Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are a totally awesome triple threat.

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


Units Scale

For the filling

  • 4 ounces cream cheese
  • 1/2 cup powdered sugar

For the muffins

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

For the topping

  • 1/4 cup sugar
  • 2-1/2 tablespoons flour
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter, in chunks


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.

Keywords: Pumpkin, Muffins

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