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A tray of baked pumpkin muffins with crumb topping, one muffin on a plate with a spoon, a jar of brown sugar, cinnamon sticks, and a floral cloth nearby.

Pumpkin Cream Cheese Muffins

Chef Jenn
These Cinnamon Cream Cheese Pumpkin Muffins are the ultimate fall treat. With a tangy cream cheese center, buttery streusel top, and warm pumpkin spices, they’re bakery-style muffins made easy.
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Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 12 servings
Calories 385 kcal

Equipment

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.

Nutrition

Serving: 1muffinCalories: 385kcalCarbohydrates: 47gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 92mgSodium: 406mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 3864IUVitamin C: 1mgCalcium: 85mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword fall baking, Pumpkin Cream Cheese Muffins, pumpkin muffins, pumpkin spice
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