Pumpkin Cream Cheese Muffins with Streusel

Introduction

Pumpkin Cream Cheese Muffins with Streusel are the ultimate fall-inspired baked treat. They combine moist, spiced pumpkin muffins with a rich, creamy cheesecake-like filling and a buttery streusel topping. Every bite gives you the perfect balance of warm spices, smooth creaminess, and a slight crunch on top. They’re bakery-style muffins that look and taste like they came from your favorite café, but they’re surprisingly easy to make at home.

Why I Love This Recipe

I love this recipe because it has three delicious layers of texture and flavor in one bite:

• A tender and moist pumpkin muffin base.
• A luscious cream cheese center that feels indulgent.
• A crunchy streusel topping that makes them irresistible.

It’s also a cozy, seasonal recipe that fills your kitchen with the smell of cinnamon, nutmeg, and pumpkin spice while baking. These muffins are not overly sweet, making them perfect for breakfast, brunch, or even dessert.

Why It’s a Must-Try Dish

This recipe is a must-try because it’s:

• Perfect for fall and holidays – pumpkin spice and cream cheese are a festive pairing.
• Bakery-quality at home – you don’t need to spend money at a coffee shop.
• Make-ahead friendly – they store and freeze beautifully.
• Crowd-pleasing – they always impress guests and family.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 22–25 minutes
• Total Time: 45 minutes
• Servings: 12 muffins
• Calories per Serving: ~320–350 kcal
• Cuisine: American
• Course: Breakfast, Brunch, Dessert, Snack

Ingredients

For the Muffins:

• 1 3/4 cups (220 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon pure vanilla extract

For the Cream Cheese Filling:

• 8 oz (225 g) cream cheese, softened
• 1/3 cup (65 g) granulated sugar
• 1 teaspoon pure vanilla extract

For the Streusel Topping:

• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup (55 g) cold unsalted butter, cubed

Simple Cooking Directions

1. Prepare muffin batter with pumpkin, spices, and oil.
2. Mix cream cheese filling until smooth.
3. Make streusel topping by combining flour, sugar, cinnamon, and butter.
4. Layer muffin batter, cream cheese, and more batter in muffin cups.
5. Sprinkle streusel on top.
6. Bake until golden and set.

Step-by-Step Preparation Method

1. Prepare the Oven & Pan

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.

2. Make the Muffin Batter

• In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
• In another bowl, whisk pumpkin puree, oil, eggs, and vanilla.
• Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.

3. Make the Cream Cheese Filling

• Beat softened cream cheese, sugar, and vanilla together until smooth and creamy.

4. Make the Streusel Topping

• Combine flour, brown sugar, and cinnamon in a small bowl.
• Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.

5. Assemble Muffins

• Fill each muffin liner with 2 tablespoons of pumpkin batter.
• Add 1 heaping teaspoon of cream cheese filling in the center.
• Cover with another spoonful of pumpkin batter until liners are about 3/4 full.
• Sprinkle streusel evenly on top of each muffin.

6. Bake

• Bake for 22–25 minutes, or until a toothpick inserted in the muffin (avoiding cream cheese center) comes out clean.
• Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve

• Serve slightly warm or at room temperature.
• Perfect with coffee, chai tea, or hot chocolate.
• Can be enjoyed as a grab-and-go breakfast, brunch treat, or light dessert.

Additional Recipe Tips

• Don’t overmix the muffin batter, or muffins will be dense.
• Use block cream cheese (not spreadable tub) for best texture.
• Keep the cream cheese filling slightly away from the muffin edges to prevent oozing.
• If you love extra streusel, double the topping recipe.

Variations

• Chocolate Chip Pumpkin Muffins – Add 1/2 cup chocolate chips to the batter.
• Nutty Crunch – Add chopped pecans or walnuts to the streusel.
• Maple Cream Cheese Filling – Swap vanilla extract with maple extract for a cozy twist.
• Gluten-Free – Use a gluten-free flour blend.
• Mini Muffins – Use a mini muffin pan; reduce bake time to 12–14 minutes.

Freezing and Storage

• Storage: Store in an airtight container in the fridge for up to 5 days.
• Room Temperature: They can sit out for 1 day (since they contain cream cheese, refrigerate after that).
• Freezing: Wrap cooled muffins individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge and rewarm before serving.

Special Equipment Needed

• Muffin tin (12-cup)
• Paper liners (optional but recommended)
• Mixing bowls
• Hand mixer or stand mixer (for cream cheese filling)
• Pastry cutter or fork (for streusel)
• Wire cooling rack

Conclusion

Pumpkin Cream Cheese Muffins with Streusel are the perfect autumn bake – moist, spiced pumpkin muffins, creamy cheesecake-like centers, and a crunchy streusel topping that makes them irresistible. They’re festive, cozy, and perfect for breakfast, brunch, or dessert. With easy prep and freezer-friendly storage, this recipe is a must-try for anyone who loves pumpkin season. Once you try them, you’ll want to make them every fall.