As the leaves begin to change and a crispness fills the air, there’s nothing quite like the comforting smell of baking in your kitchen. Picture this: the sweet aroma of spiced pumpkin mingling with the silky richness of cream cheese, all topped with a buttery crumble that promises warmth in every bite. This is exactly what my Pumpkin Cream Cheese Muffins with Crumble deliver—a delightful nod to the Starbucks version but even fresher and more satisfying.
These muffins aren’t just seasonal treats; they embody everything we love about fall gatherings, family breakfasts, and cozy afternoons with a cup of tea. With moist, fluffy centers and that enticing cheesecake swirl, they are destined to become your new go-to recipe. Plus, versatile options mean you can customize them to fit your needs, whether for a nut-free household or for those who crave extra sweetness. Get ready to indulge your senses and savor the essence of autumn with each delicious bite!
Why love Pumpkin Cream Cheese Muffins with Crumble?
Comforting, these muffins offer a cozy taste of fall that warms your heart.
Easily customizable, you can switch up ingredients or toppings to suit dietary preferences.
Deliciously indulgent, they feature a rich cream cheese filling that’ll have you coming back for more.
Perfect for gatherings, they are a crowd-pleaser that adds a festive touch to any occasion.
Homemade freshness outshines store-bought options, ensuring each muffin is baked to perfection!
Pumpkin Cream Cheese Muffin Ingredients
• Elevate your baking with these Pumpkin Cream Cheese Muffins that outsmart Starbucks!
For the Muffin Batter
- Neutral Oil – Adds moisture for a soft texture; try melted coconut oil for a twist.
- Brown Sugar – Contributes sweetness and moisture; use either light or dark interchangeably.
- White Sugar – Balances spice flavors with sweetness; consider coconut sugar for a lower glycemic option.
- Eggs – Acts as a binder for richness; make sure they’re at room temperature for best results.
- Pumpkin Puree – The star ingredient providing flavor and moisture; opt for pure pumpkin, not pie filling.
- Vanilla Extract – Elevates overall flavor; pure vanilla will give you the best taste.
- All-Purpose Flour – Provides structure; swap with a 1:1 gluten-free flour blend if needed.
- Baking Soda & Baking Powder – Essential leavening agents for that perfect rise; ensure they’re fresh.
- Salt – Balances sweetness and enhances flavors; a crucial element in all baked goods.
- Pumpkin Spice Blend – Brings a warm fall flavor; mix cinnamon, nutmeg, and ginger for your homemade blend.
- Ground Cinnamon – Adds extra warmth and depth of flavor.
Optional Add-ins
- Chopped Pecans – Introduce a delightful crunch and nutty flavor; feel free to substitute with pumpkin seeds for nut-free muffins.
- Cream Cheese (softened) – Creates the rich, creamy filling; mascarpone is a lovely alternative for a different touch.
- Sugar (for cream cheese) – Sweetens the filling; adjust based on personal taste preference.
For the Crumble Topping
- Flour – Forms the base of the crumbly topping; keep it chilled for the best texture.
- Brown Sugar – Adds sweetness and moisture to the crumble; light or dark sugar can work well.
- Ground Cinnamon – Provides warmth to the crumble mixture, complementing the muffins beautifully.
- Cold Butter – Ensures a buttery scenario; cut cold butter into the mixture for a perfect crumble.
How to Make Pumpkin Cream Cheese Muffins with Crumble
-
Preheat Oven: Set your oven to 220°C / 425°F. Prepare a muffin tin with tall parchment liners to ensure the muffins rise beautifully.
-
Make Cream Cheese Filling: In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside while you prepare the muffin batter.
-
Prepare Crumble Topping: In a separate bowl, mix flour, brown sugar, and ground cinnamon. Cut in cold butter using a pastry cutter, until coarse crumbs form; chill this mixture until needed.
-
Mix Wet Ingredients: In a large mixing bowl, whisk together the neutral oil, brown sugar, white sugar, eggs, pumpkin puree, and vanilla extract until everything is smoothly combined.
-
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin spice blend, and ground cinnamon.
-
Assemble Batter: Gently fold the dry ingredients into the wet mixture. If using, stir in the chopped pecans for added crunch and flavor.
-
Fill Muffin Liners: Fill each muffin liner about ¾ full with batter. Add a dollop of cream cheese filling into the center of each muffin, then sprinkle the crumble topping generously over each.
-
Bake: Place the muffin tin in the oven and bake for 5 minutes at the high heat. Then, reduce the temperature to 190°C / 375°F and continue baking for an additional 17-20 minutes. The muffins should be golden brown, and a toothpick should come out clean when inserted near the edge.
-
Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle with icing or glaze for a sweet finish!
Exact quantities are listed in the recipe card below.
Helpful Tricks for Pumpkin Cream Cheese Muffins
-
Use Tall Liners: For taller muffins, opt for tall parchment liners and begin baking at a higher heat to achieve that delightful rise.
-
Room Temperature Eggs: Ensure your eggs are at room temperature before using; this helps create a better emulsion in your batter for smoother texture.
-
Chill the Crumble: Don’t skip chilling the crumble topping before use—this ensures you achieve that perfect, crunchy texture.
-
Precise Filling: Avoid overfilling the cream cheese mixture to prevent messy overflow during baking; just a dollop is perfect!
-
Fresh Leavening Agents: Check the freshness of your baking soda and baking powder for maximum puff—old agents can deflate your muffins.
-
Store Properly: If you have leftovers, store the Pumpkin Cream Cheese Muffins in the fridge to preserve their delicious cream cheese filling for up to one week.
What to Serve with Pumpkin Cream Cheese Muffins with Crumble?
Imagine a cozy autumn morning where these delightful muffins star alongside some perfectly paired sides to create a complete breakfast experience.
-
Warm Apple Cider: Elevate your fall brunch with the sweet and spiced notes of warm apple cider, creating a warm hug for your taste buds.
-
Maple Butter: Spread this creamy, sweet delight on your muffins for an added layer of flavor that complements the pumpkin beautifully.
-
Creamy Greek Yogurt: A dollop of tangy yogurt offers a refreshing contrast to the rich muffins, making for a balanced bite.
-
Fresh Berries: Serve alongside a mix of juicy raspberries, blueberries, or strawberries for a pop of freshness and vibrant color.
-
Chai Tea Latte: Sip on spiced chai tea as you savor your muffin; its warming spices echo the flavors of fall perfectly.
-
Autumn Salad: Pair your muffins with a light, crisp salad featuring arugula, goat cheese, and roasted apples for a wholesome meal.
These pairings add delightful variety while enhancing the cozy fall flavors of your Pumpkin Cream Cheese Muffins with Crumble!
Pumpkin Cream Cheese Muffins with Crumble Variations
Feel free to get creative and make this recipe your own with these delightful twists!
-
Nut-Free: Replace chopped pecans with pumpkin seeds or simply omit nuts for a nut-free version. Your muffins will still be scrumptious!
-
Glazed Version: Drizzle cooled muffins with a simple cinnamon glaze made from powdered sugar and milk for a sweet finish that enhances flavor!
-
Mini Muffins: Turn this recipe into mini muffins by baking for just 10-12 minutes; they make the perfect bite-sized treat for gatherings.
-
Vegan Option: Substitute eggs with ground flaxseed mixed with water and replace the cream cheese with a plant-based alternative for a vegan-friendly treat.
-
Add Chocolate: Mix in chocolate chips to the batter for a sweet, decadent surprise in each muffin. The combination of chocolate and pumpkin is irresistibly delicious!
-
Spiced Up: Add a pinch of cayenne or black pepper to the batter for a hint of heat that pairs wonderfully with the sweetness of pumpkin.
-
Savory Twist: Omit sugar and add crumbled feta or goat cheese to the filling for a unique savory muffin that can be enjoyed any time of day.
-
Coconut-Infused: Incorporate shredded coconut into your batter or topping for added texture and a tropical twist on this fall classic.
Each variation allows you to explore new flavors while keeping the heart of your favorite Pumpkin Cream Cheese Muffins!
Make Ahead Options
These Pumpkin Cream Cheese Muffins with Crumble are ideal for busy home cooks looking to save time during the week! You can prepare the muffin batter and fill the cream cheese mixture up to 24 hours in advance; simply refrigerate them separately to keep flavors fresh. Additionally, the crumble topping can be mixed and chilled overnight, ensuring it stays crumbly when baked. When you’re ready to enjoy your muffins, fill your muffin liners with the batter, add the cream cheese filling, top with crumble, and bake for just the right amount of time. By prepping ahead, you’ll have delicious, bakery-style muffins with minimal effort, perfect for breakfast or a cozy snack!
How to Store and Freeze Pumpkin Cream Cheese Muffins
Fridge: Store your muffins in an airtight container in the refrigerator for up to 1 week to keep the creamy filling fresh and safe to eat.
Freezer: For longer storage, freeze the baked muffins for up to 2 months. Wrap each muffin tightly in plastic wrap or aluminum foil before placing them in an airtight bag.
Thawing: When ready to enjoy, simply thaw the muffins overnight in the fridge, and they’ll be ready to be warmed in the microwave or enjoyed as-is.
Reheating: If you prefer a warm muffin, reheat in the microwave for about 15-20 seconds, or place in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Pumpkin Cream Cheese Muffins with Crumble Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! For the best results, use canned pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sweeteners that may alter the flavor and texture of your muffins.
How should I store these muffins?
I recommend keeping your Pumpkin Cream Cheese Muffins in an airtight container in the refrigerator for up to 1 week. This keeps the creamy filling fresh and safe to eat, especially since it contains cream cheese. Just be sure to enjoy them within that timeframe!
Can I freeze Pumpkin Cream Cheese Muffins?
Yes, you can! For longer storage, wrap each muffin tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They will last for up to 2 months in the freezer. When you’re ready to enjoy them, simply thaw overnight in the fridge or at room temperature.
What should I do if my muffins come out too dense?
Very! If your muffins are too dense, it may be due to overmixing the batter or using too much flour. Make sure to gently fold the dry ingredients into the wet ones, just until combined. It’s also important to measure your flour correctly—spoon it into your measuring cup and level it off rather than scooping directly from the bag.
Are there any dietary considerations for pets?
Absolutely! These muffins are designed for human consumption and contain ingredients like sugar, spices, and cream cheese that aren’t suitable for pets. Keep them away from your furry friends to ensure their safety. If you’re looking for pet-friendly treats, consider recipes specifically designed for them.
Can I make these muffins nut-free?
Yes! For a nut-free version of your Pumpkin Cream Cheese Muffins, simply substitute the chopped pecans with pumpkin seeds or omit nuts entirely. This way, everyone can enjoy them without worrying about allergies!
Pumpkin Cream Cheese Muffins with Crumble That Outsmart Starbucks
Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 220°C / 425°F. Prepare a muffin tin with tall parchment liners.
- Make Cream Cheese Filling: Beat cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Prepare Crumble Topping: Mix flour, brown sugar, and ground cinnamon. Cut in cold butter until coarse crumbs form; chill until needed.
- Mix Wet Ingredients: Whisk together the neutral oil, brown sugar, white sugar, eggs, pumpkin puree, and vanilla extract.
- Combine Dry Ingredients: Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin spice blend, and ground cinnamon in another bowl.
- Assemble Batter: Fold dry ingredients into wet mixture. If using, stir in chopped pecans.
- Fill Muffin Liners: Fill each liner ¾ full with batter, add a dollop of cream cheese filling, then sprinkle with crumble topping.
- Bake: Bake for 5 minutes at high heat, then reduce to 190°C / 375°F for an additional 17-20 minutes until golden brown.
- Cool and Serve: Cool in the pan for 10 minutes before transferring to a wire rack.
- Optional: Drizzle with icing or glaze for a sweet finish!