Pumpkin Cream Cheese Muffins
Pumpkin and cream cheese were meant to be together…and these amazingly delicious pumpkin cream cheese muffins prove it! Light and fluffy, the pumpkin muffin is perfection, and that delightful cream cheese center is like the icing on the cake.
I’m no stranger to pumpkin muffins.
I love them. I live for them.
And to be quite honest, I make pumpkin muffins and other pumpkin goods year round (a rebellious but wonderful philosophy I encourage everyone to embrace).
But these pumpkin cream cheese muffins are waaaaaay up on my list of favorite pumpkin muffins. Like, waaaaaay up there.
I should probably declare them THE favorite, but I’m not willing to quite go that far yet.
Just know this: I love these pumpkin cream cheese muffins so very much. They are absolutely amazing.
My cousin Camille sent me this recipe years and years ago and told me to make them immediately.
She has great taste in food, so when she issues me an order like that, I can’t help but comply.
And I’m telling you, if you aren’t sick of pumpkin yet,
There’s nothing difficult about these muffins – they are so easy!
But that phenomenally moist pumpkin muffin with a buttery, cinnamon streusel topping is to die for.
And if that isn’t enough, there is a little pocket of creamy, soft, sweetened cream cheese that is the most delightful surprise when you dive into these babies.
I’m a huge fan of the whole pumpkin and cream cheese combo.
I can literally eat almost a whole pumpkin roll by myself (a little alarming, but true).
I feel as though these pumpkin cream cheese muffins give you (and me!) the best of both worlds!
That delectable flavor combo is front and center without all the fuss of rolling up a cake in a powder sugar-laden towel while praying loudly and mightily that the cake actually survives the rolling process.
It’s quite stressful, really. Even though I try to tell you otherwise in this post.
If you’ve shed tears over failed pumpkin rolls, I encourage you to come over to the land of pumpkin cream cheese muffins instead.
Plus, I’ve never seen a pumpkin roll with buttery streusel, so there is that, too.
Let me say a quick word about muffin tins.
I’ve owned more brands of muffin tins over the last ten years than should be socially acceptable.
And I’ve been disappointed so.many.times in muffin tins that don’t bake evenly, or are too shallow or too flimsy or rust easily.
Right now, I’ve basically converted over to exclusively using the USA brand, and I have a few Farberware brand tins I use as well.
I swear, there’s something magical about the USA brand muffin tin (not affiliate with the company, just love this thing so much!).
Muffins and cupcakes bake so much more evenly with the most perfectly domed tops you’ve ever seen. It’s a thing of beauty, really…don’t blame me if it makes you emotional, too.
Plus, the wells are slightly deeper (same circumference) so the risk of muffin batter overflowing into the oven is extremely minimal.
So if you are in the market for new muffin tins, the USA ones are worth the investment (just reading through the reviews on Amazon may convince you).
So that’s that. I’ve now waxed poetic about pumpkin cream cheese muffins AND muffin tins (and kind of thrown the almighty pumpkin roll under the bus).
We better call it a day. Make these muffins, ok?
Pumpkin Cream Cheese Muffins
- 3 cups (426 g) all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon pumpkin pie spice (see note)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 1 cup vegetable oil, I often sub half applesauce/half oil
- 2 cups (425 g) granulated sugar
- 1 (15-ounce) can (425 g) pumpkin puree
- 8 ounces (227 g) cream cheese, softened
- 1 cup (114 g) powdered sugar
- ½ cup (106 g) granulated sugar
- ¼ cup (36 g) all-purpose flour
- 4 tablespoons (57 g) cold butter, cubed
- 1 ½ teaspoons cinnamon
- For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth. On a piece of parchment paper or greased foil, form the soft mixture into a log making sure that the diameter is small enough to fit into the well of a muffin pan once cut into pieces. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. ALTERNATE METHOD: sometimes I use my small cookie scoop (about a tablespoon in size) and portion out 24 cream cheese dollops on a parchment-lined plate or tray and freeze that way.
- Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners (can bake in batches if you only have one pan) – see the note below for tips on muffin tins and how many to use.
- For the muffins, in a medium bowl, combine the flour, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil (and applesauce if using), sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don’t overmix; a few lumps are ok!).
- For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly.
- Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Place a slice or dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).
- Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese (filling the muffin tins about 2/3 to 3/4 full, depending on how deep the muffin cups are). Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
Recipe Source: adapted from Annie’s Eats
Recipe originally posted November 18, 2009; updated with new pictures, commentary and recipe notes.
Let’s just have a moment of silence for how far my pictures have come since 2009.
181 Comments on “Pumpkin Cream Cheese Muffins”
Is there a way to prep and make them before hand so you can just throw them into the oven?
I haven’t tried making them ahead of time, but you definitely could experiment!
Is this heaven?!
A dear friend brought me one of these years ago and I have been dreaming about it ever since.
Finally made these tonight and man oh man, these delivered.
Even my pumpkin hating husband declared them DELECTABLE.
Be warned: give them away or risk eating them all in one sitting
I am slightly confused as to the pumpkin pie spice and also adding additional cinnamon, clove, nutmeg?? I don’t have the pumpkin pie spice . So do I add the amount listed along with the combo? Or just the tablespoon pumpkin pie spice?
If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves
These are awesome! However I didn’t read ahead of time to freeze the cream cheese mix. So I turned to another cream cheese muffin I also make & used their cream cheese recipe which bakes up like cheesecake.
1pkg cream cheese
1,/3 cup sugar
1/4 cup flour
1 tsp vanilla
Blend until creamy no limos and then I filled muffin cups part way with pumpkin filling added a dollop of cream cheese filling and covered with a little more pumpkin filling.
I also used 2 cups fresh pumpkin puree and only did 2/3 cup oil.
I topped with strussel. Made 12 lg Muffins and had enough for 6 mini 1 oz Muffins
Can you use cake flour instead of regular flour
I haven’t tried that, but you could definitely experiment!
I followed the recipe exactly and these were amazing.
Will definitely make them again. Thanks for sharing!
LOVED this recipe. I don’t have a sweet tooth, but couldn’t stop eating these. I could not get my streusel to be crispy and glossy like the picture. What am I doing wrong?? I also did add coconut to the batter itself and did a loaf with the cream cheese as a swirl.
Hi Tania, you can try adding a bit less butter to the streusel and see if that helps.
Can you sub the pumpkin purée for homemade pumpkin purée (from actual pumpkins) to the muffins? Not sure if the muffins will have the same consistency?
Homemade pumpkin puree is often more liquidy – so I’d suggest draining off extra liquid before using.
I made them but even though I had the same pan as Mel (I too love it) and used paper liners, they came out with a lot of oil on the bottom of the pan,
I didn’t like the spice blend. Here’s where I think I went wrong on the bake:
1) I used an organic pumpkin puree that looked watery when I took it out of the can (usually I use Libbys) 2) I only had 1/2C of canola oil so I subed grapeseed oil). Still love Mel’s recipes since I have tried many with great success. Gave most of them to my local fire fighters (those guys will eat
anything) very near my house.
can you leave the cream cheese filling in the freezer overnight?
These taste amazing! What’s the best way to store them?
Because of the cream cheese, I store them in the refrigerator.
Delicious!! Can they be frozen?
Can these be frozen?
Question: why stipulate cinnamon, cloves and nutmeg…then add more of the same via the ‘pumpkin pie spice’ why not just increase the individual amts accordingly?
I made the pumpkin muffins filled with cream sheesh moisture and strudel topping. Absolutely came out delicious!!! Thx for recipe. But I still like to make pumpkin roll just fun and easy for me. I have been making them 35- 40 years and always asked for!!! Can’t wait to share my muffins. Thx again
Thank you for the USA muffin pan advice! Of course this was the first recipe I tried when I got it, and wow. I didn’t use muffin papers or even cooking spray, yet they still slipped right out of the pan. Amazing.
I was out of oil, so I substituted two bananas (about 1 cup), which leaned the flavor into banana/pumpkin bread, a popular combo at our house.
I also used one cup of brown sugar instead of two cups of white in the main batter, so a few plain muffins would be less sweet, while the rest could be decked out with the full sweetness of the streusel and cream cheese.
The best part is how much spice is loaded into these. It is awesome! Thanks for the pumpkin pie spice substitute, I had all those on hand.
Hi Mel-I love your recipes and am so grateful that you share with us! I bought the USA brand crown muffin pan and I think that isn’t the one that you use. The cups don’t fit in it properly. Do you have that pan as well and if so, what do you do about the cups not fitting?
I took the packing off and used it once, so I can’t exchange it.
Hi Liza, I have just the standard USA brand muffin pan (not the crown one that has the lip around the edge of each muffin cup).
Oh my GOD, these are dangerously delicious! You have to plan ahead to “freeze” the filling, but they are worth it. I don’t ever want to know how many calories they have because they are just too good to worry about it.
Made them for my family and it was a hit! Very easy to make for someone who LOVES to bake and for pumpkin spice lovers out there!
These are heavenly! I made them for conference weekend instead of cinnamon rolls because I’m a rebel and I’ll bake what I want to, when I want to. We LOVED them and I’ll definitely make them again.
I think light brown sugar For the topping would be better. It seems like to much white sugar
I have a muffin tin that makes 8 large muffins instead of 12 smaller ones. I’ve seen others say that the recipe yielded enough batter for far more than 24 muffins so I’m not at all worried about having enough batter for the bigger muffins, but would I need to change baking temperature or times?
Yes, judging by the size of the muffin tin, you’ll probably need to add more time (the baking temperature should stay the same).
I’m curious if there’s a specific reason to do the cream cheese filling that way, or if it’s just personal preference? Would it be okay to just stuff the filling in them with a piping bag after they’re done?
You could definitely try that!
Mel! These are so good and my 12 year old daughter said they are better than her favorite Starbucks pumpkin bread! Winner, winner. Thank you for this recipe!
Forget favorite pumpkin muffin, these were my favorite muffin of any kind muffin. Great recipe. They tasted so good, but there were big air pockets cooked inside the muffins with the cream cheese. This caused about 1/2 of the muffins to have a hole in the top. Not sure why. It only affected the appearance though, because the flavor was off the charts delicious!
Any idea why yours don’t have a big air pocket above the cream cheese?
Sometimes they do, actually! I haven’t figured out why. I think it’s the consistency of the cream cheese mixture – if it’s really thick, I tend to get more air pockets.
Fabulous muffins. I tried to push cream cheese down in batter. Seems to help. With the air pocket above cream cheese.
I made these muffins for a bridal shower. Wow! They were amazing! Definitely putting these at the top of my favorites list. One question though, the tops of the muffins fell a little while cooling, making the tops a little concave. Do you have any tips as to how I can remedy that the next time I make them?
A minute or so longer in the oven should help that, Krista!
These look delicious! Do they freeze well?
This recipe yields more than 24 muffins. I was able to make a loaf of bread from it as well. The muffins are moist, and delicious! I learned a new technique, making the cream cheese dollops and putting them in the freezer. Thank you for sharing this recipe.
I made these without the topping and used a different cream cheese option as I didnt have time to make and freeze as per recipe. Used 1 package cream cheese, 1 egg and 1/3 cup sugar. But they turned out awesome. Kids loved them!
I made this recipe and it was amazing! I didn’t put any cream cheese in there because my husband doesn’t like it and we used 1 tablespoon and 1 teaspoon of a five spice blend and half a teaspoon of cinnamon instead of the spices because we didn’t have them. It took ten extra minutes to bake because the middle had to cook, best muffins ever. (Also vanilla frosting is amazing on these)
Wow! I just made these tonight. These are scrumptious! My husband said they are a 10! I agree!!!! Thanks Mel!.
We are going to serve at a party we are throwing on Saturday. I know our friends and family will love them as much as we do.❤️
Do you have any idea how much of each of the spices total? I feel as if the extra tablespoon is going to keep me from making these. Not that it’s too much spice, just that measuring out all those spices that many times to create that extra tablespoon seems like a task.
Melt in the mouth!!! These were heavenly
Very good! I’ve found most pumpkin recipes lacking in spices, but this worked quite well here. I would make it more frequently, but the number of dishes to be washed limits that possibility. Three mixing bowls, the stand mixer bowl, and two muffin pans plus the smallwares?
I’m in love. These are hands down the best muffins I’ve ever made.
Looks delicious, thank you. What do you think about using a loaf pan. Of course adjust the time, similar to another loaf cake?
I think it sounds promising – but I haven’t tried it to be sure. Yes, adjusting the time would be key – maybe 45-50 minutes?
Can these pumkin muffins be frozen?
I just made these! I ran out of flour for the streusel but switching flour out for oats instead worked perfectly. These are perfectly moist and delicious mmm
So happy to se that you switched flour for oats. I was wondering about that! I bet the oats are better!
I made these last night and they were delicious! Love how moist they are and the cream cheese gives them just enough sweetness.
I wrote you on your newest pumpkin muffin post asking if I should make these or them. I chose these and they were a big hit. Definitely not an everyday muffin but like you said, a showstopper. Oooh so yummy. All enjoyed.
I was wondering how that went, Tara! Thanks for the report back!
If I didn’t want to use oil, can I use butter instead?
Yes, I think so!
Could I decrease the sugar without affecting the taste?
Decreasing the sugar will most likely affect the flavor, but you can certainly experiment. 🙂
I too do not like using quite so much sugar in muffins, sooo…
I use 2/3 cup (coconut) sugar in the muffins. This does not make for a sweet muffin, but still delicious.
I use 1/4 cup powdered sugar in the cream cheese filling.
I also have cut the sugar in the streusel down to about 1/3 cup – which just makes for a bit less streusel.
I imagine that the sugar does affect the taste, but my mom and I cut down the sugar in our breakfasts all the time, so my family is used to it and doesn’t mind. Hope this helps!
This looks so good! Regarding the muffin pan, is the “crown muffin tin” the one you have?
I’ve never seen it referred to as the crown muffin tin – it’s this one, if it helps: https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B001IANICS/ref=sr_1_1?ie=UTF8&qid=1507425816&sr=8-1&keywords=usa+muffin+tin
I am dying to try these. I am a novice baker. There are only two of us,. This may be silly but do I just cut everything in half an order to cut the recipe down. Hope to get a reply soon! They look delish!
Yes, you can definitely do that for a smaller batch.
These muffins turned out delightfully delish. Really tasty! I thought they may end up more cupcake like, but no, they’re definitely muffins-so nice to make something comforting & autumnal.
Glad you loved them, Lauren!
OMG these muffins are heavenly!!!!
A must make. Thank you Mel for sharing this and all of your other wonderful recipes. Love your site!
I’ve been making these muffins for years and always have rave reviews on them. My husband is not a cream cheese fan, so I leave it out of a few and it’s a wonderful pumpkin muffin on its own. Thanks for all the wonderful recipes. I know I can count on your recipes to give me two thumbs up from my picky husband!!!
Thank you Mel for sharing your recipe. I love pumpkin. I got to try it this weekend.
Funny you should mention the USA pans; I just so happened to have bought them a few years ago, and love the ease with which they clean up. I noticed in paragraph 2, that you say to line two 12 inch muffin pans. Is it 12 inch or 12 cups? Either way, I’m going to make 24 of them which I may or may not share with my husband (or co-workers!) as I love pumpkin cream cheese muffins! I can’t wait to try this recipe!
Ah, thanks for the correction! Yes, I mean 12-cup muffin tins. I’ll correct it!
These are delish! Our family loved them! Definitely will be making these again and again!
I had a problem with my streusel melting. Does the butter need to be almost frozen?
I use really cold butter, but if you had issues with it melting, you could try frozen butter
Confused about the spices. So you really add pumpkin pie spice on top of the other 3 spices listed? Seems like a lot of spice.
Yes, it all goes in there
I made these muffins last night and they were really good! I stuck the cream cheese mixture in the fridge for awhile before I rolled it in parchment paper. I think that helped, but regardless I was able to kinda roll the cream cheese into a log before freezing. Thanks for this recipe!
Great tip, Teresa! Thank you!
Hello, I enjoy your recipes, but have troubles with making them here in Japan. The ovens are too small to realistically bake that many muffins. Have you ever made tried baking this in a loaf pan? If so what temperature and how long would you recommend baking it? If anyone has a suggestion….my initial guess would be 350F for 45-50 minutes? I want a real oven and not these small microwave/oven combo things here!!
Hey Tyler, I think it could convert pretty well to a loaf. I’d say 350 degrees but you might need more like 55-60 minutes.
Do you need to store them in the fridge? Or can they be stored at room temperature?
They are fine at room temp for a couple hours but otherwise, they’ll do best in the refrigerator.
Hello, can you please tell me what is the shelf life of these muffins are once they are baked? I have a party to go to and would love to bring these along with me however as I live in Spain the heat tends to melt cream cheese quickly, I would like to know if they would survive making/baking them the day before the party.
Thanks and look forward to hearing from you.
Hi Bronnie – these taste great for 2-3 days after baking (I keep them in the refrigerator and take them out 20-30 minutes before serving if I want to take the chill off, although they are delicious cold, too). So yes, you could make and bake them a day ahead of time. Keep in mind that the streusel topping does get a little soft and wet-looking if stored in a plastic bag or covered container, so you might want to just loosely cover them with plastic wrap.
Thank you for this fun recipe.
Do you hand wash your muffin tins?
In my dream world, I would clean all my bakeware in dishwashers.
I know in reality, though, this is strongly discouraged.
What are your thoughts on your muffin tins you recommended
and putting them in the dishwasher to clean?
Great question, I do hand wash my muffin tins. My dishwasher gets filled up SO quickly with just the basics so I always hand wash – I think it helps keep them in better shape, too.
Mel, as always, these look amazing. But I just had to say HOLY COW… your options for various pumpkin recipes have me drooling! I had no idea you had so many I have yet to try – time to change that! I made myself a little (OK, not so little!) list of recipes to make. Thank you!
Haha – I hope you find some that you LOVE!
I would love to see some pictures or a video oh how to make the cream cheese log. I can’t quite figure out how I would do that without getting myself and everything around me covered in cream cheese, and with a very unevenly shaped log 🙂
I’ll take pictures next time I make it. The thing to keep in mind is that it doesn’t have to be perfect. And if the idea of shaping it into log form scares you, go for the spoonfuls that are frozen on a plate or tray. Works great, too.
In your post, you said that these muffins are high on your favorites for pumpkin muffins… do you have a recipe that you like even better than these? Thank you for sharing!
These really are one of my favorite pumpkin muffins ever. But these chocolate chip pumpkin muffins are pretty high up there (https://www.melskitchencafe.com/pumpkin-chocolate-chip-muffins/) as well as these pumpkin apple spice muffins (https://www.melskitchencafe.com/pumpkin-apple-spice-muffins/).
Haha, I had bought cream cheese to make “CREAMY CONFETTI CORN WITH BACON!” Looks like these muffins are going to win, though!
I’m a rebel like you and bake pumpkin goodies all year round!! Life is too short to wait until fall
I am so confused on how to do the cream cheese rollup how are you supposed to roll soft cream cheese?
You spread it out into a mounded log shape – use a spoon or knife – it doesn’t have to be perfect. Then take the edge of the greased foil or parchment and start rolling it up into a somewhat tight log shape and freeze. If it seems too confusing, just dollop the cream cheese into tablespoon size balls/mounds on a parchment-lined plate or tray and freeze that way.
Mel, you are delightful! Every post cracks me up! (And makes me hungry!) Thank you for brightening my day. Now to find these ingredients so I can make these yummy looking muffins!
Thanks, Nicky. 🙂
I have a friend who lives in Ohio and she goes to the USA pans tent sale every year. She kindly takes my order and mails them to me! I will heed your advice and check out their muffin tins. If you haven’t already seen it, check out the biscotti pan…it is fabulous.
And the muffins look like a perfect use for the overload of frozen pumpkin purée I have in my freezer. Yum.
There’s seriously a tent sale? I’d almost be willing to drive out there for that! 🙂
Have you tried these with soft white wheat?
I’ve made them with half white wheat flour and they are delicious!
Mel, can I just tell you; you were put on this God-created earth to create this blog and share with the the world your delicious baked creations. I can’t believe that everyone of your desserts that I’ve recreated at home have NEVER disappointed my family or myself. Quite the opposite, as a matter of fact. I always make each recipe more than once because they are just that good, and requested. Now the problem is which one to choose when I get the need to bake. A huge heart-felt THANK YOU for sharing your passion with us mere mortals, you baking angel! God bless you.
Thank you so much, Johanna!
I wonder if you could use 3/4 cup of oil and 1/2 cup of applesauce to cut down on the oil.
Do you use 1 teaspoon each of cinnamon, nutmeg, & ground cloves in addition to 1 tablespoon of pumpkin pie spice ?
I wonder if you could use 3/4 cup of oil and i/2 cup of applesauce to cut down on the oil.
Hi Janice, yes I think you could use applesauce to cut down on the oil. Yes, I use all the spices indicated in the ingredient list (the pumpkin pie spice + the others).
I’m in the middle of making these now (can’t wait!), but I noticed the original link to Annie’s Eats has changed. It is now at: http://www.annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/
I’ve made tons of recipes from this site, and this was the first one that turned out a little… strange. After baking and taking the muffins out of the pan, I noticed pooled liquid in the bottoms of the tins, and the liners themselves were greasy. What made it extra-interesting was that I used red cupcake liners, so they made red liquid (and I’m assuming, red muffin bottoms!). My guess is that as the butter in the streusel melted, it leaked down… anyone have tips on how to prevent this from happening? I didn’t even use all the streusel since it didn’t quite fit across the tops of all the muffins.
Sorry you had issues with this recipe, Kendra. It’s been a while since I’ve made them but I’ve never had that problem. Hopefully if anyone else has they can chime in and help out.
I’m made these with the cream cheese filling and (when in a hurry) without the filling. Either way they are delicious!! Also, they freeze well with no filling and just the topping.
It’s January and 86 degrees today in SoCal but you’re blog manages to convince me to turn on the oven anyway! Yum! Thanks for all the delicious recipes!
I found your blog some weeks ago and, call my crazy, I read every article. This is the first recipe I tried and the result was amazing. Everyone loved these muffins and I will definitely bake them again. I couldn’t get pumpkin puree here in Germany so I made it from scratch while the cream cheese was freezing.
I doubled this recipe & it makes ALOT… 67 to be exact! My husband loved them & I’m putting them in my children’s lunches tomorrow. Also, make sure the cream cheese mixture is frozen pretty hard. If it’s too soft…it will bubble out of the top of the muffin.
I made these this week and you were right. They are amazing! I got lazy and just used raw sugar on top instead of the streusel and they were still amazing. Loved the cream cheese in the middle. Muffins stayed moist and yummy for a couple days. Thanks for another great recipe!
YAY!! It’s October 1st…officially the start of pumpkin season…so NOW I can make these again, without feeling guilty!! LOVE these muffins!! 😀
mmmm…these are REALLY good!
Made and LOVED – though did not wait long enough for cream cheese to freeze 100% when making them (nuts)- so some of the filling was ‘cake-like’ instead of ‘filling’- but kids still loved ! Made a ton of muffins so threw rest in freezer and have put frozen right into kids lunches for recess snacks where reportedly they just defrost to ‘cool’ by 10:15 recess time-with the filling still ‘cold’- perfect!
Oops nevermind my previous comment about refrigeration, saw others’ comments:)
SOOOOO delicious! Do these need to be refrigerated after baking?
I made these for Thanksgiving…soooo delicious!! Even my 11 yr old loved them!! He won’t eat pumpkin pie, well, he won’t eat ANY pie unless it’s chocolate! But he wanted to try them, so, not wanting to waste a WHOLE cupcake…I carefully sliced a small portion off of the cupcake, and he loved it! So this is a keeper in my family! Thanks again, Mel!!
I cannot stop making these. Add oats and chopped pecans to the streusel for some extra delicious texture. Thanks!
I like that idea! About how much do you add of each?
Melanie – I have been browsing your website for several months. I made this recipe two weeks ago for a little Packer party my family had–these are to DIE FOR!! I made them AGAIN a week later because I couldn’t get them off my mind. I omitted the cream cheese filling due to my dad not being a fan of cream cheese (crazy, right?!), but I’m looking forward to making them (yet again!) with the filling. Great recipe–thanks for sharing! 🙂
I made these on Sunday and took a few to my brother in law as a welcome home gift since he just returned from Iraq. We loved them! He loved them! I shared the link on Facebook and a bunch of my friends are excited to try this recipe- and some already have!
I had a little extra batter/struessel/cream cheese filling and kept it refridgerated/frozen to bake a few fresh ones when the rest were gone. Well, that day is today, and there are 4 more yummy muffins baking, scenting my house with the yummy smells of fall.
Jewely – yes, I think these probably need to be kept refrigerated, especially if it is longer than a couple of hours. I’m not sure how they would work out leaving out the cream cheese, you might try a basic pumpkin muffin if you end up deciding to leave out the cream cheese.
I want to send these to my daughter at university- do you think they will travel or do they have to be refrigerated? Would I have to leave the cream cheese out of the recipe?
Do these muffins need refrigerated after made or can they sit out in a container on the counter for a day or two? What is the storage process since it contains cream chesse?
Hi Angela – yes, I refrigerate these muffins for storage because of the cream cheese factor. I’ve let them stay out for up to 3 hours, but usually refrigerate them after that.
My friend shared this recipe with me. I made them for Thanksgiving and they are now a family favorite. I did bake them ahead and froze them. They were delicious. I plan to make them again this week. Thanks!
Glad you liked these muffins, Diane!
I LOVED these. I’m taking them to my early morning LDS Seminary kids tomorrow morning (as long as I can keep my husband away from them for that long). They are fantastic!!
Thanks, Liz! And bless you for being an early morning seminary teacher. Bless you, bless you!
made these yesterday 4 a fund raiser….they were the BEST muffins i have ever made (and i’ve made lots)…….already making 3 more batches…….thanks wont lose this recipe:):)..its awesome:)
fritzy – thanks for checking in on this recipe! I’m glad these muffins worked out so well for you!
I don’t know when I bookmarked this recipe, but I just made them and they are fantastic! I used 1/3 white whole wheat flour and couldn’t tell the difference. Such a great way to start my pumpkin-palooza (I love baking with pumpkin).
Jessica – so glad you liked these. It’s a reminder I need to make them soon!
Wow! These were really delicious! Def. a keeper! I got exactly 24 muffins and they puffed up nicely. The cream cheese filling is delicious! thanks for a great recipe!
Jeanette – so glad you liked these muffins. They are definitely some of my favorites (and I’m glad you are like me and make pumpkin goods all year long!).
How long does cream cheese usually take to freeze?
For this recipe, the cream cheese mixture needs about an hour or so in the freezer.
Everything you post is so delicious…can’t wait to try these!
Mel – so, so glad you liked these. Go ahead, eat them all, I think the pumpkin makes them healthy.
These are divine and I want to eat them all. Thanks for the recipe!
Amber – thanks for letting me know that these pumpkin muffins were a hit. I’m glad they worked out, despite the cream cheese issue – but it sounds like they were still delicious!
I just made these delicious muffins, it’s the first Kitchen Cafe recipe I’ve made, they turned out delicious! I subbed half whole wheat and they were so tasty! I didn’t read the recipe ahead, so I had to add the cream cheese un-frozen, the cream cheese filling cooked a bit, but wasn’t dry at all. I can see how freezing it would keep it creamy. Thanks for posting the recipe!
The Three Amigos – thanks for letting me know you liked these – they were a huge hit around our house, too!
Melanee – glad these worked out for you – I bet they were a hit with your friends. They must love you for your cooking and baking skills!
I just gave these a try… YUM. I love them, they were so fun to make!
WOW. I just made these… and WOW. THEY ARE SO GOOD. I think I ate like 1/4 of the batter and cream cheese mixture before putting them into the muffins… I put them on our family blog, http://www.jonandamyduvall.blogspot.com if you want to look. THANK YOU!! I make so many of your recipes, I love your blog!
Hi Sherra – thanks for letting me know you liked these and for including how much your recipe made. It seems there is always a little variance with amounts. Glad these were a hit!
Made these this weekend and we loved them!! The recipe made enough for 2 dozen small muffins plus 2 dozen mini muffins that I froze for my daughter to take to school on Tuesday. Thanks for another great recipe! 🙂
Danae – I got this recipe from another blog (Annie’s Eats) and she posted it last year sometime so it must be another version that appeared in Rachael Ray’s magazine. I’ve actually seen variations of it in quite a few different places so it must be a popular combination!
We are so on the same wave length. We just got back from Mexico a few days ago and are already craving/missing the food. I was wondering if you’d possibly have anything close to a Mexican meal and look, the post before this one is * Mexican * Love it! Now I am going to make that meal! Thanks:)>
Have you ever made a cook book of your favorite recipes? Have you found a program online that you’ve liked? I am wanting to compile all my favorite family recipes (50% come from mykitchencafe:), well, somewhere close to 50%) and don’t know where to start. I was wanting to make a dessert and couldn’t find my recipe. It got me all in a panic about losing recipes etc. So I want to get them all together someplace-do you know of anywhere or should I just do a google search? Thanks!!
Is this recipe from this month’s Rachael Ray Everyday magazine? I made this (nearly?) Exact same recipe from that magazine, and they really are amazing. 🙂
i made these a couple weeks ago after finding them on annie’s eats and they were ahhhhhmazing! AND, they made a heaping 24 muffins that my coworkers were thrilled to help polish off :).
i actually think if i made these again i would try to make closer to 30 muffins out of it, as many of mine rose SO much they were stuck to the muffin tins.
I. Will. Be. Making. These. ’nuff said?!?
JoAnn – I haven’t frozen them so I’m not sure – but I can’t see why they wouldn’t freeze well. Let me know if you try it.
Melanie- these muffins look wonderful! I love everything pumpkin and cream cheese. I must make these. 🙂
oh, my, gorsh. why are you doing this to me?
these look amazing.
Oh yum. Honestly, who could ever be sick of pumpkin?
like starbucks’!!!! yummmmmmmm!
Holy COW. I’ve just added 3 pounds to my stomach area. Another 2 when I make and eat these.
for reals?! MAKING TODAY.
sigh. here we have yet another reason to bemoan my dislike of pumpkin. these look great, melanie. perhaps the cream cheese could redeem them for me.
oh wow!!!! i HAVE to try these!!!!
THANK you for the recipe. DOUBLE thank you for the added option of printing recipe with or without the picture! Judy B. Houston, Tx
Holy Cow those look awesome! I can’t wait to make them!
So glad you liked them! They’re my favorite muffins ever, for sure!
I think you’re right. I must make these. I hope they would freeze ok?
oh HELLOOOOOOOOOO !!!!!!!!!!!!!!Looks sooooo fantastic !!!!!!!!!!!!!!!!!!!!!!