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+ servings
Pumpkin muffins arranged on a cake stand.
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5 from 1 vote

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are a heavenly mix of spiced pumpkin cake and smooth cream cheese swirl, with a buttery, streusel-like topping.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin muffins, pumpkin muffins with cream cheese, pumpkin spice muffins
Servings: 12
Calories: 319kcal

Ingredients

For the Crumble Topping

  • 4 tablespoons all-purpose flour
  • 3 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • cup unsalted butter, chilled, cut into pieces

For the Pumpkin Batter

For the Cream Cheese Swirl

  • 8 ounces cream cheese, at room temperature
  • 3 tablespoons sugar
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat oven to 375°F. Place paper baking cups into a muffin pan. Set aside.
  • Make the crumble topping by mixing the brown sugar, flour, cinnamon, and chilled butter together to make a crumbly mixture. You can use a pastry cutter or just your fingers to crumble it. Set aside.
  • Make the muffin batter. In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  • In a separate large mixing bowl, using an electric mixer, beat the eggs. Mix in the sugars and oil, followed by the pumpkin puree and pinch of salt.
  • Add the dry batter ingredients to the wet batter ingredients, and beat on low until just combined. Do not overbeat or the muffins will be chewy.
    Fill each muffin liner ¾ full.
  • Prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese until completely smooth, about 5 to 8 minutes. Beat in the sugar, egg yolk and vanilla extract until well combined.
  • Spoon the cream cheese filling into a piping bag, dip the tip of the piping bag into the muffin batter, and slowly pipe cream cheese filling into each unbaked muffin, from the bottom to the top. Use a toothpick to swirl the filling into the batter.
  • Sprinkle the crumb topping over each muffin, and press it lightly to help it stick.
  • Bake the muffins for 20 to 23 minutes or until the crumble topping is golden-brown and the muffins are fully baked.
  • Remove from the oven, and allow to cool slightly. Finish cooling on a wire rack.

Nutrition

Serving: 1Muffin | Calories: 319kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 304mg | Potassium: 159mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5246IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg