The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time!

A pumpkin muffin that has had a bite taken out of it, revealing a cream cheese filling.

These Pumpkin Cream Cheese Muffins are so delicious they deserve to be enjoyed all year round!  They are perfect–soft and tender with the perfect fall spice flavors and a sweet cream cheese filling. I know you’ll LOVE them!

How to make Pumpkin Cream Cheese Muffins:

  • Prepare the filling by combining the cream cheese and powdered sugar and whip until smooth. Grease a large piece of parchment paper, plastic wrap or aluminum foil and scoop the mixture onto it. Grease your hands with non-stick cooking spray and gently form a log, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze for 1-2 hours.

Cream cheese filling on parchment paper, then rolled into a log.

  • For the muffins, combine the flour, spices, baking soda and salt in a medium bowl. Stir and set aside. In a separate large bowl combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
  • To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or fork until crumbly.
  • Preheat the oven to 350 degrees F and lightly grease your muffin pan (or line with paper liners).
  • Fill each muffin cup ⅓ full with batter. Remove the cream cheese log from the freezer and slice into 12 equal slices. Place a slice on top of the batter in each muffin well and gently press down (don’t press it all the way down to the bottom of the pan– just a little bit into the batter). Spoon the remaining batter evenly on top of each of the cream cheese muffin tops. Sprinkle the streusel topping on top.
  • Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.

Four process photos for making Pumpkin Cream Cheese Muffins.

Storing and Freezing Instructions:

Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.

To freeze:

Once cooled, place muffins in a freezer safe bag or container and freeze for up to 3 months.

Baked Pumpkin Cream Cheese Muffins on parchment paper.

Consider trying some of my other popular pumpkin recipes:

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Recipe

The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time! | Tastes Better From Scratch
Prep 1 hr
Cook 18 mins
Total 1 hr 18 mins
Add to Meal Plan

Ingredients
  

For the filling:

  • 4 ounces cream cheese , softened
  • 1/2 cup powdered sugar

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1 /2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup oil (vegetable or canola oil)
  • 1 cup granulated sugar
  • 1 cup canned pumpkin

For the streusel topping:

  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar , packed
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons butter , cold and cubed
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Prepare the filling by combining the cream cheese and powdered sugar and whip until smooth. Grease a large piece of plastic wrap, parchment paper or aluminum foil and scoop the mixture onto it. Grease your hands with non-stick cooking spray and gently form a log, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up in the tinfoil and freeze for 1-2 hours. 
  • For the muffins, combine the flour, spices,baking soda and salt in a medium bowl. Stir and set aside. In a separate large bowl combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
  • To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or fork until crumbly.
  • Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
  • Fill each muffin cup ⅓ full with batter. Remove the cream cheese log from the freezer and slice into 12 equal slices. Place a slice in the center of the batter in each muffin cup. Spoon the remaining batter evenly on top of each muffin cup. Sprinkle the streusel topping on top.
  • Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.

Video

Notes

Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.
To freeze:
Once cooled, place muffins in a freezer safe bag or container and freeze for up to 3 months. 
Recipe adapted from Annie Eats

Nutrition

Calories: 304kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 11gCholesterol: 32mgSodium: 172mgPotassium: 68mgFiber: 1gSugar: 26gVitamin A: 3275IUVitamin C: 0.8mgCalcium: 13mgIron: 1.3mg

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Have you tried this recipe?!

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

The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time! | Tastes Better From Scratch

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About The Author

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. 5 stars
    These pumpkin muffins gems are perfect balance, I added pumpkin seeds on top before baking. Will diffently make them again. Make sure you freeze the cream cheese icing for at least 2 hours, makes it easier to cut.

  2. 5 stars
    These were delicious. I made with whole wheat flour and added 1/2 tsp baking powder. I also pipped the cream cheese filling after chilling, while I made the batter, rather than freezing it. Thanks for the recipe!

  3. Instead of rolling filling and freezing, I used a mini cupcake tin to portion out filling and froze that. It worked perfectly! Great recipe.

  4. 5 stars
    These muffins turned out perfect!! I made 32 mini muffins and cooked them for 12 minutes. They were so moist with a great crispness from the topping. Will definitely be adding this recipe to the repertoire.

  5. My company for lunch loved these muffins and so did my family.
    I will be making them again and adding the recipe to my yummy go to list.
    I only put the cream cheese into the freezer for about 10 minutes
    and spooned it onto the batter and it worked fine. The cream cheese is so
    soft and delicious. The batter makes a dozen good sized muffins. I used too
    much butter in the streusel topping because it wasn’t as fluffy as it would have been.
    It’s a hit.
    Thanks so much

  6. 5 stars
    My daughters and I make these each year on our “Fall Baking Day”, and every year I am reminded how delicious they are- and that I want to make them all year long, not just fall!

    Your family and guests will be impressed, and your secret will be that they are soo easy to make!

    Thank you Lauren!

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