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Pumpkin Spice Muffins with Cheesecake Filling

Soft pumpkin spice muffins with a creamy cheesecake center and cinnamon crumb topping—an easy fall bake that feels special.
12 muffins
Prep Time:
25 minutes
Level:
Intermediate

These Pumpkin Spice Muffins with Cheesecake Filling are the perfect fall treat: warmly spiced pumpkin muffins with a creamy cheesecake center and a buttery cinnamon crumb topping. They bake up tall, soft, and bakery-style—great for weekend baking, holiday mornings, or anytime you want something cozy and impressive without being complicated.

Ingredients

Crumb Topping⅓ cup packed light or dark brown sugar1 teaspoon ground cinnamon¼ cup (4 tablespoons) unsalted butter, melted⅔ cup all-purpose flour

Pumpkin Muffins1¾ cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt2 teaspoons ground cinnamon1 teaspoon pumpkin pie spice½ cup packed light or dark brown sugar½ cup granulated sugar2 large eggs (room temperature)1 cup canned pumpkin puree½ cup vegetable oil (or melted coconut oil)⅓ cup milk1 teaspoon vanilla extract

Cream Cheese Filling6 oz full-fat brick cream cheese (softened)1 egg yolk (room temperature)½ teaspoon vanilla extract3 tablespoons granulated sugar

Instructions

  1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or grease well.

  2. Make crumb topping: Mix brown sugar, cinnamon, melted butter, and flour until combined and crumbly. Set aside.

  3. Make muffin batter: In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl whisk brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla. Pour wet into dry and fold just until combined.

  4. Make cream cheese filling: Beat cream cheese, egg yolk, vanilla, and sugar until smooth.

  5. Assemble: Spoon 1 heaping tablespoon of batter into each muffin cup. Add about 1 spoonful of cream cheese filling, then top with another heaping tablespoon of batter (fill cups to the top). Sprinkle crumb topping on each and gently press it in.

  6. Bake 5 minutes at 425°F (218°C). Without removing muffins, reduce oven to 350°F (177°C) and bake 15–17 minutes more, until a toothpick comes out clean.

  7. Cool 5 minutes in pan, then transfer muffins to a wire rack to cool completely.

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