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These pumpkin cream cheese muffins will quickly become your favorite holiday breakfast treat.
If you’ve been around here for a while, you’ve probably heard this time and time again, but we love muffins. We make muffins almost every single weekend, because they are our absolute favorite breakfast food.
When fall rolls around and we begin craving all-things-pumpkin, we immediately make pumpkin muffins. They are such an easy recipe to make for a cozy morning in, as an afternoon snack or for a brunch party with your besties.
These pumpkin muffins are made with a generous amount of pumpkin for an intense pumpkin flavor, filled with cream cheese and topped with a delicious brown sugar streusel. Within 30 minutes, these little fall goodies will be ready to enjoy and serve.
Happy baking!
Want more muffin recipes? Check out these articles:
- Bakery-Style Cherry Pecan White Chocolate Muffins
- Bakery Style Morning Glory Muffins
- Maple Bacon Muffins
Pumpkin Cream Cheese Muffins
Recipe Snapshot:
- Whisk dry ingredients together in large bowl.
- Mix wet ingredients together in medium bowl.
- Add dry mixture to the wet and whisk to combine.
- Combine the ingredients for the cream cheese filling.
- Make the cinnamon streusel.
- Add a small scoop of muffin batter to the muffin tins. Add a spoonful of cream cheese and layer with another scoop of muffin batter.
- Top with cinnamon strudel and bake on 350°F for 22-25 minutes.
- Enjoy!
The 3 Layers of the Pumpkin Cream Cheese Muffins
- Pumpkin Muffin: The pumpkin muffin batter is dense and full of pumpkin puree. We added a touch of pumpkin spice tot elevate the pumpkin flavor even more. You can make the pumpkin muffins plain (without the cream cheese filling) and they will be so delicious too.
- Cream Cheese Filling: You only 3 ingredients for the cream cheese filling. In a small mixing bowl, combine the softened cream cheese, sugar and vanilla. This filling will be sandwiched between layers of pumpkin muffin.
- Cinnamon Streusel: This cinnamon streusel is so simple to make. It’s only 5 ingredients and creates a beautiful crumble texture. When it’s baked, it comes out crunchy, buttery and sweet. It’s everything you want in a crumble. We used the same crumble in our White Chocolate Cheery Pecan Muffins and our Carrot Cake Muffins.
How do you store muffins?
If you do not plan on eating the muffins the same day, they will be good for 3-4 days in an airtight container or ziplock at room temperature.
You can also freeze the muffins. Place them in a single layer in a ziplock bag and freeze for up to 3 months.
How do you reheat frozen muffins?
- Thaw at room temperature: Leave muffins on counter to thaw for 1-2 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each.
- Oven: Preheat oven to a low temperature, 350ºF. Place on baking sheet and heat for 10-15 minutes until warm.
- Microwave: Unwrap and preheat for 30-60 seconds until warm.
Shop the Tools for This Recipe
muffin tin
muffin batter scoop
Pumpkin Cream Cheese Muffins
- Total Time: 32 minutes
- Yield: 18–20 muffins 1x
Description
These pumpkin cream cheese muffins are a delicious fall morning treat! Made with pumpkin spice batter, cream cheese filling and topped with cinnamon streusel.
Ingredients
Pumpkin Muffin Batter
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 15 ox pumpkin puree (1 can)
- 1 tsp vanilla
Cream Cheese Filling
- 1 block cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
Brown Sugar Streusel
- 4 tbsp butter, melted
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp salt
Instructions
- In a large bowl, add flour, baking powder, pumpkin spice and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, pumpkin puree, and sour cream together.
- Mix dry ingredients into the wet mixture.
- Cream Cheese Filling: In a small mixing bowl, use a wooden spoon to combine cream cheese, sugar and vanilla.
- Cinnamon Streusel: To make the streusel, combine butter, flour, sugar, brown sugar, and salt until it creates a clumpy, crumble texture.
- Using an ice cream scoop or 1/4 measuring cup, scoop a small amount of batter into a prepared muffin tin (you can grease the pan or add liners). Layer on a dollop of cream cheese filling and top with another small scoop of pumpkin muffin batter.
- Add streusel to the top of each muffin.
- Bake on 350ºF for 20-25 minutes. Remove the muffins from the oven and let them cool for 10 minutes.
- Enjoy with a hot cup of coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Brunch
