Pumpkin Cream Cheese Muffins

If you’ve followed MBA for any length of time, you know that I’m madly in love with all things pumpkin. And what’s better than a pumpkin recipe in the middle of Fall? I’ll tell ya – a pumpkin recipe that happens to incorporate cream cheese. From Pumpkin Cookies with Cream Cheese Frosting to Pumpkin Roll – I promise you, there is no better combination.

While playing around in the kitchen last week, I went on a slight muffin baking binge. Within about 72 hours, I had baked Chocolate Chocolate Chip Muffins, Apple Pie Muffins and these beautiful cream cheese filled pumpkin muffins finished with a sweet and spicy streusel topping. Complete and utter muffin madness I tell ya.

All of the muffins were pretty fantastic; however, the Pumpkin Cream Cheese Muffins reigned supreme. They’re deliciously moist with the perfect level of sweetness and spice. And come on – who could possibly resist a cream cheese filling let alone a streusel topping? Paired with a piping hot cup of coffee, these beauties pretty much equal breakfast bliss.

Pumpkin Cream Cheese Muffins

Yield: about 24 muffins

Prep Time: 25 minutes

Cook Time: 20-25 minutes

Total Time: 45 minutes


For the Filling

  • 1 (8 ounce) package cream cheese, slightly softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons light brown sugar

For the Streusel Topping

  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons granulated sugar
  • 3/4 teaspoon homemade pumpkin pie spice
  • 1/4 cup chopped pecans
  • 3 tablespoons unsalted butter, slightly softened and diced

For the Muffin Batter

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 1/2 teaspoons homemade pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup vegetable oil
  • 2 teaspoons pure vanilla extract

For the Optional Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


  1. Preheat oven to 375°F. Spray muffin tins with nonstick cooking spray or line with paper muffin liners.
  2. Prepare the Filling: In a medium bowl, with an electric mixer, beat cream cheese until soft; about 3 minutes. Add egg, vanilla and brown sugar. Beat until pretty smooth - there may be some cream cheese chunks, that's perfectly fine. Set aside.
  3. Prepare the Streusel Topping: In a medium bowl, mix flour, sugar, pumpkin pie spice and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. Prepare the Muffin Batter: In a large bowl, sift together flour, sugar, baking powder, pumpkin pie spice and salt. Add eggs, pumpkin, oil and vanilla. Beat with an electric mixer until just combined and smooth - do not overbeat .
  5. Using a large scoop, evenly distribute the muffin batter between 24 muffin wells. Add one tablespoon of the cream cheese mixture into the center of the batter of each muffin. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake in preheated over for 20 to 25 minutes. Remove muffin pans to cooling racks and allow the muffins to cool completely before serving.
  7. Optional Glaze: Once the muffins are cool, stir together the powdered sugar, vanilla and 1 teaspoon of milk at a time until you reach the desired consistency. You want the glaze to be just thin enough to drizzle over the muffins.


Pumpkin Cream Cheese Muffins are best served the day they are made; however, they will keep in an airtight container within the refrigerator for up to 2 days.
Slightly adapted from allrecipes.

37 Responses to “Pumpkin Cream Cheese Muffins”

  1. amanda @ fake ginger — October 31, 2012 at 7:36 pm

    Cream cheese filling AND streusel topping? Too much awesome! I want!


  2. Lisa {Sweet 2 Eat Baking} — October 31, 2012 at 8:56 pm

    Oh my, I can see why you’ve fallen in love with pumpkin but these bad boys look and sound amazing with the cream cheese too. I’m salivating muchly!


  3. luv what you do — October 31, 2012 at 10:08 pm

    Yummy! These look incredible! I have never thought to add cream cheese to my muffins before. But anything with pumpkin is delish!


  4. Ala — October 31, 2012 at 11:28 pm

    Okay, I’m convinced. Wait, I needed convincing? I was totally considering filling my pumpkin cupcakes with cheesecake last night but decided to go the route of chocolate-orange buttercream frosting instead. These sound downright delightful, convincing needed or not!


  5. Chung-Ah | Damn Delicious — November 1, 2012 at 1:28 am

    Pumpkin + cream cheese + streusel? YES PLEASE!


  6. christa — November 1, 2012 at 8:20 am

    Printed it off, looks amazing!


  7. Katrina @ Warm Vanilla Sugar — November 1, 2012 at 8:40 am

    This sound soooo heavenly! What an awesome combination!


  8. Jackie in NC — November 1, 2012 at 10:51 am

    Anything pumpkin is perfect this time of year. These look really yummy and I must make them soon.


  9. Jessica@AKitchenAddiction — November 1, 2012 at 10:58 am

    I love how these have a streusel topping!


  10. Ashley @ Wishes and Dishes — November 1, 2012 at 12:47 pm

    Love the streusel topping – that makes everything extra delicious :0)


  11. Loretta | A Finn In The Kitchen — November 1, 2012 at 5:48 pm

    I’m going to my in-laws this weekend and I’d love to make these for them! Unbelievable….:)


  12. Becca - Cookie Jar Treats — November 1, 2012 at 6:39 pm

    mmmm pumpkin muffins. gosh darn it. There are way too many pumpkin recipes to try from this year and the year before and the year before that. It’s not fair I tell you!

    These look so delicious!


  13. Lindsay @ VeganYumminess — November 2, 2012 at 12:11 am

    These look incredible! I will have to try to veganize these. ;) Happy eating!


  14. Maggie @ A Bitchin' Kitchen — November 2, 2012 at 12:47 am

    These look delicious! I can’t get enough pumpkin this time of year!


  15. angela@spinachtiger — November 2, 2012 at 4:24 pm

    This speaks to me. Anything with cream cheese and pumpkin. I like how you styled this too.


  16. buttercream bakehouse — November 3, 2012 at 5:37 am

    thanks for the recipe. This is a must try as I have many pumpkin muffin fans in the house!


  17. Carlas Confections — November 6, 2012 at 6:01 pm

    Mmm, those look amazing! I am a huge muffin AND pumpkin fan!!! :D


  18. leanne — November 7, 2012 at 8:13 pm

    Looks so yummy… I purchased Pumpkin pie mix instead of 100% pumpkin, would that work or should I go back to the store?


    • Jamie — November 7, 2012 at 8:26 pm

      I would not recommend using the pumpkin pie mix for this recipe as it already has spices and sugar mixed in. Sorry, but I definitely think it’s worth another trip to the store. I hope this helps.

    • leanne — November 7, 2012 at 8:44 pm

      Thank you…. have keys in my hand and on my way : )

  19. Carole — November 9, 2012 at 2:22 pm

    The best pumpkin muffin I have made by far, love this recipe, they were extra good warm, one of the best thing about this recipe is that all of the ingredience are things that are always in my kitchen. TY


  20. Jen — September 21, 2013 at 3:57 pm

    How do you keep the cream cheese mixture from touching the sides? Mine are in the oven as I type :-D So excited!!!


    • Jamie — October 3, 2013 at 6:19 pm

      I just added it to the center of each muffin using a tablespoon, you could also pipe it into the center for a little more accuracy. Enjoy!

  21. Allie — November 2, 2013 at 12:19 pm

    I have them in my oven right now, they smell amazing! Quick question, any idea if they should be refrigerated because of the cream cheese filling or is it okay since it’s been baked???


  22. Laurie — August 13, 2014 at 3:48 pm

    Most of my family is not a fan of cream cheese and as much as I’d like to hoard these for myself, I do have to share. I’m new to baking so hopefully this isn’t too dumb of a question… will these stay moist if I leave out the filling?


    • Jamie — August 13, 2014 at 6:19 pm

      They should still be moist. Thanks for stopping by.


  23. Ashley — August 29, 2014 at 10:30 am

    Hi! Could you make the batter, filling & streusel ahead of time and then bake the next morning? I want to take them to work, but don’t want to wake up SUPER early :)


    • Jamie — September 2, 2014 at 11:23 pm

      I think that would be perfectly fine! Enjoy – your co-workers are going to love you forever.

  24. Kelly — September 17, 2014 at 11:05 am

    This sounds wonderful, but if I don’t want to make a “batch” of pumpkin pie spice, how much of the individual spices do I use for the cupcakes????????


  25. Vickie S. — October 14, 2014 at 3:00 pm

    Just want to let you know I baked this recipe last night for my office friends. It came out perfect and is a definite keeper! A wonderful recipe which I will make again and again, thanks!


    • Jamie — October 14, 2014 at 7:05 pm

      I’m so glad you had success with the recipe. Thanks for visiting.


  26. Sandy — October 22, 2014 at 4:31 pm

    So this is definitely going to be made for breakfast next month.


    • Jamie — October 22, 2014 at 9:26 pm

      Do it! They are sooooo good! :)

  27. Amanda — September 29, 2015 at 12:04 pm

    I made these and everyone at the office loved them. My one comment would be that with just putting the streusel topping on top of the cream cheese part, the muffin tops were swirled with cream cheese but the muffin bottom was just a regular pumpkin muffin. Don’t get me wrong, they were awesome. Would it work better next time if I put the cream cheese in the middle and then put more batter on top before the streusel topping?


    • Jamie — January 13, 2016 at 9:39 am

      Hi, Amanda! I think your idea would work beautifully. Let me know how they turn out!

  28. Michael — October 30, 2016 at 1:03 pm

    Would like more of a breakfast muffin and less of a dessert muffin – what is the impact of decreasing the sugar in the batter from 2 cups to 1 cup?


    • Jamie — November 2, 2016 at 1:16 pm

      Hi, Michael! If you would like to decrease the amount of sugar in the batter, give it a taste to see if it’s to your liking. You can probably add some more sugar bit by bit until it’s the sweetness you desire. I hope this helps!

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