
Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
55 mins
Cal/Serv:
346
Here at Delish, we believe in the supremacy of cream cheese-filled baked goods, and these pumpkin cream cheese muffins are no exception. Classic pumpkin muffins are the perfect fall treat to ring in the changing leaves and cozy weather, with plenty of festive pumpkin flavor and warming spices. To level up the staple muffins, we added a layer of cream cheese filling for a tangy balance to the pumpkin cake, and an optional crumbly streusel topping for an extra sweet touch. Lightly-sweetened, this recipe is the perfect treat if you're not an overly-sweet muffin fan. These are so easy to prepare, we'll be enjoying them for brunch every morning this fall alongside a homemade pumpkin spice latte or spiced apple cider—and you should too!
Why the cream cheese?
A surefire way to make a baked good better is to add cream cheese to it. Adding an egg yolk to a cream cheese filling—like we did here— helps it “soufflé” a bit in the oven, similar to cheesecake. The resulting layer of cream cheese adds a tangy contrast to our pumpkin muffins, taking them from basic to legendary.
How to make pumpkin cream cheese muffins:
There are two essential components to these muffins: the pumpkin batter and the cream cheese filling. You'll make your pumpkin batter like any pumpkin muffin, with warming spices and canned pumpkin puree. We went with pumpkin spice in the batter for extra-cozy fall vibes, but feel free to swap that out for cinnamon if you'd prefer.
After you've made your cream cheese filling and pumpkin batter, you'll layer them in your muffin tin: start with the pumpkin batter, then a layer of cream cheese, then the pumpkin batter, then the remaining cream cheese over the top. After your muffins have been layered, swirl the batter with the tip of a knife to create a marbled effect.
The last step to this recipe—the streusel topping—is optional (that's why you won't see it in the video), but highly recommended. Add it if you're looking for some crunch factor, and another layer of sweetness.
Storage.
If you have any leftover muffins, cover tightly and store at room temperature for around 2 days, or in the fridge for up to 1 week.
Made these fall treats? Let us know how it went in the comments below?
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Ingredients
Pumpkin Batter
- 3/4 cup
(1 1/2 sticks; 170 g.) butter, softened, plus more for pan (optional)
- 1 1/3 cups
(160 g.) all-purpose flour
- 2 tsp.
ground cinnamon
- 1 1/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 3/4 cup
(150 g.) granulated sugar
- 1 cup
(225 g.) canned pumpkin puree
- 1
large egg
- 1
large egg white
Cream Cheese Filling
- 1 lb.
(454 g.) cream cheese, softened
- 1/2 cup
granulated sugar
- 2
large egg yolks
- 2 tsp.
pure vanilla extract
Pinch of kosher salt
Streusel (optional)
- 1/2 cup
all-purpose flour
- 3 Tbsp.
packed light brown sugar
- 1/2 tsp.
pumpkin pie spice
- 1/4 tsp.
kosher salt
- 3 Tbsp.
cold butter, cut into small pieces
Directions
Pumpkin Batter
- Step 1Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners or grease with butter.
- Step 2In a medium bowl, whisk flour, cinnamon, baking soda, and salt.
- Step 3In a large bowl, using an electric mixer on medium speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add pumpkin, egg, and egg white; mix on medium speed until combined. Add dry ingredients and mix on low speed until just incorporated. Set aside until ready to use.
Cream Cheese Filling
- Step 1In a small bowl, whisk cream cheese, egg yolk, vanilla, and salt until smooth.
streusel (optional)
- Step 1In a small bowl, stir together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix thoroughly with your fingers until evenly moistened.
assembly
- Step 1Divide half of muffin batter among muffin tins, then top with half of cream cheese batter. Scoop remaining muffin batter, then remaining cream cheese batter over tops. Swirl with tip of a knife to create a marble effect. Sprinkle streusel over tops of muffins, if using; press down slightly.
- Step 2Bake until a toothpick inserted in middle comes out clean, 25 to 28 minutes. Let cool before serving.
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