Pumpkin Cream Cheese Muffins are the perfect autumn treat, combining the rich flavors of pumpkin spice with a creamy, sweetened cream cheese filling. These moist and flavorful muffins are great for breakfast, brunch, or as a seasonal snack. The cream cheese center adds a delightful surprise with every bite.


For the Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Muffin Batter:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Streusel Topping (Optional):

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cold and cubed


  1. Prepare the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
  2. Make the Muffin Batter: In a large bowl, whisk together the flour, 1 cup granulated sugar, baking soda, salt, and pumpkin pie spice. In another bowl, mix together the pumpkin puree, eggs, vegetable oil, milk, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
  3. Prepare the Streusel Topping (if using): In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  4. Assemble the Muffins: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Fill each muffin cup about 1/3 full with the pumpkin batter. Add a dollop (about 1 tablespoon) of the cream cheese mixture on top of the batter in each cup. Cover the cream cheese with more pumpkin batter until the cups are 3/4 full. If using the streusel topping, sprinkle it over the top of each muffin.
  5. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  6. Serve: Enjoy the pumpkin cream cheese muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or refrigerated for longer storage.

Nutrition Facts (per serving, without streusel):

  • Calories: 280
  • Fat: 15g
  • Carbohydrates: 33g
  • Protein: 4g

Prep and Cooking Time:

  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes


  • Serves: 12 muffins

Pumpkin Cream Cheese Muffins are a delightful way to enjoy the flavors of the season. With their moist pumpkin base, creamy center, and optional crumbly streusel topping, these muffins are sure to be a hit with family and friends. Enjoy them with a cup of coffee or tea for a cozy autumn treat.

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