ingredients: cream cheese, powdered sugar, and vanilla extract.
The filling is easy to mix up, just make sure your cream cheese is at room temperature. I always make it first and then store it the fridge while I whip up the muffin batter.
Also, you don’t need to drag out your mixer for this. Just use a spoon to stir together the cream cheese and sugar. It comes together really quickly if your cream cheese is at room temperature.
(Helpful tip: If you forgot to soften your cream cheese at room temp, you can soften it in the microwave. Just pop it into the microwave on defrost setting for about 30 seconds).
Prepare the Streusel Topping
The crumb topping takes less than 5 minutes to make and really takes these pumpkin muffins to another level. Don’t skip it!
In a small bowl, combine all-purpose flour, granulated sugar, brown sugar and ground cinnamon.
Whisk that all to combine, then pour in some melted but cooled down butter.
Stir together with a fork until large crumbs form.
Place that in the refrigerator to chill and harden while you prepare the muffin batter.
Make the Pumpkin Muffin Batter:
(Helpful hint: spray your spoon with nonstick spray before beginning to scoop the batter so it slides off the spoon easily!)
- In a large bowl, combine the dry ingredients (except sugar).
- Cream together the butter and sugars, then add the eggs.
- Stir in the pumpkin and vanilla, then add the milk.
- Fold dry ingredients into the wet ingredients.
Assemble the Pumpkin Cheesecake Muffins:
- Fill each muffin liner cup with about 2 tablespoons of muffin batter.
- Remove the cream cheese filing from the fridge. Add a heaping spoonful of the cheesecake filling to each muffin.
- Top the muffins evenly with the remaining batter, about ¾ way full.
- Get the streusel crumb from the fridge, and break it up with your fingers a bit. Crumble it over the tops of the muffin batter.
- Bake until muffins are golden for about 18-20 minutes. Let cool for 5-10 minutes in pan.
- Enjoy warm or at room temperature
Tips for the Best Pumpkin Cream Cheese Muffins:
- Follow the recipe. The best way to ensure the success of these pumpkin cheesecake muffins is to follow the recipe and use the exact ingredients as written.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Do not overmix the batter. If you overmix batter you’ll end up with dense and gummy pumpkin cake muffins instead of fluffy and soft ones.
Frequently Asked Questions:
Can I omit the streusel topping?
You can make these muffins without the crumb topping but trust me, once you taste the topping you’ll never make them any other way!
How do I store these muffins?
Store in an airtight container in the refrigerator up to 5 days, you can let them come to room temperature before serving or eat enjoy them cold.. Freeze up to one month, thaw overnight in the fridge.