There’s something magical about the smell of pumpkin and cinnamon wafting through the house on a crisp fall morning. I wait all year for this moment – when I can finally pull out my favorite muffin tin and whip up a batch of these Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar. Trust me, once you try them, you’ll understand why they’ve become my signature autumn treat.
These aren’t just any pumpkin muffins. The secret lies in that luscious cream cheese center that oozes slightly when you take that first warm bite, perfectly balanced by the crunchy cinnamon sugar topping. I first made these for a neighborhood potluck years ago, and now my friends start asking for them as soon as the leaves begin to change color.
What I love most (besides how incredibly moist they stay for days) is how easily they come together. You probably have most ingredients in your pantry right now. No fancy equipment needed – just two bowls and a little patience while they bake. The hardest part? Waiting those agonizing five minutes for them to cool enough so you don’t burn your tongue!
Table of Contents
Why You’ll Love These Double Pumpkin Cream Cheese Muffins
Let me count the ways these muffins will become your new fall obsession:
- That irresistible texture – The combination of pumpkin puree and oil keeps them incredibly moist, while the cream cheese center adds this dreamy, almost custard-like surprise in every bite.
- Perfectly balanced sweetness – Unlike cloyingly sweet bakery muffins, these get their flavor from brown sugar and just enough granulated sugar to let the pumpkin and spices shine.
- Festive fall flavors – Pumpkin pie spice! Cinnamon sugar topping! It’s like autumn exploded in your muffin tin – in the best possible way.
- Easy enough for weekdays – Despite tasting fancy, they come together in about 15 minutes of active prep. Even sleepy Saturday mornings can handle this recipe.
- Crowd-pleaser guaranteed – I’ve yet to meet someone who doesn’t go wild for these. They disappear faster than Halloween candy at my house!
The cinnamon sugar topping crackles when you bite in, giving way to that tender crumb and creamy center – it’s pure muffin magic, friends.
If you’re already a fan of pumpkin treats like Healthy Pumpkin Donut Holes or savory bakes such as Pumpkin Cheddar Scones, you’ll fall in love with these muffins too.
Ingredients for Double Pumpkin Cream Cheese Muffins
Gathering your ingredients is the first step to muffin perfection! Here’s exactly what you’ll need:
- 1 3/4 cups all-purpose flour – Spoon and level it, don’t scoop! This prevents dense muffins.
- 1 tsp baking soda – Make sure yours is fresh (check the expiration date).
- 1/2 tsp salt – Just enough to enhance all the flavors.
- 1 1/2 tsp pumpkin pie spice – My secret? Sometimes I add an extra pinch – shhh!
- 1 cup pumpkin puree – NOT pumpkin pie filling! Plain canned pumpkin works great.
- 1/2 cup granulated sugar – Regular white sugar does the trick.
- 1/2 cup packed brown sugar – Pack it firmly into your measuring cup for that caramel depth.
- 1/2 cup vegetable oil – Canola works too, but vegetable gives the best moisture.
- 2 large eggs – Room temperature eggs blend better – I leave mine out for 30 minutes.
- 1 tsp vanilla extract – Pure vanilla makes all the difference!
- 4 oz cream cheese, softened – Full-fat only – low-fat gets too runny.
- 2 tbsp granulated sugar + 1 tsp cinnamon – For that magical crackly topping!
For more spiced loaf inspiration, check out this Pumpkin Gingerbread Recipe that pairs beautifully with a cup of coffee.
How to Make Double Pumpkin Cream Cheese Muffins
Making these dreamy muffins is easier than you think! Follow these simple steps, and you’ll have a dozen perfect pumpkin treats in no time. Just remember – the secret is in the layers!
Preparing the Batter
First, whisk together all your dry ingredients – flour, baking soda, salt, and that glorious pumpkin pie spice. In another bowl, mix the wet stuff: pumpkin puree, both sugars, oil, eggs, and vanilla. Now here’s the important part – gently fold the dry into the wet until just combined. I mean it – stop mixing when you still see a few flour streaks! Overmixing = tough muffins, and we want tender bites that melt in your mouth.
Adding the Cream Cheese Filling
While your oven preheats to 375°F, let’s make that luscious center. Beat the softened cream cheese (it should dent when you press it) with sugar and cinnamon until smooth. Now the fun part! Fill each muffin cup halfway with batter, then plop a heaping teaspoon of cream cheese mixture right in the center. Cover with more batter – aim for about 3/4 full. Don’t worry if some cream cheese peeks through – that’s part of the charm!
Baking and Cooling
Pop those beauties in the oven for 18-20 minutes. You’ll know they’re done when the tops spring back lightly to touch and a toothpick comes out clean (except maybe for cream cheese – that’s okay!). Here’s my golden rule: let them cool in the pan for exactly 5 minutes – any longer and they’ll steam, any less and they might crumble. Then transfer to a wire rack and try (I said try!) to wait at least 10 more minutes before diving in. That cream cheese center stays molten hot!
If you like decadent breakfast-style desserts, you might also enjoy the Pumpkin Cinnamon Roll Bake or cozy Pumpkin S’mores Cookies.
Tips for Perfect Double Pumpkin Cream Cheese Muffins
After making these muffins more times than I can count, I’ve picked up a few tricks that make all the difference:
- Room temp is key – Take those eggs and cream cheese out at least 30 minutes early. Cold ingredients don’t blend as smoothly and can make your batter lumpy.
- The toothpick trick – To check doneness, insert a toothpick near the edge (not the center where the cream cheese is). If it comes out clean, they’re perfect!
- Don’t overfill – Stick to 3/4 full max – these babies rise beautifully and you don’t want mushroom tops.
- Cool properly – That 5-minute rest in the pan gives the structure time to set before moving them. But don’t leave them too long or they’ll get soggy bottoms!
- Storage secret – Keep leftovers in an airtight container with a paper towel underneath to absorb moisture. They’ll stay fresh for 3 days… if they last that long!
Oh! And here’s my favorite tip of all – warm them for 10 seconds in the microwave before serving. That cream cheese center becomes heavenly gooey again!
Variations for Double Pumpkin Cream Cheese Muffins
One of my favorite things about this recipe is how beautifully it adapts to different flavors! Here are some delicious twists I’ve tried over the years:
- Nutty crunch – Fold in 1/2 cup chopped walnuts or pecans to the batter for extra texture. My husband goes wild when I sprinkle some on top too!
- Spice swap – Out of pumpkin pie spice? No worries! Use 1 tsp cinnamon + 1/2 tsp nutmeg instead. Sometimes I add a pinch of cloves for extra warmth.
- Maple magic – Replace half the brown sugar with pure maple syrup and add 1/4 tsp maple extract to the batter. Vermont-style perfection!
- Chocolate lovers – Toss in 1/2 cup mini chocolate chips (trust me, pumpkin + chocolate is heavenly). Dark chocolate works especially well.
- Streusel upgrade – Skip the cinnamon sugar and top with a buttery streusel instead – just mix 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter, and 1/2 tsp cinnamon until crumbly.
The possibilities are endless! Once you’ve mastered the basic recipe, don’t be afraid to play around. After all, some of my best baking accidents have turned into new family favorites!
Serving and Storing Double Pumpkin Cream Cheese Muffins
Nothing beats biting into one of these muffins when they’re still slightly warm from the oven – that cream cheese center is pure bliss! I always serve them on my favorite rustic wooden board with a big pot of coffee or spiced chai tea. They’re perfect for lazy weekend brunches, but honestly? I’ve been known to sneak one for dessert with a scoop of vanilla ice cream too!
Here’s the good news – these muffins store like a dream. Just pop any leftovers (if you have any!) into an airtight container with a paper towel at the bottom to absorb excess moisture. They’ll stay fresh at room temperature for about 3 days. Need them to last longer? Freeze them! I wrap each one individually in plastic wrap, then stash them in a freezer bag for up to 3 months.
When you’re ready to enjoy, here’s my favorite trick: microwave a cold muffin for just 10-15 seconds to bring back that freshly-baked magic. That cream cheese filling becomes gloriously soft again, and the cinnamon sugar topping regains its slight crunch. Perfection!
Nutritional Information for Double Pumpkin Cream Cheese Muffins
Now, I’m no nutritionist, but I do like knowing what’s in my favorite treats! Each of these glorious muffins contains about:
- 240 calories – A perfectly reasonable indulgence
- 12g fat (3g saturated) – Thank that luscious cream cheese!
- 30g carbs – Mostly from all that pumpkin goodness
- 3g protein – Bonus nutrients from the eggs
- 18g sugar – Balanced by all the warm spices
Remember, these values are estimates – your exact numbers might vary slightly depending on your specific ingredients. But hey, with all that vitamin A from the pumpkin, I like to think of these as practically health food!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these Double Pumpkin Cream Cheese Muffins – here are the ones that pop up most often!
Can I use canned pumpkin puree?
Absolutely! In fact, that’s what I use 99% of the time. Just make sure you’re getting plain pumpkin puree (Libby’s is my go-to), not pumpkin pie filling which already has spices and sugar added. The canned stuff works beautifully and saves you the hassle of roasting fresh pumpkin.
How long do these muffins stay fresh?
These keep wonderfully for about 3 days at room temperature in an airtight container. The cream cheese center does make them a bit more perishable than plain muffins, so I don’t recommend leaving them out longer. That said, they rarely last more than a day in my house! For longer storage, freeze them – they thaw perfectly.
Can I substitute the cream cheese filling?
While I adore the classic cream cheese version, I’ve had success with ricotta when I was in a pinch! Just mix it with a little extra sugar since it’s less sweet. Some readers have used mascarpone for an ultra-decadent twist – yum! But honestly, nothing beats that tangy cream cheese contrast against the sweet pumpkin batter.
Why did my cream cheese sink to the bottom?
Ah, the dreaded sinkage! This usually happens if the cream cheese mixture is too soft when added. Make sure it’s just softened, not melted, and that your muffin batter is thick enough to support it. Also, don’t overfill the cups – too much batter makes the filling heavier. A good thick batter + firmer cream cheese = perfect suspended filling!
Can I make these into mini muffins?
You bet! Reduce baking time to about 12-14 minutes for mini muffins. Just use about 1 teaspoon of batter and 1/2 teaspoon of filling per cup. They make adorable party treats – though fair warning, people will probably eat three times as many!
For more delicious recipes and inspiration, be sure to check out our Pinterest page!
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Irresistible Double Pumpkin Cream Cheese Muffins – 5-Star Recipe
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Moist pumpkin muffins filled with cream cheese and topped with cinnamon sugar for a delicious autumn treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill muffin cups halfway with batter.
- Mix cream cheese, sugar, and cinnamon, then add a spoonful to each muffin.
- Cover with remaining batter and bake for 18-20 minutes.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use full-fat cream cheese for best texture.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
