Pumpkin Cream Cheese Muffins with Crumb Topping

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins bake up soft and well-spiced, with a creamy center and a brown sugar crumb topping. They work well for breakfast, brunch, or an afternoon snack, and they hold up nicely for make-ahead baking.

The method is straightforward: mix the batter gently, keep the cream cheese filling thick, and start the muffins in a hot oven so the tops rise quickly before the centers finish baking.

Ingredients for Pumpkin Cream Cheese Muffins

• All-purpose flour: 2 1/4 cups (270g), divided
• Baking powder: 2 teaspoons
• Baking soda: 1 teaspoon
• Pumpkin pie spice: 1 1/2 teaspoons
• Salt: 1/2 teaspoon
• Pumpkin puree: 1 cup (245g); use canned pumpkin puree, not pumpkin pie filling
• Granulated sugar: 3/4 cup (150g), plus 1/4 cup (50g) for the filling
• Brown sugar: 1/2 cup packed (100g)
• Eggs: 2 large
• Neutral oil or melted butter: 1/2 cup (120g)
• Milk: 1/4 cup (60g)
• Cream cheese: 8 ounces (225g), softened
• Egg yolk: 1 large
• Vanilla extract: 1 teaspoon
• Unsalted butter: 1/4 cup (55g), melted, for the crumb topping
• Ground cinnamon: 1 teaspoon, for the crumb topping

Optional toppings: 1/3 cup chopped pecans or walnuts, 1/2 cup mini chocolate chips, or 1 to 2 tablespoons coarse sugar.

How to Make Pumpkin Cream Cheese Muffins

1. Preheat the oven: Heat the oven to 425°F. Line or grease a standard 12-cup muffin pan.
2. Make the crumb topping: In a small bowl, stir together 1/2 cup (60g) of the flour, the brown sugar, cinnamon, and melted butter until the mixture looks sandy with some clumps. Set aside.
3. Mix the filling: In a medium bowl, beat the softened cream cheese, 1/4 cup (50g) granulated sugar, egg yolk, and vanilla until smooth and thick. It should be spoonable, not runny.
4. Whisk the dry ingredients: In a large bowl, whisk together the remaining 1 3/4 cups (210g) flour, baking powder, baking soda, pumpkin pie spice, and salt.
5. Whisk the wet ingredients: In another bowl, whisk together the pumpkin puree, remaining 3/4 cup (150g) granulated sugar, eggs, oil or melted butter, and milk until smooth.
6. Mix the batter: Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain. The batter should be thick but scoopable. Do not overmix.
7. Fill the muffin cups: Spoon batter into each cup until about halfway full. Add a small mound of cream cheese filling to the center of each, then top with a little more batter so the filling is mostly covered. Keep the cups around 3/4 full.
8. Add the topping: Divide the crumb topping over the muffins and press it on lightly so it sticks. Add any optional nuts or coarse sugar now.
9. Bake at high heat first: Bake for 6 to 8 minutes at 425°F, until the tops begin to puff.
10. Lower the heat and finish baking: Without opening the oven, reduce the temperature to 350°F and bake for 12 to 16 minutes more. The muffins are done when the tops are domed and lightly browned, the centers spring back lightly when touched, and a tester inserted into the muffin portion comes out clean or with a few moist crumbs. Avoid testing straight through the cream cheese center.
11. Cool before serving: Let the muffins cool in the pan for 10 to 15 minutes, then transfer to a wire rack. This helps the filling set and keeps the bottoms from getting soggy.

Why the Muffins Rise Better With a Hot Start

Starting at 425°F gives the batter a quick lift, which helps create taller muffin tops. Lowering the oven to 350°F lets the pumpkin batter and cream cheese center finish baking through without browning too fast on top.

Start checking near the early end of the baking time if your oven runs hot. If needed, rotate the pan once during the lower-temperature part of baking for more even browning.

Why Are My Muffins Dense or Undercooked?

Dense muffins: The batter was likely overmixed. Stir only until the flour is absorbed.

Filling that sinks or leaks: The cream cheese mixture may be too loose, or the muffin cups may be overfilled. The filling should hold its shape when spooned.

Crumb topping that melts into the batter: The butter may have been too hot, or the crumb mixture was too soft. Making it first and letting it sit while you prep the batter helps.

Centers still wet: Filled muffins often need the full baking time. Check the muffin portion, not the cream cheese center, and look for tops that spring back lightly.

Easy Variations

Plain Pumpkin Muffins

Skip the cream cheese filling and crumb topping, then bake the pumpkin batter as regular muffins. A light sprinkle of cinnamon sugar works well on top. Start checking a little early since plain muffins may bake faster.

Pumpkin Crumb Muffins

Use the pumpkin batter and crumb topping, but leave out the cream cheese filling for a simpler coffee-cake style muffin.

Serving Ideas

Serve these muffins warm or at room temperature with coffee or tea. They also fit well on a brunch table. If you want another cozy bake, try this cinnamon apple bread with tender apple pieces.

How to Store and Reheat Pumpkin Cream Cheese Muffins

Let the muffins cool completely before storing. Because of the cream cheese filling, keep them in an airtight container in the refrigerator. The crumb topping will soften a little over time, which is normal.

To reheat, warm a muffin briefly in the microwave or in a low oven until just heated through. You can also make the crumb topping and cream cheese filling ahead of time to make assembly faster on baking day.

For another sweet breakfast bake, these apple cinnamon rolls with caramel icing are a good next option. For a lighter muffin recipe, try these protein blueberry muffins.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 muffin
• Calories: about 275
• Protein: 5g
• Fat: 14g
• Carbohydrates: 34g
• Per 100g: about 310 calories, 6g protein, 16g fat, 39g carbohydrates