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pumpkin cream cheese muffins

Pumpkin Cream Cheese Muffins

Light, fluffy pumpkin muffins are filled with sweet cream cheese filling and topped with streusel for a family favorite recipe.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 12
Calories 293kcal
Author Toni Dash


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


  • 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.



Calories: 293kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 185mg | Potassium: 218mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg