Pumpkin Streusel Muffins with Cream Cheese Filling – A Cozy Autumn Favorite

If there were ever a muffin that captures the essence of fall in every bite, it would be these Pumpkin Streusel Muffins with Cream Cheese Filling. Moist and tender pumpkin spice muffins are generously filled with a sweet cream cheese center and finished with a buttery streusel topping. The result is a bakery-worthy treat that feels both indulgent and comforting. Whether you’re baking them for a cozy brunch, gifting them during the holidays, or simply craving a bite of pumpkin season, these muffins check all the boxes.

In this post, we’ll dive into everything you need to know to master this recipe—from selecting the right pumpkin puree and achieving the ideal crumb, to tips on how to properly layer the cream cheese filling and streusel for the best visual and textural effect. You’ll also find answers to frequently asked questions and ideas for ingredient swaps if you want to tailor this treat to your personal taste.

Let’s begin by exploring the components that make this recipe truly shine.

Why You’ll Love These Muffins

What sets these muffins apart from your average pumpkin baked good is the triple-layered approach to flavor and texture. The pumpkin muffin base is soft, lightly spiced, and moist. The cream cheese filling provides a tangy contrast that balances the sweetness, much like the filling in a pumpkin roll. Finally, the crumbly cinnamon streusel on top adds a bit of crunch and a buttery finish that ties everything together.

They’re easy enough for a weekday bake and elegant enough to serve at your next autumn gathering.

Ingredients Breakdown

Each component of this recipe plays an important role in delivering its signature flavor and texture. Here’s a closer look at what you’ll need and why:

For the Muffins:

1 3/4 cups all-purpose flour – Provides structure to the muffins without making them too dense.
1 teaspoon baking soda + 1/2 teaspoon baking powder – This combination ensures proper leavening, helping the muffins rise without collapsing.
1/2 teaspoon salt – Enhances the flavor and balances sweetness.
1 tablespoon pumpkin pie spice – This classic spice blend (typically cinnamon, nutmeg, cloves, and ginger) gives the muffins their unmistakable autumn flavor.
1 cup pumpkin puree – Be sure to use pure pumpkin puree, not pumpkin pie filling. The moisture and natural sweetness it brings are essential.
1/2 cup granulated sugar + 1/2 cup packed brown sugar – This blend provides depth of sweetness. Brown sugar adds a hint of molasses flavor and extra moisture.
1/2 cup vegetable oil – Keeps the muffins soft and moist.
2 large eggs – Helps bind the batter and adds richness.
1 teaspoon vanilla extract – Rounds out the flavors.

For the Cream Cheese Filling:

8 oz cream cheese, softened – Use full-fat for the creamiest texture.
1/4 cup granulated sugar – Sweetens the filling.
1 teaspoon vanilla extract – Adds warmth and flavor.

For the Streusel Topping:

1/2 cup all-purpose flour – Acts as the base of the crumble.
1/4 cup packed brown sugar – Adds sweetness and a hint of caramel flavor.
1/4 cup cold butter, cubed – Crucial for achieving that crumbly, crisp texture.
1/2 teaspoon ground cinnamon – Infuses the topping with a cozy, spiced flavor.

Instructions – Step-by-Step with Tips

Step 1: Preheat and Prep Your Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray. Paper liners work best when using a cream cheese filling to avoid sticking.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mixing these dry ingredients separately ensures even distribution, especially of the leaveners and spices, so you don’t end up with any pockets of baking soda or overly spiced bites.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is completely smooth and homogenous. This wet mixture should be slightly thick but pourable.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix the batter. Overmixing can result in tough muffins. A few lumps are perfectly fine and will smooth out during baking.

Step 5: Make the Cream Cheese Filling

In a separate small bowl, beat together the softened cream cheese, sugar, and vanilla extract until completely smooth. A handheld mixer works well for this, but you can also use a whisk and some elbow grease if needed.

Step 6: Prepare the Streusel Topping

In another bowl, mix the flour, brown sugar, and cinnamon. Add the cubed cold butter and work it in using a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs. The key is to keep the butter cold for a crisp, crumbly texture once baked.

Step 7: Assemble the Muffins

Spoon about 1 tablespoon of muffin batter into the bottom of each prepared muffin cup. Next, add a teaspoon of the cream cheese filling to the center of each. Finally, top with more muffin batter until each cup is about 3/4 full. You don’t want to overfill them, or the batter may overflow while baking.

Sprinkle the streusel topping generously over each muffin. It may seem like a lot, but it will bake down and provide a lovely crisp layer on top.

Step 8: Bake

Place the muffin tin in the center rack of your preheated oven. Bake for 18 to 22 minutes, or until a toothpick inserted near the edge (not directly through the cream cheese center) comes out clean. The tops should be golden brown, and the streusel lightly crisp.

Step 9: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. The cream cheese center will set as the muffins cool. These are delightful warm, but the flavors really come together after they’ve rested for a bit.

Storage Tips

These muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, they freeze beautifully. Wrap each muffin in plastic wrap, place them in a zip-top freezer bag, and store for up to 2 months. Thaw at room temperature or gently warm in the microwave.

Baking Tips and Variations

Make it healthier: Substitute half of the all-purpose flour with whole wheat flour for extra fiber and nutrients. You can also reduce the sugar slightly if preferred.
Add nuts: Chopped pecans or walnuts added to the streusel topping or folded into the batter can provide a lovely crunch.
Add chocolate chips: If you’re a fan of pumpkin and chocolate together, try folding in 1/2 cup of mini chocolate chips into the batter.
Mini muffins: This recipe can be adapted to mini muffins. Simply reduce the baking time to about 10–13 minutes and keep a close eye on doneness.
No cream cheese? You can omit the filling altogether and still end up with delicious pumpkin streusel muffins.

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw off the balance of this recipe. Always use 100% pure pumpkin puree.

Why did my cream cheese filling sink?
If your batter is too thin or you place the cream cheese filling too close to the top, it may sink as the muffin bakes. Be sure to sandwich the filling firmly between layers of batter.

Can I double this recipe?
Absolutely. It doubles well and is perfect for making a big batch for a party or potluck.

How do I know when they’re done baking?
The tops should spring back lightly when touched. A toothpick inserted near the edge (not in the center of the cream cheese) should come out clean.

Final Thoughts

Pumpkin Streusel Muffins with Cream Cheese Filling are a beloved seasonal favorite, but they’re honestly delicious any time of year. They combine the rich warmth of pumpkin spice with the tangy surprise of cream cheese and a sweet, crunchy streusel topping for a bakery-style muffin you can make right in your own kitchen.

Perfect for breakfast with a warm drink, a sweet treat in lunchboxes, or as part of a festive brunch spread, these muffins are sure to impress. Once you make them, they’re likely to become a staple in your fall baking rotation.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Calories: Approximately 280 per muffin