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!
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.
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Thankyou for so kindly sending me your recipe. ❤️
Great recipe. Good flavor. Would make a great substitute for pumpkin on Thanksgiving. A little putzy to make I thought
These melt in your mouth muffins were absolutely amazing!!!! Do yourself a favor and make them this fall!!
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
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!
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.
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.
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
Came out great! I like the consistency of the cream cheese icing. Would love to try this with apples too.
These turned out delicious! I substituted butter for the oil and love them. Will definitely make this recipe again. 😊
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!
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!
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!
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.
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.
not much flavor at all. kick up the amount of spices in this to make it better
Might just be the best muffin recipe EVER!
Maybe I’m missing it. What kind of oil do you use?
We recommend vegetable, canola or coconut oil.
These look sooo good! How much sugar for the muffins though? It’s showing as 11/4 cup.
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!
No need to apologize! My family and I LOVE your recipes! Have yet to find one we haven’t liked. Thank you!
Delicious! Try these this fall!
Amazing. Now that my fam has eaten these fall can officially start.
Made these per recipe, they are wonderful!
Salted or unsalted butter?
Unsalted but if you use salted just decrease the additional salt slightly!
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!
BEST MUFFINS EVER!!!
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.
What size is the can of pumpkin?
You don’t use the whole can, just one cup of canned pureed pumpkin.
5STAR RECIPE
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
Thanks Susie–I’m so happy you found them as a great replacement to the starbucks! They are delicious!
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.
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.
This muffin recipe is so delicious. My kids love them.
Thank you so much MaryAnn! Thanks for commenting and following TBFS <3
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
Thank you so much Pam! Stay safe in TX!
Are these freezer friendly?
Yes, I think they would freeze really well!
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!
Thanks so much! So happy you liked them!
These look delicious.
Clever recipe!
I am so ready for “pumpkin” season. These sound delicious! Thanks for sharing.
Wishes for tasty dishes,
Linda