Lorena's Kitchen

Pumpkin Patch Crumble Muffins 🍂🧡 

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cookwithwein

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A cozy taste of fall with sweet cream cheese hearts and buttery brown sugar tops.


As the days grow shorter and the air turns crisp, there’s a kind of magic that settles over the countryside. Leaves crunch underfoot, woodsmoke drifts from chimneys, and cozy kitchens come alive with the scents of cinnamon, nutmeg, and spice. These Pumpkin Patch Crumble Muffins are everything we love about fall wrapped into one tender, cream-filled bite. With a buttery brown sugar topping, spiced pumpkin cake, and a velvety cream cheese center, they’re made for chilly mornings, harvest gatherings, and quiet moments curled up with a warm drink. Whether fresh from the oven or served cool from the fridge, they’re a little taste of the season’s heart.

Ingredients

Brown Sugar Crumble Topping

  • 1/3 cup brown sugar (dark or light)
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup all-purpose flour

Pumpkin Muffin Batter

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup brown sugar (dark or light)
  • 1/3 cup raw cane sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin purée
  • 1/2 cup light olive oil (or other neutral oil)
  • 1/3 cup milk
  • 1 tsp pure vanilla extract

Cream Cheese Filling

  • 1 brick (8 oz) full-fat cream cheese, softened
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 3 tbsp raw cane sugar

Instructions

  1. Preheat the oven to 425°F (218°C). Line a 12-count muffin tin with cupcake liners or lightly grease with nonstick spray.
  2. Prepare the crumb topping: In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Stir in the flour with a fork until the mixture becomes crumbly. Set aside.
  3. Make the pumpkin batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk the brown sugar, cane sugar, eggs, pumpkin puree, oil, milk, and vanilla until well combined. Pour the wet ingredients into the dry and gently mix until just combined—be careful not to over-mix.
  4. Prepare the cream cheese filling: Using a stand or hand mixer, beat the cream cheese until smooth. Add the egg yolk, vanilla, and sugar, and mix until silky and fully blended.
  5. Assemble the muffins: Spoon a layer of pumpkin batter into each muffin cup—about halfway full. Add a generous tablespoon of cream cheese filling to the center, then top with more pumpkin batter until the filling is fully covered. Sprinkle each muffin with the crumb topping.
  6. Bake at 425°F for 5 minutes, then, without opening the oven, reduce the heat to 350°F and bake for an additional 15–17 minutes. The muffins are done when the tops are lightly golden and a toothpick inserted near the edge comes out clean.
  7. Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack. For best flavor and texture, refrigerate them for an hour before serving—trust us, it’s worth the wait.

Serving Suggestions

Serve these muffins slightly chilled or at room temperature, alongside a mug of spiced chai, hot coffee, or warm apple cider. They’re perfect for a fall brunch, a holiday morning, or packed in a rustic picnic basket for a leaf-peeping adventure.

Storage Tips

Store leftover muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them individually wrapped for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave for 15–20 seconds.

Nutrition (Per Muffin)

Estimated values

  • Calories: 290
  • Protein: 4g
  • Fat: 17g
  • Saturated Fat: 6g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Sugars: 17g


As autumn settles in and the wind picks up through the trees, these Pumpkin Patch Crumble Muffins bring a bit of comfort to the table. Whether you’re sharing them at a family breakfast, offering one to a neighbor fresh off the porch, or saving a few for slow afternoons with a cup of cider, they carry the warmth of the season in every bite. Tucked with sweet cream and kissed with spice, they’re the kind of treat that feels like coming home on a chilly fall day—simple, sweet, and just a little nostalgic.

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Hello,

I’m Lorena

Hi there, I’m Lorena — the heart behind Cook With Wein — a proud mama, self-taught baker, and country-souled cook who believes a little butter and a lotta love can fix just about anything.

Ever since I was little, I’ve had a love for food and being in the kitchen. I grew up watching my mama and grandmas cook with heart and hands full of tradition. Between their old-school wisdom and a few happy kitchen accidents of my own, I picked up the basics and never looked back.

Here at Cook With Wein, I focus on real ingredients — the kind your grandma kept in her pantry — because I truly believe food should be your medicine, not just your meal. You’ll find old-fashioned favorites, sweet-from-scratch bakes, and comforting dishes meant to gather folks ’round the table.

I’m no fancy chef — just a gal who pours love into everything from pie crust to pot roast, and believes the best recipes come with a story. So pull up a chair, grab a fork, and let’s cook something that feels like home.

Let’s connect

@cookwith.wein

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