The Best Pumpkin Cream Cheese Muffins Recipe

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These Pumpkin Cream Cheese Muffins are truly the best! If you love a good warm, Fall treat this is for you.

During the Fall months we find ourselves spending more and more time in the kitchen. We especially love all things pumpkin! Our Pumpkin Spice Fudge and Pumpkin Bundt Cake are so delicious. Onto the muffins!

The Best Pumpkin Cream Cheese Muffins Recipe

Don’t you just love the smell of anything pumpkin baking in the oven? I buy all the pumpkin candles I can find but nothing ever compares to the real smell of it.

These muffins would make such a great Thanksgiving breakfast!

Our cream cheese filling is so yummy and is crazy easy. It’s a simple mixture of cream cheese and powdered sugar.

And the topping! It’s sugar, cinnamon, butter and flour and it’s amazing. You will be tempted to eat it straight from the bowl. It really tops this muffin off perfectly.

How To Freeze Muffins for Later

Wait until they are completely cooled and place them in a freezer locked bag and store for up to 3 months. To thaw them out, simply set them out so they can get to room temperature before eating. If you’re in a hurry, you can heat them up individually for 30 seconds.


Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are the perfect fall treat. They are have a cream cheese mixture filling and a crumbly cinnamon topping.
5 from 5 votes

The Best Pumpkin Cream Cheese Muffins Recipe

These Pumpkin Cream Cheese Muffins are perfect for fall! Soft pumpkin spice muffins are filled with cream cheese and topped with cinnamon crumbles.
Servings: 24
Prep: 20 mins
Cook: 21 mins
Chill Time: 2 hrs 20 mins
Total: 3 hrs 1 min


For the cream cheese filling:

  • 8 ounces brick cream cheese , softened to room temperature
  • 1 cup confectioners sugar sifted

For the batter:

  • 4 large eggs beaten
  • 2 cups white sugar
  • 15 ounce can 100% pure pumpkin puree
  • 1 1/4 cups canola oil
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 tablespoons pumpkin pie spice blend
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda

For the topping:

  • 2/3 cup white sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 6 tablespoons salted butter chilled and cubed


  • Directions:
  • In the bowl of a stand mixer, combine cream cheese and confectioners sugar and beat for 3-4 minutes, until light and fluffy.
  • Scoop filling onto a large rectangle of cling wrap in a 1 1/2 inch wide log shape. Wrap filling tightly with cling wrap and twist the ends of the cling wrap to seal.
  • Place in the freezer and chill for at least 2 hours.
  • Place muffin liners in two muffin tins and set aside.
  • In the bowl of a stand mixer, beat together eggs, sugar, pumpkin puree, and canola oil until well combined. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice blend, salt, and baking soda.
  • Add dry mixture to the bowl of the stand mixer and mix until just combined.
  • Cover bowl with cling wrap and chill in the refrigerator for 20 minutes.
  • Preheat oven to 425F.
  • To prepare the topping, combine sugar, flour, and cinnamon in a medium bowl and whisk.
  • Add chilled butter and use a pastry cutter or two butter knives to cut the butter into the mixture until mixture resembles coarse crumbs.
  • Spoon about a tablespoon of batter into each muffin liner.
  • Slice the chilled filling into 24 equal pieces and place into each muffin cup. Evenly disperse the rest of the batter between the muffin cups, filling each muffin liner almost to the top.
  • Spoon a tablespoon of the topping on top of each muffin cup and bake for 6 minutes.
  • Reduce oven temperature to 350F and bake for an additional 15 minutes.
  • Let cool in the pan for 5 minutes before transferring muffins to a wire cooling rack to cool almost completely.


Calories: 325kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 266mg | Potassium: 97mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2891IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg


Watch how it’s made…

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8 comments on “The Best Pumpkin Cream Cheese Muffins Recipe”

  1. 5 stars
    These were such a hit they’ve already become a tradition. We have them for Thanksgiving. I freeze them and have them again at Christmas.

  2. Becky Phillips

    5 stars
    These turned out AMAZING! I am gluten free, so I substituted the regular flour with Bob’s Mill All Purpose Cup for Cup Gluten Free flour, and I also prefer coconut oil, so I used that instead of canola oil. 

    NO ONE knew they were gluten free, and they got rave reviews! This is officially a new favorite recipe!

  3. The cream cheese filling mixture has too much fat to freeze in 2 hr. I had to leave overnight before it would freeze to cutting point. The crumble on top just melted in the oven so you may want to add an oat or something to make it a true crumble. The flavors are good it’s hard to tell when muffin is done but the times suggested worked for my oven. Overal yummy.

  4. Shery Sullivan

    5 stars
    Does this recipe make 24? Do you have to store them in the refrigerator, or is a counter ok? I’m looking for a treat for my golf league.

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