Pumpkin Cream Cheese Muffins

This Pumpkin Cream Cheese Muffins recipe combines cream cheese, pumpkin puree and pumpkin spice to make the most delicious soft and moist muffins topped with a simple pecan crumb topping. Our cream cheese pumpkin muffins recipe has been a go-to fall recipe in our family for years.   

Pumpkin season is official here, and these pumpkin muffins with cream cheese are the perfect treat for breakfast, brunch, afternoon snack or Thanksgiving festivities.

Why You Will Love This Recipe

• Moist And Fluffy. These Pumpkin Cream Cheese Muffins are so moist and fluffy, they are completely addictive!
• Fall Flavors. These cream cheese pumpkin  muffins are loaded with pumpkin spice flavors.
• Share Worthy. These muffins are a family favorite. We have made them for so many years, this recipe is our go-to when fall rolls around.   

Pumpkin Cream Cheese Muffins Recipe Ingredients

• Butter.  Use unsalted butter.
• Cream Cheese. We use full fat cream cheese.
• Sugar. We use both granulated and light brown sugar.
• Eggs.  We like to use large brown eggs.
• Pure Vanilla Extract. Use pure vanilla extract for these muffins.
• Pumpkin Puree. Make sure you use pumpkin puree and not pumpkin pie filling.  You’ll need 1 15-ounce can.
• All-Purpose Flour. We use unbleached all-purpose flour.
• Baking Soda, Baking Powder AND Salt. You’ll need a little baking soda, baking powder and salt. 
• Pumpkin Pie Spices. Use store-bought pumpkin pie spice or try our homemade Pumpkin Pie Spice.
• Pecans. We love adding toasted pecans to these muffins. They add a little crunch and a warm nutty flavor to the mix.

Find printable recipe with the measurements below.

Crumb Topping

 The crumb topping is made with all-purpose flour, brown sugar, granulated sugar, pumpkin pie spice, raw pecans and butter. You want the butter to be nice a cold and cut it into 1/2-inch pieces. Then use a fork or pastry cutter to mix the ingredients together until they’re crumbly. Be careful not to over-mix it. You want the streusel to be crumbly not doughy.

How To Make Cream Cheese Pumpkin Muffins

1. Toast Pecans. Toast the pecans in a single layer on a baking sheet in the oven for 5-10 minutes, stir and turn them over half way through cooking. Remove from oven when they look slightly darker and smell nutty. Keep an eye on them so they don’t burn.
2. Make Streusel.  Use a fork or pastry cutter to mix the ingredients together until they’re crumbly. 
3. Mix Dry Ingredients. Stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl and set aside.
4. Make Batter. Beat the butter and cream cheese together until creamy on medium speed with a stand mixer or electric hand mixer. Gradually add the granulated and brown sugars in batches and beat until light and fluffy. Add the eggs one at a time and beat until just blended after each addition. Add the pumpkin puree and blend on low just until it is blended in. Gradually add the flour mixture to the wet mixture, beating on low speed just until combined. Don’t over-mix.
5. Add Pecans. Using a wooden spoon or spatula, stir in the chopped roasted pecans.
6. Fill Muffin Cups. Using a large ice cream scoop, fill the muffin cups until almost full. One large ice cream scoop usually fills it perfectly.
7. Sprinkle Crumb Topping. Spoon 2-3 teaspoons of the crumb topping over over each muffin. Gently pat down so some of the streusel sticks to the batter.
8. Bake Muffins. Bake at 350°F for 20 minutes, or until a toothpick inserted in the center of the muffin comes out dry and clean. Remove from oven and let the muffins rest in the muffin tin for 5-10 minutes before transferring to a wire cooling rack.

Tips For Making The Best Muffins

• Double or triple line the muffin tins to help prevent the bottoms from burning.
• Line the muffin tins before mixing the batter, so you can fill the muffin right after you’ve mixed the batter.
• Don’t over-mix the batter. Stir or mix the batter just until the dry ingredients are moistened, otherwise you’ll end up with dense muffins. 
• If you don’t have paper liners, be sure to grease (using butter or cooking spray) the muffin tins before adding the batter.

Do I Need To Use Muffin Liners?

You don’t need to use muffin liners, but they sure are convenient. The muffins don’t stick to the pan and the liners peel right away from the baked muffins. If you choose not to use liners, then you’ll need to grease the tins using oil or a baking spray to keep the muffins from sticking to the muffin tin.

How To Tell When Muffins Are Done

You can tell when muffins are don by sticking a toothpick in the center of a muffin. If the muffins are done, the toothpick will come out clean, and if the muffins aren’t quite done yet, the toothpick will come out with a little moist batter on it.

Can You Make Muffin Batter In Advance?

Unfortunately no. Once the batter is mixed, the muffins should be baked. If you allow the batter to rest, the muffins won’t rise properly because the baking soda and/or baking powder will be activated as soon as it is mixed with wet ingredients.

Best Way To Store Muffins

To prevent muffins from turning sticky and soggy while they are stored, line the bottom of an air-tight container with paper towels. Then place the muffins in a single layer on the towels. and secure the lid. If properly stored, the muffins should last up to 5 days.

More Pumpkin Recipes

• Pumpkin Spice Muffins
• Roasted Pumpkin Seeds
• Dairy Free Pumpkin Pudding
• Gluten Free Pumpkin Bread
• Honey Roasted Pumpkin Seeds