If you’re after bakery-style muffins that deliver big on cozy fall flavor, these Cinnamon Cream Cheese Pumpkin Muffins are the real deal. Each bite gives you soft, pumpkin-spiced cake, a creamy center, and that buttery cinnamon crumble that seals the deal. It’s like getting a cupcake and coffee cake all in one.
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These muffins are my go-to when I want something that looks impressive but is super easy to throw together. They freeze beautifully, so I always tuck a few away for quick breakfasts or afternoon pick-me-ups. Whether it’s pumpkin season or you’re just craving something warm and spiced, this muffin recipe is a keeper.
Ingredients
Cinnamon Streusel Topping
- Brown sugar – You can use light brown sugar, or for a deeper, richer flavor, opt for dark brown sugar.
- Flour – You don’t need to sift it.
- Butter – I cook with salted butter. If you use unsalted butter, add a pinch of salt to the melted butter and dissolve it.
- Ground cinnamon – Fresh spices make so much difference!
- Pumpkin pie spice – I always buy a new container of pumpkin pie spice each season. Fresher is so much tastier!
Spiced Pumpkin Muffin Batter
- All-purpose flour – No need to sift.
- Baking powder – Watch the expiry date on your baking powder. Expired baking powder won’t rise well.
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Pumpkin puree – Ensure you’re using pure pumpkin puree. Don’t use pumpkin pie filling.
- Eggs – Large or even extra large eggs are fine in this recipe.
- Buttermilk – If you don’t have buttermilk, add a spoonful of sour cream to ¼ cup of milk and mix until smooth. Then top up with milk until you get to ½ a cup. This is a good buttermilk substitution.
- Vanilla extract – Use artificial vanilla. It’s fine, trust me.
Cream Cheese Filling
- Cream cheese – Softened. You want your cream cheese to be quite soft. Don’t be afraid to microwave it for 10-second bursts until it is quite soft but not liquid.
- Granulated sugar
- Egg – Large or extra large.
- Vanilla extract – Artificial vanilla is fine.
How To Make Cinnamon Cream Cheese Pumpkin Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the streusel topping. Stir together the brown sugar, flour, melted butter, cinnamon, and pumpkin pie spice in a small bowl until crumbly. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, white sugar, melted butter, eggs, buttermilk, and vanilla. In a second bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Fold the dry mix into the wet using a heat-safe silicone spatula, it keeps the batter light and smooth without overmixing.
Next, prep the cream cheese filling. Beat the softened cream cheese, sugar, egg, and vanilla together with a hand mixer or stand mixer with whisk attachment until fluffy and smooth.
Preheat the oven to 425°F. Line a nonstick muffin pan with paper liners or grease it. Use a cookie scoop to add a heaping tablespoon of pumpkin batter to each muffin well. Follow with a tablespoon of cream cheese filling, then another scoop of pumpkin batter. Finish each muffin with a generous tablespoon of streusel, gently pressing it down so it sticks.
Bake for 5 minutes at 425°F, then lower the temperature to 350°F (don’t open the door) and continue baking for 12–15 minutes. A cake tester or skewer should come out with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes, then move them to a cooling rack with legs to cool completely.
Chef Jenn’s Tips
- Use a cookie scoop set to keep muffin portions even—it’s cleaner and faster.
- Starting with high heat helps create that bakery-style domed top.
- If your cream cheese isn’t soft enough, microwave in 10-second bursts until smooth.
- Don’t overmix the batter; a few streaks of flour are okay.
Recommended
Make It A Meal
Serve these muffins with scrambled eggs and fruit for a balanced breakfast, or set up a cozy brunch board with butter, sliced apples, and hot coffee for an easy fall gathering.
Storage
Keep muffins in an airtight container on the counter for up to 2 days, or refrigerate for 4–5 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat gently in the microwave or let them thaw overnight.
Pumpkin Cream Cheese Muffins
Ingredients
Cinnamon Streusel Topping
- ¼ cup brown sugar
- ½ cup flour
- ¼ cup butter melted
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
Spiced Pumpkin Muffin Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- ½ cup butter melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 eggs
- ½ cup buttermilk
- 1 ½ teaspoons vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
For the Streusel
- Mix the brown sugar, flour, melted butter, cinnamon, and pumpkin pie spice until crumbly. Set aside.
For the Muffins
- Whisk the pumpkin puree, melted butter, sugars, eggs, buttermilk, and vanilla until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Combine the wet and dry ingredients and mix until just combined.
For the Filling
- Beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble & Bake
- Preheat oven to 425°F. Line or grease a muffin tin.
- Layer batter, filling, and more batter in each well. Top with streusel.
- Bake for 5 minutes, reduce the heat to 350°F, and bake another 12–15 minutes.
- Cool in the pan for 10 minutes, then on a rack.
Notes
Chef Jenn’s Tips
- Use a cookie scoop set to keep muffin portions even; it’s cleaner and faster.
- Starting with high heat helps create that bakery-style domed top.
- If your cream cheese isn’t soft enough, microwave it in 10-second bursts until smooth.
- Don’t overmix the batter; a few streaks of flour are okay.