Go Back

Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins with a cinnamon streusel topping and a swirl of softened cream cheese baked into the tops. Moist pumpkin batter is mixed just until combined, then layered with filling and finished with a crumbly streusel for a domed, golden muffin.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin muffins
  • 2 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.333 cup sour cream
  • 1 tsp vanilla
Cream cheese filling
  • 6 oz cream cheese softened
  • 3 tbsp sugar
  • 1 tsp vanilla
Streusel
  • 0.25 cup flour
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Prep the oven and filling
  1. Preheat oven to 375F, then line a 12-cup muffin tin. The tin should be ready before you mix the batter so the muffins bake evenly.
  2. Beat the cream cheese filling until smooth, then refrigerate. Chill briefly so the filling holds its shape when added to the batter.
Make streusel and mix batter
  1. Rub cold butter into flour, brown sugar, and cinnamon until crumbly. Stop when no dry flour pockets remain and the mixture looks like coarse crumbs.
  2. Whisk the muffin dry ingredients in one bowl. Use a steady whisking motion until the pumpkin pie spice and cinnamon are evenly distributed.
  3. Whisk the muffin wet ingredients separately in a second bowl. Mix until smooth and uniform, then stop when fully combined.
  4. Fold the wet ingredients into the dry ingredients until just combined. Leave some small streaks of flour—overmixing can make muffins tough.
Fill, top, and bake
  1. Fill each muffin cup halfway with batter. Aim for even portions so the tops bake at the same rate.
  2. Add a teaspoon of cream cheese filling to the center of each cup. Place it on top of the batter so it bakes into a swirl with the dome.
  3. Cover each with the remaining batter. Gently spread to seal the filling underneath.
  4. Top each muffin with streusel. Sprinkle enough to create a visible cinnamon crumb layer.
  5. Bake 20-22 minutes at 375F until a toothpick comes out clean. Let the muffins cool briefly so the filling sets before serving.

Notes

Pro tip: If the cream cheese feels too soft, chill it 10 minutes longer so the swirl stays distinct. Store muffins in an airtight container in the fridge for up to 4 days; rewarm 10-15 seconds in the microwave. Freeze up to 2 months—thaw overnight in the fridge and rewarm. For a lighter option, use low-fat cream cheese and reduced-fat sour cream for a similar texture with fewer calories.