Pumpkin Cream-Cheese Muffins
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 muffins
- 2tablespoons all-purpose flour
- 2tablespoons light brown sugar
- ½teaspoon cinnamon
- Pinch of kosher salt (Diamond Crystal)
- 1tablespoon unsalted butter, cold and cut into cubes
- ½cup/113 grams unsalted butter, melted
- 1cup/200 grams light brown sugar
- 2large eggs
- 1½cups/360 grams pumpkin purée from 1 (15-ounce) can
- 2teaspoons cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ¾teaspoon kosher salt (Diamond Crystal)
- 2cups/256 grams all-purpose flour
- 2teaspoon baking powder
- ½teaspoon baking soda
- ½cup/115 grams cream cheese, cold
For the Streusel (optional)
For the Muffins
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
286 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 4 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Step 2
Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.
- Step 3
Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.
- Step 4
Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined — a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.
- Step 5
Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.
- Step 6
Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.
Private Notes
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Cooking Notes
Bryn
Delicious and easy muffins! I followed the recipe exactly, but next time I would add the cream cheese chunks to the muffin tins after putting the batter in, it was hard to get any kind of even distribution adding it to the batter in the bowl. Will be making these again!
Dave
Delicious muffins. I’d follow Bryn’s suggestion to place a chunk of cream cheese in each muffin. The cream cheese will be much more evenly distributed.
shannon
These turned out really well! I agree with the other commenter who said to add a chunk of cream cheese rather than fold it in. However, I think it would be better to add 2-3 smaller chunks of cream cheese instead of 1 big one, otherwise with 1 chunk you end up with a mouthful of cream cheese. I ended up baking these for 21 minutes and they came out perfect.
Leanne
Made with sweet potato instead of pumpkin, and didn't have any cream cheese. They were still good. Needed 25 in the oven.
AnnK
Delicious! But I had to bake them for 30 minutes, not 19–23.
ida
Since butter is being melted, has anyone tried browning it yet?
L.M.
I made these as written. The flavor is excellent -- not too sweet and very pumpkin-y. I'm going to scale the batter up slightly next time so I don't have to compost the leftover canned pumpkin. The batter was thick and it made it difficult to spoon it into my liners, so I'll use a piping bag and fill them that way. It'll make it easier to add the cream cheese that way, too.
liesel b
These were wonderful! I doubled the recipe, halved the butter, and added Greek yogurt in its place. Next time I might add some diced pecans or oats for a little more texture.
TammyJo
I took Ida's question as a challenge and browned the butter. The muffins were delicious but it seemed like I could taste it more in the batter than the baked muffin. With the other spices it's not a forward flavor but I'm sure it added to the overall depth. I love streusel so I doubled the recipe for that. These took a while to make but were delicious.
L. Hamza
I was too lazy to bake it in a muffin pan - used a 9"x5" loaf pan instead. Increased baking time to about 50 minutes. Turned out moist and delicious even without allspice (had none). Will not add cream cheese next time. Added half the batter to the pan, dotted it with small chunks of cream cheese and topped it with rest of batter (used no streusel). I assumed cream cheese would somehow "melt" into a nice layer - no, it didn't, so it was like biting into raw cream cheese once cake cooled.
Sam D.
I would definitely agree with others that putting a couple of cream cheese chunks in would be better than trying to fold them into the batter for distribution purposes but otherwise this is one of the best muffins I’ve ever had. Also a very easy recipe for people less comfortable with baking!
Carlyn
Delicious! I followed others advice and added 2-3 smaller chunks to each muffin after filling half way, then filled the rest of the way with batter. 21 minutes was just about right.
Marush
Very tasty and nicely moist! I would almost double the spiced and maybe a bit of maple syrup and vanilla to the cream cheese. The streusel feels unnecessary. I added the cream cheese as one clump in the middle which I prefer to multiple pieces.
Beth
Does anyone know if these can be frozen after baking/cooling?
Claire
Live at 6000ft had to cook 27min fyi… delicious
Mindblowingly Tasty!
Me and my family loved these muffins!!!
mimi
Made without streusel and cream cheese, cut down sugar to 150 g, and added a handful of roasted salted pistachio nuts. They came out very soft and tender. Not too sweet so perfect for snacking or breakfast. Spice flavor profile is wonderful. Will try with cream cheese next time with the specified amount of sugar.
Jessica
Yummy! Love these because they’re not too sweet. - 100 g maple syrup & 100 g light brown sugar VS 200 g light brown sugar. - King Arthur’s GF baking mix (1:1) for flour this mix has baking powder in it so omitted that. - I made a GF oatmeal crumb topping instead of streusel. - I make standard muffins and a tin of 24 mini muffins. - Took longer than 23 minutes closer to 25 for the minis and 30 for the standard muffins.
Julee Jackson
This was the best muffin I’ve ever had. It was easy to make, light, fluffy and very moist. I used half sugar called for in muffin part but all sugar called for in streusel. I put cream cheese in middle than added more batter so it was like a filled cupcake. I also didn’t have ground ginger but did have pumpkin pie spice so used 2 tablespoons of that instead of cinnamon and ginger separately. Used allspice and freshly grated nutmeg too. Spices were perfectly balanced.
Sophia Lyons
Used cake flour because that's what I had on hand and it came out great, and chocolate chips instead of cream cheese just out of personal preference. I also typically don't have brown sugar on hand, instead swapping it for molasses and white sugar--that didn't work in the streusel, it just became a sticky topping. I'll use a streusel that has oats next time. All in all, the muffins are a tiny bit dense, but I'd make them again.
MichWild
Read the comments afterwards, made these with a brick of cream cheese and no streusel because I was worried they’d be to sweet. Streusel regrets! Not too sweet. Will definitely streusel next time. Extra cream cheese was great, I don’t think I could manage with less. I also subbed gf flour and the texture was cake like. The spices were perfect, I wouldn’t change anything.
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