Pumpkin Muffins Recipe with Cream Cheese Filling and Crunchy Crumble Topping

I read somewhere that it is not officially fall until you buy pumpkin from the market at least once. I don’t know if there is any actual rule about it, but I completely agree with it. 😁

I have noticed that as soon as autumn arrives, pumpkin starts showing up everywhere: in coffee drinks, decorations, desserts and, of course, in the kitchen. And if you are one of those people who wait for pumpkin season to make something sweet, these pumpkin muffins might be exactly what you are looking for.

Last year, after making a chocolate and pumpkin cake that never made it to the blog because it disappeared way too quickly 😆, I decided to make it a tradition to try at least one new pumpkin dessert every year. Because apparently, I have also become one of those people who gets excited when pumpkin season arrives. 🙃

This year, I made muffins.

Not just any muffins, but soft pumpkin muffins with roasted pumpkin, a creamy cream cheese filling and a cinnamon crumble topping. They are fluffy, flavorful and have that perfect combination of sweetness and creaminess that I love in fall desserts. 😋

And I definitely do not regret my choice.

These are the kind of muffins that have a little bit of everything: a soft pumpkin-flavored batter, a smooth cream cheese center and a crunchy crumble topping that brings everything together perfectly.

If you have some roasted pumpkin left over or you simply want an easy fall dessert to make at home, this recipe is definitely worth trying.

Tips for the Best Pumpkin Muffins

For the best results, I recommend using roasted pumpkin. It has a much deeper flavor, and its texture is perfect for cakes, muffins and other baked desserts.

Cinnamon is almost essential in pumpkin recipes, but if you enjoy more complex flavors, you can also add a little nutmeg or ginger.

The cream cheese filling can be adapted depending on what you have available. I used ricotta because I love its light and smooth texture, but you can also use another type of cream cheese suitable for desserts.

Another important detail is not to overmix the batter after adding the flour. This will help keep the muffins soft and fluffy.

How to Store Pumpkin Muffins with Cream Cheese Filling

Because these muffins contain cream cheese filling, I recommend storing them in the refrigerator in an airtight container for up to 4 days.

They are still delicious the next day, and you can leave them at room temperature for a few minutes before serving so they can soften slightly.

They are perfect with a cup of coffee, a cup of tea, or as a cozy fall treat on a chilly afternoon.

Frequently Asked Questions About Pumpkin Muffins

Can I use boiled pumpkin instead of roasted pumpkin?

Yes, you can use boiled pumpkin, but I recommend using roasted pumpkin for this recipe. Roasting helps remove excess moisture and gives the pumpkin a deeper flavor, which improves both the taste and texture of the muffins.

What type of pumpkin is best for muffins?

The best choice is a sweet pie pumpkin or a pumpkin variety with a naturally sweet, flavorful flesh and a smooth texture. It can be roasted and pureed before adding it to the batter.

Can I replace ricotta in the cream cheese filling?

Yes, ricotta can be replaced with another smooth cream cheese suitable for desserts. The important thing is to choose a cheese with a creamy texture that is not too watery.

Other Pumpkin Recipes You Might Enjoy

If you love pumpkin desserts, I have a few more recipes on the blog that you might want to try. They are perfect for cozy fall days and for those moments when you crave something sweet, flavorful and homemade.

Pumpkin Cinnamon Rolls

Pumpkin Bread with Mascarpone Frosting

Pumpkin Muffins Recipe with Cream Cheese Filling and Crunchy Crumble Topping

Recipe by Loredana Arion

Servings

16

muffins

Prep time

20

minutes

Cooking time

30

minutes

Calories per muffin

180

kcal

These pumpkin muffins with cream cheese filling and cinnamon crumble topping are an easy fall dessert that is soft, flavorful and delicious.

Ingredients

• For the muffins

• 3 eggs

• 7 tablespoons sugar

• 9 tablespoons all-purpose flour

• 5 tablespoons vegetable oil

• 1 heaping teaspoon cinnamon

• pumpkin puree from 1/4 of a pumpkin, roasted beforehand (approx. 250 g)

• 1 tablespoon vanilla extract

• a pinch of salt

• 1/2 packet baking powder

• For the cream cheese filling

• 250 g ricotta cheese

• 2 teaspoons powdered sugar

• 1 teaspoon vanilla extract

• For the crumble topping

• 5 tablespoons all-purpose flour

• 100 g cold butter

• 1 teaspoon cinnamon

Directions

• Roast the pumpkin beforehand, then use the pumpkin puree for the muffin batter.
• Beat the eggs and sugar together until the mixture becomes lighter in color and doubles in volume.
• Add the oil and pumpkin puree, then mix until the pumpkin is finely incorporated into the batter.
• Add the flour, cinnamon, baking powder, salt and vanilla extract, then mix just until combined.
• For the cream cheese filling, mix the ricotta with the powdered sugar and vanilla extract until smooth and creamy.
• For the crumble topping, combine the flour, cold butter and cinnamon using your fingers until a crumbly texture forms.
• Prepare a muffin tin with paper liners. Add one tablespoon of batter into each liner, then add one teaspoon of cream cheese filling and finish with the crumble topping.
• Bake the muffins in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.