Ingredients

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour

Pumpkin Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1/2 cup (100g) packed light or dark 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 (or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan with nonstick spray or line it with paper liners. Since this recipe yields 12–14 muffins, prepare a second pan or bake the remaining batter in a separate batch if needed.
2. Prepare the crumb topping by stirring together the brown sugar, cinnamon, and melted butter in a small bowl. Add the flour and gently combine with a fork until coarse crumbs form. Be careful not to overmix—the mixture should stay crumbly rather than turning into a paste. Set aside.
3. To make the pumpkin batter, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.
4. In another bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth. Add the wet mixture to the dry ingredients and stir just until everything is incorporated. Do not overmix.
5. For the cream cheese filling, beat the softened cream cheese with a handheld or stand mixer fitted with a paddle or whisk attachment until smooth. Add the egg yolk, vanilla extract, and sugar, then beat until fully blended.
6. Fill each muffin cup with 1 heaping Tablespoon of pumpkin batter. Add approximately 1 spoonful (not quite a full Tablespoon) of the cream cheese filling, then top with another heaping Tablespoon of pumpkin batter, or enough batter to fill each cup to the top. It's perfectly fine if a little of the filling is visible. Sprinkle the crumb topping over each muffin and gently press it into the batter so it stays in place while baking.
7. Bake for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 15–17 minutes, for a total baking time of approximately 20–22 minutes.
8. Let the muffins cool in the pan for at least 10 minutes before removing and serving.
9. Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.

Notes

• Freezing: Freeze the baked muffins for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving if desired.
• Pumpkin Pie Spice: Use store-bought or homemade pumpkin pie spice. If unavailable, substitute 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice, in addition to the 2 teaspoons ground cinnamon listed in the recipe.
• Why Start at a Higher Temperature? Baking the muffins at a higher temperature for the first 5 minutes helps them rise quickly, creating tall, domed tops. Lowering the oven temperature afterward allows the centers to finish baking evenly without overbrowning.