When the air turns crisp and you start craving cozy sweaters, it can only mean one thing: pumpkin season is here! And what better way to embrace it than with these irresistible pumpkin cream cheese muffins? Moist, spiced pumpkin muffins filled with a creamy, tangy center and finished with a buttery streusel topping—they’re everything we love about fall wrapped in a handheld treat.

These muffins are a lifesaver for busy mornings or lazy weekends alike. They feel like a bakery indulgence but are surprisingly easy to whip up at home. Whether you’re prepping snacks for the kids, hosting a fall brunch, or just need a moment of pumpkin-flavored peace, these muffins are here to deliver.

Why You’ll Love These Pumpkin Cream Cheese Muffins

These muffins check all the boxes: sweet, creamy, spicy, and crumbly. The luscious cream cheese filling adds a decadent contrast to the warm spices in the pumpkin muffin base. Add in the crunchy streusel topping, and you’ve got layers of texture and flavor in every bite. Best of all? You don’t need to be a seasoned baker to pull these off.

Ingredients You’ll Need

Cream Cheese Filling:

1 bar (8 oz) cream cheese, softened
1 cup powdered sugar

Pumpkin Muffins:

3 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups granulated sugar
2 cups pure pumpkin
1¼ cups canola or vegetable oil

Cinnamon Streusel:

½ cup granulated sugar
5 tbsp all-purpose flour
1½ tsp ground cinnamon
4 tbsp cold butter, cubed

How to Make Pumpkin Cream Cheese Muffins

Preheat & Prep: Start by preheating your oven to 350°F. Line two 12-cup muffin tins with parchment paper liners.
Cream Cheese Filling: Beat together the softened cream cheese and powdered sugar until smooth. Pop it in the freezer while you prep the batter.
Muffin Batter: In one bowl, whisk together flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. In another bowl, beat the eggs, sugar, pumpkin, and oil until fully combined. Gently fold the dry ingredients into the wet.
Streusel Topping: Mix sugar, flour, and cinnamon. Cut in the butter using a pastry cutter or your fingers until it forms coarse crumbs.
Assemble: Spoon a little batter into each muffin cup, about ¼ full. Add a heaping tablespoon of the chilled cream cheese mixture, then cover with more batter until nearly full. Sprinkle with streusel.
Bake: Bake for 20–25 minutes or until the tops spring back when touched and a toothpick comes out clean. Let them cool for 15–20 minutes before transferring to a wire rack.

Helpful Tips for the Perfect Muffin

Don’t overmix your batter. A few lumps are totally okay and help keep the muffins tender.
Chilling the cream cheese filling helps it hold its shape while baking.
Use parchment liners or silicone muffin cups for easy release.
Want extra streusel? Double the topping and thank me later!

My Go-To Fall Dessert Story

This pumpkin muffin recipe has been a family favorite since the year my daughter begged me to “make something pumpkiny” for her third-grade bake sale. I whipped these up on a whim, and they disappeared faster than hot cider on a chilly day. Ever since, they’ve become our unofficial kickoff to fall. Now, every September, the smell of cinnamon and cloves floating from the oven feels like a warm hug from seasons past.

What to Serve with Pumpkin Cream Cheese Muffins

Pair these beauties with your morning coffee for an indulgent breakfast or alongside a cup of hot tea in the afternoon. They’re also lovely served slightly warmed with a scoop of vanilla ice cream as a casual but elegant fall dessert. Planning a brunch spread? These muffins sit beautifully next to quiche, fruit salad, and crispy bacon.

How to Store Pumpkin Cream Cheese Muffins

Thanks to the moist texture and creamy center, these muffins store beautifully. Keep them in an airtight container in the fridge for up to 5 days. For longer storage, freeze them individually wrapped in plastic and placed in a zip-top bag. Just thaw overnight in the fridge or give them a quick zap in the microwave to revive that just-baked warmth.

FAQs About Pumpkin Cream Cheese Muffins

Can I substitute the oil in this recipe?

Yes! You can use melted coconut oil or even unsweetened applesauce for a lighter version, though it may slightly alter the texture.

How do I make the streusel topping extra crumbly?

Use very cold butter and work it into the flour and sugar just until coarse crumbs form. Don’t overmix.

Do I need to refrigerate leftovers?

Because of the cream cheese filling, yes—store any leftovers in the fridge for best results.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s well-pureed and not too watery. Homemade pumpkin puree can sometimes be looser than canned.

Pumpkin Cream Cheese Muffins Worth Every Bite

Whether you’re knee-deep in autumn leaves or just pretending it’s sweater weather, these pumpkin cream cheese muffins bring the season right to your kitchen. From their soft, spice-kissed crumb to the silky cream cheese center and that dreamy streusel topping, this muffin delivers comfort in every bite. Bake a batch and watch how quickly they disappear—your house might just become the go-to spot for fall treats!

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