Pumpkin Crumble Cream Cheese Filling Muffins (small batch recipe)

Name: Pumpkin Crumble Cream Cheese Filling Muffins (small batch recipe)
Prep time: 10 min
Cook time: 25 min
Ingredients: 45 gm flour; Pinch of salt; 15 gm brown sugar; 15 gm granulated sugar; 1 tsp pumpkin spice; 30 gm soft butter; 90 gm cream cheese; 1 egg yolk; 30 gm castor sugar; 1/4 tsp vanilla; 120 gm flour; 1 tsp pumpkin spice; 1 tsp cinnamon powder; 1 tsp baking powder; 1/4 tsp baking soda; Pinch of salt; 225 gm pumpkin puree; 135 gm brown sugar; 1 egg; 55 ml oil

Fluffy and soft pumpkin muffins filled with a cream cheese custard and topped with a crunchy crumble. This small batch muffin recipe is so simple to bake and very delicious for a fall inspired dessert recipe on the go.

While we are in mid September I am still here to find the best transition recipes that shift us from warm end of summer nights to cooler fall mornings. This recipe would be the perfect one to help the shift. These small batch pumpkin crumble cream cheese filling muffins are nothing like Starbucks but everything you need in a bakery style, homemade muffin recipe. They are packed with pumpkin puree, pumpkin spice, cream cheese and the crumble is crunchy. You don’t need a lot to make these muffins and they come together very easily as well. So let us get to the recipe.

What are pumpkin crumble cream cheese muffins?

They are fluffy pumpkin muffins, filled with a cream cheese center, topped with a crunchy crumble to finish. The muffins are a small batch recipe which is perfect if you would like to make a few just for yourself and maybe your love one. They are the perfect fall baking recipe, however if you are looking for for pumpkin crumble sans cream cheese check out my Pumpkin crumble pecan muffins recipe.

What ingredients are needed to make these pumpkin crumble cream cheese muffins?

To make the crumble topping we need all purpose flour, brown sugar, granulated sugar, pumpkin spice, salt, butter. For the cream cheese filling we need cream cheese, egg yolk, castor sugar and vanilla. To make the muffin batter we need all purpose flour, pumpkin pie spice, baking powder, baking soda, salt, pumpkin puree, brown sugar, eggs, oil.

What substitutes and additions can you use to make these pumpkin crumble cream cheese muffins?

To make these muffins dairy free and vegan use your favorite dairy free yogurt to substitute the eggs. For the cream cheese use a dairy free cream cheese and butter – make sure it is one that you like or else the flavor of the muffins will not be as per your taste. I have made these muffins with sweet potato puree as well and it is very yummy. You can add some nuts to the crumble as well to make it extra crunchy. To keep these muffins gluten free you can use a gluten free flour mix to make them (I like using Bob’s red mill).

What equipment is needed to make pumpkin crumble cream cheese muffins?

To make the muffins we need a large mixing bowl, whisk and rubber spatula. I have mixed the cream cheese filling and crumble topping ingredients in separate bowls with a fork. The muffins are best baked in large muffins cases to give you tall muffins once baked. I have used a regular sized cupcake tray.

How to make pumpkin crumble cream cheese muffins?

Preheat the oven to 180℃ and line your muffin tray with 6 baking paper liners and set aside.

Crumble topping: In a bowl add the flour, brown sugar, granulated sugar, pumpkin pie spice, salt and stir. Add the butter and using a fork mix together until combined.

Cream cheese filling: In another mixing bowl add all the ingredients together and whisk until combined. Set aside.

Pumpkin muffins: In a large mixing bowl, add the egg, brown sugar, vanilla, oil pumpkin puree and whisk until smooth. Add the flour, pumpkin spice, cinnamon powder, baking powder, baking soda, salt and whisk until smooth. Fill the 6 lined muffin cases with 2 tablespoons of pumpkin muffin batter. Top each one with cream cheese filling (dividing it amongst all the 6 muffins). Spoon over the remaining pumpkin muffin batter. Top with the crumble and bake for 20-25 minutes or until a tooth pick inserted into the center comes out clean.

Serving and storing pumpkin crumble cream cheese muffins?

They are best served with coffee or a glass of milk and I prefer them warm. You can serve them at room temperature as well. The leftover muffins can be stored in zip lock bags in the fridge for 4-5 days or in the freezer for up to 2 weeks.

Looking for more pumpkin inspired recipes to make this fall?

Now that we have covered how to make this small batch Pumpkin crumble cream cheese filling muffins, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.