Delicious Pumpkin Cream Cheese Muffins are a tender pumpkin muffin with pumpkin spice flavor. Filled with sweet cream cheese and topped with a buttery streusel. This easy recipe is a favorite for the fall season!
These moist pumpkin muffins always get rave reviews. They are a perfect combination of flavors for a delicious fall breakfast.
Simple ingredients welcome fall and pumpkin season in the most delicious way.
For a double dose of fall flavor spread some Pumpkin Butter on them too!
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The Best Pumpkin Muffins
Light, fluffy muffins full of cozy cold weather flavor.
What makes them extra special is a surprise of sweet cream cheese filling inside!
They really could be called Pumpkin Cheesecake Muffins for the sweet tangy flavor.
Topped with streusel for the finishing touch.
This is a great recipe to make an ordinary day special!
Recipe Ingredient Notes
All-Purpose Flour. Regular or gluten-free measure-for-measure flour can be used. For making these gluten-free we recommend Bob’s Red Mill gluten-free 1-to-1 baking flour.
Cinnamon and Allspice. Instead of full pumpkin pie spice this recipe mixes these two spices for a perfect spice balance.
Pumpkin puree. Use either canned pumpkin puree (not canned pumpkin pie filling) or homemade pumpkin puree.
Cream cheese. Use full fat cream cheese. Start the recipe with softened cream cheese for the best results.
How to Make Pumpkin Cream Cheese Muffins – Step-by-Step
This recipe is broken into three easy preparation steps:
- Cream cheese filling
- Streusel topping
- Pumpkin muffin batter
STEP 1. Preparation
Preheat oven to 350 degrees F. Prepare a muffin tin by adding a muffin liner in each well of a muffin pan. Or spray with nonstick spray.
STEP 2. Make the filling
Combine all the cream cheese filling ingredients into a medium bowl (or use a standing mixer). Use a mixer to fully combine until smooth. Refrigerate the cheesecake filling mixture while making remaining steps.
STEP 3. Make the streusel topping
In a small bowl combine the melted butter, flour, brown sugar, and cinnamon. Mix with a fork until the mixture is crumbly. Set aside.
STEP 4. Make the muffin batter
In a large mixing bowl combine the dry ingredients: flour, cinnamon, allspice, baking powder, salt and sugars. Whisk to combine (photos 1-5).
In a separate bowl combine the wet ingredients: pumpkin puree, eggs, vegetable oil, milk, vanilla extract. Mix well to combine (photos 6-9).
Add the flour mixture to the pumpkin mixture (photo 10) and mix until well combined (photo 11).
STEP 5. Assemble the muffins
Place 1 ½ tablespoons of pumpkin batter in the bottom of each prepared muffin cups (photo 12-13).
Place a heaping teaspoon of the cream cheese filling on top of the batter in each of the muffin wells (photo 14).
Spoon 2 tablespoons of the remaining batter on top of the cream cheese filling in each muffin cavity (photo 15). Be sure the filling is completely covered.
Tap the muffin pan on the counter a few times to settle the batter.
Sprinkle the streusel topping evenly on all the muffins (1-2 teaspoons per muffin) (photo 16).
STEP 6. Bake and cool
Bake muffins for 15-20 minutes or until a toothpick comes out clean and they are golden brown.
Allow to cook in the muffin tin for 10 minutes after baking. Remove and cool on a rack.
Pro Tip: Use a Cookie Scoop
To make this recipe fast and easy use a cookie scoop to add the batter to the muffin pan.
A size #60 scoop is aproximately 1 1/2 tablespoons in volume. This is the amount needed for the first layer of muffin batter.
Use a slightly heaping scoop for the 2 tablespoon amount of batter called for on top of the cream cheese filling.
Scoops can make quick work of scooping batter. It’s also less messy than measuring in a tablespoon and scraping the batter out of the measuring spoon.
How to Store
Due to the fresh ingredients and cream cheese filling these muffins need to be refrigerated.
When fully cool, place in an airtight container. Store in the refrigerator for up to 3 days.
Serve at room temperature.
Frequently Asked Questions
Yes! Allow the muffins to completely cool. Place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.
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Recipe
Pumpkin Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 4 ounces Cream cheese slightly softened
- ½ cup Confectioner's (Powdered) Sugar
- ¼ teaspoon Pure vanilla extract
Streusel Topping
- 2 tablespoon Unsalted Butter melted
- ¼ cup All-Purpose Flour (regular or gluten-free)
- 2 tablespoons Light brown sugar
- 1 teaspoon Cinnamon
Pumpkin Muffins
- 1 ½ cup All-Purpose Flour (regular or gluten-free)*
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 tablespoon Baking powder
- ½ teaspoon Kosher Salt
- ½ cup Granulated Sugar
- ½ cup Light Brown sugar
- 1 cup Pumpkin puree (purchased or homemade)
- ½ cup Vegetable oil
- 2 large Eggs
- ¼ cup Whole Milk
- 1 teaspoon Pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Prepare a muffin tin with nonstick spray and set aside. NOTE: paper liners may also be used instead if desired.
Making the Cream Cheese Filling
- Combine the cream cheese, confectioner's (powdered) sugar and vanilla into a medium bowl and mix well with a mixer until smooth. Do not overmix.
- Place in the refrigerator to chill while making the muffins.
Making the Streusel Topping
- Combine the melted butter, flour, brown sugar and cinnamon in a medium bowl. Mix with a fork until the mixture is crumbly. Set aside.
Making the Pumpkin Muffins
- In a large mixing bowl combine all dry ingredients: flour, cinnamon, allspice, baking powder, salt, granulated sugar and brown sugar. Whisk to combine. NOTE: this can be the bowl of a standing mixer with the whisk attachment.
- In a separate bowl combine all wet ingredients: pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Mix well to combine.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
Assembling the Muffins
- Place 1 1/2 tablespoons of batter in each prepared muffin cavity. Smooth as needed to cover the bottom of the muffin tin.
- Place a heaping teaspoon of the cream cheese filling in the middle on top of the batter in the muffin tins.
- Place 2 tablespoons of batter on top of the cream cheese filling to cover it in each muffin cavity.
- Tap the muffin tin on the counter a few times to settle the batter.
- Sprinkle the streusel topping evenly on top of the muffins (aproximately 1-2 teaspoons per muffin).
- Bake for 15-20 minutes or until a toothpick comes out clean and they are golden brown.
- Allow to cool for 10 minutes in the muffin tin. Gently remove them and place on a cooling rack to fully cool. NOTE: a pliable spatula can be used to help remove the muffins from the muffin tin if needed.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
Video
Notes
Nutrition
Originally published: September 4, 2019
Brianne says
Unbelievably delicious. I made them exactly as written and they are so so good.
Toni Dash says
So glad you enjoyed them!
Sandra says
Absolutely delicious! I made the gluten free version with Bob’s Red Mill 1:1 mix, and thet turned out perfect. Soft and fluffy, and just as expected with a delicious pumpkin spice flavour that’s not too overpowering. The cream cheese just ups the over all yumminess. Made 12 medium sized muffins.
Toni Dash says
So glad you liked them!
Carolyn says
They are delicious, I don’t know how many the recipe was to make , but I got 12. I used stoneware which is a little bigger muffin cup but followed her recipe exactly. Family loves them,
Toni Dash says
So glad you liked them Carolyn! You had the same amount listed in the recipe card (12 muffins) so you were spot on!
Kristian says
The only thing I added was pumpkin seeds on top before baking. They were incredible!
Toni Dash says
Love that addition!
Lily says
So many fun ways to make pumpkin. I would love to try it this way!
Melanie williams says
Om gosh these look totally amazing!! they are the perfect bake for the Halloween season too xx