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Cozy Pumpkin Cream Cheese Muffins Easy Cinnamon Sugar Topping Recipe

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These cozy pumpkin cream cheese muffins feature a luscious cream cheese swirl and a crunchy cinnamon sugar topping, perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (canned or homemade)
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Make the cream cheese filling: In a mixing bowl, beat the softened cream cheese with ¼ cup (50g) sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy, about 2-3 minutes. Set aside.
  3. Combine dry ingredients for the batter: In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly mixed.
  4. Mix the wet ingredients: In another bowl, beat together the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth and well combined, about 2 minutes.
  5. Incorporate the dry into the wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing — a few lumps are okay.
  6. Fill the muffin tin: Spoon about 1 tablespoon of pumpkin batter into each muffin cup. Next, drop in 1 tablespoon of the cream cheese filling on top of the pumpkin batter, then cover with another 1-2 tablespoons of pumpkin batter to nearly fill the cup (about ¾ full). Use a toothpick or skewer to gently swirl the cream cheese into the batter for a marble effect.
  7. Prepare the cinnamon sugar topping: Mix 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl and sprinkle evenly over each muffin.
  8. Bake: Place the muffin tin in the oven and bake for 22-25 minutes. Check doneness by inserting a toothpick into the muffin (avoid the cream cheese center) — it should come out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to prevent soggy bottoms.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Swirl cream cheese gently to create a marbled effect without sinking. Cover muffins loosely with foil if cream cheese starts to brown too quickly. Muffins can be stored in an airtight container for 3 days at room temperature or up to a week in the fridge. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon sugar topping, fall baking, easy pumpkin recipe, cozy muffins

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