Easy Pumpkin Cream Cheese Muffins with Streusel

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These Easy Pumpkin Cream Cheese Muffins are soft, cozy, and filled with creamy goodness. Add that buttery cinnamon crumble, and you have the perfect fall treat!

Pumpkin Cream Cheese Muffins stacked on top of each other on a white plate with a plaid napkin and the rest of the muffins behind

There is just something about pumpkin and cream cheese that feels like the perfect fall combination. I don’t love when a recipe tastes overly pumpkin, but just the right amount of real pumpkin brings so much warmth and coziness to fall baking. The creamy center and buttery cinnamon crumble make them feel like a special bakery treat, while the Greek yogurt adds a little extra goodness. They are perfect with a warm cup of coffee on a slow fall morning!

Why You’ll Love These Pumpkin Muffins

Soft and moist: Pumpkin and Greek yogurt keep every bite perfectly tender.
Creamy center: Each muffin is filled with a delicious cream cheese filling.
Cozy fall flavor: Warm spices add plenty of flavor without being overly pumpkin.
Buttery crumble: The cinnamon topping makes them feel like a bakery-style treat.
Made from scratch: Simple ingredients come together for the sweetest fall breakfast or snack.

Ingredients You’ll Need

A flat lay of the ingredients needed for this recipe

Cream cheese: Creates the rich and creamy center.
Cane sugar and brown sugar: Add the perfect amount of sweetness and a hint of caramel flavor.
Eggs: Help the muffins hold together and give the cream cheese filling its smooth texture.
Vanilla extract: Adds a warm, cozy flavor.
All-purpose flour: Gives the muffins and crumble their structure.
Butter: Adds richness and creates a buttery cinnamon crumble.
Pumpkin purée: Makes the muffins moist with just the right amount of pumpkin flavor.
Greek yogurt: Adds moisture, tenderness, and a little extra protein.
Baking soda and baking powder: Help the muffins rise and become soft and fluffy.
Cinnamon, ginger, and nutmeg: Give the muffins that cozy fall flavor.
Salt: Balances the sweetness and brings all the flavors together.

How to Make These Easy Pumpkin Muffins

Please see the recipe card at the bottom of this post for the full recipe details

Prepare the muffin pan. Preheat your oven to 425°F. Line a 12-cup muffin pan with parchment liners or lightly grease each cup. I prefer to use a silicon muffin pan.
Make the cream cheese filling. Beat the softened cream cheese, cane sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
Mix the cinnamon crumble. Stir together the flour, sugar, cinnamon, and salt. Add the melted butter and mix until crumbs form.
Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
Mix the wet ingredients. In a large bowl, whisk together the melted butter, cane sugar, and brown sugar. Add the eggs, pumpkin, Greek yogurt, and vanilla, then mix until smooth.
Make the muffin batter. Add the dry ingredients to the wet ingredients. Gently stir just until combined. Be careful not to overmix.
Fill the muffin cups. Add a small scoop of pumpkin batter to each muffin cup. Spoon the cream cheese filling into the center, then cover with the remaining pumpkin batter.
Add the crumble. Sprinkle the cinnamon crumble generously over the top of each muffin.
Bake the muffins. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 13–17 minutes.
Cool and enjoy. Let the muffins cool in the pan for about 10 minutes before moving them to a cooling rack. Allow the cream cheese centers to set slightly before serving.

Recipe Tips

Soften the cream cheese: Room-temperature cream cheese will create a smoother filling without lumps.

Don’t overmix: Stir the batter just until combined to keep the muffins soft and fluffy.

Use pumpkin purée: Be sure to use pure pumpkin, not pumpkin pie filling.

Fill in layers: Add pumpkin batter, cream cheese filling, and then more batter so every muffin has a creamy center.

Don’t open the oven: Lower the temperature after 5 minutes without opening the door. The initial high heat helps create tall muffin tops.

Test away from the center: Insert a toothpick into the pumpkin portion since the cream cheese center will stay soft.

Let them cool: The cream cheese filling will finish setting as the muffins cool.

How to Store

Because of the cream cheese filling, store these muffins in an airtight container in the refrigerator for up to 5 days. Enjoy them cold, let them come to room temperature, or warm one in the microwave for about 10–15 seconds.

To freeze, wrap each muffin individually and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.

A close up on one pumpkin muffin on a white plate with a plaid napkin and the rest of the muffins behind on a cooling rack

Frequently Asked Questions

No, use pure pumpkin purée. Pumpkin pie filling already contains sugar and spices, which would change the flavor and texture.

Absolutely. The muffins will still be soft and delicious with the creamy filling inside, but I highly suggest trying it. They become bakery-level delicious.

The first 5 minutes at 425°F help the muffins rise and create tall tops. Lowering the temperature to 350°F allows the centers to finish baking without drying out.

Yes. You can replace it with the same amount of sour cream, although Greek yogurt adds moisture and a little extra protein.

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