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Freshly baked Pumpkin Cream Cheese Muffins on a wooden table.

Pumpkin Cream Cheese Muffins

Creamy, spiced, and utterly comforting — these Pumpkin Cream Cheese Muffins are the kind of treat that wraps your kitchen in fall scents and makes everyone ask for seconds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Piping Bag

Ingredients
  

Dry Ingredients

  • 3.75 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 teaspoons Pumpkin pie spice
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt

Wet Ingredients

  • 32 oz Libby's easy pumpkin pie mix Use straight from the can
  • 0.5 cup Vegetable oil
  • 0.5 cup Orange juice or apple juice or water, room temperature
  • 2 large Eggs room temperature
  • 1 cup Dried fruit optional; cranberries, dates, currants, or raisins, chopped if large

Cream Cheese Filling

  • 8 oz Cream cheese softened to room temperature
  • 1 large Egg for filling, room temperature
  • 1 teaspoon Vanilla extract

Streusel Topping

  • 0.25 cup All-purpose flour for streusel topping
  • 2 tablespoons Brown sugar packed
  • 2 tablespoons Cold butter cut into small cubes
  • 1 teaspoon Cinnamon
  • 2 tablespoons Chopped nuts optional; pecans work great

Instructions
 

  • Preheat the oven to 400°F (200°C) and line muffin tins with paper cups. Place a rack in the center of the oven.
  • In a large bowl, combine 3 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk gently to blend.
  • In another bowl, mix the 32 oz can Libby's easy pumpkin pie mix, 1/2 cup vegetable oil, 1/2 cup orange juice (or apple juice or water), and 2 large eggs until smooth and combined.
  • Pour the wet mixture into the dry ingredients. Stir with a spatula just until combined — do not overmix. If adding 1 cup dried fruit, fold it in now so it distributes evenly.
  • Fill muffin tins halfway with the batter. Use a spoon or ice cream scoop for even portions.
  • For the cream cheese filling, beat 8 oz softened cream cheese, 1 large egg, and 1 teaspoon vanilla extract until smooth and lump-free. Transfer this mixture to a piping bag or a resealable bag with the corner snipped.
  • Pipe about a teaspoon of cream cheese filling into the center of each muffin, pressing it slightly into the batter.
  • For the streusel, mix 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cold butter. Use your fingers or a pastry cutter to rub until crumbly. Stir in 2 tablespoons chopped nuts if desired.
  • Sprinkle a generous pinch of streusel over each muffin so the cream cheese peeks through and the top is nicely coated.
  • Bake for about 15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean and tops are golden.
  • Cool completely in the tin before serving so the cream cheese sets; about 10–15 minutes on a wire rack.

Notes

Store muffins in an airtight container in the refrigerator for up to 4 days. Freeze individually wrapped muffins for up to 3 months.
Keyword Easy