Autumn Bliss Pumpkin Cream Cheese Muffins

Featured Comment

See All Comments

How to Bake the Perfect Pumpkin Cream Cheese Muffins

Making these bakery-style pumpkin cream cheese muffins is a straightforward process that yields truly spectacular results. Follow these steps for success:

Step 1: Prepare the Cream Cheese Filling. Begin by thoroughly mixing softened cream cheese with powdered sugar until perfectly smooth. This is your luscious filling! For best results, spread this mixture onto a piece of plastic wrap, roll it into a neat log shape (about 1.5 inches in diameter), and place it in the freezer. Chilling the filling ensures it remains intact and perfectly centered within each muffin as it bakes.

Step 2: Mix the Muffin Batter. While your cream cheese chills, prepare the rich pumpkin muffin batter. This recipe keeps things simple! First, combine the wet ingredients: eggs, granulated sugar, pumpkin puree, and vegetable oil. Mix these until smooth and well-incorporated. Next, add the dry ingredients: all-purpose flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. A clever trick to save an extra bowl is to add the spices and baking soda directly onto the flour in the bowl of wet ingredients, stirring them into the flour lightly before incorporating everything together. Be mindful not to overmix the batter; stir only until the dry ingredients are just combined with the wet, ensuring no pockets of flour remain.

Step 3: Assemble the Muffins. Line your muffin pan with paper liners. Spoon a tablespoon of muffin batter into the bottom of each liner, just enough to create a base. Retrieve your chilled cream cheese log from the freezer and slice it into 24 even pieces. Place one slice of the cold cream cheese mixture directly on top of the batter in each muffin cup. This strategic placement ensures the filling stays in the center as the muffin bakes and rises.

Step 4: Prepare the Streusel Topping. In a separate bowl, combine granulated sugar, flour, and cinnamon for the crumb topping. Add cold, cubed butter and use a pastry cutter (or your fingertips) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter. This creates that delightful, crunchy streusel when baked.

Step 5: Finish and Bake. Divide the remaining pumpkin muffin batter among the cups, filling each liner almost to the very top (leaving about 1/4 to 1/8 inch of space). Generously sprinkle the prepared streusel topping over each muffin. Pop them into a preheated oven and get ready for the amazing aroma of fall baking!

Pro Tips for Baking the BEST Muffins of Your Life

How to Store Pumpkin Cream Cheese Muffins

Proper storage is key to keeping your **Pumpkin Cream Cheese Muffins** fresh and delicious for as long as possible. Here’s how to best store them, whether you plan to enjoy them immediately or save some for later:

Can I freeze muffins with cream cheese filling?

Absolutely! These pumpkin cream cheese muffins freeze exceptionally well. Once they have completely cooled, simply place them in an airtight freezer bag or container. They can be stored in the freezer for up to 2-3 months without any loss of flavor or texture. When you’re ready to enjoy them, just take them out of the freezer and let them thaw in the fridge or at room temperature in the sealed bag. For that ultimate warm, fresh-baked experience, a quick 15-20 second zap in the microwave will bring them back to life.

Can cream cheese muffins sit out?

For optimal freshness and food safety, it’s best to handle these muffins with care due to their cream cheese filling. I recommend storing them at room temperature, covered, for the first 1-2 days. After that, any remaining muffins should be transferred to an airtight container and refrigerated. If you anticipate not finishing the batch within a couple of days, your best bet is to freeze them immediately after they cool. This preserves their incredible texture and flavor. And if you love a warm muffin (who doesn’t?), simply grab one from the fridge or freezer and give it a quick reheat in the microwave for 10-15 seconds.

More Delicious Pumpkin Recipes to Savor

If you’ve fallen in love with these **Pumpkin Cream Cheese Muffins**, you’ll be thrilled to discover even more ways to enjoy the cozy flavors of pumpkin this season. Here are some other fantastic pumpkin recipes that are sure to become new favorites:

• Pumpkin Chocolate Chip Muffins >> If you’re looking for a simpler, yet equally delicious, pumpkin muffin experience without the streusel and cream cheese, this one-bowl, super-easy chocolate chip version is an absolute must-try!
• Pumpkin Cupcakes with Maple Pecan Frosting >> These cupcakes are incredibly moist and flavorful, all thanks to the magical addition of browned butter.
• Pumpkin Dump Cake with Cake Mix >> It truly doesn’t get any easier (or tastier!) than this incredibly simple pumpkin cake.
• Pumpkin Bars with Chocolate Chips >> Enjoy the perfect balance of rich pumpkin flavor, warm cinnamon spices, and decadent dark chocolate in every bite.
• Butterscotch Pumpkin Cake >> I call this a cake, but it boasts more of a dense, brownie-like texture. It’s truly SO GOOD and a personal favorite!
• Soft Pumpkin Cookies with Brown Butter Icing >> Indulge in super soft and thick cookies topped with a truly delicious brown butter icing.
• Crème Brulee Pumpkin Pie >> A delightful twist on the classic pumpkin pie, featuring a wonderfully crispy, caramelized top layer.
• Pumpkin Crunch Cake from Spend With Pennies >> A delightful combination of textures and fall flavors.
• Pumpkin Pudding from Love and Lemons >> A smooth, creamy, and comforting dessert.
• Pumpkin Pop Tarts from Spinach Tiger >> A homemade version that’s way better than traditional pumpkin pie.

Indulge in More Pumpkin Desserts with Cream Cheese

If you agree that cream cheese is the secret ingredient to elevating pumpkin desserts, then you’ll absolutely adore these additional recipes. The rich, tangy sweetness of cream cheese perfectly complements the earthy notes of pumpkin, creating irresistible treats that are perfect for any fall occasion:

• Pumpkin Cream Cheese Swirl Brownies >> Sometimes, you just need a perfect marriage of rich chocolate and creamy pumpkin for an ultimate fall indulgence.
• Pumpkin Roll Recipe with Lots of Cream Cheese Frosting >> This classic **Pumpkin Roll** recipe is a true showstopper, featuring a tender pumpkin cake wrapped around a generous layer of luscious cream cheese frosting. I LOVE this recipe!
• Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting >> Yes, I’m serious! These incredible pumpkin cinnamon rolls are topped with an unbelievably decadent caramel cream cheese frosting.
• Paul’s Pumpkin Bars with Cream Cheese Frosting >> A cherished family favorite that continues to delight generation after generation.
• Cream Cheese Pumpkin Puffs >> These simple, delightful little treats are incredibly delectable and easy to make.
• Chocolate Chip Pumpkin Cream Cheese Bread from Dinner Then Dessert >> A wonderfully moist bread studded with chocolate chips and swirled with cream cheese.
• Pumpkin Cream Cheese Dip from Budget Bytes >> A quick and easy dip perfect for fall gatherings.
• Pumpkin Lush Pie from The Salty Cooker >> A layered dessert that’s rich, creamy, and utterly satisfying.

Cream Cheese Pumpkin Muffins

There is no better way to welcome fall than with these Pumpkin Cream Cheese Muffins! A moist, tender, ultra pumpkin-y muffin, filled with sweetened cream cheese, and topped with cinnamon sugar crunch topping! They are irresistible! If it’s too hot where you are, these muffins are guaranteed to make the leaves start falling off your trees.

Ingredients

For the filling

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar

For the muffins

• 4 large eggs
• 2 cups granulated sugar
• 2 cups pumpkin puree (or 15 oz can)
• 1 & 1/3 cups vegetable oil
• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 4 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 & 1/2 teaspoon baking soda

For the crumb topping

• 1/2 cup + 2 tablespoons granulated sugar
• 1/3 cup all purpose flour
• 2 teaspoons ground cinnamon
• 6 tablespoons cold butter, cut into pieces

Instructions

1. In a large bowl or stand mixer, beat together the cream cheese and powdered sugar on medium speed until blended and smooth. Make sure to scrape the sides and bottom of the bowl thoroughly.
2. Lay out a large piece of plastic wrap. Use a spatula to transfer the cream cheese mixture onto the plastic wrap, shaping it into a log, approximately 1 and 1/2 inches in diameter.
3. Smooth the plastic wrap tightly around the log, sealing the ends well. For extra firmness, you can reinforce it with more plastic wrap or foil. Transfer the cream cheese log to the freezer and chill for at least 2 hours, or ideally, overnight. The goal is for the cream cheese log to be firm enough to slice cleanly.
4. To prepare for baking the muffins, spray the tops of two muffin pans with nonstick spray. Focus the spray on the surface of the pan, not necessarily inside the muffin wells, to ensure the muffin tops release easily without sticking.
5. Fill each muffin tin with paper cupcake liners.
6. In a large bowl or stand mixer, beat the eggs until well blended. Add the 2 cups of granulated sugar, the pumpkin puree, and the vegetable oil. Mix on medium-low speed until all ingredients are thoroughly blended, remembering to scrape down the sides and bottom of the bowl as needed.
7. Add the 3 cups of spooned and leveled all-purpose flour to the wet ingredients, but do not mix it in yet. Create a small well in the center of the flour, then add the ground cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda into the well. Use a small spoon to gently stir these dry ingredients into the surrounding flour a bit.
8. Using a large spatula, carefully mix the wet and dry ingredients together. If using a mixer, be very cautious not to overmix. Stir only until the flour has just been incorporated into the wet ingredients. Ensure there are no liquid-y pockets remaining and scrape the sides and bottom of the bowl well to combine everything evenly.
9. Cover the muffin batter and place it in the fridge to rest for about 20 minutes. This resting period can help improve the muffin’s texture.
10. Preheat your oven to 425 degrees F (220 degrees C).
11. Now, prepare the crumb topping. In a medium bowl, combine 1/2 cup plus 2 tablespoons of white sugar, 1/3 cup of all-purpose flour, and 2 teaspoons of ground cinnamon; whisk these dry ingredients to blend them evenly. Add the cold butter pieces and use a pastry blender or a fork to cut the butter into the dry ingredients until the mixture forms a coarse, crumbly texture. You can also use your fingertips to rub the butter in. The topping should resemble coarse sand with scattered pea-sized chunks of butter throughout.
12. To assemble the muffins, fill each muffin well with approximately one tablespoon of the chilled muffin batter, just enough to cover the bottom of the liner.
13. Slice the log of frozen cream cheese filling into 24 equal pieces. Place one slice of the firm cream cheese mixture into the center of each muffin well, on top of the initial batter layer.
14. Divide the remaining muffin batter evenly among the muffin cups. Fill the batter nearly to the top of each liner, leaving only about 1/4 to 1/8 inch of space from the rim.
15. Sprinkle about a tablespoon of the prepared crumb topping generously over the top of each muffin. If there’s any delay before baking, chill the assembled muffins to maintain their shape.
16. Bake for 6 minutes at the high temperature of 425 degrees F (220 degrees C).
17. After 6 minutes, without opening the oven door, turn on your oven light and observe the muffins. They should have risen approximately 1/4 inch above the edge of the pan by this point. If they haven’t, continue baking for one additional minute at 425 degrees F.
18. Once the muffins have puffed over the edge of the pan, immediately lower the oven temperature to 350 degrees F (175 degrees C). IT IS CRUCIAL NOT TO OPEN THE OVEN DOOR during this step, as it can cause the muffins to deflate.
19. After lowering the heat to 350 degrees F, continue to bake the muffins for another 13-15 minutes. The centers of the muffins should no longer appear shiny, and a toothpick inserted into the center of a muffin should come out clean, without any wet batter attached.
20. Remove the muffin pans from the oven and immediately place them on a wire rack to cool for 2 minutes.
21. After 2 minutes, use a butter knife to gently loosen the edges of the muffins and transfer them to a wire rack to cool completely. Although they will still be very hot, removing them promptly from the hot pan prevents the bottoms from becoming soggy due to residual heat and steam.
22. Enjoy one muffin as soon as it’s cool enough to handle – it’s a well-deserved reward! Allow the rest of the muffins to cool completely on the wire rack before storing.
23. Store the cooled muffins covered on the counter for the first 1-2 days. After this period, for extended freshness, refrigerate them in an airtight container.
24. These muffins, like most muffins, freeze exceptionally well. Once they are fully cooled, place them in a ziplock freezer bag or an airtight container and freeze for up to 2-3 months. To enjoy, simply let them thaw in the sealed bag on the counter. For the ultimate experience, warm them up in the microwave for 10-20 seconds to make them soft and delightful again.

Notes

This beloved recipe was discovered in 2011 on one of my favorite blogs, The Girl Who Ate Everything. She originally sourced the recipe from Annie’s Eats, who in turn found it on Bakespace. Its widespread popularity is a true testament to its irresistible quality!

Can I freeze muffins with cream cheese filling?

Yes, absolutely! These pumpkin cream cheese muffins can be frozen for up to 3 months. When you’re ready to serve them again, simply thaw them in the fridge or on the counter, and they’ll be ready to enjoy.

Can cream cheese muffins sit out?

I typically store these muffins on the counter for the first day or two. After that, it’s best to refrigerate them. If you know you won’t be able to finish them all within a couple of days, I highly recommend storing them in the freezer to maintain their superb freshness! For a warm muffin (and who doesn’t love one?), you can always grab one from the fridge or freezer and pop it in the microwave for about 15 seconds.

Nutrition