You’ll Want These Pumpkin Cream Cheese Muffins All Season Long 🎃🧁

There’s something undeniably magical about the cozy aroma of pumpkin spice wafting through your kitchen. And when it’s wrapped in a moist muffin filled with sweet, tangy cream cheese? Pure autumn bliss. Whether you’re sipping on a latte, prepping for a fall brunch, or treating yourself on a chilly afternoon, these Pumpkin Cream Cheese Muffins are the perfect seasonal indulgence.

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Why You’ll Love These Muffins 🍂

These muffins bring together everything you love about fall:

• Moist and fluffy pumpkin crumb 🍰

• Rich cream cheese filling 🎯

• Warm spices like cinnamon, nutmeg, and cloves 🌰

• A streusel topping that adds the perfect crunch 💥

And the best part? They stay fresh for days and taste even better the next morning.

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📜 Table of Contents

• Ingredients You’ll Need

• Step-by-Step Instructions

  • Make the Cream Cheese Filling

  • Prepare the Muffin Batter

  • Make the Streusel Topping

  • Assemble and Bake

• Tips for Success

• Storage Instructions

• Make It Your Own – Variations

• Nutrition Facts

• FAQs

• Final Thoughts

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🧂 Ingredients You’ll Need

For the Cream Cheese Filling:

• 8 oz (226g) cream cheese, softened

• ⅓ cup granulated sugar

• 1 tsp vanilla extract

For the Muffin Batter:

• 1¾ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 1 tsp baking soda

• ½ tsp salt

• 1½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• 2 large eggs

• 1 cup canned pumpkin purée

• ½ cup vegetable oil

• ¼ cup milk (or almond milk)

• 1 tsp vanilla extract

For the Streusel Topping:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• 1 tsp cinnamon

• 4 tbsp cold butter, cut into cubes

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👩‍🍳 Step-by-Step Instructions

Make the Cream Cheese Filling

In a medium bowl:

1. Beat the softened cream cheese until smooth.

2. Add sugar and vanilla extract. Beat until fluffy.

3. Transfer the filling to a piping bag or cover and refrigerate while you prep the rest.

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Prepare the Muffin Batter

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a large bowl, whisk together all dry ingredients: flour, sugars, baking soda, salt, and spices.

3. In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.

4. Combine wet and dry ingredients. Mix gently until just combined (don’t overmix).

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Make the Streusel Topping

1. In a small bowl, mix flour, brown sugar, and cinnamon.

2. Add cold butter cubes.

3. Use a fork or pastry cutter to blend until it resembles coarse crumbs.

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Assemble and Bake

1. Fill muffin cups about ⅔ full with pumpkin batter.

2. Add a dollop (or pipe) of cream cheese mixture in the center of each.

3. Sprinkle with a generous amount of streusel topping.

4. Bake for 20–23 minutes, or until a toothpick inserted near the edge comes out clean.

5. Let cool in pan for 5 minutes, then transfer to a wire rack.

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💡 Tips for Success

• Don’t overmix the batter—this helps keep the muffins soft and fluffy.

• Use full-fat cream cheese for best texture and flavor.

• Chill the filling slightly so it holds its shape during baking.

• For an extra fall twist, add chopped pecans or walnuts to the streusel.

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🧊 Storage Instructions

• Room Temp: Store in an airtight container for up to 2 days.

• Fridge: Keeps well for 4–5 days. Warm before serving for best flavor.

• Freezer: Wrap individually and store up to 2 months. Thaw overnight in the fridge.

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🎨 Make It Your Own – Variations

🧁 Mini Muffins

Make mini versions for brunch trays or kid lunches. Bake for about 12–14 minutes.

🍫 Chocolate Chip Swirl

Add ½ cup mini chocolate chips to the batter or sprinkle a few on top before baking.

🌾 Gluten-Free Version

Substitute with a 1:1 gluten-free flour blend.

🍯 Healthier Option

Use coconut sugar instead of brown, and substitute half the oil with unsweetened applesauce.

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🔍 Nutrition Facts (Per Muffin)

Estimates only — values will vary based on ingredients used.

• Calories: 270

• Fat: 14g

• Saturated Fat: 5g

• Carbohydrates: 32g

• Sugars: 20g

• Protein: 3g

• Fiber: 1g

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❓ FAQs

Can I use fresh pumpkin instead of canned?

Yes, as long as it’s pureed and not watery. Roast and mash your pumpkin, then drain excess moisture.

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Why is my cream cheese filling sinking?

If your filling is too thin or the batter is too soft, it might sink. Chill your cream cheese mixture before piping.

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Can I make them dairy-free?

Yes! Use dairy-free cream cheese (like almond-based), and substitute milk and butter with plant-based options.

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How do I keep my muffins from becoming soggy?

Cool them completely before storing. Also, use a wire rack to prevent condensation on the bottom.

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Can I make this into a loaf instead?

Definitely! Pour the batter into a greased 9×5” loaf pan, swirl in the cream cheese, top with streusel, and bake at 325°F for 55–65 minutes.

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🍁 Final Thoughts

When fall rolls in and the leaves start to turn, there’s no better companion than a Pumpkin Cream Cheese Muffin. They’re soft, warmly spiced, and filled with a surprise center that makes every bite better than the last.

Whether for breakfast, dessert, or an anytime snack, these muffins will become your go-to treat all season long—and probably well into winter. 🍁

So grab your mixing bowl, spice up your kitchen, and let these muffins be the highlight of your autumn baking!