The best pumpkin recipe of all time! Pumpkin Cream Cheese Muffins are a moist pumpkin muffin with a sweetened cream cheese layer, topped with crunchy streusel. The perfect recipe for breakfast or a snack.
This is by far my favorite pumpkin recipe. I make these often, because they’re so delicious!
In fact, I like them so much that I eat them year round. No use relegating delicious pumpkin recipes to fall only, if you ask me!
These pumpkin cream cheese muffins take a bit more time than regular pumpkin chocolate chip muffins. There’s the pumpkin base to make, the streusel to make, and the cream cheese layer to make. And then assembling the 3 layers.
However, it is well worth the time it takes to make these muffins. Pumpkin cream cheese muffins are by far my favorite pumpkin muffin recipe ever!
Can I make Pumpkin Cream Cheese Muffins with homemade pumpkin puree, or should I use canned pumpkin?
These muffins can be made using either. Making your own pumpkin puree is so easy, and can definitely save you a lot of money compared to store bought pumpkin. However, depending on the variety of pumpkins used in your puree, it could end up too watery.
You’ll get the best results if you use a pumpkin that is meant for pureeing, such as a pie pumpkin or a sugar pumpkin. The huge pumpkins we usually use for Jack-o-lanterns tend to have less flavor and more water. They’re still usable, but you’ll sacrifice that great pumpkin flavor.
If you do choose to use a large pumpkin to make puree, you’ll want to let the puree sit for a bit, and scoop off any water than accumulates on the top.
What’s the best way to store Pumpkin Cream Cheese Muffins?
We rarely have to worry about storage, because these get gobbled up at my house. However, if you need to store Pumpkin Cream Cheese Muffins for very long, freezing them is your best bet. They will thaw well.
For just a few days, store them in an air-tight container, such as a zippered plastic bag or sealed rectangular container. Sometimes muffins can get a bit soggy when they’re stored in a sealed container. To stop this, place a paper towel under the muffins to absorb moisture, and another one on top of the muffins.
For the Base
- 2 cups sugar
- 2 1/2 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 15 oz can pumpkin, or 2 C. Pumpkin puree
- 1/3 cup oil, you can substitute apple sauce- I've done it with great results
- 2 tsp vanilla
For the Cream Cheese Layer
- 8 oz cream cheese
- 1 egg
- 1 tsp vanilla
- 3 Tbsp brown sugar
For the Streusel
- 1/4 C flour
- 1/4 C granulated sugar
- 3/4 tsp cinnamon
- 3 Tbsp butter
- 1/4 C chopped pecans
- Preheat oven to 375 degrees. Grease 24 muffin tins, or line with paper liners.
For the Base
- In a large bowl, stir together sugar, flour, cinnamon, baking powder, and salt. Make a well in the middle and add in the eggs, pumpkin, oil (or applesauce), and vanilla. Stir until no lumps remain. Divide batter among muffin cups (each muffin cup should be about 1/2 full).
For the cream cheese layer
- Beat cream cheese layer ingredients together until smooth. Divide over the pumpkin layer (about 1 Tbsp.) per muffin.
For the streusel
- Combine flour, sugar, and cinnamon. Cut in butter with a pastry cutter or forks. Stir in chopped pecans.
- Sprinkle mixture over the top of the muffins, and use the back of a spoon to pat it down.
- Bake for 20-25 minutes.
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