Pumpkin Cream Cheese Muffins

I know everyone is ditching Thanksgiving and moving right to Christmas this year, but if you’re wanting to indulge in Fall a little bit longer, these muffins will make the perfect breakfast. Not only will they be delicious on the tastebuds, they will also fill your house with all the yummy pumpkin cinnamon fragrance this season should bring…mmm, I can smell them now.

I had made them to share before, but they were all gone before I could take any pictures! So here is round two for you. I like to cut back sugar as much as possible in our household since we indulge in baked goods quite often, so I like to use monkfruit in place of the sugar but if you don’t mind, or just prefer, you can use regular cane sugar where I substitute.


For the muffins:

2 cups all-purpose or gluten free flour ( I use King Arthur’s Gluten Free)

1 cup Almond Flour

1 tbsp Ground Cinnamon

1 tsp Ground Nutmeg

1 tsp Ground Cloves

1/2 tsp Ginger

1 tsp baking soda

1 tsp salt

1 cup Vegetable Oil

1 cup Monkfruit (sugar)

1/4 cup Maple Syrup

2 cups Pumpkin Puree

4 eggs

1 teaspoon vanilla extract

Cream Cheese Filling:

8oz Cream Cheese, softened

1/4 cup Maple Syrup

1 tsp Vanilla

Streusel Topping:

5 tbsp all-purpose or gluten free flour

1/2 cup Brown Sugar

2 tbsp Oats

1-1/2 tsp Ground Cinnamon

4 tblsp Cold Butter, diced



To start, preheat the oven to 350 degrees F. Grease 24 muffin cups or line with muffin liners. Mix cream cheese filling ingredients just until blended and smooth. Store in the refrigerator until use.


Combine all dry muffin ingredients in a medium bowl. In an electric mixer bowl, combine the eggs, sugar, pumpkin puree, maple syrup, vanilla and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.


To make the topping, combine the sugar, flour, oats 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.


To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner. Scoop about a tablespoon of your cream cheese filling into each covered 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.


Bake in the preheated oven for 20 to 25 minutes. Cool in pans on wire rack and there you have a yummy breakfast treat! And like my other muffins, they can be frozen and reheated for later.

4 thoughts on “Pumpkin Cream Cheese Muffins

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