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A close view of Pumpkin Cream Cheese Muffins shows a muffin split open to reveal a creamy cheesecake center under cinnamon crumb, a cozy scene that fits Fall Treats and echoes classic Cream Cheese Muffins from a Pumpkin Cream Cheese Swirl Muffins Recipe.

Pumpkin Cream Cheese Muffins

  • Author: Sarah
  • Total Time: 42 minutes
  • Yield: 12 muffins 1x

Description

Tender, spiced pumpkin muffins filled with creamy cheesecake and topped with a crunchy pecan streusel, the perfect cozy fall treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin purée
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cream Cheese Filling: 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 teaspoon vanilla extract
  • Streusel Topping: 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1 teaspoon ground cinnamon; 1/4 cup cold unsalted butter, cubed; 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth. Add to dry ingredients and stir just until combined.
  4. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth for the filling.
  5. For the streusel, combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Stir in pecans if using.
  6. Fill muffin cups halfway with pumpkin batter. Add 1 tablespoon cream cheese filling to each, then top with more batter (about 3/4 full).
  7. Sprinkle generously with streusel topping.
  8. Bake 20–22 minutes, until a toothpick inserted in the muffin (not the cream cheese center) comes out clean. Cool before serving.

Notes

Store muffins in an airtight container in the refrigerator for up to 4–5 days. They can also be frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 310
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: pumpkin muffins, cream cheese, fall baking, streusel, pumpkin spice

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Find it online: https://www.havenofrecipes.com/pumpkin-cream-cheese-muffins/