This easy pumpkin cream cheese muffin recipe is a cozy, quick treat perfect for fall mornings or afternoon coffee breaks. With a creamy vanilla topping and a crumbly spiced streusel, they’re made with simple pantry ingredients like pumpkin puree and applesauce. You can even swap in more pumpkin if you’re out of applesauce!
Ingredients Needed:
For the Streusel:
- 1/3 cup (45g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 3 tbsp (42g) cold butter, grated
- 1/4 tsp pumpkin spice
For the Muffin Batter:
- 2 cups (260g) flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) pumpkin puree
- 1/2 cup (113g) apple sauce (or more pumpkin puree)
- 1/2 cup (110g) neutral oil
- 1/4 cup (60g) buttermilk
- 2 large eggs
For the Cream Cheese Topping:
- 8 oz cream cheese, room temp
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
How To Make Pumpkin Cream Cheese Muffins
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- Make the Streusel: In a bowl, combine flour, sugar, grated cold butter, and pumpkin spice. Gently rub together with fingers until crumbly.
- Make the Muffin Batter: Mix all dry ingredients in one bowl. In another, whisk sugars, pumpkin, applesauce, oil, buttermilk, and eggs. Combine wet and dry, mixing for 1–2 minutes until smooth.
- Make the Cream Cheese Topping: Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Assemble: Scoop muffin batter evenly into liners. Top each with a spoon of cream cheese mixture and a sprinkle of streusel.
- Bake: Bake 27–30 minutes, until a toothpick comes out clean. Cool 10–15 minutes before serving.
Recipe Tips:
- Use room temperature cream cheese – This helps it blend smoothly with sugar and vanilla for a creamy topping that spreads easily.
- Grate cold butter for the streusel – Cold, grated butter creates a light and crumbly texture that bakes perfectly crisp on top.
- Don’t overmix the batter – Mix just until combined to keep the muffins soft and fluffy, not dense.
- Fill muffin cups evenly – Use an ice cream scoop to make sure all muffins bake at the same time and size.
- Bake on the center rack – This ensures even baking so the muffins cook through without burning the tops.
How To Store:
- Refrigerate: First, let the pumpkin cream cheese muffins cool to room temperature. Then place them in an airtight container and store in the fridge for up to 5 days to keep the cream cheese topping fresh.
- Freeze: Let the muffins cool completely, then wrap each one in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for 1–2 hours before serving.
FAQ
Can I make these ahead of time and freeze them?
Yes, they freeze really well. Let them cool completely, then wrap each muffin tightly in plastic wrap and freeze. Reheat in the oven at 300°F for about 10–15 minutes or until warmed through.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1/4 cup milk with 3/4 tsp lemon juice or vinegar and let it sit for 5 minutes. It’ll work just as well to tenderize the muffins.
How do I keep the cream cheese from sinking into the muffins?
Make sure the cream cheese mixture is thick and your muffin batter isn’t too runny. You can also gently swirl the cream cheese into the top layer of the batter instead of piling it high.
Can I skip the streusel topping?
Totally! The muffins will still be rich and flavorful. If you’re short on time or ingredients, just go with the cream cheese topping—or leave both off for a simpler version.
Can I use all pumpkin instead of applesauce?
Yes, you can substitute the applesauce with an equal amount of pumpkin puree. It makes the flavor a bit richer and the texture slightly denser.
Nutrition Facts
Serving Size: 1 muffin (107 g)
- Calories: 353
- Total Fat: 16 g
- Saturated Fat: 6 g (estimated)
- Cholesterol: 49.6 mg
- Sodium: 72.3 mg
- Potassium: 109.6 mg
- Total Carbohydrate: 43.2 g
- Dietary Fiber: 0.9 g
- Sugars: 25.4 g
- Protein: 4.3 g
Try More Turkuaz Kitchen Recipes:
Pumpkin Cream Cheese Muffins
Description
This easy pumpkin cream cheese muffin recipe is a cozy, quick treat perfect for fall mornings or afternoon coffee breaks. With a creamy vanilla topping and a crumbly spiced streusel, they’re made with simple pantry ingredients like pumpkin puree and applesauce.
Ingredients
For the Streusel:
For the Muffin Batter:
For the Cream Cheese Topping:
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- Make the Streusel: In a bowl, combine flour, sugar, grated cold butter, and pumpkin spice. Gently rub together with fingers until crumbly.
- Make the Muffin Batter: Mix all dry ingredients in one bowl. In another, whisk sugars, pumpkin, applesauce, oil, buttermilk, and eggs. Combine wet and dry, mixing for 1–2 minutes until smooth.
- Make the Cream Cheese Topping: Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Assemble: Scoop muffin batter evenly into liners. Top each with a spoon of cream cheese mixture and a sprinkle of streusel.
- Bake: Bake 27–30 minutes, until a toothpick comes out clean. Cool 10–15 minutes before serving.
Notes
- Use room temperature cream cheese – This helps it blend smoothly with sugar and vanilla for a creamy topping that spreads easily.
- Grate cold butter for the streusel – Cold, grated butter creates a light and crumbly texture that bakes perfectly crisp on top.
- Don’t overmix the batter – Mix just until combined to keep the muffins soft and fluffy, not dense.
- Don’t overmix the batter – Mix just until combined to keep the muffins soft and fluffy, not dense.
- Fill muffin cups evenly – Use an ice cream scoop to make sure all muffins bake at the same time and size.
- Bake on the center rack – This ensures even baking so the muffins cook through without burning the tops.