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A muffin tin filled with nine streusel-topped muffins sits on a table beside a bowl of pumpkin puree, a bowl of cinnamon, a single muffin on a spatula, and a striped kitchen towel.

Pumpkin Muffins with Cream Cheese

Chef Jenn
Pumpkin Muffins with Cream Cheese are moist, warmly spiced, and filled with a sweet, tangy cream cheese center. Topped with a buttery streusel, they’re the perfect cozy treat for fall mornings, holiday brunches, or an afternoon coffee break.
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Prep Time 15 minutes
Cook 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
 

  • Preheat oven to 425°F. Line or grease a muffin tin.

For the Streusel

  • Mix brown sugar, flour, melted butter, cinnamon, and pumpkin pie spice until crumbly and set aside.

For the Muffin Batter

  • Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in one bowl.
  • Whisk pumpkin puree, melted butter, sugars, eggs, buttermilk, and vanilla in another.
  • Fold dry into wet until just combined.

For the Cream Cheese Filling

  • Beat cream cheese, sugar, egg, and vanilla until smooth.

Assemble & Bake

  • Layer batter, filling, and more batter in each muffin cup. Top with streusel.
  • Bake for 5 minutes, then lower to 350°F and bake 12–15 minutes.
  • Cool 10 minutes in the pan, then transfer to a rack.

Notes

Chef Jenn’s Tips

  • A cookie scoop set makes it easy to portion batter and filling evenly.
  • Starting hot at 425°F gives muffins a nice domed top.
  • If your cream cheese is too firm, microwave it in 10-second bursts until soft.
  • Don’t skip the streusel; it adds texture and a buttery crunch that makes these muffins extra special.

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 muffins, Pumpkin Muffins with Cream Cheese, pumpkin spice scones
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