This easy Pumpkin Cream Cheese Muffins recipe is tender and flavorful with a sweet cream cheese filling! Better than the bakery and one of my favorite pumpkin recipes of all time!

Want more pumpkin recipes? Try Pumpkin Cake, Pumpkin Pancakes, Healthy Pumpkin Muffins, Pumpkin Mug Cake, or Pumpkin Chocolate Chip Bread!

Two easy Pumpkin Cream Cheese Muffins with streusel, stacked on top of each other.

If I could choose just one bakery item to make on repeat during the fall, it would be Pumpkin Cream Cheese Muffins. Everyone goes crazy for them, and they have the perfect blend of spices mixed with the sweet cream cheese filling.

How to make Pumpkin Cream Cheese Muffins:

Mix Cream Cheese Filling: Combine the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.

A stone bowl with cream cheese and powdered sugar mixed in together.

Make Muffin Batter: Combine flour, spices, baking soda, baking powder, and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar, and pumpkin purée. Mix until well combined. Add to the dry ingredients and mix until just incorporated.

Two images showing flour, spices, baking soda, baking powder, and salt in a bowl then after the dry ingredients are combined with the wet ingredients for pumpkin cream cheese muffins.

Streusel Topping: Add the streusel topping ingredients to a bowl and mix using a pastry blender or fork, until crumbly.

A homemade streusel topping for the best pumpkin cream cheese muffins recipe.

Bake: Fill each muffin cup with a heaping tablespoon of batter then place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.

Easy pumpkin cream cheese muffins with streusel in a muffin pan, ready to bake.

Storing and Freezing Instructions:

Store in an airtight container in the refrigerator for 3-5 days.

To Freeze: Place muffins in a freezer safe bag or container and freeze for up to 3 months.

A close up image of a pumpkin cream cheese muffin sliced in half to show the baked cream cheese filling.

More Muffin Recipes:

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Recipe

Two easy Pumpkin Cream Cheese Muffins with streusel stacked on top of each other.
Prep 1 hour
Cook 18 minutes
Total 1 hour 18 minutes
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Equipment

Ingredients
 
 

Muffins:

Cream Cheese Filling:

Streusel Topping:

Instructions
 

  • Cream Cheese Filling: Prepare cream cheese filling by combining the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
  • Muffins: In a large mixing bowl combine the flour, spices, baking soda, baking powder and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add to the dry ingredients and mix until just combined.
  • Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
  • Bake: Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
  • Fill each muffin cup with a heaping tablespoon of batter. Place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. (This recipe will make 18 regular size muffins, or 12 very large muffins. If you want to use all the batter to make large muffins, add 6-10 minutes to the bake time. I’ve never had them overflow on me.)
  • Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.

Notes

Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.
Freezing Instructions: Place muffins in a freezer safe bag or container and freeze for up to 3 months.

Nutrition

Calories: 297kcalCarbohydrates: 48gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 22mgSodium: 155mgPotassium: 28mgFiber: 1gSugar: 36gVitamin A: 75IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg

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I originally shared this recipe August 2016. Updated October 2020 and August 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Great recipe. Good flavor. Would make a great substitute for pumpkin on Thanksgiving. A little putzy to make I thought

  2. 5 stars
    Good morning! I baked these this morning and they were really really good. This is from a person who does not really like pumpkin. Hubby (my taste tester) thought they were very good. Have a great weekend! Sue

  3. 5 stars
    Made these for our ladies gathering. The smell in our home was so warm and welcoming to those coming for a brunch. Loved the strudel topping with the pumpkin flavors. Everyone enjoyed the these muffins!

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