Print

Cream Cheese Pumpkin Muffins with Crumb Topping Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

These Cream Cheese Pumpkin Muffins are delightfully moist with a creamy surprise inside. Featuring a soft, spiced pumpkin batter wrapped around a smooth cream cheese center and topped with a cinnamon crumb topping, these muffins are perfect for fall breakfasts or dessert treats. They have a tender crumb, balanced spices, and a luscious cream cheese filling that bakes perfectly inside.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 24 muffins
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Ingredients

Cream Cheese Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar

Muffin Batter

  • 4 large eggs
  • 2 cups granulated sugar
  • 2 cups pumpkin puree (or 15 oz can)
  • 1 1/3 cups vegetable oil
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda

Crumb Topping

  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 6 tablespoons cold butter (cut into pieces)

Instructions

  1. Make Cream Cheese Filling: In a large bowl or stand mixer, beat together the softened cream cheese and powdered sugar on medium speed until fully blended and smooth. Scrape down the sides and bottom to ensure even mixing.
  2. Shape and Freeze Filling: Lay out a large piece of plastic wrap. Transfer the cream cheese mixture onto the plastic wrap in a log shape about 1 1/2 inches in diameter. Wrap tightly, sealing the ends well. Reinforce with more plastic wrap or foil if desired. Freeze for at least 2 hours or overnight until firm enough to slice.
  3. Prepare Muffin Pans: Spray the tops of two muffin pans with nonstick spray to help muffin tops release easily, but do not spray inside the wells. Line each muffin well with paper cupcake liners.
  4. Mix Wet Ingredients: In a large bowl or stand mixer, beat the eggs until blended. Add 2 cups granulated sugar, pumpkin puree, and vegetable oil. Mix on medium-low speed until combined, scraping sides and bottom as needed.
  5. Combine Dry Ingredients: Spoon and level 3 cups of flour into a large bowl. Make a small well in the center and add the cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Stir these spices into the flour somewhat to combine.
  6. Mix Batter: Using a spatula, gently fold the wet ingredients into the dry flour mixture. Alternatively, use the mixer on low but avoid overmixing. Mix only until flour is barely incorporated and no liquid pockets remain. Scrape sides and bottom carefully.
  7. Chill Batter: Cover the batter and refrigerate for about 20 minutes to rest before assembling the muffins.
  8. Preheat Oven: Heat your oven to 425 degrees Fahrenheit while the batter chills.
  9. Make Crumb Topping: In a medium bowl, whisk together 1/2 cup plus 2 tablespoons sugar, 1/3 cup flour, and 2 teaspoons cinnamon. Add the cold butter pieces and cut them into the dry mix using a pastry blender, fork, or your fingers until the mixture looks like coarse sand with pea-sized butter chunks.
  10. Assemble Muffins – Bottom Layer: Fill each muffin liner with about a tablespoon of the chilled batter, just enough to cover the bottom.
  11. Add Cream Cheese Filling Slice: Remove the cream cheese log from the freezer and slice into 24 equal pieces. Place one slice into the center of each muffin well on top of the batter.
  12. Add Remaining Batter: Divide the remaining batter evenly among the muffin cups, filling nearly to the top with about 1/4 to 1/8 inch of space left.
  13. Sprinkle Topping: Generously sprinkle about a tablespoon of the crumb topping over each muffin to cover the batter.
  14. Optional Chill: Chill the assembled muffins if there will be a wait before baking to keep them firm.
  15. Initial Bake: Bake the muffins at 425 degrees F for 6 minutes.
  16. Check Rise: Without opening the oven, turn on the oven light and check if the muffins have risen about 1/4 inch above the pan edge. If not, bake for an additional minute at 425.
  17. Lower Temperature: Reduce oven heat to 350 degrees Fahrenheit without opening the door. This step helps the muffins bake evenly.
  18. Finish Baking: Bake for another 13-15 minutes at 350 degrees, until the muffins are no longer shiny in the center and a toothpick inserted comes out clean or with moist crumbs but no wet batter.
  19. Cool Slightly: Remove muffins from oven and cool in pans on a wire rack for 2 minutes.
  20. Remove From Pans: Use a butter knife to gently loosen muffin edges and transfer muffins onto a wire rack to cool completely to avoid sogginess.
  21. Serve and Store: Enjoy one muffin warm as soon as safe to eat, then allow remaining muffins to cool fully. Store covered at room temperature for 1-2 days or refrigerate afterwards. Muffins freeze well – cool fully, place in ziplock bags, freeze up to 2-3 months, thaw at room temperature, and warm briefly before serving.

Notes

  • Chilling the cream cheese filling log is key for easy slicing and neat muffin assembly.
  • Do not spray inside muffin wells; spray only the tops of the pans to allow muffin tops to release cleanly.
  • Resting the batter in the fridge improves texture and flavor melding.
  • Do not open the oven door during the two-stage bake to ensure proper rising and baking.
  • Using cold butter in the crumb topping creates a desirable crumbly texture.
  • These muffins freeze well; reheat gently to restore softness without drying.

Find it online: https://allcookedup.com/cream-cheese-pumpkin-muffins-with-crumb-topping-recipe/