Pumpkin Cream Cheese Muffins are the perfect cozy treat for fall. They’re ultra-moist, filled with a creamy sweet center, and finished with a crunchy streusel topping. I love baking these during pumpkin season—they make my kitchen smell like a bakery and they taste even better than anything I could buy. With warm spices and rich pumpkin flavor, these muffins are always a hit for breakfast, dessert, or a midday snack.

Why You’ll Love This Recipe

I can’t stop making these muffins every autumn. They strike the perfect balance between sweetness and spice, with a soft, tender crumb and a decadent cream cheese center. The streusel topping gives just the right amount of crunch and texture. I love that I can serve them warm out of the oven or enjoy them chilled straight from the fridge. Whether I’m baking a batch to thank a friend or just cozying up with coffee on a rainy morning, these muffins always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

For the muffins:

• 3 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 1 tablespoon plus 1 teaspoon pumpkin pie spice

• 1 teaspoon salt

• 1 teaspoon baking soda

• 4 large eggs

• 2 cups sugar

• 2 cups pumpkin puree (I usually use one 15-ounce can)

• 1¼ cups vegetable oil

For the topping:

• ½ cup sugar

• 5 tablespoons flour

• 1½ teaspoons ground cinnamon

• 4 tablespoons cold unsalted butter, cut into pieces

Directions

1. I always start with the filling: I mix the softened cream cheese and powdered sugar until smooth, then place it in the freezer to firm up while I prepare the rest of the muffin batter.

2. I preheat the oven to 350°F and line two muffin pans with paper liners. Then I whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda in a medium bowl.

3. In a separate bowl, I combine the eggs, sugar, pumpkin puree, and oil, and beat until smooth. Then I slowly mix in the dry ingredients just until everything is combined—being careful not to overmix.

4. For the topping, I whisk together sugar, flour, and cinnamon, then cut in the cold butter with a pastry blender until I get a crumbly, sand-like texture. If I get impatient, I use my hands—but I make sure to chill it again afterward.

5. To assemble, I spoon about 1–2 tablespoons of batter into each muffin cup, then add a scoop of the cream cheese mixture. I top it off with more batter to cover the cream cheese, then sprinkle on the streusel topping.

6. I bake the muffins for 20–25 minutes, then transfer them to a wire rack to cool completely. I enjoy them warm, room temperature, or even cold from the fridge.

Servings And Timing

This recipe makes 24 standard-sized muffins.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I sometimes swap the vegetable oil for coconut oil for a slightly nuttier flavor.

• To make them gluten-free, I’ve used a 1:1 gluten-free flour blend with great results.

• If I’m making these for kids or a breakfast crowd, I sometimes cut back the sugar and they still taste delicious.

• I’ve tried them without the cream cheese center too—they still turn out moist and flavorful, almost like a pumpkin spice muffin.

Storage/Reheating

I usually store these muffins at room temperature in an airtight container for up to 3 days. If I know I’ll keep them longer, I refrigerate them for up to a week. To freeze, I wrap each muffin individually in plastic wrap and store in a freezer bag—they’ll last about 2 months. I reheat them in the microwave for about 15–20 seconds or enjoy them cold.

FAQs

1. How Can I Keep The Streusel Topping Crunchy?

I keep mine crunchy by storing the muffins at room temperature the first day. After that, I refrigerate them and re-toast in the oven or air fryer if I want the topping to crisp back up.

2. Can I Use Fresh Pumpkin Instead Of Canned?

Yes, I’ve made these with homemade pumpkin puree. I just make sure it’s well-drained and not too watery before mixing it in.

3. What Should I Do With Leftover Batter?

If I have extra batter, I fill a second muffin tray or bake a mini loaf. This batter also works well in a pie dish or small baking pan.

4. Do I Need To Refrigerate These Because Of The Cream Cheese?

Not right away. I usually leave them out the first day, but if I’m storing them longer than that, I refrigerate to be safe.

5. Can I Make These Ahead Of Time?

Absolutely. I often bake them the night before and serve them the next day. They taste just as good—and sometimes even better—after sitting overnight.

Conclusion

Pumpkin Cream Cheese Muffins are everything I love in a fall treat—warm spices, soft texture, a creamy surprise inside, and that irresistible topping. I make them again and again throughout the season, and they never last long. Whether I’m serving them for breakfast, dessert, or gifting a batch to friends, these muffins always impress.