There’s no better way to welcome fall than munching on these delicious pumpkin cream cheese muffins! We made this recipe extra special and gave these muffins a sweet cream cheese filling and topped them with a scrumptious praline topping using good old-fashioned rolled oats.
Let’s be real here: none of us are above getting OBSESSED with pumpkin-flavored everything during the fall season. So why not take the indulgence a step further and add cream cheese into the mix? And then even further with a delightfully crunchy praline topping?
It not only makes these moist pumpkin muffins hopelessly addictive, but a true one-of-a-kind creation that’ll have those lucky enough to try them absolutely RAVING. Just prepare the topping, the filling, and then the batter. Assemble it all in your muffin tins and bake to perfection.
What’s In Cream Cheese Pumpkin Muffins
- Pumpkin pie spice: we used the homemade pumpkin pie spice from our sister site, Fit Foodie Finds!
- Sunflower seeds: add a delicious nutty crunch to the moist muffins.
- Old-fashioned rolled oats: another great ingredient for adding flavor and texture.
- Cream cheese: cream cheese tastes delicious with all the fall flavors of this dessert.
- Vanilla extract: vanilla is great for enhancing all the flavors.
- Pumpkin puree: the base of the muffin batter, pumpkin puree puts the “pumpkin” in these pumpkin muffins!
What You’ll Need to Make It
Muffin pan: You’ll need a regular-sized muffin pan that fits 12 muffins.
Hand mixer: The hand mixer is the best tool for combining all the ingredients together. If you don’t have a hand mixer, a whisk will do just fine.
Piping bag: Piping bags are needed to pipe the cream cheese filling into the muffins. If you don’t have a piping bag, you can use a Ziploc bag with one corner cut off.
Substitutes & Variations
There are many different ways you can enjoy these cream cheese pumpkin muffins. Here are some ingredient swaps and delicious add-ins we recommend:
All-purpose flour: You can swap out all-purpose flour for almond flour to make these muffins gluten-free.
Vegetable oil: Avocado oil can be used instead of vegetable oil.
Pumpkin puree: If you don’t have pumpkin puree, try substituting sweet potato or squash puree. You could also go all out and make your own pumpkin puree from scratch!
Praline topping: Replace the praline topping with a delicious streusel topping.
Tasty add-ins: Try adding walnuts, chocolate chips, or dried cranberries to your batter to up the decadence.
FAQs
Is canned pumpkin and pumpkin puree the same thing?
Although confusing, yes, they are the same ingredient! Pumpkin puree is essentially just canned pumpkin that’s been cooked and pureed with no added seasoning.
Not every brand uses the same type of pumpkin, so they’re likely to have different tastes and colors, but they are essentially the same.
When are pumpkin cream cheese muffins done?
You’ll know when your muffins are done when you see a nice golden-brown color around the edges. If you want to double check, just stick a toothpick into the side and wait for it to come out clean. Just make sure you don’t hit any of that delicious cream cheese filling!
Why did my muffins come out tough?
If you find that your muffins are on the tougher side, you’ve likely over-mixed the batter. The key to fluffy, tender muffins is to mix the dry and wet ingredients together until just combined — any further mixing will create gluten strands that will lead to a tougher muffin.
Storage
Store any leftover pumpkin cream cheese muffins in an airtight container in the refrigerator for 3 to 5 days.
Freezer Directions
To freeze, allow your muffins to cool before placing them in a freezer-safe, airtight container or bag. Store them in the freezer for up to 3 months.
Serving Suggestions
Head over heels for these delicious pumpkin cream cheese muffins? Then you’ve got to try our Pumpkin Cream Cheese Bread, Pumpkin Bars with Cream Cheese Frosting, or Easy Pumpkin Cheesecake!
You also won’t be able to resist this Chai Pumpkin Cheesecake or Pumpkin Spice Cream Cheese Cookies. For a savory twist, this Pumpkin Mac and Cheese, Pumpkin Gnocchi, Cheesy Pumpkin Soup, and Pumpkin Cheese Ball are BEGGING for a bite. It’s pumpkin madness!
Pumpkin Cream Cheese Muffins
Ingredients
Praline Topping
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- ¼ cup sunflower seeds
- 2 tablespoons old-fashioned rolled oats
Cream Cheese Filling
- 6 oz. cream cheese softened
- 2 tablespoons granulated sugar
- ½ tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz. pumpkin puree
Instructions
- Preheat the oven to 350℉. Line a muffin pan with liners. Set aside.
- Prepare the praline topping. Heat a small pan over medium heat. Add all of the praline topping ingredients and cook for 3-4 minutes, tossing periodically. Remove the heat and transfer it to a plate to cool.
- Prepare the cream cheese filling. Place all of the ingredients for the cream cheese filling into a bowl. Using a hand mixer, mix until smooth. Transfer to a piping bag and set aside.
- Next, prepare the muffin batter. Add all of the dry ingredients to a large mixing bowl and stir together. Set aside.
- Next, add the sugar, brown sugar, and oil into a large mixing bowl. Whisk together until combined. Add the eggs, vanilla extract, and pumpkin puree to the bowl. Whisk together until well combined.
- Slowly add the dry ingredients to the wet ingredients. Using a rubber spatula, fold together to combine.
- Transfer ¼ cup of the batter mixture to each muffin tin.
- Place the piping bag into the center of each muffin. Slowly pipe 1-2 tablespoons of filling into the middle and pull up to have the top show through.
- Top each muffin with 1 tablespoon of praline topping around the outside.
- Bake for 18-20 minutes. Cool for at least 10 minutes before serving.
Tips & Notes
- Avocado oil can be subbed for vegetable oil.
- We used this pumpkin pie spice.
