Pumpkin Cream Cheese Muffins
These delicious soft pumpkin muffins are filled with a sweetened cream cheese filling. A streusel topping adds extra flavor and crunch.
These pumpkin cream cheese muffins are everything you want in a fall bake: warm spices, a tender crumb, a crunchy streusel topping, and a creamy cheesecake-like surprise in the center. They look impressive but come together easily, making them perfect for breakfasts, snacks, or holiday sharing. You get crunch and a surprise cream cheese center in every bite of these delicious muffins!
The cream cheese filling adds just the right amount of richness, and the streusel gives the tops a sweet, crisp contrast. Whether you enjoy them warm from the oven or pack them up for gifting, they’re a delightful seasonal treat.
What You’ll Like About This Dish
Hidden cream cheese center. A luscious surprise that keeps the muffins moist and flavorful.
Warm fall spice. Pumpkin pie spice seasons the batter perfectly.
Crunchy streusel topping. Adds texture and sweetness in every bite.
Bakery-style results. Tall, tender muffins without complicated steps.
Ingredient Notes
- Cream cheese – Softened so the filling blends smooth and creamy.
- Brown sugar – Adds moisture and caramel notes to both filling and muffins.
- Eggs – Used in both the filling and the batter for structure.
- Pumpkin puree – Provides moisture, color, and classic fall flavor.
- Flour – Gives the muffins structure; measure accurately for best results.
- Granulated sugar & brown sugar – Balance sweetness and tenderness.
- Baking powder – Helps the muffins rise tall.
- Salt – Balances the sweetness.
- Pumpkin pie spice – A blend of warm spices perfect for pumpkin bakes.
- Vegetable oil – Keeps the muffins soft and moist.
- Vanilla extract – Adds flavor to both the filling and batter.
- Streusel topping – Flour, brown sugar, cinnamon, butter, and nuts for crunch.
Steps to Make Pumpkin Cream Cheese Muffins
- Preheat the oven and prepare the muffin pans.
- Make the cream cheese filling and set it aside.
- Mix the dry muffin ingredients in a large bowl.
- Add the wet ingredients and beat until blended.
- Prepare the streusel topping in a small bowl.
- Fill each muffin cup one-third full with batter.
- Add a spoonful of the cream cheese mixture.
- Top with more batter until about three-quarters full.
- Sprinkle with the streusel.
- Bake until the muffins are set and lightly browned.
Tips
Soften the cream cheese fully so the filling mixes smoothly.
Don’t overmix the muffin batter—mix just until combined.
Use an ice cream scoop for even muffin portions.
Test for doneness by gently pressing the top; it should spring back.
Recipe Variations
- No-nut streusel. Omit the nuts for a smoother topping.
- Chocolate chip version. Stir mini chocolate chips into the batter.
- Extra spice. Add cinnamon or ginger for a bolder flavor.
- Maple swirl. Add a splash of maple extract to the cream cheese filling.
- Cream cheese swirl. Swirl the filling lightly into the batter for a marbled look.
Serving Suggestions
- Serve warm or room temperature with coffee or tea.
- Add a drizzle of maple glaze for extra sweetness.
- Pair with fresh fruit for breakfast.
- Garnish with a sprinkle of cinnamon sugar.
How to Store
Refrigerate leftover muffins in an airtight container for up to 3 days due to the cream cheese filling.
Bring to room temperature or warm briefly before serving.
Freeze for up to 2 months; thaw overnight in the refrigerator.
Pumpkin Cream Cheese Muffins
Ingredients
- 8 ounces cream cheese, room temperature
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Muffins
- 2 2/3 cups all-purpose flour, 12 ounces
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, softened
- 2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Instructions
- Preheat the oven to 375 F.
- Grease and flour 18 muffin cups or line them with cupcake papers.
- In a medium bowl with an electric mixer, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
- In a large mixing bowl with an electric mixer, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add the eggs, pumpkin puree, vegetable oil, and 2 teaspoons vanilla. Beat until well blended.
- In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, softened butter, and chopped pecans or walnuts. Blend well using your fingers or a fork.
- Fill the prepared muffin cups about one-third full with the muffin batter. Drop about 1 tablespoon of the cream cheese mixture in the center of the batter and then top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full.
- Sprinkle the muffins evenly with the streusel topping.
- Bake for about 20 to 24 minutes or until firm.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
