It’s pumpkin season, and these scrumptious pumpkin cream cheese muffins are a must! We are working with moist and flavorful pumpkin muffins filled with sweetened cream cheese and topped with a buttery crumb topping. Each bite of these muffins is pure deliciousness!!
Why You Will Love This Muffin Recipe
- Easy to make and are perfect for a make ahead breakfast or snack
- Packed with the flavors of sweet pumpkin and aromatic fall spices
- Creamy, sweet cream cheese filling that melts in your mouth
- Slightly crunch from a buttery, brown sugar crumb topping that complements the soft texture of the pumpkin muffins beautifully
How to Make Easy Pumpkin Cream Cheese Muffins
What I love most about these muffins other than the fact that they are absolutely delicious, is how easy it is to make! With a few key ingredients, these moist and flavorful pumpkin muffins with cream cheese filling make for the perfect quick breakfast or snack. Here is what you will need to make recipe:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Light or Dark Brown Sugar
- Buttermilk
- Neutral Flavored Oil
- Vanilla Extract
- Ground Spices – I used a mix of ground cinnamon, ginger, allspice, cloves and nutmeg
- Cream Cheese
- Unsalted Butter
- Maple Syrup
- Confectioners (Powdered) Sugar
Tips for Moist Muffins From Scratch
- Pour the Wet Batter into the Dry Ingredients – for a smooth muffin batter that comes together quickly without lumps or unmixed ingredients, I find it best to pour the wet batter into the dry ingredients.
- Do Not Overmix Muffin Batter – once the wet batter has been poured into the dry ingredients, it should be mixed just to combine. Over mixing the muffin batter will result in dry, crumbly muffins.
- Bake Muffins at a Higher Oven Temperature – for a good rise on muffins, it should be baked at a higher oven temperature over a shorter period of time. The higher oven temperature allows muffins to rise more quickly which in turn gives them height.
How to Store
To store muffins, line the base of an airtight container with a sheet of paper towel, place completely cooled muffins on top, top muffins with another sheet of paper towel before closing the container and refrigerating. Muffins stored in the fridge will last 3-4 days. When ready to serve, muffins may be eaten chilled or at room temperature (after being left out for about 10-15 minutes).
Frequently Asked Questions
Do Pumpkin Cream Cheese Muffins Need to be Refrigerated?
Yes, baked goods containing dairy should be refrigerated to avoid spoilage. Refrigerated muffins will last 3-4 day in the fridge stored in an airtight container.
Can you freeze pumpkin cream cheese muffins?
Although you can freeze the muffins, I do not recommend doing so. Freezing the muffins may alter the texture of the cream cheese filling. However, if preferred, muffins stored in an airtight container will last 1-2 months in the freezer. When ready to serve, I recommend heating the muffins in the microwave or toaster/convection oven. Thawing frozen muffins in the fridge or at room temperature may cause them to become soggy.
Can muffins be made gluten-free?
I have not tested this recipe with gluten-free flour but wheat-based flour may be substituted with your preferred 1 to 1 gluten-free flour mix that contains xanthan gum.
Looking for More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintPumpkin Cream Cheese Muffins
Made with moist and flavorful pumpkin muffins filled with sweetened cream cheese and topped with a buttery crumb topping, each bite of these muffins is pure deliciousness!!
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 50 minutes
- Yield: 12 Muffins 1x
Ingredients
Pumpkin Muffins
- 2 Cups (260 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 2 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 2/3 Cup (114 g) Light or Dark Brown Sugar, Packed
- 1 Cup (244 g) Pumpkin Puree, Room Temperature
- 1/2 Cup (120 ml) Buttermilk, Room Temperature
- 1/2 Cup + 2 Tablespoons (150 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 Teaspoon Vanilla Extract
- 1 1/2 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
Cream Cheese Filling
- 4 Ounces (113 g) Full-Fat Cream Cheese, Softened
- 2 Tablespoons (16 g) Confectioners’ (Powdered) Sugar
Brown Sugar Crumb Topping
- 1 1/4 Cups (163 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/2 Cup (113 g) Unsalted Butter, Melted, Cooled to Room Temperature
- 1/4 Cup + 2 Tablespoons (78 g) Light or Dark Brown Sugar, Packed
Maple Glaze
- 1/2 Cup (60 g) Confectioners’ (Powdered) Sugar, Sifted
- 1/2 Tablespoon (8 ml) Pure Maple Syrup
- 1/2 Tablespoon (8 ml) Milk of Choice, Plus More as Needed
- 1/2 Tablespoon Unsalted Butter, Melted
Instructions
Crumb Topping and Cream Cheese Filling
- Make the crumb topping by mixing together the flour and brown sugar in a small mixing bowl. Pour in the melted butter and use a fork to mix it into the dry mixture until crumbly in appearance. Set aside.
- In a separate small mixing bowl, use a large spoon or rubber spatula to mix together the cream cheese and powdered sugar into a smooth mixture. Set aside.
Pumpkin Muffins Batter
- Preheat the oven to 375F(190C). Line a muffin pan with 12 liners. Set aside.
- In a large mixing bowl, whisk to combine the flour, baking powder, baking soda, salt and spices. In a separate medium mixing bowl, whisk to combine the eggs, pumpkin puree, brown sugar, oil, buttermilk and vanilla extract.
- Pour the wet batter into the bowl with the dry ingredients. Use a large spoon or rubber spatula to gently mix the wet batter into the dry ingredients to combine. Take care to not overmix the batter.
Assembly
- Spoon about 2/3 of the batter into the muffin liners. Use the back of a spoon to make a small well in the center of the muffin batter. Dollop a heaping 1/2 tablespoon of the cream cheese filling on top of the batter and use the back of a spoon to flatten out slightly.
- Top the cream cheese filling with the remaining batter.
- Use a fork to help breakup the crumb topping. Generously and evenly spoon the crumb topping over the muffins so that they are completely covered.
- Bake muffins for 18-20 minutes.
- Cool muffins in the baking pan for 5-10 minutes before cooling to room temperature on a cooling rack.
- In a small mixing bowl, whisk together the powdered sugar, milk, maple syrup and melted butter into a smooth glaze. Drizzle the glaze over the cooled muffins. Allow the glaze to set for 4-5 minutes before serving.
Notes
Muffins are best eaten the day it is baked. To store, line the base of an airtight container with a sheet of paper towel, place completely cooled muffins on top, top muffins with another sheet of paper towel before closing the container and refrigerating. Muffins stored in the fridge will last 3-4 days.
Leave a Reply