Pumpkin Cream Cheese Muffins

These pumpkin muffins are a wonderful autumn treat. They have a moist, spiced pumpkin cake, a pocket of tangy cream cheese filling, and a sweet, crumbly streusel topping.

This recipe takes under an hour from start to finish. It’s a great way to use canned pumpkin and fills the kitchen with the warm scent of fall spices.

Why will you love Pumpkin Cream Cheese Muffins?

Three Textures in One: You get a soft muffin, a creamy center, and a crunchy topping all in the same bite.

Clear, Layered Assembly: The steps show you how to layer the batter and filling so the cream cheese stays in the middle.

Balanced Flavors: The tangy cream cheese complements the sweet, spiced pumpkin muffin.

Pumpkin Cream Cheese Muffins Ingredients

• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.

• Cream Cheese: Full-fat, block-style cream cheese works best for a thick, stable filling. Soften it to room temperature for easy mixing.

• Pumpkin Pie Spice: If you don’t have this blend, you can make your own with cinnamon, ginger, nutmeg, and allspice.

• Vegetable Oil: Any neutral-flavored oil like canola or sunflower oil will work well here. It keeps the muffins moist.

Exact quantities are in the recipe card below.

How to Make Pumpkin Cream Cheese Muffins

Step 1: Prepare the Filling and Streusel

First, mix the cream cheese filling ingredients until smooth and set aside. In a separate bowl, prepare the streusel by combining the dry ingredients, then cutting in cold butter with a fork or your fingers until it resembles coarse crumbs.

Step 2: Mix the Muffin Batter

In a large bowl, whisk together the pumpkin puree, sugars, oil, and eggs. In a medium bowl, stir together the flour, baking powder, baking soda, spices, and salt. Pour the dry ingredients into the wet ingredients and mix gently until just combined; avoid overmixing.

Step 3: Assemble and Bake the Muffins

Fill each muffin cup about halfway with batter. Spoon a tablespoon of the cream cheese mixture into the center of each. Top with the remaining batter to cover the filling, then sprinkle generously with the streusel. Bake until a toothpick inserted into the muffin part comes out clean.

What to Serve with Pumpkin Cream Cheese Muffins

These muffins are great on their own with a cup of coffee or tea. They do not need any additional toppings.

Helpful Tricks for Pumpkin Cream Cheese Muffins

For food safety, dishes containing eggs should be cooked thoroughly. Ensure no wet batter remains by testing with a skewer; it should come out clean from the cake portion of the muffin.

Make sure your cream cheese is at room temperature. This helps it mix into a smooth, lump-free filling.

Use 100% pure pumpkin puree for this recipe, not pumpkin pie filling, which has added sugar and spices.

To avoid tough muffins, mix the batter until the ingredients are just combined. Overmixing develops gluten and can make the texture dense.

How to Store and Freeze Pumpkin Cream Cheese Muffins

Store muffins in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Thaw at room temperature or gently warm in a microwave.

Pumpkin Cream Cheese Muffins Recipe FAQs

Can I use muffin liners?

Yes, paper liners work well and make cleanup easier. The recipe will work the same way.

My cream cheese filling sank to the bottom. Why?

This can happen if the batter is too thin or if the filling is too heavy. Make sure your batter is thick enough to support the filling, and don’t press the filling down too hard when you add it.

Can I make these ahead of time?

Yes, these muffins are a good make-ahead option. They store well in the refrigerator and the flavor can even improve by the next day.

Pumpkin Cream Cheese Muffins

Moist pumpkin muffins with a sweet cream cheese filling and a crunchy cinnamon streusel topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

For the Cream Cheese Filling

• 4 ounces block-style cream cheese softened, 113g
• 1/2 cup powdered sugar 60g
• 1/2 teaspoon vanilla extract

For the Streusel Topping

• 1/4 cup packed light brown sugar 55g
• 1/4 cup all-purpose flour 30g
• 3/4 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter cut into small pieces, 28g

For the Pumpkin Muffins

• 1 1/2 cups all-purpose flour 180g
• 1 1/4 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup canned pumpkin puree 220g
• 1/2 cup granulated sugar 100g
• 1/2 cup packed light brown sugar 110g
• 1/3 cup vegetable oil 80ml
• 2 large eggs

Instructions

 

• Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by greasing it with cooking spray or lining it with paper liners.
• Make the filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix with a fork or hand mixer until smooth. Set aside.
• Make the streusel: In another small bowl, whisk together the brown sugar, flour, and cinnamon. Add the cold butter pieces and use a fork or your fingertips to cut the butter into the mixture until it resembles coarse, sandy crumbs. Set aside.
• In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, baking soda, salt, and ground cinnamon.
• In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
• Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
• Divide half of the batter evenly among the 12 muffin cups. Spoon about 1 tablespoon of the cream cheese filling into the center of the batter in each cup.
• Top with the remaining batter, making sure to cover the cream cheese filling completely. Sprinkle the streusel topping evenly over each muffin.
• Bake for 18 to 22 minutes, or until a wooden skewer inserted into the muffin part (avoiding the cream cheese center) comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For food safety, dishes containing eggs should be cooked thoroughly. Ensure no wet batter remains by testing with a skewer; it should come out clean from the cake portion of the muffin.

Make sure your cream cheese is at room temperature. This helps it mix into a smooth, lump-free filling.

Use 100% pure pumpkin puree for this recipe, not pumpkin pie filling, which has added sugar and spices.

To avoid tough muffins, mix the batter until the ingredients are just combined. Overmixing develops gluten and can make the texture dense.

Keyword cream cheese, fall baking, muffin, pumpkin, pumpkin cream cheese muffins