Pumpkin Cream Cheese Muffin Recipe

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Pumpkin Cream Cheese Muffin Recipe :-Wait until you sample this cream cheese-stuffed variation of my normal pumpkin muffins if you thought you liked them and thought they were delicious. Despite the fact that I am completely in favor of eating sweets for breakfast (have you seen my pumpkin coffee cake?! ), these pumpkin cream cheese muffins are designed to be moist, not overly sweet, and just the right amount of decadent. On the inside, you will find a delightful surprise that is reminiscent of cheesecake, which is something that you would not have anticipated based on the exterior.

In terms of quality, the streusel topping is the second-best component of this recipe. Not only is it buttery, spicy, and sweet, but it is also really EASY to make, thanks to the technique that I prefer to use that does not involve using a pastry cutter. You will never again make streusel using the traditional method!

Pumpkin Cream Cheese Muffin Recipe


Ingredients :

Cream Cheese Filling

  • 8 ounces (225 g) cream cheese softened to room temperature
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon vanilla extract
  • Pumpkin Muffins
  • ¾ cup (165 g) butter softened
  • ½ cup (100 g) sugar
  • ¼ cup (50 g) brown sugar packed
  • 2 large eggs (room temperature preferred)
  • 1 cup (225 g) pumpkin puree
  • 1 ½ teaspoon vanilla extract
  • 2 Tablespoons (30 ml) whole milk
  • 1 ¼ cup (150 g) all-purpose flour
  • 2 teaspoons pumpkin spice
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt



  • ½ cup (63 g) all-purpose flour
  • ⅓ cup (67 g) light brown sugar firmly packed
  • 1 Tablespoon granulated sugar
  • ¾ teaspoon ground cinnamon
  • 3 Tablespoons butter (salted or unsalted is fine), melted
  • Recommended Equipment


streusel topped muffin stuffed with cream cheese filling

Instructions :


Prepare a muffin tin with a capacity of 12 cups by lining it with paper liners and preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius)


Cream Cheese Filling

In a mixing bowl, place the cream cheese and stir it until it is completely smooth. Add the vanilla extract and granulated sugar, and whisk until the mixture is smooth and completely incorporated. Put aside for later.
Eight ounces (225 grams) of cream cheese, half a cup (65 grams) of granulated sugar, and half a teaspoon of vanilla extract



In a bowl of medium size, use an electric mixer to beat together the sugars and butter that has been softened until the mixture is completely smooth.
Ingredients: ½ cup (165 g) of butter, ½ cup (100 g) of sugar, and ¼ cup (50 g) of brown sugar


Add the eggs and continue beating until everything is incorporated.
2 full-sized eggs


After thoroughly combining the pumpkin puree and vanilla extract, add the milk and whisk it in until it is incorporated. In order to guarantee that all of the components are well mixed together, it is essential to scrape down the sides and bottom of the bowl.


Combine one cup (225 g) of pumpkin puree, one-half teaspoon of vanilla essence, and two tablespoons (30 ml) of whole milk In a separate bowl of medium size, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt by whisking those ingredients together.


One and a half cups (150 grams) of all-purpose flour, two teaspoons of pumpkin spice, half a teaspoon of ground cinnamon, half a teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt Do not over-mix the components; instead, gradually add the dry ingredients and the wet ingredients while stirring until they are just blended.


The bottom of each muffin liner should be filled with approximately two tablespoons of pumpkin muffin batter. Make a small crater or nest in the middle of the batter by using the back of a spoon to create the depression.


Put a heaping tablespoon of cream cheese filling into the nests that you have produced, and then pour or smooth additional pumpkin muffin batter on top of that. Make sure that the cream cheese and filling liners are well covered, and fill the liners up to a quarter of their capacity.


Flour, sugars, and ground cinnamon should be mixed together with a whisk until uniform.
You will need ½ cup (63 g) of all-purpose flour, ⅓ cup (67 g) of light brown sugar, 1 tablespoon of granulated sugar, and ¾ teaspoon of ground cinnamon at the very least.
Toss or claw the ingredients together until they form a clump, then add the melted butter.
Butter of three tablespoons
Streusel should be distributed evenly over the pumpkin batter.
Bake the muffins for 23 to 25 minutes, or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin. Transfer the muffins to an oven that has been prepared to 375 degrees Fahrenheit (190 degrees Celsius).

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