Moist pumpkin cream cheese muffins with a cinnamon streusel topping are perfect for fall baking. This easy recipe uses canned pumpkin, warm spices, and a rich cream cheese center to create bakery-style muffins at home. Great for breakfast, dessert, or holiday gatherings, these muffins stay soft and flavorful for days. Includes tips for freezing, storage, and ingredient substitutions.

Moist, spiced pumpkin muffins filled with sweet cream cheese and topped with a buttery cinnamon streusel — the perfect cozy fall treat!

Ingredients

Cream Cheese Filling

225 g (8 oz) cream cheese, softened
50 g (¼ cup) white sugar
½ teaspoon vanilla extract

Cinnamon Streusel Topping

60 g (½ cup) all-purpose flour
66 g (⅓ cup) white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
57 g (½ stick) unsalted butter, melted

Pumpkin Muffins

360 g (3 cups) all-purpose flour
200 g (1 cup) white sugar
165 g (¾ cup) light brown sugar
3 teaspoons ground cinnamon
1 teaspoon ground ginger
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
113 g (1 stick) unsalted butter, melted
56 g (¼ cup) vegetable oil
425 g (15 oz) canned pumpkin purée
120 g (½ cup) milk
1 teaspoon vanilla extract

Instructions

1. Prepare the Cream Cheese Filling

In a bowl, combine the softened cream cheese, sugar, and vanilla. Mix with a spoon or spatula until smooth and well combined.
Place the bowl in the freezer while you prepare the streusel and muffin batter — this helps firm it up. (If making ahead, store it in the fridge instead.)

2. Make the Streusel Topping

In a medium bowl, whisk together the flour, sugar, cinnamon, and salt.
Melt the butter and pour about ¾ of it over the dry ingredients. Mix with a fork until the mixture resembles chunky, damp sand. Add more butter as needed to achieve the right consistency. Set aside.

3. Prepare the Muffin Batter

Preheat your oven to 220°C (425°F) and line a muffin tin with paper liners.

In a large bowl, sift together the flour, both sugars, spices, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, melted butter, vegetable oil, pumpkin purée, milk, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and whisk just until combined and no lumps remain.

4. Assemble the Muffins

Spoon 1–2 tablespoons of muffin batter into the base of each muffin liner.

Remove the cream cheese filling from the freezer. Scoop small dollops (using a teaspoon or melon baller) and place one in the center of each muffin, avoiding the edges.

Cover with more muffin batter, filling each liner to the top.

Generously sprinkle each muffin with streusel topping and press lightly to help it adhere.

5. Bake

Bake at 220°C (425°F) for 7 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for 15–20 minutes, or until the tops spring back when gently pressed and a skewer inserted (away from the cream cheese center) comes out clean.

Let cool before serving.

Tips

Ensure your cream cheese is at room temperature before mixing to avoid lumps.
Chill the cream cheese mixture slightly before assembling for easier handling.
Use a cookie scoop or spoon to ensure even muffin sizes.
Don’t overmix the batter — it can make the muffins dense.
For easy cleanup, use parchment or tulip-style muffin liners.

Variations and Substitutions

Spice it up: Add a pinch of cloves or nutmeg for more fall flavor.
Make it healthier: Replace part of the all-purpose flour with whole wheat flour.
Dairy-free: Use dairy-free cream cheese and plant-based milk and butter alternatives.
Add crunch: Stir in chopped pecans or walnuts to the streusel.

FAQs

Can I make these muffins ahead of time?
Yes! They stay moist for several days when stored in an airtight container at room temperature or in the fridge.

Can I freeze them?
Absolutely. Freeze fully cooled muffins in an airtight container for up to 2 months. Thaw at room temperature or warm gently in the oven.

Why chill the cream cheese filling?
Chilling helps it hold its shape and stay centered in the muffin rather than melting into the batter during baking.

Serving Suggestions

Enjoy warm with a cup of coffee or chai.
Serve as part of a fall brunch spread.
Dust lightly with powdered sugar before serving for a festive touch.

Why You’ll Love This Recipe

Perfectly spiced and moist pumpkin muffins
Creamy, sweet surprise in the center
Buttery cinnamon streusel for added texture and flavor
Freezer-friendly and easy to make ahead
A bakery-style treat you can make at home