Pumpkin cream cheese muffins with crumble are a delightful treat that outshine Starbucks offerings. These moist, spiced muffins filled with creamy goodness make for an irresistible snack or breakfast option. The crunchy crumble adds the perfect finishing touch. Let’s dive into why you’ll love this recipe and how to make it right at home.
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Why You’ll Love This Pumpkin Cream Cheese Muffins Recipe
These pumpkin cream cheese muffins are not only easy to make but also packed with flavor. The combination of pumpkin and warm spices creates a cozy taste that warms the heart. The cream cheese filling brings a rich, tangy contrast, while the crumble topping adds crunch.
Plus, this recipe is perfect for fall festivities or any time you crave a sweet treat. Home-baked muffins have the charm and freshness that store-bought versions simply can’t match.
Pumpkin Cream Cheese Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, whisk together the melted oil, brown sugar, and white sugar until combined. Add the eggs, pumpkin puree, and vanilla extract. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, pumpkin spice blend, and ground cinnamon.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- In another bowl, beat the softened cream cheese with ¼ cup of sugar until smooth. If desired, adjust sugar to taste.
- In a separate bowl, mix 1 cup of chilled flour, ½ cup brown sugar, 1 tsp ground cinnamon, and cold butter. Use your fingers or a fork to combine until the mixture resembles coarse crumbs.
- Fill each muffin cup about halfway with the pumpkin batter. Add a spoonful of the cream cheese mixture in the center of each muffin. Top with more pumpkin batter until the cups are about ¾ full. Sprinkle the crumble topping generously over each muffin.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
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Let us know how it was!How to Make Pumpkin Cream Cheese Muffins with Crumble
Ingredients:
- ½ cup Neutral Oil (Melted coconut oil can be used)
- 1 cup Brown Sugar (Light or dark)
- ½ cup White Sugar (Coconut sugar for a lower glycemic option)
- 2 Eggs (Room temperature)
- 1 cup Pumpkin Puree (Use pure pumpkin, not pie filling)
- 1 tsp Vanilla Extract (Pure vanilla is best)
- 2 cups All-Purpose Flour (Can be swapped with gluten-free blend)
- 1 tsp Baking Soda (Ensure freshness)
- 1 tsp Baking Powder (Ensure freshness)
- ½ tsp Salt (Balances sweetness)
- 2 tsp Pumpkin Spice Blend (Homemade mix of cinnamon, nutmeg, and ginger)
- 1 tsp Ground Cinnamon
- ½ cup Chopped Pecans (Substitute with pumpkin seeds for nut-free)
- 8 oz Cream Cheese (softened) (Mascarpone is an alternative)
- ¼ cup Sugar (for cream cheese) (Adjust to taste)
- 1 cup Flour (Keep chilled for best texture)
- ½ cup Brown Sugar (Light or dark)
- 1 tsp Ground Cinnamon
- ½ cup Cold Butter (Cut into the mixture for crumble)
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- Mix Wet Ingredients: In a large bowl, whisk together the melted oil, brown sugar, and white sugar until combined. Add the eggs, pumpkin puree, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, pumpkin spice blend, and ground cinnamon.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese with ¼ cup of sugar until smooth. If desired, adjust sugar to taste.
- Prepare Crumble Topping: In a separate bowl, mix 1 cup of chilled flour, ½ cup brown sugar, 1 tsp ground cinnamon, and cold butter. Use your fingers or a fork to combine until the mixture resembles coarse crumbs.
- Assemble Muffins: Fill each muffin cup about halfway with the pumpkin batter. Add a spoonful of the cream cheese mixture in the center of each muffin. Top with more pumpkin batter until the cups are about ¾ full. Sprinkle the crumble topping generously over each muffin.
- Bake: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Pumpkin Cream Cheese Muffins
Serve these muffins warm or at room temperature. They are delightful on their own but pair beautifully with a cup of coffee or tea. For added indulgence, spread a little extra cream cheese on top before serving.
How to Store Pumpkin Cream Cheese Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months. To defrost, simply leave them at room temperature or microwave them for a few seconds.
Tips to Make Pumpkin Cream Cheese Muffins Perfect
- Ensure all ingredients are at room temperature for a smooth batter.
- Don’t overmix the batter, as this can lead to dense muffins.
- Use canned pumpkin puree for convenience but check the label to ensure it’s pure pumpkin with no additives.
- Chill the cream cheese filling before adding, as it will help preserve its shape.
- If using gluten-free flour, check if it has a binding agent to keep the muffins moist.
Flavor Variations
If you want to experiment, here are some delicious variations:
- Nut-Free: Substitute pecans with pumpkin seeds or leave them out entirely.
- Chocolate Chip: Fold in some chocolate chips to the batter for a sweet twist.
- Spice Mix: Adjust the spice level by adding more or less pumpkin spice blend based on your preference.
Pro Tips for Success
- For a richer flavor, try toasting the pecans before adding them to the batter.
- Use an ice cream scoop to portion the batter for uniform muffins.
- Don’t skip the crumble topping; it adds texture that pairs well with the soft muffins.
FAQs About Pumpkin Cream Cheese Muffins
Can I use other sweeteners instead of sugar?
Yes, you can use maple syrup or agave nectar as alternatives. However, adjust the liquid content in your recipe since these sweeteners are liquid.
Can I make these muffins vegan?
Yes, you can substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). Also, use a plant-based cream cheese alternative.
What can I do if my muffins are too dense?
Dense muffins may indicate overmixing or too much flour. Next time, be gentle when folding in the dry ingredients. Make sure to measure flour correctly.
Final Thoughts
Pumpkin cream cheese muffins with crumble are a delightful treat that outsmart Starbucks in flavor and homemade charm. With simple, quality ingredients and a straightforward recipe, you can create a batch that fills your kitchen with warmth and the aromas of fall. Enjoy them fresh, share with family, or savor them all by yourself—these muffins are a treasure that everyone will love.