The Best Pumpkin Cream Cheese Muffins You’ll Ever Bake! 🎃🧁

There’s something magical about the flavors of fall — warm spices, earthy pumpkin, and creamy goodness all rolled into one irresistible treat. Enter Pumpkin Cream Cheese Muffins, the cozy comfort you didn’t know your autumn mornings were missing. 🍂

This recipe isn’t just another muffin – it’s the best pumpkin cream cheese muffin you’ll ever bake. Moist pumpkin spiced batter surrounds a rich cheesecake filling, all topped with a buttery streusel crumble. Whether you’re looking to impress at brunch or just want a cozy companion for your latte, this muffin checks all the boxes.

---

⭐ Why You’ll Love This Recipe

• Moist, tender crumb thanks to real pumpkin puree

• Irresistible cheesecake swirl in the center

• Buttery streusel topping for the perfect crunch

• Freezer-friendly and perfect for meal prep

• Smells like fall heaven while baking

---

📝 Ingredients

🎃 For the Muffin Batter

• 1 ¾ cups (220g) all-purpose flour

• 1 cup (200g) granulated sugar

• ½ cup (100g) packed brown sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground cloves

• ½ tsp ground ginger

• 2 large eggs

• 1 cup (240ml) pumpkin puree (not pumpkin pie filling)

• ½ cup (120ml) vegetable oil

• ¼ cup (60ml) milk

• 1 tsp vanilla extract

🧀 For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 egg yolk

• ½ tsp vanilla extract

🧁 For the Streusel Topping

• ½ cup (65g) all-purpose flour

• ⅓ cup (70g) brown sugar

• ½ tsp ground cinnamon

• ¼ cup (60g) cold butter, cubed

---

🥣 Instructions

🔪 Step 1: Prepare the Filling

In a medium bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside or refrigerate while you prepare the rest.

🧁 Step 2: Make the Streusel

In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Chill until ready to use.

🧑‍🍳 Step 3: Mix the Muffin Batter

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices.

3. In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla.

4. Pour wet ingredients into dry and stir gently until just combined — don’t overmix.

🥄 Step 4: Assemble the Muffins

1. Fill each muffin cup about ⅔ full with batter.

2. Spoon about 1 tablespoon of cream cheese mixture into the center of each.

3. Sprinkle generously with streusel topping.

🔥 Step 5: Bake

Bake for 18–22 minutes or until a toothpick inserted in the muffin part (not the cream cheese center) comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

---

🔁 Storage Tips

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps for up to 5 days, great chilled or warmed.

• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or microwave for 30 seconds.

---

🧡 Expert Tips

• Don’t skip the streusel — it adds texture and a sweet crunch.

• Use full-fat cream cheese for a richer filling.

• Pumpkin puree should be thick; if watery, drain slightly before using.

• Add-ins? Chopped pecans or a sprinkle of oats on top add extra autumn flair.

---

🕯️ Variations to Try

🍫 Chocolate Chip Pumpkin Cream Cheese Muffins

Fold ½ cup of mini chocolate chips into the batter before filling.

🌰 Nutty Delight

Add ⅓ cup chopped walnuts or pecans into the streusel topping.

🍯 Maple Cream Cheese Filling

Replace vanilla in the filling with 1 tsp maple syrup for deeper flavor.

---

🍽️ Serving Ideas

• Perfect with a hot chai latte or cappuccino

• A great addition to Thanksgiving or Halloween brunch spreads

• Ideal for gifting — wrap individually and add a festive ribbon 🎁

---

🧠 Nutrition Information (per muffin)

Approximate values:

• Calories: 310

• Fat: 18g

• Carbohydrates: 34g

• Protein: 4g

• Sugar: 21g

• Fiber: 2g

---

❓ FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added sugar and spices. Use pure pumpkin puree for best results.

Can I make these muffins gluten-free?

Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend. Don’t forget to check your baking powder and vanilla for gluten too.

Why is my cream cheese layer sinking?

If your cream cheese is too soft or the muffin batter too runny, the filling may sink. Chill the filling and make sure your batter isn’t overmixed.

Can I double this recipe?

Absolutely! It doubles well and freezes beautifully.

Can I bake this in a loaf pan instead?

Yes! Bake at 350°F (175°C) for 50–60 minutes, tenting with foil halfway if it browns too quickly.

---

🌐 Related Recipes to Try

• Spiced Pumpkin Bread with Maple Glaze

• Mini Pumpkin Cheesecakes

• Cinnamon Streusel Muffins

---

📦 Final Thoughts

These Pumpkin Cream Cheese Muffins are the very definition of cozy fall baking. With their velvety pumpkin base, creamy cheesecake center, and a buttery crumble top, they offer the perfect flavor and texture in every bite.

Whether you’re a seasoned baker or just craving something warm and festive, this recipe is a must-try. Trust us — once you bake them, they’ll become a regular in your seasonal rotation.