Is the pumpkin cream cheese muffin good?

Absolutely! The combination of moist pumpkin spice batter, tangy cream cheese filling, and buttery crumb topping makes these muffins taste like a mix between cheesecake and pumpkin bread. They’re one of the most requested fall treats in many households.

Can I mix pumpkin puree with cream cheese?

Yes, you can. In this recipe, cream cheese stays separate as a filling, but blending a little pumpkin puree with cream cheese creates a softer, pumpkin-flavored swirl. It’s a fun variation if you want extra pumpkin flavor in every layer.

How to make pumpkin bread with cream cheese just like Joanna Gaines?

The concept is similar—you layer pumpkin batter with a sweetened cream cheese mixture. The main difference is texture: pumpkin bread is denser and sliced, while pumpkin cream cheese muffins are lighter, portioned individually, and topped with crumb for added crunch.

Do pumpkin cream cheese muffins need to be refrigerated?

Yes, because of the cream cheese filling, they should be stored in the fridge once cooled. They’ll stay fresh for about a week, or you can freeze them for longer storage. Just warm them slightly before serving to bring back that fresh-baked taste.

Pumpkin Cream Cheese Muffins: A Cozy Fall Favorite

Ingredients

Scale

Crumb Topping

1/3 cup packed brown sugar

1 tsp ground cinnamon

1/4 cup unsalted butter, melted

2/3 cup all-purpose flour

Pumpkin Muffins

1 3/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/3 cup milk

1 tsp vanilla extract

Cream Cheese Filling

6 oz cream cheese

1 egg yolk

1/2 tsp vanilla extract

3 Tbsp granulated sugar

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Instructions

1. Preheat oven to 425°F and prepare muffin pan with liners.

2. Make crumb topping by mixing sugar, cinnamon, butter, and flour.

3. Prepare pumpkin batter by whisking dry ingredients, then combining with wet ingredients.

4. Make cream cheese filling by mixing cream cheese, sugar, vanilla, and egg yolk.

5. Layer batter, cream cheese filling, and crumb topping in muffin cups.

6. Bake 5 minutes at 425°F, then reduce to 350°F and bake 15-17 minutes.

7. Cool muffins for at least 10 minutes before serving.

Notes

Store muffins in the refrigerator for up to 1 week.

Freeze for up to 3 months.

Warm before serving for best texture.

Author: Emily Frost
Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 20 g
Sodium: 200 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 45 mg