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5.0 from 9 votes

Pumpkin Spice Muffins with Cream Cheese Filling

Pumpkin spice muffins with a cream cheese filling and pecan topping are easily the best pumpkin muffins you'll ever make. These pumpkin cheesecake muffins are moist and full of fall flavors.

Prep Time
25 mins
Cook Time
25 mins
Resting Time
10 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

PECAN TOPPING
  • 1 cup pecans chopped
  • 1 teaspoon vanilla extract
  • 2 teaspoons sugar
  • 3 teaspoons corn syrup
  • ½ cup brown sugar packed
  • ¼ teaspoon salt
CINNAMON SUGAR TOPPING
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar packed
  • ½ teaspoon Cinnamon, ground
FILLING
  • 4 ounces cream cheese room temperature
  • ⅓ cup powdered sugar or icing sugar
  • 1 tsp. vanilla extract
MUFFINS
  • 2 ½ cups all purpose flour
  • 2 cups sugar
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup pumpkin puree canned, unsweetened
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¼ cup milk
  • 2 teaspoons vanilla extract

Instructions

CINNAMON SUGAR TOPPING
    Cup of Yum
  1. In a small bowl combine sugars and cinnamon.  Set aside.  
PECAN TOPPING
  1. In a medium sized bowl, mix together pecans, sugars, and salt. Add corn syrup and vanilla.  Stir, using a spoon or your fingers, until blended.  Set aside.
FILLING
  1. Using a handheld or stand mixer, blend cream cheese, icing or powdered sugar and vanilla together.  Set aside. You will be adding about 2 teaspoons of the cream cheese mixture to each muffin shortly.  Set aside.
MUFFINS
  1. Preheat oven to 350 degrees. Prepare a 12 hole muffin with cooking spray and a light dusting of flour.  Set aside.
  2. In a large bowl, whisk flour, sugar, pumpkin pie spice, baking powder, and salt until blended together.  In a separate bowl, combine canned pumpkin, melted butter, eggs, milk, and vanilla. Gradually stir flour mixture into pumpkin mixture until just combined.  Do not over mix.
  3. Grab muffin pan and fill each of the cups about half way.  
  4. Using a soup spoon, press a hole down into the batter, large enough to hold approximately 2 teaspoons of the cream cheese mixture. Next, add cream cheese mixture to each hole inside each muffin. 
  5. Now add leftover batter to each muffin and make sure the cream cheese mixture is totally covered.   
  6. Muffins should be filled to the edge of each muffin hole.  Using your fingers, cover each muffin top completely with the pecan topping.  Make sure to use it all.  
  7. Sprinkle the top of the pecan mixture with cinnamon sugar.  Sometimes not all of the cinnamon sugar gets used.  So I was going to post this recipe with half of the amount but my friends told me they use most or all of it and so I leave that decision up to you!  
  8. Bake until a toothpick inserted in center comes out with a few crumbs attached; about 35 minutes.  Remember to rotate muffin pan halfway through baking if you have hot spots like I do.  
  9. Allow muffins to cool in pan on wire rack for about 10 minutes. Then remove muffins from the pan and put them on a wire rack for about 5 more minutes if you can stand to wait that long!  Enjoy!

Notes

  • For a list of our favorite muffin recipes check out our Fall Muffin Recipes post for some great ideas.
  • Put the cream cheese mixture in the middle of the batter. Otherwise, if it is placed too high it may poke through the top.
  • Be sure to gently press the pecan topping into the top of the muffin batter before baking. The cinnamon sugar can then be sprinkled on.
  • Don't over mix the batter or you may end up with tough muffins.
  • Make sure you grab pumpkin puree and NOT pumpkin pie filling!
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Nutrition Information

Serving 1g Calories 451kcal (23%) Carbohydrates 76g (25%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 52mg (17%) Sodium 335mg (14%) Potassium 150mg (4%) Fiber 2g (8%) Sugar 54g (108%) Vitamin A 3475IU (70%) Vitamin C 1mg (1%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 451

% Daily Value*

Serving 1g
Calories 451kcal 23%
Carbohydrates 76g 25%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 52mg 17%
Sodium 335mg 14%
Potassium 150mg 3%
Fiber 2g 8%
Sugar 54g 108%
Vitamin A 3475IU 70%
Vitamin C 1mg 1%
Calcium 85mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.