Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Quick Hook

Pumpkin Cream Cheese Muffins bring warm spice and tang. They taste like pumpkin cake hugged by silky cream.
Honestly, I baked these for a rainy Sunday once.

Why I Love Them

They remind me of old fall baking mornings. My kitchen smelled like cinnamon brown sugar streusel.
As my gran said, fall isn’t fall without pumpkin.

Brief Overview

This idea borrows from American autumn traditions. Think pumpkin cheesecake muffins in easy muffin form.
Difficulty is easy for most home bakers.

Prep takes about 20 minutes active time.
Bake at 350° F ( 175° C) for 20 25 minutes .

Makes 12 standard muffins, one muffin per serving.

Flavor and Texture Snapshot

The pumpkin batter is soft and tender. A cream cheese center gives a tangy surprise.
Top with optional streusel for crunch and sweetness.

Main Benefits

Pumpkin adds vitamin A and earthy fiber. The cream cheese adds protein and richness. These are perfect cream cheese filled breakfast muffins.
Serve them warm for brunch or lunchboxes.

What Makes Them Special

They’re not just pumpkin muffins with cream cheese filling. They balance spice, sweetness, and a smooth center.
This is an easy autumn pumpkin muffins recipe.

Occasions and Pairings

Bring them to brunch or a casual bake sale. Pair with strong coffee or a chai latte.
Kids love them packed for school mornings.

A Little Backstory

Once, my first tray leaked cream cheese everywhere. Lesson learned: layer batter, filling, then more batter.
Chill the filling if you want neater pockets.

Quick Tips

Don’t overmix the batter. Stop when dry streaks mostly disappear.
Use room temperature cream cheese for smooth filling.

Closing and Transition

If you want a Maple Pecan twist, add nuts. Ready to see the ingredient list and steps?
Next up are the full ingredients and assembly instructions.

Ingredients & Equipment

Main Ingredients

For the cream filling:

• 8 oz (225 g) full-fat cream cheese, softened.
• 1/4 cup (50 g) granulated sugar.
• 1 large egg (about 50 g) .
• 1/2 teaspoon pure vanilla extract.
• Pinch of salt.

For the pumpkin muffin batter:

• 2 cups (250 g) all-purpose flour.
• 2 teaspoons baking powder.
• 1 teaspoon baking soda.
• 1 1/2 teaspoons ground cinnamon.
• 1/2 teaspoon ground ginger.
• 1/4 teaspoon ground nutmeg.
• 1/8 1/4 teaspoon ground cloves (optional).
• 1/2 teaspoon fine salt.
• 3/4 cup (150 g) packed light brown sugar.
• 1/4 cup (50 g) granulated sugar.
• 1 cup (240 g) canned pumpkin puree (not pie filling).
• 1/2 cup (120 ml) neutral oil.
• 2 large eggs .
• 1/4 cup (60 ml) milk.
• 1 teaspoon pure vanilla extract.

Optional cinnamon-brown sugar streusel:

• 1/3 cup (70 g) packed light brown sugar.
• 1/4 cup (30 g) all-purpose flour.
• 2 tablespoons (28 g) unsalted butter, melted.
• 1/2 teaspoon ground cinnamon.
• Pinch of salt.

Quality notes: use full-fat cream cheese for tang and creaminess. Use pure pumpkin puree for true pumpkin flavor. Brown sugar should be soft and moist.

Fun fact: pumpkin spice searches often peak every October. Seriously, everyone wants these in fall.

Seasoning Notes

Essential combo: cinnamon, ginger, nutmeg. These give classic pumpkin warmth. Add a pinch of cloves sparingly. For brighter notes, stir in 1/2 teaspoon orange zest.

For depth, add 1 tablespoon maple syrup to batter.

Quick swaps: no brown sugar? Use 3/4 cup granulated plus 1 tbsp molasses. Want less fat? Replace half the oil with applesauce. No cream cheese? Use vegan cream cheese for dairy-free muffins.

Equipment Needed

Essential tools only:

• 12-cup muffin tin and liners.
• Medium and large bowls.
• Electric hand mixer or whisk.
• Rubber spatula and wooden spoon.
• Measuring cups and spoons or kitchen scale.
• Cookie scoop or two spoons.
• Piping bag or zip-top bag.
• Cooling rack and toothpick.

Household alternatives: no mixer? Use a sturdy fork or whisk. No cookie scoop? Use two spoons. No piping bag? Snip a corner of a zip-top bag.

Honestly, I learned to love piping with a zip bag. It saved me from messy cream leaks. These tips make the best Pumpkin Cream Cheese Muffins , like a little pumpkin cheesecake surprise in each bite.

Cooking Method

Fun fact pumpkin season boosts cozy kitchens everywhere. I baked these on a rainy morning once. The house smelled like fall. You will love these Pumpkin Cream Cheese Muffins .

Prep Steps

• Do a quick mise en place. Measure flour, sugars, spices. Soften cream cheese and eggs at room temperature.
• Save time by lining the tin, prepping streusel, and setting a scooper out. It saves chaos.
• Safety first. Use oven mitts. Be careful with hot muffin tins. Wash hands after touching raw eggs. Hot surfaces alert: use mitts.

step-by-step Process

1. Preheat oven to 350° F ( 175° C) and line a 12-cup tin.
2. Beat cream cheese, sugar, egg, vanilla. Chill 10– 15 minutes if piping.
3. Whisk dry ingredients. Combine pumpkin, sugars, oil, eggs, milk, and vanilla.
4. Fold dry into wet until just mixed. Batter stays thick.
5. Spoon 1/3 batter, add 1 2 tbsp cream cheese, top with more batter. Add streusel.
6. Bake 20– 25 minutes . Test near the cake edge with a toothpick. It should show moist crumbs, not raw batter. The cream cheese will stay soft.
7. Cool 5– 8 minutes in pan, then move to a rack for 10– 15 minutes .

Visual cues matter. Batter should be thick and slightly lumpy. Cream cheese looks glossy. Muffin tops should be golden and spring back slightly.

Aim for internal cake temp around 200° F ( 93° C) if using a thermometer.

Pro Tips

• Use room temperature ingredients for smooth mixing.
• Chill the filling for cleaner pockets. Zip-top bag works as a piping bag.
• Common mistake: overmixing. Stop when dry streaks vanish. Overmixing makes a dense pumpkin cake.
• make-ahead: Bake, cool, then freeze in a single layer. Thaw overnight. Warm for 10 minutes before serving.

Honestly, these taste like autumn in a bite. Think Pumpkin Cheesecake Muffins, cinnamon brown sugar streusel muffins, and cream cheese filled breakfast muffins, all rolled into one.

Try them with strong coffee or chai. You’ll be hooked.

Recipe Notes quick chat before you bake

Fun fact: pumpkin spice is basically the anthem of fall. As Julia Child said, People who love to eat are the best people.

Oh my gosh, she was right. I made these Pumpkin Cream Cheese Muffins for a chilly brunch once. Some cream cheese oozed out.

Lesson learned: chill the filling.

Serving Suggestions

Serve warm for the best texture. Spread a little butter. Or try whipped maple butter. Pair with strong coffee, chai, or hot apple cider.

Want to feel fancy? Plate one with Greek yogurt and toasted pecans. These also work as Pumpkin Cheesecake Muffins for dessert.

They hit between pumpkin cake and breakfast bliss.

Storage Tips

Store cooled muffins in an airtight container. Keep them in the fridge for up to 3 days . Don’t leave them at room temp over 2 hours .

For longer storage, freeze individually wrapped. Freeze for up to 2 months . Thaw overnight in the fridge. Reheat gently in the oven at 325° F ( 165° C) for 8 10 minutes.

Microwave for 12 20 seconds if you’re rushed.

Variations

Vegan/dairy-free swap: use vegan cream cheese and flax “eggs.” I tried this once. It turned out surprisingly good. Gluten-free option: use a 1:1 GF flour blend.

Maple Pecan twist: add toasted pecans and drizzle maple glaze. For a seasonal swap, fold in chopped apple or dried cranberries.

Or make them like a cinnamon brown sugar streusel muffin by doubling the streusel.

Nutrition Basics

Each muffin is about 340 kcal. Expect roughly 5 g protein and 16 18 g fat. Sugar lands around 20 25 g .

These muffins give vitamin A from pumpkin. Pumpkin adds fiber too. The cream cheese adds protein and calcium. So yes, they’re a treat with some nutrition perks.

Final thoughts

Honestly, these Pumpkin Cream Cheese Muffins are easy comfort food. They make fall baking feel cozy. Don’t stress the first time.

Chill the filling if it leaks. Enjoy warm. Share with friends. You’ll nail it.