Pumpkin Muffins With A Sweet Cream Cheese Filling

Nothing screams October more than Pumpkin muffins, especially when they have a cream cheese filling in the center of each one. Enjoy them with a pumpkin spiced latte and you will be enjoying the classic taste of Fall.

These muffins became hugely popular a few years ago when Starbucks presented their version of this sweet treat in their display case. Who can resist the flavor of pumpkin and cream cheese filling when you order your cup of coffee.

And since then, there have been many versions of this recipe that have been created. Unlike the popular coffee chain store, these pumpkin muffins encase the entire cream cheese filling.

Not only does it make for a surprise treat when your friends and family take their first bite, it allows me to add another layer of flavor to the top of the muffins.

A cinnamon sugar crumb topping is sprinkled on top which gives the muffins a sweet and unexpected crunch. Think of it as a crumb topping that you typically find on the top of Apple Crisp.

Pumpkin Muffins With A Cream Cheese Filling

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

*Don’t let the long list of ingredients scare you. Some of the ingredients are repeated because I have broken out the ingredient list based on the filling, the muffin itself and the topping.

Filling Ingredients

• 8 oz cream cheese, softened to room temperature
• 1 cup powdered sugar

Muffin Ingredients

• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 4 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 2 cups granulated sugar
• 15 ounce can pumpkin puree
• 1 cup all natural applesauce
• ¼ cup vegetable oil

Topping Ingredients

• ½ cup granulated sugar
• ¼ cup flour
• 1 ½ teaspoons ground cinnamon
• ¼ cup cold unsalted butter, cut into small sections

INSTRUCTIONS

Before you start making these Pumpkin Muffins be sure that you allow enough time for the cream cheese to soften. Do this by opening the box and foil package and let it sit at room temperature for at least 30 minutes.

Then add the softened cream cheese and powdered sugar in a medium size mixing bowl. Beat until smooth.

Place the filling in the freezer while you prepare the muffin batter. You want the filling to be firm, but not completely frozen.

Preheat the oven to 350°F (177°C). Then line the muffin cups with silicone or paper muffin liners. Set aside.

Muffin Batter

In medium bowl add the flour, cinnamon, cloves, nutmeg, pumpkin pie spice, baking soda and salt. Whisk the dry ingredients until no clumps are visible. Set aside

In a large mixing bowl add the eggs, sugar, pumpkin puree, applesauce and oil. *If you don’t have all natural applesauce, you can substitute oil.

I use the applesauce to make the pumpkin muffins with cream cheese filling have less calories. However, you can use 1 1/4 cups of vegetable oil if you prefer.

Mix the wet ingredients on low speed until blended. Then slowly add the dry ingredients until incorporated. Set aside.

Make the crumb topping by adding the sugar, flour, cinnamon and butter pieces into a medium size mixing bowl or the bowl of a food processor. Mix with a pastry blender, two forks, or pulse in the food processor until the mixture turns into small crumbles.

How To Assemble The Pumpkin Muffins With Cream Cheese Filling

Fill each muffin liner with 1 tablespoon of the pumpkin batter. Place a small scoop of the cold cream cheese in the center of the batter, being sure that it doesn’t reach the sides.

Cover the filling with more batter so that the muffin cups are 3/4th full. Then sprinkle the crumb topping over the batter in each cup.

Place in the preheated oven and bake for 22-25 minutes or until a toothpick comes out clean. If you are making two batches of pumpkin muffins place the cream cheese filling back in the freezer so that it can remain firm.

Remove the muffin pan from the oven. Then transfer the muffins to a cooling rack and let them cool completely.

Helpful Recipe Tips

1. When To Add The Cream Cheese Filling

Be sure to add only a little batter in the bottom of each muffin cup before adding the cream cheese filling. The filling will rise towards the top section of the muffin during the baking process.

2. The Cream Cheese Filling Must Be Firm

The reason that this pumpkin muffin recipe starts with preparing the cream cheese filling is that the filling needs to have time to firm up. Do not skip placing the filling in the freezer.

Otherwise it will melt too much and spread throughout the batter. Although it will still be tasty, your muffins won’t have a filling any longer.

3. Seal The Edges Of The Muffin With Batter

Once you place the top layer of batter over the filling, use a spoon to make sure that the batter spreads over the filling completely. Spread the top batter so that it reaches from edge to edge of each muffin cup.

4. Let the Muffins Cool Completely Before Serving

Both the crumb topping and the filling need time to cool and set. Therefore, transfer the baked muffins to a cooling rack as soon as they come out of the oven.

5. Store In The Refrigerator

Most baked goods, including muffins are best enjoyed at room temperature. Therefore I typically recommend storing Blueberry Muffins and Mini Pumpkin Muffins at room temperature.

However, because these Pumpkin muffins have a cream cheese filling, they should be stored in the refrigerator. Just be sure to put them in an air tight container as the refrigerator will dry them out quicker than if they were left at room temperature.

Enjoy! Mary

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