The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time!
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.
- 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 1/3 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.
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.
Consider trying some of my other popular pumpkin recipes:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Pumpkin Cream Cheese Muffins
The BEST Pumpkin Cream Cheese Muffins! Better than the bakery and one of my favorite pumpkin muffins of all time!
Print
Pin
Rate
Add to My Meal Plan
Servings: 12
Calories: 304kcal
Video
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 1/3 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.
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: 304kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 172mg | Potassium: 68mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3275IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 1.3mg
Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2016. Updated October 2020.
Linda says
I am so ready for “pumpkin” season. These sound delicious! Thanks for sharing.
Wishes for tasty dishes,
Linda
Meena says
These look delicious.
Clever recipe!
Nancy Noble says
These are by far the BEST muffins I’ve eaten! Thank you for this wonderful recipe! The only problem is trying not to eat them all!
Lauren Allen says
Thanks so much! So happy you liked them!
Laura Marie says
Are these freezer friendly?
Lauren Allen says
Yes, I think they would freeze really well!
Pam Emmons says
With all the rain in Texas today, what better way to spend the day baking. Made these today, looked for a recipe that would not make a lot of muffins with only two people in house now. These turned out great, will be keeping this recipe. Thanks, Pam from central Texas
Lauren Allen says
Thank you so much Pam! Stay safe in TX!
MaryAnn says
This muffin recipe is so delicious. My kids love them.
Lauren Allen says
Thank you so much MaryAnn! Thanks for commenting and following TBFS <3
MaryAnn says
These muffins are to die for yummy. I’ve made them so many times and they never fail to impress. My kids LOVE them!! I make twice as much of the cream cheese filling and crumble so that I can whip up a batch of the muffins in a snap.
Lauren Allen says
Thank you so much MaryAnn! And that’s such a great idea to make extra of the filling and crumble for faster muffins. Thanks for commenting, and thanks for following TBFS.
Susie Hill says
These are absolutely wonderful, I use to go to Starbucks , they had something similar. Since I no longer go to Starbucks . I missed their pumpkin cream cheese cake. But I thank God you came out with a wonderful recipe that replaces Starbucks
Lauren Allen says
Thanks Susie–I’m so happy you found them as a great replacement to the starbucks! They are delicious!
Susie Hill says
5STAR RECIPE
Mimi says
What size is the can of pumpkin?
Lauren Allen says
You don’t use the whole can, just one cup of canned pureed pumpkin.