These pumpkin cream cheese muffins are literal heaven! A moist pumpkin muffin filled with a cream cheese center and topped with streusel. Need I say more? Seriously. This recipe tastes like fall in every way and each part perfectly compliments each other. These are a must-try and definitely a crowd pleaser!
What you need for pumpkin cream cheese muffins + substitutions:
- Avocado oil- You can use any neutral flavored vegetable oil. I love using avocado oil, because we get a giant one from Costco and it really helps to moisten the muffins.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving the muffins that deep rich flavor. You can use light or dark.
- Granulated sugar- You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Eggs- The eggs help to bind the recipe and really help give it taste and texture. Make sure these are room temperature as well (on the counter for at least an hour) to help the recipe bind together better.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- Canned pumpkin- Canned pumpkin makes these muffins so soft and delicious. It obviously adds the pumpkin flavor as well. Make sure you buy pure canned pumpkin. You don’t want to get pumpkin pie mix, although it would still be delicious but much sweeter.
- All-purpose flour– I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Pumpkin pie spice- I love using pumpkin pie spice to really bring out the goodness! If you don’t have any, you can usually make it at home!
- Cinnamon- Again, just a little extra spice,
- Baking powder- Helps to inflate the muffins!
- Baking soda- Helps to produce a light and fluffy and perfectly cooked pumpkin cream cheese muffin.
- Sea salt- Salt is key in every recipe.
Tips for making:
- Refrigerate the dough- I know this is always the worst, but it really makes a difference in the height of the muffin. Refrigerating for an hour will really help, but they can also be refrigerated for up to 24 hours.
- Start the temperature at 425F degrees to get the initial rise on the muffins. The really helps activate the batter to rise for the dome-shaped top. You’ll bake the muffin for about 6-7 minutes on 425F degrees, and then without opening the oven, you’ll decrease the temperature to 350F degrees for the remaining time!
If you love these, you may also love:
- Pumpkin Spice Cookies with Cream Cheese Frosting
- Chocolate Chip Pumpkin Bread
- The Easiest Apple Cobbler
Alright, let’s get to making the recipe! Enjoy friends!
Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are literal heaven! A moist pumpkin muffin filled with a cream cheese center and topped with streusel. Need I say more? Seriously. This recipe tastes like fall in every way and each part perfectly compliments each other. These are a must-try and definitely a crowd pleaser!
Servings 10
Equipment
- Regular sized muffin tin
Ingredients
For the muffins:
- ½ cup vegetable oil i used avocado oil
- ½ cup brown sugar light or dark
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup canned pure pumpkin
- 1⅓ cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
For the cream cheese filling:
- 4 oz cream cheese room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- ¼ cup granulated sugar
For the streusel:
- ¼ cup unsalted butter cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar light or dark
- ½ tsp pumpkin pie spice
- pinch of sea salt
Instructions
For the muffins:
- Preheat your oven to 425F degrees.
- In a large mixing bowl, add in the oil and sugars. Mix with a whisk for a minute or so until well combined.
- Add in the eggs, pumpkin puree, vanilla extract and whisk until incorporated.
- Next, pour in the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt. Using a wooden spoon or spatula, fold in the dry ingredients until everything is just incorporated. Refrigerate for 30 minutes to an hour for optimal rise in your oven.
For the cream cheese filling:
- In a small mixing bowl, pour in the cream cheese, egg yolk, sugar and vanilla extract. Using a hand mixer, mix until soft and smooth. Set aside.
For the streusel:
- In a small bowl, pour in butter, flour, brown sugar, pumpkin pie spice and sea salt. Using your hands, mix everything together and press the butter into the sugar. Your hands will warm the butter a little and help it incorporate into the mixture. You want it to be a little crumbly and then it's ready. Set aside.
To assemble the muffins:
- Spray and line (optional) your regular sized muffin tin with oil. I made 10 muffins, so fill half of the bottom of your tin with the filling.
- Scoop on about a tbsp of the the cream cheese filling in the middle.
- Then pour on the rest of the batter to top off each muffin.
- Sprinkle each muffin with streusel until you use it all up.
- Put the muffins in the oven at 425F degrees for 6 minutes. Then turn the oven down with 350F degrees without opening the oven! Let the muffins cook for an additional 8-10 minutes until the a toothpick comes out mostly clean. A little bit of crumb is okay!
- Remove from oven, let cool in the pan for about 5 minutes, and then remove from pan and let cook on a wire rack. If you remove them from the pan earlier, the bottoms won't get soggy or collect moisture. ENJOY!
Notes
For Storing: Store in an airtight container on the counter for up to 2 days or in the fridge for 1 week.
For Freezing: For best results, individually wrap each muffin in plastic wrap and then store in a freezer bag. To thaw, place on the counter for a few hours!