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Home » Recipes » Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Published: Oct 11, 2019 · Modified: Oct 17, 2020 by Barbara Curry · This post may contain affiliate links.

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Pumpkin Cream Cheese Muffins in a muffin pan.
A pumpkin muffin broken in half

Pumpkin Cream Cheese Muffins have a layer of cheesecake nestled in a moist pumpkin muffin. Top with streusel for a fall breakfast so good you’ll be eating them all year.

A Pumpkin Cream Cheese Muffin broken in half

It’s fall so we have to have a new pumpkin recipe, and you’re going to love these pumpkin cream cheese muffins. I tried to reproduce my favorite Chocolate Muffins that have a cheesecake filling, they’re my family’s all time favorite.  

The challenge is getting the dollop of cream cheese filling to sink down into the muffins. For my chocolate cupcakes this works because the chocolate batter is pretty thin and the cheesecake filling has chocolate chips in it which weighs it down.

How was I going to thicken the cream cheese filing and still get a cheesecake type filling, I just used an egg yolk instead of the entire egg and then I tried adding it to the top. However, this is what I got which is not very pretty and is just a layer of cream cheese on top of a delicious pumpkin muffin. The streusel just clumped up.

A batch of Pumkin Muffins that didn't turn out

Christy from The Girl Who Ate Everything has a recipe where she freezes cream cheese frosting and then puts it in the muffin. That’s just too much work for me for a breakfast muffin, and I wanted more of a cheesecake filling, so I settled for a layer of cheesecake and added streusel to the top.

A muffin tin of batter for Pumpkin Cheese Cake Muffins

These muffins are fabulous.  Natalie was home and was my taste tester as we made batch after batch.  The flavor of the muffin itself reminds you of fall with cinnamon, nutmeg and cloves in a muffin that’s not too sweet.

A rack with Pumpkin Cream Cheese Muffins

Can you use pumpkin pie spice

You can definitely substitute pumpkin pie spice in this recipe, just add 2 teaspoons and eliminate the cinnamon, nutmeg and cloves. I didn’t want the allspice and ginger that are generally in pumpkin pie spice, but if you love all those flavors, use it in these pumpkin muffins. If you make a lot of pumpkin recipes, then you might want to make your own pumpkin pie spice.

To account for the streusel topping, I decreased the sugar in the muffin, the topping not only adds sweetness but a great crunch.  And did I mention how moist they are from the pumpkin itself.  These are pretty amazing! There are a couple of steps but still start to finish it took less than 30 minutes to assemble.

A baked Pumpkin Cream Cheese Muffin in a muffin tin

How do you make Pumpkin Cream Cheese Muffins

Step 1: Make a streusel topping using your fingers to work the butter into flour, brown sugar and cinnamon.

The streusel for Pumpkin Cream Cheese Muffins

Step 2: Combine the wet ingredients and the dry ingredients and add together until just combined.

The pumpkin mixture for Pumpkin Cream Cheese Muffins

Step 3: Beat cream cheese with an egg yolk, sugar and vanilla.

Step 4: Assemble by adding a layer of pumpkin, a layer of cream cheese, a layer of pumpkin and a final layer of streusel.

Assembling Pumpkin Cream Cheese Muffins

Step 5: Bake at 425º for 5 minutes and then reduce the oven to 350º and bake for 15 more minutes.

A baking rack of Pumpkin Cream Cheese Muffins

Why should you cook muffins at a high temperature

By starting the muffins out at a high temperature it gives them that bakery style lift, reducing it keeps them from burning before the centers are cooked. I use this technique for all my muffins.

FAQ’s and Tips

Can you substitute pumpkin pie filling

No, this recipe needs 100% pure pumpkin.

What temperature should you bake muffins at

Too get tall muffins, start at 425º for 5 minutes and then reduce to 350º for 15 minutes.

Can you use pumpkin pie spice in these muffins

Yes, substitute 2 teaspoons for the cinnamon, nutmeg and cloves.


Can you freeze canned pumpkin

Yes, it will only stay fresh for a couple of days in the refrigerator.

What should you do with the extra pumpkin

Most muffin recipes use 1 cup of pumpkin which will leave you ¾ of a cup  if you have a 15 oz can. Since it’s not enough for a second batch, here are some ideas for what to do with the extra pumpkin.

  • You could make Pumpkin Cheese Cake Balls, it only takes ½ cup of pumpkin
  • For Pumpkin Snickerdoodles you need ¾ cup of pumpkin
  • Go savory and make Apple Cider Chili which calls for ½ cup of pumpkin
  • Give it to your dog, it helps with diarrhea or upset stomachs

More FALL recipes

  • Chicken Salsa Chili
  • Baked Apple Pancake
  • Tater Tot Casserole
  • Chicken Tamale Pie

I might receive income from links that you click on.  Please know that I only provide links to things that I use on a regular basis and think you might find helpful. 

A rack with Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins have a layer of cheesecake nestled in a moist pumpkin muffin. Top with streusel for a fall breakfast so good you’ll be eating them all year.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 14
Calories: 318kcal
Author: Barbara Curry

Ingredients

STRESUEL

  • ¼ cup brown sugar
  • ½ cup flour
  • 1 teaspoon cinnamon
  • 4 tablespoons butter cold cut into pieces
  • ⅛ teaspoon salt

MUFFINS

  • 1 ½ cups flour
  • 1 ½ teaspoons cinnamon
  • ⅛ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup brown sugar
  • ½ cup oil
  • ¼ cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 eggs

FILLING

  • 8 ounces cream cheese room temp
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk

Instructions

  • Preheat oven to 425º. Line 14 muffin tins with liners

STREUSEL

  • In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add cold butter and using fingers combine.

MUFFINS

  • Whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt. In a separate bowl, combine the brown sugar, oil, buttermilk, vanilla, pumpkin and eggs. Whisk until well combined. Add pumpkin mixture to dry mixture and stir, just until combined.

FiILLING

  • In a small bowl, combine all ingredients and mix with a hand mixer until smooth.
  • To assemble, place about 2 tablespoons of pumpkin mixture in the muffin tin, add about 1 tablespoon cream cheese and then add another 2 tablespoons of pumpkin mixture so that the batter reaches the top of the tin. Cover with streusel and press into the batter.
  • Bake for 5 minutes at 425º, then reduce oven to 350º, (don’t remove the muffinbake an additional 15 minutes for a total of 20 minutes. A toothpick inserted in the center should come out clean. Let cool in the pan for about 10 minutes before removing.

Notes

Recipe Tips

  • You can substitute 2 teaspoons of pumpkin pie spice and leave out the cinnamon, cloves and nutmeg.
  • To get tall muffins, start at 425º for 5 minutes and reduce temperature without opening the door to 350º for 15 minutes. 
  • You can freeze the leftover pumpkin.

Nutrition

Calories: 318kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 282mg | Potassium: 140mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3101IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @Butter_Baggage or tag #ButterandBaggage!

If you make Pumpkin Cream Cheese Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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