Pumpkin Cream Cheese Muffins

To celebrate the start of the fall season, I’ve decided to make this week Pumpkin Week! That means that you will get a week full of savory and sweet pumpkin recipes.

I don’t usually cook with pumpkin (probably because I don’t like pumpkin pie), but I decided to branch out this week and I’m glad I did! Some of these recipes have become favorites of mine, so I may be making them year-round.

Pumpkin Cream Cheese Muffins

To start out the week, I decided to make something a bit indulgent: Pumpkin Cream Cheese Muffins. These muffins are filled with a delicious cream cheese icing, so I haven’t decided yet if I am going to call them breakfast or dessert. Okay, maybe I’ll just call them both. That’s okay, right?

Pumpkin Cream Cheese Muffins

If you don’t have time to freeze the icing, you may add it after the muffins have baked. Just use a small spoon to scoop out the center and add the cream cheese filling. I promise that it will be just as delicious!

Since the icing is quite rich, I think this is the perfect seasonal recipe. Plus, there is also something about the smell of pumpkin spices filling your home as you bake them. It just makes it feel like fall.

Pumpkin Cream Cheese Muffins

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Pumpkin Cream Cheese Muffins
 
Cook time
Total time
 
Author:
Ingredients
Cream Cheese Filling:
  • 8 oz. cream cheese, softened
  • 1 cup confectioner's sugar
Dry Muffin Ingredients:
  • 3 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1½ tbsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp baking soda
Wet Muffin Ingredients:
  • 4 eggs, extra-large
  • 2 cups sugar
  • 15 oz pumpkin puree
  • 1 cup canola oil
For the Topping:
  • 5 tbsp all-purpose flour
  • ½ cup sugar
  • 1½ tsp ground cinnamon
  • 5 tbsp unsalted butter, cold
Instructions
  1. Add the softened cream cheese and powdered sugar to the bowl of a stand mixer. Using the beater attachment, mix until well combined. Spoon the mixture out onto a sheet of plastic wrap. Shape the cream cheese into a long log and wrap with the plastic wrap. Twists the ends tight and tuck them under. Place the cheese log into a freezer for at least 2 hours (this will help prevent the cream cheese from shrinking while the muffins are baking).
  2. After the cream cheese is frozen, preheat the oven to 350 degrees Fahrenheit. In a medium mixing bowl, combine the dry ingredients. Mix well and then set aside.
  3. In the bowl of a stand mixer, add the wet ingredients and beat with the whisk attachment until well combined. Then add the dry ingredients and gently stir. Set aside.
  4. To make the topping, mix together the flour, sugar and ground cinnamon in a small bowl. Cut in the cold butter with a pastry blender or pair of butter knives.
  5. To assemble the muffins, first place muffin liners into a muffin tin. Spoon about 1 tablespoon of the muffin batter into the bottom of each cup. If you add too much, the cream cheese will be too close to the top and spill out. Using a knife, cut the cream cheese log into slices (about 24). Add a slice of frozen cream cheese into each cup. Top the cream cheese with another tablespoon or two of batter, making sure to cover the cream cheese completely. Top with about 2 teaspoons of the crumbled topping.
  6. Place the muffins into the preheated oven and bake for 22-25 minutes. Allow the muffins to cool on a cooling rack before serving.
Notes
Tips: Add the batter to a large ziplock bag and cut off one of the bottom corners. Then, you can accurately squeeze small amounts of the batter into the muffin tin without all the mess!

Adapted From: BakeSpace
Nutrition Information
Serving size: About 2 dozen muffins

19 comments
Sara
Sara

These look amazing. I am not a pumpkin pie fan either and I was looking for something to bring to a harvest breakfast pot luck...I don't have a lot of refrigerator space...do these need to be kept in the fridge if I make them the day before?

Kacie
Kacie

Question: I've done the cream cheese log, it's been in the freezer about an 1 1/2 and is still not quite frozen, is it ok to just kind of spoon a little into each mixture?

Rachel
Rachel

I just made these muffins, and they came out AMAZING!! I followed this recipe but made them gluten free. I just used King Arthur Multi-purpose Gluten Free flour, and they came out so good. I also didn't have ground cloves so I just did 1 1/2 tsp cinnamon and 1 1/2 tsp nutmeg instead. They are moist and fluffy, and not too sweet which is exactly what I wanted!!! I love all things cream cheese, and I would say to double or at least do 1 1/2 times the cream cheese frosting and powdered sugar so that you can put a little more in each muffin. Also I used medium sized muffin tins and got 33 muffins out of it. Perfect!! :)

Becky
Becky

Holy cow! These are so good-looking! I'm hungry!

Cocomable
Cocomable

I need to make these the night before. How are they cooled the day after? I'm concerned with the cream cheese filling... Thanks

Angela
Angela

I have been baking up a pumpkin storm! I cannot wait to try this recipe :)

Elizabeth @ SugarHero.com
Elizabeth @ SugarHero.com

These look delicious--love the hidden cream cheese filling! Also, I'm another pumpkin pie hater who LOVES other pumpkin desserts. It's not all about the pie! Glad to know I'm not alone. :)

Dina
Dina

great idea! looks yummy!

Anna
Anna

I'm not sure I would be comfortable leaving the muffins at room temperature with the cream cheese filling. I'm sure it would be fine, but I wouldn't want to risk getting other people sick. Dairy is a good medium for foodborne pathogens. I usually put these muffins in a ziplock bag after they cool - maybe that will help cut down on fridge space!

Anna
Anna

Kacie, I have actually skipped the freezing part before and I find that the cream cheese tends to shrink a little inside the muffin. It still tastes amazing, so if you're not picky, I'll say go for it! Let me know how they turn out!

Anna
Anna

It's great to know that they still taste great gluten free. The cream cheese filling is my favorite part, so adding more sounds good to me! I'm so glad that you liked them Rachel. I love getting feedback from people who have tried my recipes!

Anna
Anna

Thank You Becky! You'll have to give them a try!

Anna
Anna

I've actually kept these muffins in the fridge for several days and reheated them in the microwave for 15 to 20 seconds. They still turn out great! The muffins also freeze pretty well, just defrost them in the microwave for about 30 seconds or so, depending on your microwave.

Anna
Anna

This is a good one Angela. Let me know if you try it!

Anna
Anna

It's so delicious! I also use it on my dessert pizzas. :)

Anna
Anna

I was always a bit apprehensive about trying new pumpkin recipes since I don't care for pumpkin pie, but I've really grown to love cooking with pumpkin. You'll definitely have to try these Elizabeth!

Anna
Anna

These are so addicting. You'll have to give them a try!

Sara
Sara

That wouldn't even work with our fridge....I hate it...stupid side by side has no room at all...BUT I like the ziplock idea...(I do that often with leftovers just for that reason) and if that won't work in the fridge it is cool enough this week to put them in ziplock bags and set out in the garage overnight. Thanks!

Trackbacks

  1. […] IngredientsCream Cheese Filling:8 oz. cream cheese, softened1 cup confectioner's sugarDry Muffin Ingredients:3 cups all-purpose flour1 tsp ground cinnamon1 tsp ground cloves1 tsp ground nutmeg1 1/2 tbsp pumpkin pie spice1 tsp salt1 tsp baking sodaWet Muffin Ingredients:4 eggs, extra-large2 cups sugar15 oz pumpkin puree1 cup canola oilFor the Topping:5 tbsp all-purpose flour1/2 cup sugar1 1/2 tsp ground cinnamon5 tbsp unsalted butter, coldFor Full Details, Please Click Image Or Title.  […]

  2. […] a bowl when some friends and I got together over the weekend to relax after a crazy week and make cream cheese filled pumpkin muffins, which were amazing. The top right photo (1) is that of a few friends and me decorating sugar […]