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, Pumpkin Bars with Caramel Frosting, or Pumpkin Chocolate Chip Bread!
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.
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.
Streusel Topping: Add the streusel topping ingredients to a bowl and mix using a pastry blender or fork, until crumbly.
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.
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.
More Muffin Recipes:
- Healthy Banana Bread Muffins
- Snickerdoodle Muffins
- Cranberry Orange Muffins
- Blueberry Muffins
- Skinny Chocolate Muffins
- Chocolate Chip Zucchini Muffins
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Recipe
Pumpkin Cream Cheese Muffins
Equipment
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ¾ cup oil
- 1 1/4 cups granulated sugar
- 1 (15-ounce) can pumpkin puree , or homemade
Cream Cheese Filling:
- 4 oz plain cream cheese , softened
- ½ cup powdered sugar
Streusel Topping:
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar , packed
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cold butter cut into pieces
- ½ teaspoon ground cinnamon
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
Nutrition
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I originally shared this recipe August 2016. Updated October 2020 and August 2023.
This post contains affiliate links.
These muffins turned out perfect every time. My family and friends can’t get enough of them. They are delicious. Thanks for sharing your recipe.
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!
These were so easy and fun to put together! Thank you so much for the recipe!
If I use homemade pumpkin purée how much would I use for this recipe
The same amount
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
These muffins are better than Starbucks, going to make a gluten free batch next.
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.
Thanks so much for the great feedback!
Instead of rolling filling and freezing, I used a mini cupcake tin to portion out filling and froze that. It worked perfectly! Great recipe.
Great tip! Thanks Julie.
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!
I love your addition of whole wheat flour. I’m so happy you enjoyed them 🙂
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.