Cheese Pumpkin Muffins
Indulge in these delectable Cheese Pumpkin Muffins that combine the cozy flavors of pumpkin with creamy cheese, offering both sweet and savory options with a delightful surprise center.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 1 tbsp sour cream or Greek yogurt Optional for extra tang
Pumpkin Muffin Batter
- 1½ cups all‑purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg Add a pinch of cloves or allspice if desired
- 1 cup pumpkin purée 100% pumpkin, not pie mix
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Streusel Topping
- ½ cup packed light brown sugar
- ¾ tsp cinnamon
- Pinch of salt
- 4 tbsp unsalted butter, melted
- ½ cup all‑purpose flour
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.
Make the cream cheese filling
- Beat together the softened cream cheese, sugar, vanilla (and sour cream if using) until smooth and creamy. Set aside or pipe into a resealable bag with a small cut tip.
Mix streusel (if using)
- Combine brown sugar, cinnamon, salt, melted butter, and flour. Stir until small clumps form. Don’t overmix. Set aside.
Mix dry ingredients for muffins
- In a bowl, whisk the flour, baking soda, baking powder, salt, and spices until evenly combined.
Mix wet ingredients
- In another bowl, whisk pumpkin purée, sugar, oil, egg, and vanilla until smooth.
Combine wet + dry
- Add the dry mix to the wet mix and gently stir until just combined. Don’t overmix; a few lumps are okay.
Fill muffin cups
- Divide batter into the muffin cups, filling about ⅔ full. If using the cream cheese mixture, pipe ~1 to 2 tablespoons of it into the center of each muffin (pushing slightly down). Then top with remaining batter to nearly fill the cups.
Add streusel
- Gently sprinkle the streusel on top of each muffin, pressing lightly so it adheres.
Bake
- Bake for ~25–30 minutes (depending on oven) until the tops are golden, and a toothpick inserted into a non‑cheese part comes out clean. Avoid poking through the cream cheese center.
Cool
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Notes
Don’t overload the cream cheese filling to prevent sinking. Use room temperature ingredients for a smoother mix. Swirl the cream cheese filling into the batter for a marbled design. For a savory option, omit sugars and add shredded cheddar or goat cheese with herbs. Store in an airtight container in the fridge for up to 3–4 days and rewarm before serving. Muffins can be frozen for up to 1 month.