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+ servings

Pumpkin Cream Cheese Muffins

These are the best pumpkin muffins! They are great for breakfast, brunch, or dessert!
4.5 from 8 votes


For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter

For the cream cheese filling:

  • 6 tablespoons cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk or milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the cream cheese glaze:

  • 2 tablespoons cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Pinch of salt


  • Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  • First, make the streusel topping. In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Set aside.
  • Next, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla extract together until smooth, about 2 minutes. Place in the fridge while you make the muffins.
  • In a medium bowl, whisk together flour, spices, baking soda, and salt.
  • In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla. Stir until smooth.
  • Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
  • Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese mixture to each muffin. Top the muffins evenly with the remaining batter, about 3/4 way full. Sprinkle the streusel topping over the tops.
  •  Bake muffins for 23-26 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool completely.
  • While the muffins are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and pinch of salt. Whisk until smooth.
  • Drizzle the cream cheese glaze over the cooled muffins. Serve.


Store the muffins covered on the counter for up to 2 days. You can store them in covered in the fridge too, just let them come to room temperature before eating.


Calories: 348kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 12g, Cholesterol: 48mg, Sodium: 227mg, Potassium: 107mg, Fiber: 1g, Sugar: 28g, Vitamin A: 3472IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 2mg