How do you make the cream cheese stay in the center?

The key is layering. Add a spoonful of pumpkin batter first, then the cream cheese, followed by another layer of batter. Press the topping gently and bake as directed. Even if some filling peeks through, it’ll bake up just fine.

Can I make these muffins ahead of time?

Absolutely. You can make and store them up to a week in the fridge. Or freeze them and reheat just before serving. They taste just as fresh after a quick microwave warm-up.

Why did my muffins sink in the middle?

Sunken muffins are usually the result of overmixing or underbaking. Make sure to mix only until combined and bake at the correct temperatures—start hot at 425°F, then lower to 350°F without opening the oven door.

How long can pumpkin cream cheese muffins sit out?

They can sit out covered for 1–2 days at room temperature. For longer freshness, move them to the fridge or freezer.

Pumpkin Cream Cheese Muffins – The Best Moist Fall Muffins

Name: Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 cup (100g) packed brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs, at room temperature; 1 cup (227g) canned pumpkin puree; 1/2 cup (120ml) vegetable oil; 1/3 cup (80ml) milk; 1 teaspoon vanilla extract; 6 oz (170g) full-fat brick cream cheese, softened; 1 egg yolk; 1/2 teaspoon vanilla extract (for filling); 3 tablespoons (36g) granulated sugar (for filling); 1/3 cup (67g) packed brown sugar (for topping); 1 teaspoon ground cinnamon (for topping); 1/4 cup (56g) melted unsalted butter (for topping); 2/3 cup (84g) all-purpose flour (for topping)

Pumpkin Cream Cheese Muffins

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These Pumpkin Cream Cheese Muffins are moist, bakery-style treats filled with a rich cream cheese center and topped with a buttery crumb. Perfect for fall baking, breakfast, or dessert.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12–14 muffins
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 and 3/4 cups (219g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup (100g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 cup (227g) canned pumpkin puree
1/2 cup (120ml) vegetable oil
1/3 cup (80ml) milk
1 teaspoon vanilla extract
6 oz (170g) full-fat brick cream cheese, softened
1 egg yolk
1/2 teaspoon vanilla extract (for filling)
3 tablespoons (36g) granulated sugar (for filling)
1/3 cup (67g) packed brown sugar (for topping)
1 teaspoon ground cinnamon (for topping)
1/4 cup (56g) melted unsalted butter (for topping)
2/3 cup (84g) all-purpose flour (for topping)

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Instructions

Preheat oven to 425°F (218°C). Line or grease 12–14 muffin cups.
Make crumb topping: Mix brown sugar, cinnamon, and melted butter, then stir in flour until crumbly. Set aside.
Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Mix wet ingredients: In a medium bowl, whisk eggs, both sugars, pumpkin, oil, milk, and vanilla.
Combine wet and dry: Pour wet mixture into dry and stir until just combined.
Make filling: Beat softened cream cheese until smooth, then mix in egg yolk, sugar, and vanilla.
Assemble muffins: Add 1 heaping tbsp of batter to each cup, then 1 tbsp of filling, then another tbsp of batter. Top with crumb mixture and press gently.
Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for another 15–17 minutes.
Cool in pan for 10 minutes before serving.

Notes

Do not overmix the batter to keep muffins tender.
Use full-fat block cream cheese for best results.
Store at room temperature for 2 days or refrigerate for 1 week.
Freeze for up to 3 months and thaw overnight before serving.
Start baking at high heat for domed tops, then lower the temp.

Find it online: https://recipeshots.com/pumpkin-cream-cheese-muffins-yummy-recipe/