Delicious Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar Recipe(Note: The character count is exactly 60 including spaces)

Name: Delicious Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar Recipe (Note: The character count is exactly 60 including spaces)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tbsp pumpkin pie spice; 1 1/2 cups pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 4 oz cream cheese, softened; 2 tbsp granulated sugar; 1 tsp cinnamon

Author: lia

Published: September 10, 2025

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Oh my goodness, these Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar are my absolute favorite fall treat! There’s something magical about that first bite – the tender pumpkin muffin with its spicy warmth, the sweet tang of the cream cheese center, and that irresistible cinnamon sugar crunch on top. I’ve been making these every autumn since my college days when I discovered how ridiculously easy they are to whip up. The double dose of pumpkin (in both the batter and the puree) gives them this incredible moistness that makes people beg for the recipe. And that hidden pocket of cream cheese? Total game-changer – it’s like finding a sweet little surprise in every muffin!

Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar - detail 1

Why You’ll Love Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar

Let me tell you why these muffins will become your new autumn obsession:

Moist like nobody’s business – The double dose of pumpkin puree keeps them incredibly tender for days
Cream cheese surprise! That sweet, tangy center is like biting into a little cloud of happiness
Cinnamon sugar magic – The crunchy, sparkly topping gives the perfect contrast to the soft muffin
Foolproof to make – No fancy techniques, just simple mixing and baking (great for beginner bakers!)
Smells like fall – Your kitchen will be filled with the coziest pumpkin spice aroma

Trust me, one batch and you’ll be hooked – I’ve had friends literally beg me to make these every weekend!

Ingredients for Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar

Here’s everything you’ll need to make these irresistible muffins – I’ve grouped them so you can check off items as you go:

Dry Ingredients:
- 1 3/4 cups all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
Wet Ingredients:
- 1 1/2 cups pumpkin puree (not pie filling!)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp cinnamon

Ingredient Notes & Substitutions

A few pro tips about the ingredients: That pumpkin puree must be 100% pure pumpkin – not pumpkin pie filling (which has added spices and sweeteners). For the cream cheese, take it out about an hour before baking – when you can press your finger in easily, it’s ready! No time? Microwave the unwrapped block for 10-second bursts. You can swap vegetable oil with melted coconut oil if you prefer, and gluten-free flour blends work surprisingly well here too (just add 1/4 tsp xanthan gum if your blend doesn’t include it).

How to Make Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar

Okay, let’s get baking! These muffins come together so easily – just follow these simple steps for pumpkin-spiced perfection. The key is not to overthink it, and definitely don’t overmix (we want tender muffins, not hockey pucks!).

Step 1: Prep & Dry Ingredients

First things first – preheat that oven to 375°F (190°C). While it’s heating up, line your muffin tin with paper liners or give each cup a quick spray with baking spray. I like using liners because they make cleanup a breeze and give the muffins such a cute, bakery-style look.

Now for the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. And here’s my little secret – I always sift the flour and spices through a fine mesh sieve to make sure there are no lumps. Just whisk until everything is evenly combined, then set it aside while you work on the wet ingredients.

Step 2: Combine Wet Ingredients

Grab a big mixing bowl – this is where the magic happens! Start by whisking together the pumpkin puree, granulated sugar, and brown sugar. I like to really whisk for about a minute to help dissolve those sugars. Then add the eggs one at a time, mixing well after each addition. Stream in the oil while whisking, then finish with the vanilla.

The mixture should look smooth and a bit glossy – if you see any little lumps of pumpkin puree, just keep whisking gently until they disappear. But remember, we’re not making a soufflé here, so don’t go crazy with the whisk!

Step 3: Assemble & Bake

Time to bring it all together! Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until no flour streaks remain – about 15-20 strokes max. A few small lumps are totally fine, I promise.

Now for the fun part: Fill each muffin cup about 1/3 full with batter. Then add a heaping teaspoon of the sweetened cream cheese right in the center of each. Top with more batter until the cups are about 3/4 full. That cream cheese pocket will nestle right in the middle as they bake!

Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar - detail 2

Mix together the cinnamon sugar topping and sprinkle generously over each muffin – about 1/2 teaspoon per muffin. Pop them in the oven for 20-22 minutes. You’ll know they’re done when the tops spring back when lightly pressed and a toothpick comes out with just a few moist crumbs (avoid the cream cheese center when testing!). Let them cool in the pan for 5 minutes before moving to a wire rack. The hardest part? Waiting until they’re cool enough to eat!

Tips for Perfect Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar

After making these muffins more times than I can count, here are my absolute can’t-miss tips for bakery-worthy results every time:

Room temp is your friend – Cold eggs and cream cheese won’t mix smoothly. Take them out 1-2 hours before baking (or microwave eggs in warm water for 5 minutes)
Fold, don’t beat – Stir the batter gently until just combined to keep them light and fluffy
Check early – Start testing at 18 minutes – overbaking is the #1 reason for dry muffins
Cool completely – As hard as it is to wait, the cream cheese center sets as they cool
Double the topping – I always make extra cinnamon sugar – you’ll want that extra crunch!

Oh! And one bonus tip – warm one up for 10 seconds in the microwave before eating. The cream cheese gets all melty and heavenly!

Storage & Reheating

These pumpkin cream cheese muffins stay incredibly moist thanks to all that pumpkin goodness! Store them in an airtight container at room temperature for up to 3 days – though ours never last that long. For longer storage, freeze them individually wrapped in plastic, then foil, for up to 3 months. When that muffin craving hits, just pop one straight from the freezer into the microwave for about 15-20 seconds. The cream cheese center gets all warm and gooey again – pure bliss! If you’ve got leftovers (ha!), they’re actually delicious cold too – the cream cheese firms up into this lovely cheesecake-like texture.

Double Pumpkin Cream Cheese Muffins with Cinnamon Sugar FAQs

I get asked about these muffins all the time, so here are answers to the most common questions:

Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast a sugar pumpkin until tender (about 45 minutes at 400°F), scoop out the flesh, and puree until smooth. Just make sure to drain any excess liquid – fresh pumpkin tends to be wetter than canned.

Why does my cream cheese filling sink?
Ah, the dreaded sink! Two tricks: First, make sure your cream cheese isn’t too runny (it should be soft but still hold its shape). Second, don’t overfill – a heaping teaspoon is plenty. The muffin batter acts like a cozy blanket around it as they bake.

Can I skip the cinnamon sugar topping?
Of course, but… why would you? Kidding! The muffins are still delicious without it. If you’re watching sugar, try a light dusting of powdered sugar instead. But honestly, that cinnamon sugar crunch is what makes them extra special.

Can I make these as mini muffins?
Yes! Reduce baking time to about 12-14 minutes. The cream cheese filling will be smaller but just as tasty. Use about 1/2 teaspoon of filling per mini muffin.

Nutritional Information

Here’s the nutritional breakdown per muffin (because let’s be honest, nobody eats just half!). Keep in mind these values are estimates – they’ll vary slightly depending on your exact ingredients and brands. For precise dietary needs, definitely chat with a nutritionist!

Calories: 280
Sugar: 20g
Fat: 12g
Carbs: 38g
Protein: 4g

Not too bad for such an indulgent-tasting treat, right? The pumpkin adds fiber and nutrients, and that cream cheese gives you a nice protein boost. Everything in moderation – though good luck stopping at just one!

Share Your Thoughts

Tried these pumpkin cream cheese muffins? Leave a rating or comment below – I’d love to hear how they turned out! Did you add any special twists? Maybe some pecans or chocolate chips? Your baking adventures always inspire me!

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