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Pumpkin Cream Cheese Muffins are the ultimate fall bakery treat you can make at home. These soft, warmly spiced muffins are swirled with a tangy cream cheese filling that bakes into the center like a cheesecake ribbon. This recipe hits the sweet spot for cozy brunches, lunchbox treats, or using up leftover pumpkin puree!
about these pumpkin cream cheese muffins
When it comes to making fall things, nothing beats pumpkin baked goodies. Whether it’s pumpkin cake, pumpkin bread, or pumpkin muffins, those flavors are totally soothing to me every single day of the week.
Not to mention, the smell of them baking up in the oven is absolutely intoxicating.
Right now, I am thinking ahead to Thanksgiving.
The one thing I always do on Thanksgiving is forget to eat breakfast, which is terrible because then that first glass of wine goes straight to my head as I am trying to finish off the gravy and get the turkey carved.
To me, Thanksgiving should start and end with pumpkin. Really this is the last time many of us will be eating pumpkin until next year so I want it to go out with a bang!
Pumpkin is stuffed into these muffins, so you’ll definitely be paying homage to the pumpkin. These muffins are so light and moist. It’s hard to stop with just one!
The topping is my absolute favorite part (you can tell I am one of those individuals who eat the tops off her muffins first because that’s the BEST part). It has just the right about of streusel and cream cheese to give you a little tang and crunch to go with that perfectly fluffy pumpkin muffin underneath.
Plus they come together in minutes so feeding any guests who are staying over for the holiday is a piece of cake muffin!
Yes I just turned piece of cake into piece of muffin. It makes sense in my world, so just love it, use it, and make muffins. 🙂
2025 update: First shared on November 25, 2014, this recipe has been one of the most-loved on the site. It has been updated to include new tips, clearer instructions, and fresh photos.
Why You’ll Love This Recipe
If you’re not already obsessed with pumpkin season, these muffins just might convert you.
- Bakery-style at home. These muffins taste like they came straight from a fancy coffee shop, but they are insanely easy to make.
- That swirl. The tangy cream cheese filling melts right into the muffin as it bakes, giving you a hit of cheesecake in every bite.
- Peak fall flavors. Pumpkin + warm spices. You’ll want to light a candle and put on a sweater even if it’s still 85°F outside.
- Freezer-friendly. Make a batch now, freeze half, and future you will thank you on some chaotic morning.
This Recipe’s Must-Haves
You will need your stand mixer to make the cream cheese filling for these muffins!
In addition, you’ll need a couple of your favorite mixing bowls to make the streusel topping and the muffin batter as well.
I like to use a cookie dough scoop to get the batter into the muffin liners – it’s so much easier than a regular spoon!
Finally, you’ll need a muffin tin or two to bake these streusel muffins up in! I personally like to use a USA muffin tin, but any brand will do.
ingredients you’ll need
Pumpkin purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling. Learn how to make homemade pumpkin puree to make it even better.
All-purpose flour – You could also use a 1:1 gluten-free flour blend.
Sugar – A combination of both granulated sugar and light brown sugar are needed for this recipe.
Pumpkin pie spice – Or use a blend of cinnamon, nutmeg, ginger, and cloves. You could also use homemade pumpkin spice mix!
Eggs – Be sure to use large eggs for your fall baking recipes!
Vanilla extract – We like to make our own vanilla extract! You can buy it if you prefer of course.
Baking powder + baking soda – Gives lift and keeps the muffins fluffy.
Salt – Use fine kosher salt in all of your baking.
Cream cheese – Full fat cream cheese will yield the best results for this recipe, but you could also opt for light cream cheese to lessen the calories.
Powdered sugar – Sweetens the cream cheese filling without leaving a gritty texture in the mixture.
here’s how to make pumpkin cream cheese muffins
make cream cheese layer
Add cream cheese to a stand mixer fitted with the paddle attachment until smooth. Beat in egg yolk, vanilla, and sugar, beating until just combined. A hand mixer can also be used here.
make streusel topping
In a small bowl, add the streusel ingredients and use your fingers to smush in the butter until the mixture is crumbly and butter is fully incorporated. Set aside.
make muffin batter
In a large bowl, stir together the wet ingredients (pumpkin puree, eggs, melted butter, sugar, and vanilla) until well combined. Add in dry ingredients (flour, baking powder, baking soda, salt, and spices), stirring until incorporated.
prep
Line a 12-cup muffin tin with baking paper liners (cupcake liners). Fill the cups halfway with batter. Add 1 Tablespoon cheesecake filling on top of each. Then add another Tablespoon of muffin batter on top, making sure it covers the cream cheese evenly. Each cup should be filled just to the top at this point – if not add more batter until they are. Sprinkle each with streusel topping, dividing evenly between the muffins.
bake
Bake at 350˚F for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes before removing. Enjoy!
Tips for Success
Room temp cream cheese = smooth filling. Cold cream cheese will cause lumps you can’t beat out
Don’t overmix the batter. You want light and fluffy muffins, not rubbery ones.
Freeze for later! These freeze beautifully. Then just pop one in the microwave for a quick snack.
variations
- Add chocolate chips – A handful of semi-sweet or dark chocolate chips in the batter makes this feel like a pumpkin cheesecake brownie situation.
- Try a spiced cream cheese filling – Add a pinch of ground cinnamon, nutmeg, or even pumpkin pie spice to the cream cheese filling for extra flair.
- Make it gluten-free – Use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour.
- Add nuts – Chopped pecans or walnuts folded into the batter add crunch and a little rustic charm.
More muffins recipes to bake: Red Velvet Muffins | Banana Bread Muffins | Lemon Poppy Seed Muffins | Banana Nutella Muffins
faqs
Need more inspiration for breakfast? Check out my breakfast recipes page!
what to serve with pumpkin cream cheese muffins
how to store
Store. If you plan to eat them within a day, you’re fine to keep them loosely covered on the counter. If you are storing them for longer, cool completely on a wire rack. Then keep them in an airtight container for up to 5 days.
Reheat. Place in the microwave for about 15 to 25 seconds to reheat.
Freeze. Freeze individually wrapped muffins (plastic wrap or foil, then pop into a freezer bag) for up to 2 months.
Thaw. Place frozen muffin in the refrigerator overnight to thaw. Reheat as instructed.
more pumpkin baking recipes to enjoy
Keep enjoying the pumpkin cheesecake combination in our pumpkin cheesecake cookies!
Caramel stuffed pumpkin chocolate chip cookies are an indulgent fall treat the whole family will love.
Finally, if you make this pumpkin cream cheese muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Pumpkin Cream Cheese Streusel Muffins
equipment
ingredients
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup pumpkin puree not pumpkin filling
- 2 eggs
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground allspice
- 1 tsp vanilla extract
- 12 oz cream cheese
- 1 egg yolk
- 2 1/2 tsp vanilla extract
- 5 Tbsp sugar
- 4 1/2 Tbsp flour
- 3/4 tsp cinnamon
- 3 Tbsp brown sugar
- 6 Tbsp cold unsalted butter cut into ¼” cubes
instructions
- Preheat oven to 350˚F. Line two 12-cup muffin tins with baking cups and lightly spray with cooking spray.
- For the cream cheese layer, beat cream cheese in a stand mixer until smooth. Add in egg yolk, vanilla, and sugar, beating until combined. Set aside.
- For the streusel topping, add streusel ingredients to a small bowl. Use your fingers to cut in the butter until the mixture is crumbly and butter is incorporated. Set aside.
- For the muffin batter, stir pumpkin puree, eggs, melted butter, sugar, and vanilla extract together in a medium bowl until well combined. Stir in flour, baking powder, baking soda, salt, and spices until fully incorporated.
- Fill muffin cups just about halfway with the batter. Add one Tbsp of cream cheese mixture to the top of each. Add one Tbsp of the muffin batter on top, making sure it covers the cream cheese evenly. Each cup should be filled just to the top. Sprinkle with streusel topping evenly.
- Bake 18 to 22 minutes, until a toothpick comes out clean when inserted in the center. Cool for approximately 5 minutes and remove from pan. Serve.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
I am totally going to start using the phrase “That’s a piece of muffin!” LOL! But seriously, these look delicious. I want them now!
Oh, these are just gorgeous! I eat pumpkin year round and know these are going to make my winter seem so very cozy 🙂