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Just like a tasty pumpkin roll, these pumpkin cream cheese muffins blend well-spiced pumpkin muffins with creamy cream cheese filling. Add a crumbly brown sugar topping, and you get delicious pumpkin spice Fall breakfast!
The Best Pumpkin Cheesecake Muffins
These pumpkin cheesecake muffins are fantastic because they taste like having dessert for breakfast. The pumpkin spice flavor is so deliciously tempting. The cream cheese filling adds just the right touch of sweetness. Whether you are traveling for the holidays or just heading to visit a friend, you can easily take them with you and share the goodness. Plus, they stay wonderfully moist and soft for days, offering a combination of pumpkin coffee cake and pumpkin swirl cheesecake all in one.
What You’ll Need
- Cream cheese filling: This is a basic cream cheese filling with cream cheese and confectioners sugar.
- Pumpkin muffin: This is a basic muffin recipe with the addition of pumpkin and spices. You’ll need all-purpose flour, oil, salt, baking soda, eggs, and sugar. The pumpkin part of the muffin, you’ll be adding pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, and pumpkin pie spice blend.
- Topping: The topping is easy to make with white sugar, flour, cinnamon, and chilled salted butter.
How to Make Pumpkin Cream Cheese Muffins
- Make the Cream Cheese Filling: Using a stand mixer beat the cream cheese and powdered sugar together until light and fluffy.
- Prepare the Muffin Batter: Beat the wet ingredients together in the bowl of the stand mixer. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients until just combined. Cover the batter and chill for 20 minutes.
- Make the Topping: Add the ingredients to the bowl and combine using a pasty cutter or two butter knives to cut the butter into the dry ingredients. The mixture will resemble coarse crumbles.
- Make the Muffins: Spoon a tablespoon of the chilled batter into the muffin pan. Slice the chilled filling into 24 equal parts and place a piece in each muffin cup. Fill the rest of the paper liners almost to the top with muffin batter. Add a tablespoon of topping to each muffin. Bake and then remove and then cool completely.
How To Freeze Cream Cheese Pumpkin Muffins:
Once the pumpkin cream cheese muffins have cooled completely, place them in a freezer bag and store them for up to 3 months. To thaw them out, 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.
Tips & Variations
- Add chocolate chips to the pumpkin muffin batter for a delightful chocolate-pumpkin fusion.
- Mix in chopped nuts like pecans or walnuts for added crunch and flavor.
- Drizzle maple syrup on top for a hint of sweetness that pairs perfectly with pumpkin.
- Incorporate dried cranberries or raisins to give a fruity twist to the muffins.
- Create a cinnamon swirl by layering cinnamon-sugar mixture between the muffin batter and cream cheese filling.
- Make mini versions for bite-sized treats that are perfect for sharing.
- Use gluten-free flour to cater to those with dietary restrictions.
More Delicious Muffin Recipes
Pumpkin Cream Cheese Muffins
Just like a tasty pumpkin roll, these pumpkin cream cheese muffins blend well-spiced pumpkin muffins with creamy cream cheese filling. Add a crumbly brown sugar topping, and you get delicious pumpkin spice Fall breakfast!
Servings: 24 muffins
Ingredients
For the cream cheese filling:
- 8 ounces cream cheese , softened to room temperature
- 1 cup confectioners sugar sifted
For the batter:
- 4 large eggs beaten
- 2 cups white sugar
- 15 ounce 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
Instructions
- 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.
Last Step:
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Nutrition
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
