4.9 from 189 votes
Pumpkin Cream Cheese Muffins
This easy Pumpkin Cream Cheese Muffins recipe is better than the bakery and one of my favorite pumpkin recipes of all time!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 18 mins
Servings: 18
Calories: 297 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ¾ cup oil
- 1 1/4 cups granulated sugar
- 1 (15-ounce) can pumpkin puree , or homemade
Cream Cheese Filling:
- 4 oz plain cream cheese , softened
- ½ cup powdered sugar
Streusel Topping:
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar , packed
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cold butter cut into pieces
- ½ teaspoon ground cinnamon
Instructions
- Cream Cheese Filling: Prepare cream cheese filling by combining the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
- Muffins: In a large mixing bowl combine the flour, spices, baking soda, baking powder and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add to the dry ingredients and mix until just combined.
- Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
- Bake: Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
- Fill each muffin cup with a heaping tablespoon of batter. Place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. (This recipe will make 18 regular size muffins, or 12 very large muffins. If you want to use all the batter to make large muffins, add 6-10 minutes to the bake time. I’ve never had them overflow on me.)
- Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Cup of Yum
Notes
- Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.
- Freezing Instructions: Place muffins in a freezer safe bag or container and freeze for up to 3 months.
Nutrition Information
Calories
297kcal
(15%)
Carbohydrates
48g
(16%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
155mg
(6%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
75IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 297
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 155mg | 6% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.