Pumpkin Cream Cheese Muffins are a celebration of fall flavors in a light, fluffy muffin. The surprise sweet cream cheese filling is always a hit!
Pumpkin and warming spices like cinnamon and allspice always taste like fall.
This Pumpkin Cream Cheese Muffins recipe will be a breakfast or treat recipe you’ll want all year long!
What are Pumpkin Cream Cheese Muffins?
Pumpkin Cream Cheese Muffins are light, fluffy muffins full of familiar cold weather flavor.
What makes them extra special is a surprise of sweet cream cheese filling inside!
Topped with streusel for the finishing touch.
This is a great recipe to make an ordinary day special!
Pumpkin Cream Cheese Muffin Ingredients
Though this list may look long, most of the ingredients are probably already in your pantry!
They are quick to assemble and bake too.
- All-Purpose Flour (regular or gluten-free)
- Baking powder
- Kosher salt
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Vegetable oil
- Whole Milk
- Vanilla extract
- Unsalted Butter
- 2 tbsp butter
- Cream cheese
- Confectioner’s (powdered) sugar
Use Store Bought or Homemade Pumpkin Puree
In the fall canned pumpkin is everywhere and easy to use for this recipe.
It’s also fun and easy to make homemade pumpkin puree! Either one can be used for the Pumpkin Cream Cheese Muffins.
Make them Gluten-Free
This recipe has been tested both with traditional (gluten) all-purpose flour and gluten-free flour. The muffins turn out wonderfully with both.
Suggested Gluten-free Flour
Measure-for-measure gluten-free flour blends are designed to be behave just like gluten flour in terms of binding.
They are already balanced for you it’s not necessary to have multiple flours and binding ingredients.
I used Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend for this recipe.
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
The three components are combined and baked into a delicious satisfying muffin.
For a detailed printable recipe, refer to the recipe card at the end of the blog post.
- Preheat oven to 350 degrees F. Prepare a muffin tin with nonstick spray.
- 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 cream cheese mixture while making remaining steps.
- Make the streusel topping by combining the melted, flour, brown sugar, and cinnamon in a small bowl. Mix with a fork until the mixture is crumbly. Set aside.
- In a large bowl combine flour, cinnamon, allspice, baking powder, salt and sugars. Whisk to combine (photos 1-5).
- In a separate bowl combine the pumpkin puree, eggs, vegetable oil, milk, vanilla extract. Mix well to combine (photos 6-9).
- Add the dry ingredients to the pumpkin mixture (photo 10) and mix until well combined (photo 11).
- Place 1 ½ tablespoons of batter in the bottom of each prepared muffin tin (photo 12-13).
- Place a heaping teaspoon of the cream cheese filling on top of the batter in each muffin cavity (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).
- Bake 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.
Storing Pumpkin Cream Cheese Muffins
Due to the fresh ingredients and cream cheese filling these Pumpkin Cream Cheese Muffins need to be refrigerated.
When fully cool, place in an airtight storage container.Serve immediately. Store in the refrigerator for up to 3 days.
More Delicious Recipes You’ll Love
- Creamy Mini Mexican Macaroni and Cheese
- Vegan Pumpkin Spice Ice Cream with Mini Chocolate Chips (allergy-friendly)
- Pumpkin Mexican Hot Chocolate
- Chili Cheese Waffle Fries for a Crowd
Pumpkin Cream Cheese Muffins
Light, fluffy pumpkin muffins are filled with sweet cream cheese filling and topped with streusel for a family favorite recipe.
Cream Cheese Filling
- 4 ounces Cream cheese slightly softened
- ½ cup Confectioner's (Powdered) Sugar
- ¼ teaspoon Pure vanilla extract
- 2 tablespoon Unsalted Butter melted
- ¼ cup All-Purpose Flour (regular or gluten-free)
- 2 tablespoons Light brown sugar
- 1 teaspoon Cinnamon
- 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
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.