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!

  4. 4 stars
    Great autumn treat! The cream cheese filling is especially tasty. I slightly reduced the amount of sugar in the recipe because I prefer things not as sweet, but overall this was a success and my family liked them as well.

  5. 5 stars
    Whether you’re enjoying it with a warm cup of coffee on a crisp autumn morning or as an afternoon snack, this muffin is a delightful treat that captures the essence of the season. I highly recommend giving it a try if you’re a fan of pumpkin-flavored goodies, as it’s sure to satisfy your cravings for fall flavors.

  6. i bake a lot so i had ALL the ingredients on hand 🙏 made double bc i had 2 cans of pumpkin, now my man can share w his coworkers & also deliver some to my mom to take to work 😁 they were delicious! i looove baking but i usually bake & give away bc i dont care for sweets lol

  7. 5 stars
    These turned out delicious! I substituted butter for the oil and love them. Will definitely make this recipe again. 😊

  8. These pumpkin cream cheese muffins are amazing! The filling is great and the streusel topping makes them so delicious! The recipe made 18, so we had some to share with friends!

  9. 5 stars
    These are the best pumpkin muffins! The cream cheese swirl and crumb topping take these over the top. Delicious and loved by my whole family!

  10. 5 stars
    These muffins were delicious. I love how putting the cream cheese mixture in the fridge while making the rest of the batter caused it to not spread everywhere through the muffin! I served these to family and every person loved them and were wildly impressed!!! Definitely making again!

  11. 5 stars
    This are delicious pumpkin muffins. The ratio of cream cheese filling: muffin: streusel topping is just right. Adding the filling is a little tedious, but well worth it for this delicious muffin.

  12. 5 stars
    Yum! I love these for fall. Super easy and I just froze them and take one out on the way to work in the morning and microwave for a quick and easy breakfast.

    1. Thank you for pointing that out! My apologies for the oversight. It should be 1 1/4 cups of sugar for the muffins. I’ve updated the recipe now. Hope you enjoy making and eating the pumpkin cream cheese muffins! They’re a treat!

  13. 5 stars
    Love these muffins with the surprise cream cheese filling. After experimenting, I like to change it up sometimes and swap out the crumble topping for a sprinkle of pepitas instead. Works great either way!

  14. 5 stars
    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.

  15. 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!

  16. 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

  17. 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.

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

  19. 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!

  20. 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.

  21. 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

  22. 5 stars
    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.

    1. 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.

  23. 5 stars
    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

  24. 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!

  25. I am so ready for “pumpkin” season. These sound delicious! Thanks for sharing.

    Wishes for tasty dishes,
    Linda