Name: Recipe "Pumpkin Cream Cheese Muffins"
Prep time: 15 min
Cook time: 23 min
Total time: 35 min
Ingredients: 0.5 cup all-purpose flour; 0.25 cup light brown sugar; 1 tsp ground cinnamon; 4 tbsp butter; 6 oz cream cheese (at room temperature); 0.25 cup granulated sugar; 1 tsp vanilla extract; 1.5 cup all-purpose flour; 1.5 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground nutmeg; 0.125 tsp ground cloves; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup pumpkin puree (not pumpkin pie filling); 0.5 cup granulated sugar; 0.25 cup light brown sugar; 0.5 cup canola or vegetable oil; 0.25 cup buttermilk or milk; 2 large eggs (at room temperature); 1 tsp vanilla extract; 2 tbsp cream cheese (at room temperature); 0.5 cup powdered sugar; 0.25 tsp vanilla extract; 1 pinch salt

Rounding things out: Whole Wheat Banana Muffins, Blueberry Corn Muffins, and Oatmeal Berry Muffins.

How These Pumpkin Cream Cheese Muffins Came to Be

These muffins started with a friend raving about a bakery version. So I got baking instead. Three components, cream cheese filling, crunchy streusel, and a sweet glaze, came together. The result was so good I haven’t looked for that bakery since.

Why You’ll Love This Pumpkin Muffin Recipe

A surprise center: Each muffin hides a creamy cream cheese filling that stays soft and tangy.
Double the topping: Cinnamon streusel on top plus a cream cheese glaze for extra sweetness and texture.
Moist and tender: Pumpkin puree and oil keep the muffins soft for days.

Key Ingredients for the Best Pumpkin Cream Cheese Muffins

Pumpkin puree: Use canned unsweetened pumpkin puree, not pumpkin pie filling. It gives the muffins moisture and a mild earthy sweetness.
Cream cheese: Full-fat cream cheese works best for a rich, creamy filling and glaze. Let it come to room temperature for the filling, but keep it cold for the center.
Buttermilk: It reacts with the baking soda to create a tender crumb. If you don’t have it, make a quick substitute by adding 1 teaspoon of lemon juice to 1/4 cup of milk.

Kitchen Tools for These Pumpkin Muffins

Muffin pan (standard 12-cup)
Paper liners or cooking spray
Electric mixer (for cream cheese filling and glaze)
Medium and large mixing bowls
Whisk and spatula

Tips for Perfect Pumpkin Cream Cheese Muffins

Use cold cream cheese when making the filling, it will hold its shape better during baking. When mixing the batter, stir just until the flour disappears. Overmixing makes the muffins tough. For even distribution, layer the batter in each cup: a spoonful of batter, a dollop of filling, then more batter to cover.

Expert Tricks for Cream Cheese Muffins

If you want a cleaner look, pipe the cream cheese filling into the center of each muffin using a piping bag. For an extra-nutty streusel, toast the flour and butter mixture slightly before sprinkling on top, it creates deeper flavor. To test doneness, insert a toothpick near the edge of the muffin (not through the cream cheese), because the filling will stay soft even when fully baked.

Variations of Pumpkin Cream Cheese Muffins to Try

Add a handful of chopped pecans or walnuts to the streusel for crunch. Swap the cream cheese filling for a spiced apple butter to change the flavor. For a gluten-free version, use a 1:1 gluten-free flour blend in both the muffin and streusel. If you like extra spice, increase the ginger and cloves by a pinch.

Best Ways to Serve Pumpkin Cream Cheese Muffins

These muffins are wonderful warm, right after the glaze sets. Serve them with a hot cup of coffee or spiced tea for breakfast. For brunch, plate them alongside fresh fruit and a side of scrambled eggs. They also make a nice dessert on their own, no ice cream needed.

How to Store Leftover Pumpkin Cream Cheese Muffins

Store these muffins in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese filling and glaze, they should be kept cold. Let them sit at room temperature for 10 minutes before serving to take the chill off.

How to Freeze Pumpkin Cream Cheese Muffins

Freeze the muffins without the cream cheese glaze. Let them cool completely, then wrap each muffin individually in plastic wrap and place in a freezer bag. They’ll keep for up to 2 months. When ready to eat, thaw in the fridge or at room temperature, then add the glaze fresh.

Reheating Your Pumpkin Cream Cheese Muffins

For a just-baked texture, warm the muffin in a 300°F oven for about 5 minutes. If you’re in a hurry, microwave it for 15-20 seconds, but note the streusel will soften. To restore some crunch, pop the reheated muffin under the broiler for 30 seconds after microwaving.

Pumpkin Cream Cheese Muffins FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is already sweetened and spiced, which will throw off the balance. Stick with unsweetened pumpkin puree for the right texture and flavor.

Do I have to use buttermilk?

You can substitute milk plus a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using. The buttermilk adds tenderness and helps the muffins rise, but regular milk works in a pinch.

Can I make these muffins dairy-free?

You can use dairy-free cream cheese and butter substitutes, plus a plant-based milk with a splash of vinegar. The flavor and texture will be slightly different, but still delicious.

Recipe

Pumpkin Cream Cheese Muffins

These are the best pumpkin muffins! They are great for breakfast, brunch, or dessert!

mediumVegetarian

15 min

Prep Time

23 min

Cook Time

35 min

Total Time

Servings

Breakfast

Course

American

Cuisine

481 kcal

Calories

Ingredients

Servings

streusel topping

0.5 cup all-purpose flour
0.25 cup light brown sugar

1 tsp ground cinnamon
4 tbsp butter

cream cheese filling

6 oz cream cheese, at room temperature
0.25 cup granulated sugar

1 tsp vanilla extract

muffins

1.5 cup all-purpose flour
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.125 tsp ground cloves
0.5 tsp baking soda
0.5 tsp salt

1 cup pumpkin puree, not pumpkin pie filling
0.5 cup granulated sugar
0.25 cup light brown sugar
0.5 cup canola or vegetable oil
0.25 cup buttermilk or milk
2 large eggs, at room temperature
1 tsp vanilla extract

cream cheese glaze

2 tbsp cream cheese, at room temperature
0.5 cup powdered sugar

0.25 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2
First, make the streusel topping. In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Set aside.
3
Next, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla extract together until smooth, about 2 minutes. Place in the fridge while you make the muffins.
4
In a medium bowl, whisk together flour, spices, baking soda, and salt.
5
In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla. Stir until smooth.

6
Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
7
Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese mixture to each muffin. Top the muffins evenly with the remaining batter, about ¾ way full. Sprinkle the streusel topping over the tops.
8
Bake muffins for 23-26 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool completely.
9
While the muffins are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and pinch of salt. Whisk until smooth.
10
Drizzle the cream cheese glaze over the cooled muffins. Serve.

Nutrition (per serving)

481kcal

Calorie breakdown

Protein5%24 kcal

Fat39%189 kcal

Carbohydrates56%275 kcal

How this was calculated — 25 of 25 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached439 kcal

light brown sugarSugars, brown228 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

butterButter, salted430 kcal

cream cheeseCheese, cream595 kcal

granulated sugarSugars, granulated231 kcal

vanilla extractVanilla extract14 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1318 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)34 kcal

ground gingerGinger root, raw2 kcal

ground nutmegOil, nutmeg butter11 kcal

ground clovesSpices, cloves, ground2 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

pumpkin pureePumpkin, raw62 kcal

granulated sugarSugars, granulated462 kcal

light brown sugarSugars, brown228 kcal

canola or vegetable oilOil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)1061 kcal

buttermilk or milkMilk, buttermilk, fluid, whole37 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract14 kcal

cream cheeseCheese, cream105 kcal

powdered sugarSugars, powdered467 kcal

vanilla extractVanilla extract4 kcal

saltSalt, table0 kcal

Serving size ≈ 135 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: breakfast, dessert, fall, Oven Baked, vegetarian

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