If you haven’t noticed, I make a lot of breakfast treats.  Muffins, scones, bagels, etc.  I bake lots and love ’em all.  But these – these are my favorite of all.  The reigning champ of breakfast treats.  These are definitely one of the main food-related reasons I look forward to fall.  Sure, I can make them anytime but they seem to taste best on a crisp fall morning when the sun rises a little later than the days before.

I believe originally these were meant to be a knock-off of a Starbucks bakery item.  I’ve never had the original so I have no basis for comparison, but it’s hard to imagine them being better than the homemade version.  The streusel topping is not as chunky as some, and instead sort of melts during baking to create a crackly cinnamon-sugar topping that gives these an extra little something.  Be sure to mix and freeze the filling in advance so that it is ready to go when you want to make the muffins.  They may take a bit more time than your average muffin, but are totally worth it in the end.  This is not a new recipe to the blog, but one that needed a little updating with better pics and a printer-friendly version.  I hope you’ll enjoy rediscovering this recipe, a true favorite of mine.


For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces


  • 01

    To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

  • 02

    To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

  • 03

    To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

  • 04

    To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

  • 05

    Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)


  • I looooooove muffins and ANYTHING with strusel topping. These look AMAZINGLY delicious!

  • Oh my gosh, these look delicious. Can’t wait to try these.

  • Erin

    These look so good! Pumpkin and cream cheese are a great combination, and the streusel topping makes them even better!

  • I had heard from Sarah that you were going to post this fantastic recipe. She raved about how delicious these muffins were. I’ve been in a pumpkin baking frenzy and can’t wait to fix these. Mmmmmm!

  • These look amazing!

  • This will be great to have on hand over Thanksgiving for all the peoples in town to enjoy!! How festive and I am sure very tasty. Thanks for the tips on cutting down and the amount of muffins that this recipe yields!!


  • Amy

    mmm, these look divine. I might have to make these for my breakfast next week!

  • These are going straight into my ‘must try’ folder!

  • They look and sound great!!

  • I just discovered your blog, these look so yummy! I love anything with pumpkin and am printing this out right now.

  • These look fantastic! I love pumpkin and cream cheese, I’m making these this week.

  • These look delicious!

  • omg fabulous… i made pumpkin choc chip bread the other day and its gone and i need a pumpkin fix. i want to try these this weekend!

  • Yumm! I will be making these tomorrow night after work. They look amazing. I love your blog, I frequent it often. Thanks for sharing!

  • MMMMM, I have a recipe for pumpkin cream cheese bread, but I like the muffins better! The streusel topping is what sells me!

  • This flavor captures fall wonderfully!

  • These muffins sound perfect for fall! I can’t wait to try them!

  • I made these muffins last night and I have to saw they are amazing! This just might be my new favorite muffin.

  • apinchofthisandthat

    These are amazing! Thanks for another great recipe!

  • Oh my goodness, I made these the other night and they were extraordinary!!! I can’t wait to try more of your recipes!

  • oh wow, i am so making these!!! i love pumpkin and cream cheese together! plus the streusel topping is always my favorite

  • Nila

    I made these yesterday, Loved it, My husband said these are the tastiest muffins I have ever made, Many thanks to you. I halved the recipe, I wish I baked the whole batch.
    And also freezing the cream cheese filling is a great idea. I am planning to incorporate this idea into my future cupcakes/muffins as well.

  • Michelle

    My daughter and I made these muffins today. They are to die for!!!! This recipe made exactly 24 muffins made in cupcake pans. Thanks!!

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  • Cathy Gibson

    I would like to make these muffins, but I was wondering if I am suppose to use All Purpose Flour, or Self Rising???

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  • I found your website somewhere along the way, and I’ve made a few of your recipes…they always turn out great! I made these muffins over the weekend and they are incredible! Thank you so much for sharing.

  • Jessica

    These muffins are AMAZING!! I took them to work and they were gone by the end of the day, and I had everyone asking for the recipe!

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  • Samantha

    These were absolutely fantastic! Definitely will be making them again :)

  • Danielle

    I made these this weekend. After trips to 3 different stores to find pumpkin puree they came out wonderful! Thanks for sharing this great recipe.

  • Oh. My. Word!

    These were incredible! And the frozen cream cheese filling–brilliant! I’m going to start doing it when I make filled cupcakes (both cream cheese filled and for ganache).


  • Gwyn

    Made these today & they are delicious! To those who said that they had trouble finding pumpkin puree – it’s just canned pumpkin (not canned pumpkin pie mix though – that has seasonings, etc. in it). Libby’s makes some that is very readily available.

  • Annie

    Hi Gwyn,
    So glad you enjoyed them! The people having trouble finding the puree do know what it is – it’s just that there is an actual pumpkin shortage this year due to the crops not doing as well as usual. Libby’s is not at all available in my area, and most stores are completely out of pumpkin. My store has their store brand but the Libby shelves are bare. I believe they are supposed to start releasing more of their supply now that it is officially “pumpkin season”.
    :) Annie

  • Annie,
    These were incredible last year. I made them a month after I had Micah and the thought of them brings back happy memories! It’s a year later and I am craving them again. Can’t wait to make them, they are the most moist muffins I have made! Great work, again!

  • Gwyn

    I stand corrected! :-)

  • Tiffany

    These muffins turned out GREAT! I made the cream cheese filling the night before and froze it. Then I made the muffins the following morning. This worked out well so I could make them first thing in the morning! These would be great to have on hand during the holidays with family in town or to take to visit relatives! Definitely a crowd pleaser….

  • joan

    Did anyone have trouble with the cream cheese filling? I had two issues : 1) I found it difficult to shape into a cylinder, and 2) It never froze to the point where I could slice it into rounds. After two hours in the freezer, it still hadn’t hardened up. So I just scooped up dollops of it in a spoon and plopped it into the middle of the muffins. Despite this issue, the muffins were fabulous! On some of the muffins the cream cheese kind of poked through to the topping, but they still looked and tasted great. I brought them to the office today, and they disappeared in no time.

  • Hey Annie! I’m so glad I found these… I’ve just recently discovered the wonders of baking with pumpkin (kicking myself for missing out til now), and just bought a couple more cans. These look different enough from everything else I’ve made so far this year. Thanks for sharing!

  • Hi it’s me again! Made them, loved them, thanks!

  • Kate

    I made these this morning using pumpkin pie filling instead of canned pumpkin (due to the ongoing shortage), and they turned out to be AMAZING!! I took them to my daughter’s teachers at parent-teacher conferences today, and I wish I had kept a few more home for us! Thanks for the always-perfect recipes, Annie!!!

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  • Shanna

    I made these last night..they turned out perfect! So yummy! My husband tried one and then another :) The recipe does make a lot…sent some to my mom, mother-in-law and the ladies that work at my daughters preschool. Many compliments!

  • Patty

    I made these this morning using extra large muffin cups, yeild 12, baked 5 minutes longer. Tasted better then Starbuck’s! Freezing some for Thanksgiving morning with Mom, she will love them. Thank you for this fabulous recipe!

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  • Deb

    Hi Annie,

    Just made these today. They are delicious and look like I bought them at My Favorite Muffin! Thanks again for a great recipe. Everything I try here is excellent!

  • HB

    So happy to see that I have 3 cans of Libby’s from last winter that are good until 2011! Can’t find them yet around here for this year.

    Question about the topping. How do you store these? In the fridge b/c of cream cheese? I’ve made streusel toppings for blueberry muffins before & they’ve gotten soggy in an airtight container. Wanna make these for a fall playdate I’m having soon & wondering if I have to make them super fresh for optimum topping texture. I’m thinking if I made them in the morning and left them out thru the afternoon — they should be fine.

  • Annie

    I usually just keep them at room temp. Since the cream cheese filling is baked, it’s not quite the same as just regular cream cheese.

  • Angela

    Can you tell me how long these will be good for in an air tight container? I want to make these tonight and have my husband take some to work on Monday. Will they still be good then?


  • Annie

    I’m not a food scientist, so I don’t know exactly. Just use your judgement, but I think they’ll be fine till Monday, especially if you refrigerate them. We usually eat them for at least a few days and it is always fine.

  • Angela

    Ok great! Thanks

  • clara

    Wonderful! Didn’t realize I only had about 1c. of veg. oil…..still turned out great! Also added sliced almonds to the top! If you don’t have time to freeze and cut up the cream cheese you can just use a pipping bag and swirl. It was easy!

  • Amy

    These sound AMAZING!! Have you tried freezing them? I want to serve them Sunday for brunch as the first taste of fall, but only have time to bake tonight (Tuesday). Thanks!

  • Annie

    I’ve never tried it, but it should work. I would probably thaw them in the fridge and then rewarm in the oven.

  • Kara

    Hi Annie,
    I baked these last night and they are DELICIOUS! The only issue I had was with the streusel topping, since it was my first time trying to make something with that topping. I use two forks, but the butter seemed to get too soft and it ended up in one blob instead of little crumbles. I added some more flour until the mix turned into crumbles, but it still didn’t seem right. Do you have any tips for streusel?
    :) Kara

  • I just made them two posts ago and I Love them! Yours look beautiful and delicious. I would like to be your friend and get paid for favors in muffin! :) Have a great Monday. Is that an Oxymoron?

  • Sarah Crosby

    Just made these last night and BOY were they GOOD!! I brought them to work this morning and people were singing the pumpkin praise!! GREAT recipe!

  • Shirley@kokken69

    This do look amazing! Looking at all the earlier comments, this has to be a keeper. Bookmarked!

  • These muffins look delicious and I’m going to try making them soon. I’m not sure about eating them for breakfast though – look more like a special treat otherwise I’ll be pilling on the pounds!!!

  • Thanks for reposting! These have just shot to the top of my must bake list for this weekend!

  • Im pumpkin crazed
    love love love it

  • i love muffins with fillings…. besides, they are easier to take somewhere than with icing

  • Angela

    Hi. These look yummy! Is there something I can substitute for the pumpkin pie spice? I don’t have any of that and I would like to make them today. Thanks for your wonderful recipes!

  • i don’t know how many times i’ve been to starbucks to get these already. i’m definitely going to try this recipe!

  • Kathi

    So weird! I just made these this morning!! So yummy and my house smells so nice!

  • Buckeye Baker

    These muffins are fantastic. Everyone I have made them for has loved them. I have frozen them with excellent results. I usually thaw them one at a time in the microwave. 30 seconds on high power thaws it perfectly–the muffin is slightly warm, and the cream cheese filling is completely thawed and slightly warm also.
    I don’t know how long these will keep in the freezer. They never last long at my house.
    Thanks for the great recipe, Annie!

  • I was going to make pumpkin bread with chocolate chips today. Now I’m rethinking this! Chocolate chips? Or sweetened cream cheese?

  • Brenda

    These looks awesome! Can’t wait to make them. Quick question…Being that they have cream cheese in the center, do they need to be refridgerated?

  • Mmmmm! These looks awesome! I love pumpkin and cream cheese together!

  • Annie

    I’m not a food scientist so you have to use your own judgment. I think they are fine at room temp for about 1 day, after that I refrigerate.

  • Annie

    Try Google for a substitution.

  • yummm what an awesome breakfast treat. great for fall!

  • Pumpkin, cream cheese AND a crumb topping?!! PERFECTION. Seriously, we think we might know what Starbucks treat these are supposed to imitate…but gosh, these look like 43243 million times better!

  • These look decadent and irresistible! Going in the recipe file!

  • Oh wow! These look/sound amazing!

  • Oh my goodness! These look incredible. :)

  • Camille

    Yay! These are the best muffins EVER! Thanks for reposting!

  • I love these muffins from Starbucks but a homemade version is always more pleasurable! The cream cheese middle is my favorite part.

  • I know what I’m making this weekend!

  • These look so amazing. Been wanting to try them, but waiting on canned pumpkin. I KNOW, I know . . . roast my own ;)

  • these looks SO delicious!

  • Tiara

    I found this recipe last year when I wanted pumpkin muffins and have been a fan of your blog ever since. Everything that I have tried has become a favorite around our house!! Thank you for everything you do!!

  • blanca

    Hi Annie. I would love to make these to bring to work. I have a question. If I make them the night before, should I refrigerate them because of the cream cheese or is it not necessary because they’ve already cooked??

  • Jo H.

    This recipe was the first I used from your blog…I’ve been hooked ever since!

  • Wow! These muffins looks amazing! I think I might have to try this recipe over the weekend!

  • LOVE LOVE LOVE IT!! I can’t wait to make my pumpkin-hating husband (unbelievable, I know) a believer!! :)

  • I featured this awesome recipe in my Fall Friday post. Check it out: http://chicagocuisinecritique.blogspot.com/2010/10/fall-friday_08.html

    Thanks for sharing!

  • Cindy

    The perfect recipe for Sunday brunch. I was looking for a good pumkin recipe for this weekend. I’m also making the yeasted waffles and spinach and cheese strata. All my kids are coming home with their significant others for Sunday brunch and football . Go Bears!!!!

  • Annie

    I addressed this in the comments above.

  • Mary

    They are fabulous! Thanks again Annie for another great recipe.

  • Christina Madison

    These were absolutely amazing! And look just as beautiful as they taste.

  • Heathe

    This recipe is the reason I am quiting my HCG diet. They sound sooo good!

  • Oh, the original at Fourbucks is SO good. Totally need to try these. Thanks!!

  • These sound absolutely fantastic! And the photos make them even better!

  • These look great! I’ve always wondered how to fill muffins; now I know. Thanks :)

  • Jaime

    I just love pumpkin and these look delicious.

  • Jen

    I made this recipe and they are wonderful! I only made half of the recipe and used the other half of my pumpkin to make your spiced pumpkin dip. Since I forgot the topping in the frig, I used some of your spiced pumpkin dip like as a glaze. My teenager thought they were the best! Thank you Annie for all the great recipes.

  • Kelly

    Looks Yummy! A bakery in my area makes to die for gingerbread muffins with cream cheese filling. you don’t have a recipe for that by any chance do you?

  • Amanda

    I just made these for the first time and they are awesome! I will be saving the recipe to make again in the future!

  • Isn’t pumpkin pie spice a mix of cinnamon, nutmeg and cloves? Could those ingredients be doubled? Thanks~

  • Those look absolutely divine! I’m on a major pumpkin kick so this may be happening soon :)

  • Bianca

    I just made these today and they are soooo…. good!!! I think they are way better then the starbucks kind :)

  • Annie, these look amazing! I love the filling!

  • I totally agree with you, there’s just something about pumpkin baked goods that are just so much better in the autumn months. These look delicious, I love the idea of the filling being baked into the center!

  • Your pictures are beautiful (as usual)!

    I’ve enjoyed the Starbucks original and I’ve been looking for a replica for two years. I will be trying these this fall. I already know that they are going to taste wonderful, so I’ll have to be sure to share them so I don’t end up eating them all!

  • Greeeaaat recipe. Oh my goodness, I’m making these today!

  • Annie

    It is, but it also includes allspice and I’m sure uses a certain proportion so no, I wouldn’t just double the other spices.

  • Donna

    made these yesterday- Super delicious!!! Thanks for the good recipe!
    One thing- I had an extreme amount of streusel left over- did you too? Now I am thinking of another recipe I can make to use it :)

  • Annie

    I do always have some leftover though I wouldn’t call it an “extreme amount”. I just toss it though, I’ve never been one of those to feel the need to use every little left over thing.

  • Love this recipe! Made these last night for some friends who had a baby. My family ate half of them before they even left the house! Thank you! You have such great recipes! :)

  • HB

    Made these today and they turned out great! Cream cheese: Refridgerated overnight and then briefly froze a flat mound of the cream cheese. The middle wasn’t solid but I just scooped it into the middles and they were great!

  • Haley

    Wow!! I just made these and they were DELICIOUS. Thank you for posting!

  • Wow, these muffins look incredible! I made lightened cream cheese-stuffed pumpkin muffins a little while ago, and although they were great, yours look deliciously decadent! I would love one for dessert :).

  • G. Rupp

    Annie — I made these this past weekend and they were delicious! Thanks so much for sharing this recipe. It’s one of our new favorites! Love the cream cheese filling and thinking of putting that in other muffin recipes These were so good — more like a dessert than a breakfast item!

  • amyjk

    these are seriously AMAZING! i usually do not enjoy baking but i would bake every week for a yummy treat like this. so much better than the starbucks version– lighter, not as sweet, and super-moist. a home run!

  • Liz

    These look so yummy! Will be putting them on my to-do list.

  • valeria

    I’ve been debating this for some time. A friend of mine makes his own pumpkin spice and swears that its better than what you find in the stores.
    Yet he doesn’t use allspice. Any thoughts on that?
    This is what he uses to make 8 tsp of his pumpkin spice:

    4 1/2 tsp ground cinnamon
    2 tsp ground ginger
    1/8 tsp ground cloves
    1 tsp ground nutmeg

  • Annie

    I’ve never been one to say there is only one right way to do things. I’m sure there are plenty of ways to make pumpkin pie spice. I already had the store-bought blend and it lists allspice as an ingredient, but I’m sure it doesn’t matter that much either way.

  • Izzy

    Eating one right now…so delicious! And not too difficult to make, either!

  • Demi

    Made these Sunday. These have made it into my top favorite desserts…Perfect for fall!!! Thank you for posting!

  • Amanda P.

    Oh my goodness Annie, I just made these last night and they are scrumptious! As always, your recipes never fail me. And these were so easy to prepare!

  • These muffins are out-of-control awesome (I’m eating one as I type). Thanks for an awesome recipe. YUM!

  • I LOVE pumpkins and pumpkin recipes. These look amazing!!

  • Alice

    Made these last night and they are phenomenal! I brought a dozen to work and sent my husband to school with the rest – they disappeared in an instant. We will definitely be making these again soon – I’m thinking for the school’s poweder puff football game next weekend :)

  • Megan

    These are incredible!! Thanks!!

  • April

    I made these tonight and they are excellent! Thanks for yet another great recipe.

  • Kenya

    I just made these and my husband said “These are the best muffins you’ve made!” Thanks so much for the recipe :) I can’t wait to have one for breakfast tomorrow!

  • Julie Patrick

    Would this work as a bundt cake?

  • Annie

    I have no idea. I tend to doubt it.

  • Becky

    Yummy! Do you use just one can of pumpkin? I think that’s almost but not quite 2 cups, so I wanted to be sure of what to do…thanks!

  • Annie

    No, I use 2 cups.

  • These muffins are amazing

  • Maggi

    So, SO delicious! The first time, I cheated and used a Trader Joe’s pumpkin bread mix (because we had it in the pantry and it had to get used) but made the cream cheese filling and crumb top and followed the directions above. Wonderful!

    Then, I took on the bundt cake challenge this weekend (making the cake part from scratch) and placing the filling in a ‘trough’ in the batter – after filling it with about 2/3 of the filling. It turned out great! Sorta like a, ‘Tunnel of Fudge’ thing going on. The only difference was that there is no crumb topping on the bundt cake so a powdered sugar/cinnamon glaze was made instead. Good stuff!

  • Hi Annie!

    I made a version of these yesterday. I used the same muffin and topping recipe but instead of filling the center with cream cheese I just put the filling on top (black bottom cupcake style). They came out beautiful and tasted amazing! (They’re up on my blog if you wanna take a look). Thanks for the great recipe!

  • Tara

    Annie – these were fantasic!!
    I wrapped them up for friends and family for Thanksgiving and everyone loved them! Thank you for sharing!

  • I am on a HUGE pumpkin tear and this recipe is new to me. I’m making this tomorrow!

  • Annie

    Sorry for the majorly delayed response. This comment seems to have fallen through the cracks. The key to keeping the streusel crumbly is keeping the butter very cold. If it starts getting soft, you need to chill it more before continuing.

  • Tara

    Ok, round 2 for these muffins. Made them last week for the fam, this week for the ladies. Rave reviews both times. It’s a keeper:) I’ve been putting toasted pumpkin seeds on top instead of the streusel only because streusel equals more crumbs from my little ones.

  • I’m heeding your advice re: hot cream cheese filling, however, they do look fabulous!

  • my roommate and I made these the other day, yummmy!

  • I featured your yummy muffins on the Weekend Blog Showcase…thanks for the great recipe!!!


  • My sis and I made these for our blog last two weekends ago and will be featuring them this week. Loved them! Best muffins I’ve ever had. Thanks for the inspiration!

  • Angel Shadoff

    These are amazing! I made this on Monday and I can’t believe how good they are. My son and husband don’t traditionally like muffins – but they love these. Thanks for posting this recipe!

  • Katrina

    Can I use canola oil instead of vegetable oil?? Id like to make these in the morning!!

  • Annie

    Yes, I use them interchangeably in baking.

  • Nicole

    delicious!! i love love love pumpkin spice! even better with cream cheese! being the baker that I am and always look for short cuts, i used store bought spice cake mix. added cinnamon and pumpkin pie spice as per recipe and followed the rest of the recipe! sooooo good will keep for future use! thank you!

  • sarah

    Just made these last night and they were perfect for breakfast! My house guests gobbled them all up and begged me for the recipe. What a huge hit!!!
    I felt like such a culinary star serving these!!!

    Thanks annie!

  • Carrie

    Thanks for posting this recipe. I made these this weekend for the family and everyone loved them. My 3 yr old granddaughter helped – she’s been baking with me for a few months now and can actually separate an egg! I used a spring action ice cream scoop to fill the muffin cups – less spoon dips & drips. And a cookie scoop to fill the cream cheese. The spring action helps move the batter out of the scoop too.

  • Anne

    These truly are outstanding! Even folks who say they don’t like pumpkin “stuff” were crazy about these muffins. They do take a little more time than the average muffin, but really are easy and so worth it!

  • sarah

    Hey Annie,
    Do you know if the batter freezes well? I only wanted 12 muffins for this weekend and stuck the rest of the mix in the fridge, but wondered if it you have tried freezing it?
    It’d be great to keep on hand and be able to pull out for an impressive breakfast over the season.

  • Annie

    I have never tried freezing batter. I would probably just freeze the finished muffins.

  • kristie mcmanus

    Simply….The BEST!! I was looking for a recipe like this and found this site. Exactly what I was craving and the topping really set it off. I will definately be back to this site next time I need something super yummy!!

  • Andrea

    Made these last month, and I think they were the best muffins I have ever had, hands down! A little more high maintenance than a lot of muffins, but so, so worth it!

  • Lisa

    I’ve been a fan of your blog for about a year now. I’ve made several delicious goodies pulled from your recipe files, and all have been amazing (salted caramels, sugar cookies and more), and now I just finished making these muffins. I added fresh ginger to the cream cheese mix, and that just took these beauties over the top. Thank you for such a delightful blog, and such tasty goodies!


  • erica

    Annie I just want to say that you for such a great blog and such great step by step instuctions! I love baking and you have brought it out so much more in me! I made these muffins for people at work and they were so delicious! They are very good if you stick them in the microwave for a few seconds, so the cream cheese is warm! i have made about 5 of the recipes on here and have had such great success and will definately be making more!
    Thank you for bringing out my love of baking!

  • I know that it’s winter and I shouldn’t be baking Pumpkin muffins, but I couldn’t help myself. These were fabulous. My 8 year old even said, “Mom, these are really good and I like them a lot.” So, THANK YOU for helping me with my pumpkin obsession.

  • Annie

    Why not?! Pumpkin is definitely to be enjoyed year-round.

  • Wowwwwww!!!! These look soooo yummy!! I just ate my first ever pumpkin cream cheese muffin at a french bakery in town. It was amazing, and as soon as I got home, I started looking for a recipe. I am making these tomorrow morning!!! can’t wait to see how they compare! thanks!!!

  • J dyer

    These came out so great!! I can’t stop eating them! ;)

  • Kristie

    I loved these muffins! They were SO decadent. I will eat anything with cream cheese in the middle of it, and these sure did the trick!

  • Ellen

    Do you think these would work with your cream cheese frosting? I have quite a bit left over from making 4 dozen red (well, purple actually) velvet cupcakes. I’m skeptical…because it has to be baked :/ Any other recipes you could suggest?

  • Annie

    It might but your guess is as good as mine. The only way to know is to try and find out. You could just freeze it instead of use it right away.

  • Terry D

    I just made these last night- soooooo good! My husband took seconds to work this morning (and he never takes seconds!) Thank you!!! :)

  • Yum! I love pumpkin cream cheese muffins – I’m making these as soon as I can find some canned pumpkin in the grocery store…

  • Barefoot Mommy

    I made this recipe today for my co-workers, and it was an absolute hit! Several said they were the best muffins they have ever tasted. Your site is amazing. You have turned me (previously just a harried working mom) into a lover of baking, trying new recipes, and sharing with others…and I’m experiencing the joy that goes with all three. Thank you!:)

  • Kelsey

    these look SO good!! my 12 yr old brother is picky but he loves pumpkin rolls.. do these taste similiar? i’ll be making them sometime soon!!

  • Jamie

    What an awesome way to start this crisp morning! Made these last night to bring in for my children’s teachers. We had some with breakfast and we all loved them. When I brought them in for the teachers they were all excited and I’m sure they’ll love them too. I feel like I’ll be making these again soon!

  • Sasha

    I just made these, and they are AMAZING! They took a little more time than regular muffins do, but so absolutely worth it. And my house smells like heaven.

  • Jane

    I had quite a bit of the streusel topping left over as well. I put it in a ziplock baggie to store in the fridge. I’ll either be making more of these within the week!!

  • Jane

    Don’t know where the either came from…sorry.

  • My family says this is a 5 star recipe!! I probably wouldn’t freeze the cream cheese again and just put in by teaspoon full. I used 15 oz of pumpkin as that’s the can size…otherwise there would be a lot of waste to go to the next size can. wonderful recipe and looks like your site has lots of good recipes to try. thanks so much for sharing!!!!!!

  • Annie

    If you don’t freeze it, it will just melt and bubble up to the top. Just FYI :) Also, pumpkin freezes well so there is no need to waste just because it doesn’t use exactly one can.

  • Rachel

    OMG! My batch just came out of the oven and I know it says to wait till they coo, completely, and I just couldn’t wait. But I was smart enough to cut mine into quarters so it would cool faster. It was like heaven, they taste exactly like the ones at Starbucks, just ten times better cause they are homemade and fresh. Annie thank you for helping to feed my over-the-top obsession of pumpkin and anything to do with it. Now to make my pumpkin spice latte and I will be set for the day.

    Thanks again!

  • Kate

    I made these tonight and they looked and smelled amazing coming out of the oven. What a great way to invite the aromas of fall into your home. The recipe made two dozen fairly large muffins. Although I couldn’t get the cream cheese to freeze (even after 3 hrs with my freezer at coldest setting) I did as others and dolloped pieces into the muffin. I made sure to load on every last morsel of the streusel topping. I tried a tiny bit while it was still warm and the taste was delicious. Soft and spicey with a wonderful creamy center. I’m bringing them to work tomorrow to preemptively celebrate the first day of autumn. I know they will be enjoyed! Thanks so much Annie.

  • I just took them out of the oven and they look/smell delicious! Will have to restrain everyone from getting into them before morning. This made a large amount of batter, I probably could have gotten an extra 6-8 if I had the pan/time. I wish I had thought about it ahead of time; I’m sure the excess batter would have made a perfect little mini loaf.

  • Julie W

    Just wanted to thank you for posting these. I halved the recipe and messed up the cream cheese (used 2x the sugar), and only used brown sugar on top instead of the topping listed. They were quite tasty. Glad to have a recipe work out. I’ve been having a bad streak of luck with muffins.

  • Made these this week, and wow the flavor is amazing!

  • Sarah

    Made these two days ago and I am already getting requests to make them again! So tasty and delicious. I wish they weren’t quite as labor intensive as they are but you can’t rush greatness!

  • This looks like a great recipe. I’m such a fan of pumpkin cream cheese muffins. Definitely trying your version this weekend! ;) Love your blog!!

  • Kristine Kulish

    I tried your Pumpkin Cream Cheese Cup Cakes and I tell you they are the best cupcake I’ve every eaten or baked. I changed up the topping a bit by adding brown sugar and white sugar to the topping. You inspired me with the great photo. I have your link posted on my Facebook page and raving about your recipes and blog. I am going to try the caramel apple cupcakes next.


  • Krissy

    Just made these tonight and they are amazing!! By far the best pumpkin muffin I’ve made. We love pumpkin and cream cheese so these were a big hit! Perfect for fall. Thanks!

  • These muffins look fantastic! I’m off to the pumpkin patch next weekend and will definitely trying this recipe! :)

  • I made these this afternoon and they are AMAZING! I would like to put this recipe on my site (with a link back to you obviously). I hope that would be ok. Please let me know if not. I’m new to the blogging world, but I imagine my mother and probably 3 other readers would LOVE it and your site, which by the way is fantastic. Thank you so much

  • Divette

    These muffins are absolutely AMAZING! I made them for my husband and he actually posted about them on Facebook. Don’t wait…make these muffins very soon. You are absolutely right about how hard it is to wait beacuse they are even more amazing warm. Thanks for sharing!

  • Annie

    Sure, that’s fine! I only ask that you don’t use my photo but it doesn’t sound like you are planning on that. Glad you enjoyed them so much :)

  • I can’t believe how yummy these were! The picture looked great and they tasted even better. Thanks for sharing!

  • Stephanie

    Can these be frozen?

  • Annie

    Please see the FAQ page. Thanks.

  • Allison

    With all of the praise for these muffins I doubt my comment will ever be read but I have to say that these are amazing. They ARE my new favorite muffin! I halved the sugar in all 3 parts and used an extra 1/4 cup of pumpkin instead of 1/4 cup of oil and they are amazing. Moist, delicious, sweet, and are the perfect morning celebration of autumn. I love the big batch recipe because it makes enough to share some and still have enough for my family of 3 to eat all week!

  • Allison

    I also used 2 cups of whole wheat flour and one of white, added a little vanilla to the filling, and a little oatmeal to the topping. Annie your recipe is amazing I just couldn’t resist making it my own!

  • All I can say is YUM-O YUM-O!!! I can’t wait to try these. I think they’ll be a great treat for my boys. Thanks!

  • Diane

    These pumpkin cream cheese muffins are absolutely delicious!! I’m so glad I tried this recipe!! Thanks for sharing!!

  • Danica

    I made these today and they are delicious! Thanks for sharing!

  • I made these on Monday night to take to work the next day. They received rave reviews! (One person said that they were a little rich for a breakfast food, but that person has no idea what they are talking about.) The cream cheese in the middle was perfect and the muffins were moist and delicious. I used fat free cream cheese so that I could tell people that they were “light” (pumpkin is a vegetable, after all!). This made the freezing process of the filling a little slower, but still worked out well! Definitely will make again!

  • Nicole

    I just made these for the first time and they are the BEST muffins ever! I can’t believe they came out of my kitchen, they taste like they’d be from a very fancy expensive bakery! :) In the topping I used half brown sugar and half white, just because I love brown sugar in crumble toppings, and it was delicious. Thank you thank you thank you for posting this recipe!

  • kaitlyn

    do you think you could make these and substitute sweet potato puree for the pumpkin? what are your thoughts on that?

  • Annie

    I think that would probably work fine, but the only way to know is to try and see. Good luck!

  • Pat Regan

    These look wonderful – can’t wait to try them.

  • nonnabobbi

    Made these Thursday night for Friday morning’s staff meeting and they were my biggest hit yet. The best compliment was, “Theses are better than Starbuck’s!”. Next best was that they disappeared quickly. Can’t decide what to make next…

  • I made these and loooooved them. So delicious. Posted about them and linked to you, hope you don’t mind. Thanks for the tip!

  • Angela

    Hi there Annie! I was wondering if you used cupcake pans or the bigger muffin pans? I would like to try a large muffin pan, just wondering how long I would bake them for?

  • Annie

    I use a standard muffin tin. I have never used the jumbo size so you’ll just have to check on them a lot. Enjoy!

  • Yvonne

    Is pumpkin puree the same as 100% pure pumpkin? Dose not say puree on the can, I was just wondering.

  • Yvonne

    I made them with the bigger muffin pans and I did have to check on them alot…but they came out fine. And you only get 12 muffins. I sprayed them with pam and didn’t need liners.

  • Annie


  • Wow, what a great recipe! I made these and they are truly the most amazing pumpkin muffin I have ever made. Thank you! I also froze them after baking them and I just take one out of the freezer the night before I want to eat it. Works quite well.

  • Annie,

    Oh my goodness, these are delicious!! I added about 1/4 cup of flaxseed to the mix too and they came out scrumptious!!!

    Thank you so much for sharing. If I hadn’t seen then on your blog, I probably would have never tried them! : )

  • Just tasted one of these today, my friend brought them over! They were great, definitely something I will back myself in the future.

  • I have made these twice, simply flicking in a teaspoonful of the cream cheese mixture (without freezing) and it stayed put and came out great both times. I’m not sure if it’s the streusel topping or what, but it worked out great.

  • Amberli

    Good morning! Just made these today and I had to post – I make tons of recipes (always good :)) from your blog but the muffins are probably the best thing I have ever made/ate! I love them, thank you for sharing!

  • Amy Rice

    Made these for church this morning and the ENTIRE class applauded. It was awkward. Clearly a HIT, so I let them know where to find your site :) Thank you, these are WONDERFUL!

  • Monica

    Made these muffins for a meeting at work and they turned out wonderful. Everyone loved them and will definitely make again. Also made the Pumpkin Snickerdoodles last week and they were yummy. Love your site, Annie!

  • sbcarpenter

    I happened on this site last week, when searching for the perfect cream-cheese pumpkin muffin recipe. I found exactly what I have been trying to find for two years! In the CCP muffins I’d made in the past, the cream cheese dissolved during baking. THIS recipe solved that problem superbly by freezing the cream cheese filling ahead of time. It worked best for me to freeze the filling overnight. (The recipe work well when cut in half as well.) Also – the spices are flavorful and perfect! Impressed and please with this recipe. Thank you!

  • Hello! I saw this recipe on Pinterest. I just made these yesterday and they were a huge hit. May I have permission to use your photo on my blog? I will link to your blog for the recipe. Our muffins disappeared so fast I didn’t have time for a photo!

  • Annie

    I suppose that’s okay as long as you include a photo credit and link. So glad you enjoyed them. We just made them this morning!

  • Just made these muffins last week. They were truly scrumptious and worked well. Hope you don’t mind but I talked about them on my blog. I gave you credit though and put a link to your website for the recipe.

  • Wendy

    Annie, BIG THANK YOU! These muffins are AWESOME.

  • Kim Oeth

    Thank you for all your great recipes. I made these the other day. A little scared at first thinking they might be difficult, but they were easy. Plus, they didn’t last long around my house. My kids devoured them!! :)

  • Annie, I’ve made these several times an each time I do I share them. Somebody new falls in love with them each and every time. Thanks for sharing this recipe. It’s one of the best!

  • Jenelle

    I made these last weekend for a family dinner. There were so many I brought the extras to work…absolute hit!! These muffins are perfectly spiced, the filling is so creamy, and the crumbly topping is delicious! Definitely a keeper! Thanks, Annie :)

  • kaitlyn

    I finally made the muffins, and I did use sweet potato instead of pumpkin. They turned out wonderful! Thanks for a great recipe! Please check out my blog post about them! http://cookingcraftingandcollege.blogspot.com/2011/11/fall-fabulousness.html

    Thanks again, Annie!

  • Kate Riera

    Would these need to be refrigerated for anything more than same day consumption, does anyone know?

  • Annie

    Please see the FAQ page for food storage recommendations.

  • Jessica

    Making my second batch right now!! My husband took some to work and was requested to bring back more :) They are amazing!!!!!!

  • Dana

    How much ahead of time can I make these? Can I store them in fridge to stay fresh longer?

  • Annie

    Please see the FAQ page regarding food storage questions.

  • Erica

    I brought these to work today and my coworkers raved about them! I thought it is a great idea to freeze the cream cheese mixture! Thanks for a great recipe that I will definitely make again!

  • Hazel

    My teenage neighbour made these last Friday night and I must say they were the best tasting cupcakes I have had in a very long time!! Fantastic. Now I have the recipe and can’t wait to make them myself. 10 out of 10!!

  • Liz

    They turned out amazing!! Made them for thanksgiving and everyone loved it.

  • Erin

    Annie, these muffins are absolutely amazing!!! I made them this morning and brought them to work. Everyone has had a fit over them. Thanks for the great recipe! So very sorry to hear about your father. Your family is in my prayers.

  • this looks so yummy! Ive bookmarked it ready to get the ingredients next time I brave the supermarket, thanks! Belle

  • Katie S

    I made these just before Thanksgiving and they were easier than I expected them to be! Wrapping that soft cream cheese into a log shape was the only tricky part, and a little messy. Everything else was a breeze! I wasn’t sure how much of the topping to sprinkle on the top, and next time I’ll sprinkle much more than I did.

  • Bridget

    I made these for Thanksgiving and they were delicious!!! I made a single batch of 24 and it was not enough, they went like hot cakes. I have been craving them ever since. I plan on making more this weekend for my work holiday lunch and for family Christmas. I can’t wait – YUM!!

  • Patty

    I was wondering if you think these would work in a mini-muffin pan? Has anyone tried that? Also, I had an idea for freezing the filling. Instead of shaping into a log and slicing, could you pipe the filling into 24 little balls on a sheet tray and then freeze? In theory I think it is easier but I do not know if it would work. If I try these ideas, I will let you know the outcome!

  • Annie

    I think they would be difficult as a mini muffin simply because the amount of filling would have to be very, very small and is more likely to leak out. I like the piping idea though, that could certainly work.

  • Patty

    I tried the piping method for the filling and it worked like a charm! I greased a cookie sheet, put a piece of waxed paper down, then greased the wax paper with crisco. I put the filling in a piping bag and piped 24 dollops. I checked them after two hours and they were frozen! And they popped right off of the wax paper. It was so easy. I highly recommend that method.

  • Patty

    Try putting the filling into a piping bag and piping out dollops onto a greased piece of waxed paper on a cookie sheet. Worked great for me. Froze quickly and popped right off!

  • Patty

    After tasting these, I have a comment. Does anyone else think that 1 and 1/4 cup of oil is a lot? I could literally taste the oil in the muffin. It was very noticeable. And I used good quality vegetable oil. Also, when I removed the muffins from the pan, they were sitting in a puddle of oil. (I used foil liners)

  • Annie

    You could certainly reduce the amount of oil if you wish.

  • Tonia

    I made the pumpkin cream cheese muffins as “minis” – added 1 tablespoon of amaretto to the cream cheese mixture and cut back on the powered sugar. These were quite a hit this morning at work. Thanks for sharing the recipe.

  • Lisa

    Hi Annie,

    Do these need to be refrigerated after baking because of the cream cheese filling? I want to mail some to a friend but it will take 2 days to get there and I’m not sure about the filling.

  • Annie

    Please see the FAQ page.

  • Tonia

    I made these as mini’s – they worked great. I love the idea of freezing the cream cheese as little balls – I actually put the cream cheese in a small plastic dish – froze it and scooped out 1/4 tsp balls with a metal 1/4 teaspoon.

  • Nancy

    I am not a big fan of oil–especially canola oil which was the very first genetically modified foodstuff we had foisted on us—Can-ola is genetically modified rape seed oil from Canada.
    Anyway, the butter worked well, I reduced it to just a tad more than 1 cup and of course melted it first, and made these delicious pumpkin muffins that much more richly delicious in taste and a great ‘mouth feel’ as they say!

  • I finally got around to making these and they are just as fantastic as I was expecting them to be! Definitely a little labor intensive, but well worth the effort! And, bonus, I made the whole recipe and I’m planning to stash a good number of them in the freezer to eat later, yum!

    A few tips:

    Don’t be afraid to “overfill” the muffin wells. This looked like a lot of batter, but I went ahead and filled the wells generously and the muffins turned out perfectly and I had exactly the right amount of batter!

    Also, sprinkle on plenty of the crumb topping. I actually baked these in two batches because I only have a single 12 cup muffin tin, I still had a lot of the crumb topping after baking off the first batch so I added a more liberal amount the for the second batch and those definitely turned out even tastier than the first! Don’t be afraid to pile the topping on there! I ended up with quite a bit of it leftover and I definitely wish I had added more on the first batch.

    As far as refrigeration, I baked these off last night, left them sitting out, and served them late morning the next day. They tasted totally fine and the texture was great! I went ahead and put the leftovers in the fridge though because I was worried about letting the cream cheese sit at room temp long term, definitely don’t want these babies going bad before I’ve had a chance to enjoy the rest!

  • CWFaim

    Sounds yummy!

  • Featured these yummy muffins on my blog today!

  • Sandy

    Do you think I make chocolate cup cakes and use this filling recipe and technique?

  • annieseats

    Don’t see why not.

  • Cmae21

    I just got done making these muffins and they are fabulous! TASTY! I agree with many of the other comments that the amount of oil is too much. I only had 3/4 cup in my house so that’s what I used and they turned out great. Also, the amount of cream cheese and crumb topping seemed like it would be too much but it wasn’t. I had some left over but could have used it all. I also made more than 24 muffins but could have used all the batter in 24. But I don’t mind having more! I put some in my mini muffin tin and they turned out fine if you’re willing to put in the extra effort. They are time consuming but boy I could eat all 24 in one sitting! This recipe is a keeper!

  • These look sooo good, and I absolutely love anything pumpkin. I’m in the process of making these for my husband and some other volunteers to take to Henryville, Ind. for clean up work. I thought these would help them keep their energy up!

  • Guest

    I absolutely love anything pumpkin, and these look so good. I’m in the process of making them for my husband to take and share with the other volunteers doing clean up work in the Henryville area. I thought these would be filling and help them to keep their energy up! Thank you so much for posting them.

  • Lacey

    Can I use a cupcake tin, or would a muffin tin be better?

  • annieseats

    They are the same thing :)

  • Denise Wesely

    I finally got these made today after going back to Kroger and telling them they forgot to bag my can of cinnamon; they gave me another can. I made the topping in my food processor first, then made the batter in my food processor in the order the ingredients were listed. I used only 1 cup of oil. One writer was correct in saying the cups could be well filled. These are fantastic! I was hesitant to use the amounts of the spices–sounded like too much–but it was perfect. These will be a definite keeper recipe, and will be made often. Hubby, who is somewhat picky at times, loved them! Also, I didn’t freeze the cream cheese filling, just put it in the fridge to get cold.

  • Myka_headrick

    Do I have to put the filling in the freezer for two hours? What happens if I just use it as is?

  • annieseats

    It will melt and bubble to the top (so, won’t be a filling).

  • Om nom nom, these were so so very good!! I was so glad I finally got to make them! I didn’t even have a full 2 cups of pumpkin puree and it still made 24 muffins. They reheat nicely too. Seriously, these are the best.

  • Bett

    I love these muffins. I have made them twice now. I did substitute Tofutti Cream Cheese and Pamela’s Baking Gluten free flour as I can’t have either of those. I don’t know what it does to the original. But everybody loves them with the substitutions. Thanks a million!

  • Leah

    I tried a variation of these, making a banana muffin (we are all out of pumpkin!), filling it with the cream cheese and topping with cinnamon sugar. They were absolutely delicious, and I can’t wait to try them with the pumpkin- I’m sure they are even better since I am not a huge banana fan!

  • Daisy

    I made them with peaches purree & vanilla flavour (instead of pumpkin and the special spices that go with pumpkin) – everyone at home absolutely fell in love with these :-) Great recipe! Thanks!!!

  • Sara

    If I freeze the filling a day or two before do I need to let it thaw some before using?

  • annieseats

    I doubt it but even if you do, just let it sit out enough until it’s soft enough to slice through.

  • dalia

    Would you recommend freezing a few of the baked muffins for a later week?

  • annieseats

    Sure, we do that all the time.

  • BR

    These are some of the best muffins I have ever eaten. I replaced the white sugar with brown sugar for the topping -delicious!

  • Sheilacowgill

    my daughter and i made these this past weekend, along with your baked southwestern egg rolls! both are a huge hit!!! love em, love em! thank you!!!

  • Bre

    i cannot wait to make these as soon as pumpkin comes out in the grocery store!

  • annieseats

    Pumpkin should be available year-round in most stores :)

  • Joanna

    I just made these and they turned out so good! The only problem I had was that the cream cheese melted a little bit and created somewhat of a gap inside the muffin. Is there a way to fix this or can you tell me what would cause this? This recipe definitely went in my cookbook!

  • annieseats

    The mixture needs to be thoroughly frozen and you need to place it far enough down in the batter so that it won’t rise up. Glad you enjoyed them!

  • Lauren

    Wow, these look really good! It is hard to come by a pumpkin muffin that looks moist and these look really moist- and the cream cheese filling really makes me want to make them. I’ll have to try them soon- thank you for the recipe!

  • Joanna

    Thank you!! I will try that when I make these again this week. They were a HUGE hit with my husband.

  • Maynard

    These are awesome! A new family favorite! Thank you

  • lcollver

    beautifully done,thanks for sharing,what a gift to self ..or anyone lol

  • Just the recipe I was looking for! These look amazing!

  • I just made these and they are absolutely delish!! I substituted Splenda for the sugar and half the oil with applesauce and they turned out great

  • karendr25

    Definitely must try this recipe ! Just wondering though, instead of eggs, could I use a carton of eggs whites? If so, how many cups?

  • annieseats

    You’d have to read the substitution listed on those cartons. Though I found the times I’ve tried to use those, baked goods turn out with a weird texture. And these in particular would be significantly different since you’d be losing the moisture and texture provided by the egg yolks.

  • Emmy

    I made these last night and they are amazing! I recommend making the filling and the crumb mixture first, and then starting the actual batter. (My batter was sitting around awhile.) For me, the measurements were perfect for 24 regular sized muffins. What a great fall recipe!

  • Was wondering could you use Pumpking Pie filling?? Instead of the Pumpkin Puree and spices.. Thanks..

  • annieseats

    No, sorry. For best results, use the ingredients listed here. Enjoy!

  • Thanks hun! =-)

  • Big C

    I was wondering if anyone tried to make these vegan? I heard that you could replace eggs with 3 T flax seed (ground) and 3 T water and 1/8 of a tsp of baking powder. I guess vegan bakeries do it all the time.Anybody know about this?

  • Cindy G

    Grapeseed oil is a great oil for cooking, baking and frying. It contains many essential fatty acids and can withstand temps up to 500 degrees. I use it whenever a recipe calls for an oil that is heated. I agree with you that canola is not a great oil…. an ingredient in it is what they use it to put that shiny gloss on magazine pages!

  • I am planning on making these muffins tomorrow and before I go to the grocery store I have one question: Is pumpkin puree the same as the pumpkin in the can? Thanks in advance for your help in this matter and I can’t wait to make these yummy looking muffins!

  • annieseats

    Yes, it is canned pumpkin though you can also make your own. Just be sure not to get pumpkin pie filling in a can.

  • Will

    These are just as wonderful as the ratings imply. I stuck by the recipe and even though they are involved for muffins, they are SO worth the effort.

    Only recommendation I’d add is to allow plenty of time for the cream cheese/sugar mixture to freeze.

  • Elaine Fitzpatrick

    could the cream cheese be substituted for a pudding mixture? I can’t eat cheese.

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks.

  • Lauren

    Made these last night so good! I did not freeze the filling though, I put it in the fridge while making the batter and topping then just scooped about a tbs on top of the batter. Then I used a fork to swirl in a little, topped with about a teaspoon or so of the topping and baked! So, it was more of a cheesecake topping than a filling but so good when you don’t have time to freeze!

  • Amy

    Why don’t you use that tofu cream cheese, it bakes up a lot like regular cream cheese!

  • JHR

    I’ve made these several times and they are always a hit! the first time I made them, I didn’t have time to freeze the filling. They turned out so well, that I don’t bother freezing the filling at all. Instead, I fill a piping bag and put that in the fridge. When I’m ready, I just pipe the filling on top of the bottom layer. They turn out perfectly, and they’re much easier to make.

  • CherylD

    I have made these twice in the last 2 weeks. Thanks for an amazing recipe; they have such nice flavour. My only change was to add two table spoons of light brown sugar to the filling, which I froze. They are so good. And perfect for Thanksgiving weekend here in Ontario.

  • Debra Piwek

    My Whole family devoured these, even my selective younger son and my oldest son even took a picture of them cooling in the pans, they looked so good! I am bringing these to our next office pot luck lunch.Calorie count?

  • annieseats

    Please see the FAQ page regarding nutrition facts. Thanks! Glad you enjoyed them :)

  • Carly

    Thanks for sharing your substitutions. I have dairy-allergic kids and would love to try these with the tofutti cream ‘cheese’. :)

  • I made these yesterday for a potluck and they were a huge hit. Thank you!

  • Crystal

    Do these need to be kept in the fridge since they have cream cheese inside?

  • annieseats

    Please see the FAQ page. Thanks.

  • rightsideout

    I made these for friends and coworkers yesterday and I’ve had nothing but rave reviews! I’ve told them that anything I make from your website is guaranteed to be delicious :) Love your site, love your recipes, and LOVE your photos. Thanks!

  • annieseats

    Thank you! So glad they were a hit.

  • Loook reallyy Yummie !! I will try themm veryy Soon :)

  • rena

    I’m going to make this delish looking muffins this weekend. I was thinking if i could use whole wheat pastry flour instead of regular flour??

  • Whitney

    Love these muffins!! I followed a suggestion below to freeze dollops of the cream cheese mixture (placed on greased wax paper) to use instead of the log. It worked like a charm! I had a bit of batter and crumb mixture left over, so made a mini pumpkin loaf :) Will use this recipe again and again! Thanks.

  • Stephanie

    This were so wonderful. I made them this morning. The only issue I had was the frozen log with the cream cheese; what a mess! I am not an experienced baker so maybe that is why that part was so messy but other than that, they were easy. I had some left over so I just made pumpkin muffins with no cream cheese and everything turned out great. My husband is not much of a pumpkin eater and he has eaten 2 already! YAY! We will definitely make this again!

  • annieseats

    Please see the FAQ page. Thanks!

  • Heather

    I made these last night! So so soooo yummy! I reduced the oil to 3/4 cup and added an extra 1/2 cup of pumpkin and they turned out great!

  • dana

    I made these today for the first time. I just sampled one and I LOVED it! I had a problem with the cream cheese as I put it in the freezer for 3 hrs. and it came out still soft. But I just scooped a good dollop onto each first layer of the muffin and then finished as the recipe called for. They came out great. Next time I will try the piping bag method. That seems easier.

  • Kelly F

    Not that these need any more hype, but I finally made them this weekend and I’m soooo glad! The recipe is perfect. As others have mentioned, there’s plenty of topping, so use as much as you want. I piled mine on and still had leftovers. Next time I’ll probably use a little less, as the topping started to crack and fall off of some of the more heavily topped muffins. Either way, totally delicious!

  • Debbie

    Hi Annie- I read your FAQ page and all the other comments so I do not believe this question has been addressed…but I sometimes like to make my baking items “healthier”. I usually substitute unsweetened applesauce for oil in most recipes. Would you recommend this being ok? Do you think the muffin will be completely different if I do that? Thank you for your feedback.

  • annieseats

    Hi Debbie,
    I have actually done the applesauce substitution for half of the oil in this recipe, and it’s now my standard. I typically don’t like to do a 100% sub because I find the texture to be mildly affected and the muffins stick to their wrappers more, but it does sub very well in general with no effect on the final product. Enjoy!

  • Shana

    Made these a couple of weeks ago and we really enjoyed them! I took someone else’s tip on filling a piping bag and just making 24 balls and put that in the freezer–very easy that way. Thanks for another great recipe!

  • Susannah

    I just made these and they seemed to fall into themselves in the center.
    Did anyone else have this problem? I’m not sure why they did that. I think I followed the recipe exactly.

  • annieseats

    They probably just needed to bake a little longer. Every oven can vary slightly in temperature. Hope that helps :)

  • Leah

    YUM! I live in Dubai (I’m a senior in high school) and have made more of your recipes than I can keep track of. I have been eying this one and decided to finally put beater to bowl when I got some canned pumpkin on super-sale this week. They turned out fantastic! I am hosting a tea in several weeks and will definitely put them on the menu.

  • annieseats

    Awesome! So glad you enjoyed them :) Thanks for trying out so many recipes!

  • Lynn Bird

    Do you know if these freeze well?

  • annieseats

    They freeze very well! We do it all the time.

  • Kinny Newman

    These are the best muffins I have ever made! They freeze very well and my friends love getting them as treats!! So awesome!!

  • Erin Rhyne

    OMG. These are seriously the best thing I have ever eaten in my life. I recently moved to San Francisco and went to Miette bakery home of the cupcake that was named by Food network as the best in America- their gingerbread cupcake with cream cheese frosting. These taste exactly like that but somehow better! I used real pumpkin- not canned. I am in some state of euphoria right now. mmmmm.

  • James Tanedo

    For the purposes of freezing these, do you bake them first and then reheat or just freeze the batter and assemble and bake at your convenience?

  • Kelsey

    For the past two years I always get excited for fall so I can start to make these muffins again. Time for my third fall of making these muffins!! Yum!!

  • annieseats

    I bake completely and then just freeze them after baking. Enjoy!

  • Michele Dunham

    Do these need to be refrigerated afterwards because of the cream cheese filling?

  • annieseats

    Please see the FAQ page regarding food storage. Thanks!

  • Amanda

    These are always a hit in our house, and today I made them for a brunch with friends. They were the most popular thing on the table and got rave reviews. They even converted a self-proclaimed non-pumpkin fan to say they were the best muffins she’s ever had!

  • Emma

    These muffins are no joke — SO good! I used the “log” method for the filling, but I froze it about 12 hours in advance; there’s very little mess as long as you roll it up mindfully and make sure it’s very thoroughly frozen. I filled the muffin tins with a little more batter than I normally would, due to what previous commenters suggested, and it worked out great — they formed nice domes with no spillover. I was very careful to make sure that they were completely baked, because last time I made these the tops sunk down into the middle a little. This time, everything held together perfectly. And like other commenters have suggested, don’t skimp on the streusel topping. Although I didn’t use all of it, I really piled it on each muffin and I love the end result.

  • Shelly

    Feels like autumn, smells like pumpkin cream cheese muffins! My co-workers are going to be very happy to see me tomorrow!

  • Kim Bettendorf

    I am no longer allowed to bring anything other than these muffins to work for potlucks. As soon as a potluck is announced, I get approached by multiple people with requests for these. Thanks! =)

  • annieseats

    I love to hear that!