Moist Pumpkin Cream Cheese

These Pumpkin Cream Cheese Muffins are a perfect blend of moist pumpkin spice goodness and a rich cheesecakelike filling. The crumb topping gives a delightful crunch, balancing the soft interior with a little texture and sweetness. They are great for breakfast, a snack, or dessert and easy enough to make in one afternoon.

I first baked these on a crisp fall afternoon and now they are a favorite with my family whenever pumpkin season rolls around. The way the cream cheese filling remains smooth is a game changer.

Ingredients

• Cream Cheese Filling: Fullfat block cream cheese, softened for that rich creamy texture that holds up well. Powdered sugar keeps the filling silky smooth without grittiness. Vanilla extract adds subtle warmth and depth
• Streusel Crumb Topping: Raw pecan halves provide crunch and a nutty flavor choose fresh pecans for the best taste. Flour helps bind the topping. Packed brown sugar adds a molasses sweetness balancing the pumpkin. Granulated sugar for extra sweetness and texture. Cinnamon mild spice to complement the pumpkin. Cold butter, cubed cold butter makes the topping crumbly and crisp
• Wet Ingredients: Eggs bind everything together and add richness. Granulated sugar sweetens the muffin batter. Libby’s pure pumpkin puree the star ingredient, use pure pumpkin without additives. Vegetable oil keeps muffins moist and tender
• Dry Ingredients: All purpose flour the base flour, sift if possible for light muffins. Baking soda and baking powder leavening agents that help the muffins rise. Salt and spices (cinnamon, cloves, nutmeg, ginger) the classic pumpkin pie spice blend for warmth and flavor
• Garnish (Optional): Coarse raw turbinado cane sugar for a sparkly, crunchy crust. Ground cinnamon extra spice on top

Instructions

Cream Cheese Filling:

Add the softened cream cheese, powdered sugar, and vanilla extract to a medium bowl. Whisk thoroughly by hand or with a handheld mixer until you get a smooth mixture. The filling should be firm enough to scoop but still pliable. Pop it in the freezer to chill while you prepare the rest.

Streusel Crumb Topping:

Place the raw pecans in a food processor and pulse just a few times to chop them coarsely. Add the flour, brown sugar, granulated sugar, and cinnamon, pulsing a few more times to combine evenly. Sprinkle the cold, cubed butter over the mixture and pulse until it resembles small pebbles. If some butter does not get incorporated, rub it between your fingers within the mixture to help it blend. Set the crumb topping aside in the freezer until assembly.

Prep:

Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 22 paper liners and lightly spray the liners with nonstick cooking spray.

Mix Wet Ingredients:

In a large bowl, gently whisk the eggs. Add the granulated sugar, pumpkin puree, and vegetable oil, mixing just to combine.

Mix Dry Ingredients:

In a separate large bowl, combine the all purpose flour, baking powder, baking soda, salt, and pumpkin pie spices (cinnamon, cloves, nutmeg, ginger). Mix these dry ingredients evenly.

Combine:

Gently mix the dry ingredients into the wet pumpkin mixture just until combined. Avoid overmixing so the muffins stay tender and light.

Assemble:

Use a cookie scoop or spoon to add about one and a half tablespoons of batter into each muffin liner. Spread it gently to cover the bottom fully. Spoon about one rounded tablespoon of cream cheese filling onto the batter in each cup. Divide the remaining pumpkin batter evenly over the cream cheese to cover it. Top each muffin with a heaping tablespoon of the crumb topping and gently press so the topping sticks and won not fall off when baking.

Bake:

Bake the muffins in the oven at 350 degrees Fahrenheit for 20 to 22 minutes or until a toothpick inserted into the top batter comes out clean. Baking time can vary depending on the chill of your cream cheese filling; a softer filling means longer baking.

Cool:

Let the muffins cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely. For an eye catching finish, sprinkle with ground cinnamon and coarse raw cane sugar. These muffins taste fantastic slightly warm or at room temperature. To enjoy them warm later, simply microwave for a few seconds.

My favorite part of these muffins is the cream cheese filling. It adds the perfect creaminess without overwhelming the pumpkin flavor. I remember once making these for a holiday brunch and seeing everyone come back for seconds and even thirds. The crumble topping adds that little something special that everyone notices right away.

Storage Tips

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed freezer safe bag or container for up to three months. Thaw overnight in the fridge or warm gently in the microwave before serving.

Ingredient Substitutions

You can swap the pecans in the crumb topping for walnuts or almonds if preferred. Use light brown sugar instead of packed brown sugar but expect a slightly lighter flavor. For dairy free options, substitute cream cheese and butter with vegan alternatives but the texture may differ slightly.

Serving Suggestions

These muffins shine on their own or with a pat of butter or honey on top. They pair wonderfully with a cup of coffee or spiced chai. For a brunch spread, serve alongside fresh fruit or yogurt for a balanced meal.

These muffins are best enjoyed warm or at room temperature and freeze well for make ahead breakfasts. Chill the filling thoroughly so it holds its shape during baking.

Your Recipe Questions Answered

→ How do I keep the cream cheese filling smooth?

Use softened full-fat cream cheese and chill it before baking to prevent bubbling and keep it creamy.

→ Can I substitute pecans in the crumb topping?

Yes, walnuts or almonds work well and offer a similar crunch and flavor profile.

→ What spices are used in these muffins?

A blend of cinnamon, cloves, nutmeg, and ginger adds warm, aromatic flavor to the batter and topping.

→ How long should these muffins bake?

Bake for 20-22 minutes at 350°F until a toothpick inserted in the top comes out clean.

→ Can these muffins be enjoyed warm?

Yes, they are delicious served slightly warm or at room temperature; warming briefly in a microwave enhances softness.