Rich, moist cakey pumpkin cream cheese muffins are soft and blissfully good! This creamy pumpkin muffins make a fantastic, filling breakfast or snack.
These pumpkin cream cheese muffins feature a delicious pumpkin muffin based with a creamy cheesecake top. The muffins are sprinkled with homemade brown sugar streusel on top for an extra bit of sweetness and decadence.
We have several muffin recipes on the blog because…we like them. Here are a few to get you started.
Pumpkin and squashes fill baskets all over my house right now so I’m making these muffins for tomorrow’s breakfast. They are so delicious!
If you have pumpkin tucked away in your freezer or pantry for the off season pull that homemade puree out and use it for this recipe.
If you have canned pumpkin puree that is also a great choice for this muffin recipe. Do NOT use canned pumpkin pie filling.
Homemade Pumpkin Cream Cheese Muffins Recipe:
The delicious flavor combination of Pumpkin and cream cheese add filling comfort food and fall goodness into your morning meal, or mid day snack.
These muffins are easy to make but it is a three step process. Don’t let all the instructions bother you. Just do it one step at a time and before you know it, yummy pumpkin spice smells will fill your kitchen and delightful Creamy Pumpkin Muffin will fill your mouth.
Tips;
- The topping is simple but mine came out a bit wet the first time I made this recipe. To fix that I added the oil in small amounts and had better results. Use just enough oil or butter to make the crumbles.
- Coconut oil adds REALLY great flavor into this recipe and replaces butter one to one with great results. Feel free to use butter if you would rather.
- Let these muffins cool all the way before serving. The flavor is much better at room temperature than baking hot.
- The muffin paper comes off easily when cooled. When hot the muffins cling to the paper.
- These are a crumbly muffin. They tend to separate into the layers if they are not completely cooled. Eating them at room temperature is best.
Go for it!
Enjoy the creative process of baking these muffins and the delicious results.
These Moist, rich, muffins with coconut oil and flax for satisfying, healthy fats and fiber will satisfy your family with nourishing energy to get through the day.
Instructions Summary:
Don’t let the long recipe scare you off. Just complete each step. It’s not hard. These muffins are worth it!
- Make the crumb-topping first
- Set aside the topping and make the pumpkin muffins:
- Make the cheesecake filling
- Assemble and bake the muffins
- Cool to room temperature before serving
Freeze These Pumpkin Muffins:
Creamy Pumpkin Muffins freeze well for up to 2 months. What a nice treat these make for a quick winter breakfast.
Freezing Tips:
- Cool to room temperature
- Carefully Place these muffins in a gallon ziplock freezer bag (Or freezer container) so they stay upright and sit flat in your freezer.
- Remove all the air from the ziplock bag.
- You may also vacuum pack these muffins if you have one.
- Label and place in your freezer on top so they are not squashed by other frozen foods.
Your Printable Pumpkin Muffin Recipe:
Pumpkin Cream Cheese Muffins
Rich, moist cakey pumpkin cream cheese muffins are soft and blissfully good! This creamy pumpkin muffins make a fantastic, filling breakfast or snack.
Ingredients
Crumb Topping
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup softened butter (or coconut oil)
Pumpkin muffins
- 1 3/4 Cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp.pumpkin pie spice
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup softened butter (or coconut oil)
- 1/3 cup milk
- 1 tsp. vanilla extract
Cheesecake Filling
- 6 ounces cream cheese, softened to room temperature
- 1 egg yolk
- 1 tsp. vanilla extract
- 3 Tablespoons granulated sugar
Instructions
- Preheat oven to 425F degrees.
- Line a 12 hole muffin tin with liners or oil. Set aside.
Crumb-topping:
- Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined.
- Add the softened butter and mix until crumbs form.
- Set aside the topping until needed
Pumpkin muffins:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until combined.
- In a medium bowl, whisk the brown sugar and eggs together until combined.
- Whisk the pumpkin, butter, milk, and vanilla into the sugar/egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.
Cheesecake filling:
- In a medium bowl, beat the softened cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy.
- Add the egg yolk, vanilla extract, and sugar. Beat until combined.
Assembly
- Layer the muffin batter onto the bottom of the muffin cup (I used a teaspoon).
- Alternate the pumpkin batter layers with the cream cheese mixture until cups are full.( I took a toothpick and 'encouraged' the batter a bit to close any gaps). The muffin cups will be almost full.
- Heavily sprinkle the topping onto the muffins. This topping is crumbly so expect some crumbles on the muffin pan.
Baking Instructions:
- Bake the muffins for 5 minutes at 425 F degrees.
- Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the muffin tin, then transfer to a wire rack to cool until ready to eat.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 386Total Fat 23gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 5gCholesterol 61mgSodium 330mgCarbohydrates 40gFiber 3gSugar 17gProtein 6g
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Recent Posts:
Follow Us:
We enjoy meeting you on our social networks. Follow us on Facebook, Pinterest, Instagram . Tag us with your pictures of our recipes and comment on how it went for you. We would love to see what you do with them.
We often like, comment and share your posts of our recipes on our daily Instagram stories.
Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!
Recent Posts:
50+ Thanksgiving Breakfast Ideas | The Worktop
Sunday 31st of October 2021
[…] Rich, moist cakey pumpkin cream cheese muffins are soft and blissfully good! Get the recipe […]
Geri
Thursday 24th of September 2020
The ingredients show flax but I don't see it in the recipe. Do you need flax? Would prefer without but a 1/4cup seems like a lot to remove from a recipe.
Diane
Thursday 24th of September 2020
If you use it put it in with the dry ingredients. I add it for a higher fiber muffin. I think you can omit it. The muffins will be lighter but they should still hold together. If you think the batter is too loose add 1/8 Cup extra flour. Thanks for pointing this out. I'll update the recipe. :)
50+ Delicious Thanksgiving Breakfast Ideas | The Worktop
Tuesday 21st of November 2017
[…] Creamy Pumpkin Muffins by Homemade Food Junkie […]
Judi
Tuesday 10th of September 2019
C an not wait to make the pumpkin muffins. I may aďd mini chocolate chips or butterscotch. Chips to the recipe.
Beth (OMG! Yummy)
Monday 29th of September 2014
Wow - so many great things all in one muffin. It's still warm here, but we are getting the afternoon breezes that sound like fall so I am getting in the mood! Welcome to CCN!
homemadefoodjunkie
Monday 29th of September 2014
Hello Beth and thank you for stopping by We are in full fall swing here in the NW corner of Washington State. I appreciate your taking the time to come check out my site. I'll be over to see you soon! Diane