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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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
- 11/4 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
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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.
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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.
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Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
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Bake: Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
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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.)
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Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Video
Notes
Freezing Instructions: Place muffins in a freezer safe bag or container and freeze for up to 3 months.
Nutrition
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I originally shared this recipe August 2016. Updated October 2020 and August 2023.
