Pumpkin Muffins with Cinnamon Cream Cheese Filling

Friday, October 12, 2012

Since I have a thing for cheesecake and coffee cake, I thought combining the two in a pumpkin muffin would be pretty darn amazing. It just made sense to me, you know? I'm glad I did, because these babies are incredibly good! I love the idea of cream cheese in muffins, whether it be chocolate muffins, strawberry muffins or pumpkin muffins- it's really a great ingredient. Combine it with some cinnamon and vanilla... oh man, it melts together while baking and tastes like a bite of cheesecake once it cools! The topping on these is crunchy and sweet and gives these muffins a little extra something (or what I would call the coffee cake topping). These really are a little taste of heaven!

Pumpkin Muffins with Cinnamon Cream Cheese Filling
1½ c. flour
1½ c. sugar
½ c. brown sugar, packed
½ c. canola oil
2 eggs
1 c. pumpkin puree
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. pumpkin pie spice
½ tsp. cinnamon
1 tsp. vanilla

For the filling:
4 oz. Original Philadelphia Cream Cheese
½ c. powdered sugar
¹⁄₈ tsp. vanilla
½ tsp. cinnamon

For the topping:
2½ tbsp. flour
2 tbsp. sugar
2 tbsp. brown sugar. packed
2 tbsp. butter, melted
pinch of salt
¾ tsp. cinnamon

1. Preheat oven to 350 degrees. Line 2 muffin tins with 16 cupcake liners. Set aside.
2. In a small mixing bowl, combine all ingredients for the filling. Mix together with a spatula until smooth. Refrigerate until needed.
3. To make the topping, combine all ingredients in a small bowl and mix until incorporated.
4. In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth. Add vanilla and one egg, mix. Add the second egg and mix until combined.
5. In a medium size mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually and to wet ingredients. Mix until smooth. 
6. Scoop batter into liners filling ¼ of the way full. Place a gum ball sized dollop of filling in each, then cover with remaining batter until each liner is filled ¾ of the way full. Sprinkle with chunks of topping. Place in oven and bake for 20-23 minutes or until the tops are golden brown. Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.
Adapted from Gourmet Magazine, Pumpkin Muffins | Makes approximately 16 standard size muffins


  1. A crunchy topping on these sounds incredible!

  2. I hope you will share these at The CSI project starting tonight! The challenge is Fall Food and this is perfect! I am pinning and trying soon!!!
    Come on over! Link ups begin tonight around 8.

  3. Oh my goodness!! I made pumpkin muffins this week but after seeing these...mine are pitiful!!
    Would love for you to share this at my very first linky party. My sister and I are working together over at “Think Tank Thursday”…hope to see you there!

  4. Ahhh, now that looks like a great treat! I wish I had a few for my breakfast today :)

  5. Oh my I love this! Beautiful photos.I'm loving pumpkin right now and your filling sounds delectable!

    New follower :)

  6. So, so, so, so heavenly. I need one of those RIGHT NOW! And the chunky topping? GENIUS! Clicking to follow you... and I do hope you will give me a follow back if you can! Have a great weekend!

  7. Stopping by from the Marvelous Mondays link up - I pinned this to my pumpking board :)

  8. Yum! My two favorite favors--cream cheese and pumpkin.  I'd  love to have you link this us to Titus 2 Tuesday this week on Cornerstone Confessions.. I hope to see you there. 


  9. That filling is the icing on the cake! I love the flavor combo! Thanks for sharing with us at 'Or so she says...'! The newest party starts tomorrow (every Saturday). I would love to have you back. :) www.oneshetwoshe.com

  10. yum! great photography here! these look and sound amazing! i love ANYTHING pumpkin!

    New Follow btw!

    <3 Bethany @ thesepiapuppy.blogspot.com

  11. New follower. Found your blog through Six Sisters. This recipe sounds and looks amazing!! Stacie xo

  12. Oh my - just look at this awesome pumpkinisity! You had me at cream cheese Girl! It's my pleasure to feature you today in my Fab Friday Favorites. Thanks for coming again - I just love you and your blog!! {Hope you are coming to SNAP so I can meet you in person}.

    Warmly, Michelle
    Faith, Trust & Pixie Dust

  13. The butter for the topping should be softened, not melted, correct? Usually when I make toppings they require softened butter because the melted butter just makes it a sticky, goopy ball of sugar instead of crumbles...

    1. You can melt it or soften it. I melted mine and sprinkled flakes of the mixture on top :)


Life Made Simple All rights reserved © Blog Milk - Powered by Blogger