• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Starters & Snacks
    • Dinner
    • Side Dish
    • Dessert
    • Drinks
  • Witchcraft
    • Kitchen Magick
  • Podcast
  • Work With Me
  • Subscribe

Awesome on 20 logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
    • Breakfast
    • Dinner
    • Side Dish
    • Starters & Snacks
    • Dessert
    • Drinks
  • Kitchen Magick
  • Witchcraft
  • Podcast
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Breakfast » Pumpkin Cream Cheese Muffins

    September 13, 2023 Breakfast

    Pumpkin Cream Cheese Muffins

    Disclosure: This post contains some affiliate links. I will receive a small commission if you make a purchase as a result of clicking one of these links. There is no additional cost to you. 

    Jump to Recipe·Print Recipe

    These Pumpkin Cream Cheese Muffins are tender and moist, filled with sweetened cream cheese and topped with a sugar and spice crumble that is absolutely heavenly. It's beyond awesome.

    Pumpkin Cream Cheese Muffins with text

    One of the things I love about being an American living abroad is introducing my British friends to American flavors. I regularly get to blow people's minds and send them into fits of ecstasy with the simplest things. At least, back home they would be relatively common place. British baking is somewhat austere compared to the ridiculous indulgences of some American treats, and I don't hold back.

    My friends here especially love pumpkin. It's practically impossible to find canned pumpkin in a supermarket here (I order mine on Amazon). Whenever I show up with something pumpkin-flavored, though, they absolutely love it. It makes my Leo moon deeply satisfied to get to make other people so happy with something that I've baked for them. It's a win-win, really.

    Pumpkin Cream Cheese Muffins in a muffin tin

    What makes these Pumpkin Cream Cheese Muffins so awesome?

    Now these muffins right here recently got rave reviews from my co-working pals. The pumpkin puree makes them super moist, all prosperity spices gives them a deep flavor, and there's little surprises in every bite. Hiding inside each muffin is a bit of sweetened cream cheese that adds a creamy element. There's also a sugar and spice crumb topping that goes really crunchy on top, so each bite has a contrast in texture and a burst of flavor.

    These are the perfect muffin for autumn. Yes, they have a few extra steps, so maybe you want to save them for something a little bit special, but I promise they're worth it. Nothing is difficult. It just takes time. I assure you, everyone will absolutely love them, though. So maybe make up a batch for an autumn picnic or as a treat after visiting the local harvest festival, hayride, or pumpkin patch. Get all the good fall vibes going.

    3 Pumpkin Cream Cheese Muffins on a white plate

    Magical Properties of Pumpkin

    Pumpkins are closely tied to Halloween, which means it's only one small leap to witchcraft. A Jack-O-Lantern is actually a protection spell to ward off spirits when the veil is thin around Samhain. Pumpkins are also jam-packed with seeds, making them great for abundance magic. They last a long time as well, so use them in a spell where you want the energy to stick around for a while.

    Learn more about the magical properties of the ingredients in this recipe on my Kitchen Magick page.

    Ingrediens

    Here's everything you'll need to make these muffins. All the details are in the recipe card below.

    • Cream cheese
    • Powdered sugar - aka icing sugar or confectioner's sugar
    • Flour - all-purpose or plain
    • Spices - we're talking cinnamon, nutmeg, and clove, or use a pumpkin spice mix if you have it
    • Salt
    • Baking soda - aka bicarb
    • Eggs
    • Sugar
    • Pumpkin puree
    • Vegetable oil - any neutral flavored oil
    • Butter - cold
    Pumpkin Cream Cheese Muffins unwrapped on a white plate

    Tips for making Pumpkin Cream Cheese Muffins

    These muffins are really easy, but they do require a bit of planning. The first thing you'll want to do is mix together your cream cheese and powdered sugar. Then you're gonna wrap that in some plastic wrap in a log shape, and put it in the freezer for at least two hours. This will keep it from just melting into your muffins. You could do this the day before if you wanted.

    The muffins batter is a simple affair. Mix wet and dry ingredients separately, then bring them together to combine quickly and gently. Then you'll fill your muffin cups about half way. Cut your log of frozen cream cheese (don't worry, it will still be soft enough) into 12 pieces, and drop one into each muffin cup. Then add the remaining muffin batter to cover up the cream cheese.

    The last stage is to mix the crumble topping. Simply add all the ingredients to the bowl and use your fingers to smash all the dry ingredients into the butter. Then spoon some of the crumble mixture over each muffin, and bake.

    Pumpkin Cream Cheese Muffins cut in half on a white plate

    If you're ready to have your pretty little mind blown, it's time to make Pumpkin Cream Cheese Muffins. They're freakin' awesome.

    Looking for more awesome muffin recipes? Try these Caramel Butterscotch Muffins or some cinnamony French Toast Muffins.

    Print

    Pumpkin Cream Cheese Muffins

    Pumpkin Cream Cheese Muffins cut in half on a white plate
    Print Recipe

    ★★★★★

    5 from 3 reviews

    These Pumpkn Cream Cheese Muffins are tender and moist, filled with sweetened cream cheese and topped with a sugar and spice crumble that is absolutely heavenly. It's beyond awesome.

    • Author: Renee Rendall
    • Prep Time: 30
    • Cook Time: 25
    • Total Time: 180
    • Yield: 12 muffins 1x
    • Category: Muffins
    • Method: Baked
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Units Scale

    For the filling

    • 4 ounces cream cheese
    • ½ cup powdered sugar

    For the muffins

    • ½ cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cloves
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 2 eggs
    • 1 cup sugar
    • 1 cup pumpkin puree
    • 150 ml vegetable oil

    For the topping

    • ¼ cup sugar
    • 2-½ tablespoons flour
    • ¾ teaspoon ground cinnamon
    • 2 tablespoons cold butter, in chunks

    Instructions

    For the filling

    1. Mix together the cream cheese and powdered sugar in whatever way you want until smooth. I used an electric hand mixer to bring it together quickly.
    2. Pour your cream cheese mixture onto some plastic wrap and carefully mold it into a cylinder about an inch and a half in diameter. Carefully wrap up your cream cheese log in the plastic plus a layer of foil. Stash this in the freezer for about two hours.

    For the muffins

    1. Preheat your oven to 350F (175C) and line your muffin cups with your favorite paper.
    2. In a mixing bowl, sift together flour, cinnamon, nutmeg, cloves, salt, and baking soda. Give it a whisk to combine.
    3. In a large mixing bowl, use an electric mixer to beat together the eggs, sugar, pumpkin and oil until fully combined. Turn your mixer down to low, and slowly add in the dry ingredients until just combined.

    For the topping

    1. Combine all the topping ingredients in a bowl by squishing it all together with a pastry cutter, fork, or clean fingers. You want a rough, oatmeal like texture. Stash it in the fridge until you're ready for it.
    2. To assemble your muffins, start by adding about a tablespoon of muffin batter to the bottom of each muffin cup. Spread it a bit to make sure that the bottom of each cup is completely covered.
    3. Next, take your cream cheese log out of the freezer and cut it into 12 even discs. Place on cold cream cheese disc into each muffin cup.
    4. Evenly divide the remaining batter between the 12 cups. Try to completely cover the cream cheese if you can.
    5. Finally, evenly distribute your topping over each muffin. It might seem like too much topping. Trust me, it's not.
    6. Pop your muffins into the oven for about 25 minutes. Give them a little more time than you normally would because you've put something frozen in the center. It's tricky to test them because of the filling. Use your baking instincts. 25 minutes was perfect for me.
    7. Allow the muffins to cool a little bit longer than you might normally so that you don't burn your face off on molten cream cheese. Because of the pumpkin, these stay moist for days.

    Equipment

    Image of muffin pan

    muffin pan

    Buy Now →
    Image of mixing bowl

    mixing bowl

    Buy Now →
    Image of measuring cups/spoons

    measuring cups/spoons

    Buy Now →

    Keywords: Pumpkin, Muffins

    Did you make this recipe?

    Tag @renee_awesomeon20 on Instagram and hashtag it #awesomeon20

    Recipe Card powered byTasty Recipes

    Follow me on Pinterest for more awesome muffin recipes.

    Subscribe here!

    Sign up below and receive new posts straight to your inbox plus a free printable magical ingredients guide!

    Thank you!

    You're all signed up to receive your kitchen magick! How awesome is that?

    More Breakfast

    • Pumpkin Cornmeal Pancakes with butter and maple syrup
      Pumpkin Cornmeal Pancakes
    • Nutella Oatmeal with a bowl of Nutella and a bowl of strawberries
      Nutella Oatmeal
    • Chilli Scrambled Eggs with fresh red and green chillies
      Chilli Scrambled Eggs
    • Blender Pancakes with blueberries and maple syrup
      Blender Pancakes

    Reader Interactions

    Comments

    1. Laura Maginess says

      August 14, 2023 at 2:52 pm

      That muffin... insanely good thanks so much for this Renee

      ★★★★★

      Reply
      • Renee says

        August 14, 2023 at 2:57 pm

        So glad you enjoyed it!

        Reply
    2. Susan Perry says

      August 14, 2023 at 2:54 pm

      Wowzers! These muffins are exceptional!! I cannot explain how good these are, you need to make them, eat them and tell everyone! Thanks Renee, blooming delicious xx

      ★★★★★

      Reply
      • Renee says

        August 14, 2023 at 2:57 pm

        I hope it made you feel awesome.

        Reply
    3. Suzanne says

      September 19, 2023 at 10:11 am

      So tasty, thank you so much - definitely going to give them a go myself ❤️

      ★★★★★

      Reply
      • Renee says

        September 19, 2023 at 10:20 am

        I'm so glaed you liked them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Renee, the creator behind Awesome on 20. I’m a food blogger, a podcaster, and a witch who loves junk food. I share easy comfort food recipes and tips for creating a more magical and awesome life. 

    More about me →

    Become an awesome Patreon supporter

    Become a Patron!

    Popular

    • Witchcraft Spells for Beginners - Protection
    • Recipes to Celebrate Mabon
    • 7 Types of Witchcraft
    • Herbs in Witchcraft - Bay Leaf

    Awesome summer recipes

    • Lavender Cake with lavender buds and icing
      Lavender Cake
    • Two bowls of Orzo Pasta with Bacon & Peas
      Orzo Pasta with Bacon and Peas
    • Sour Cream Scones with jam and cream
      Sour Cream Scones
    • Blackcurrant & Lemon Cocktail with sliced lemon
      Blackcurrant & Lemon Cocktail + Blackcurrant Magick

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter & Membership

    • Sign up for emails and updates
    • Join us on Patreon
    • Join the Moon Magic Mastermind

    Contact

    • Contact
    • VA Services
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme