Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins


This pumpkin cream cheese muffin can take as much cheesecake topping as we want. The base is delectably spiced while the top is sweet and creamy. A wonderful classic flavor combination for autumn and pumpkin season!

Cream cheese topping

  • 300 g (1¼ cup) cream cheese
  • 50 g (¼ cup) granulated sugar
  • 2 egg yolks

Pumpkin cake

  • 130 g (1 cup) all-purpose flour
  • 2 g (½ tsp) baking soda
  • 0.25 g (⅛ tsp) ground nutmeg
  • 0.5 g (¼ tsp) ground ginger
  • 1 g (½ tsp) ground cinnamon
  • 1.5 g (¼ tsp) salt
  • 100 g (½ cup) granulated sugar
  • 60 g (¼ cup) vegetable oil
  • 170 g (¾ cup) pure pumpkin puree
  • 1 egg


  1. Beat the cream cheese with a silicone spatula to soften it. Mix in the sugar, then the egg yolks. Mix until smooth. Set aside.
  2. Combine all of the dry ingredients (except sugar) and whisk well.
  3. In a separate bowl, whisk together all of the wet ingredients along with the sugar. Mix well until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined.
  5. Divide the cake batter evenly into 8 muffin cups that have been lined with paper. Then top each with the cream cheese mixture.
  6. Bake them in a preheated oven at 320°F (160°C) for 35 minutes or until a toothpick inserted into the center comes out clean.

Girl in a jacket