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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

Easy Pumpkin Cream Cheese Muffins with Streusel

These Easy Pumpkin Cream Cheese Muffins are soft, moist, and filled with a delicious cheesecake center. Topped with buttery cinnamon streusel, they’re the perfect cozy fall breakfast or treat!
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Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy pumpkin muffins, pumpkin cream cheese muffins, pumpkin streusel muffins
Servings: 12 muffins

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • ¼ cup cane sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Cinnamon Crumble

  • ⅓ cup all-purpose flour
  • ¼ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • pinch of sea salt
  • 3 tablespoons butter melted

Pumpkin Muffins

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup butter melted and slightly cooled
  • ½ cup cane sugar
  • ¼ cup light brown sugar
  • 2 large eggs
  • ¾ cup pure pumpkin purée
  • ½ cup plain Greek yogurt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 425°F. Line a standard 12-cup muffin pan with parchment liners or lightly grease each cup. I prefer a silicon muffin pan.
  2. Make the cream cheese filling by beating the softened cream cheese, cane sugar, egg yolk, and vanilla until smooth. Set aside.
  3. Make the cinnamon crumble by combining the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until crumbs form. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  5. In a large bowl, whisk together the melted butter, cane sugar, and brown sugar. Add the eggs, pumpkin purée, Greek yogurt, and vanilla. Mix until smooth.
  6. Add the dry ingredients to the wet ingredients. Gently stir just until combined, being careful not to overmix.
  7. Add about 1½ tablespoons of pumpkin batter to each muffin cup. Spoon a generous tablespoon of cream cheese filling into the center of each one.
  8. Divide the remaining pumpkin batter between the muffin cups, covering most of the cream cheese filling.
  9. Sprinkle the cinnamon crumble evenly over the tops.
  10. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 13–17 minutes.
  11. The muffins are done when the pumpkin portion springs back lightly and a toothpick inserted away from the cream cheese center comes out clean or with a few moist crumbs.
  12. Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack. Allow the cream cheese centers to set slightly before serving.

Notes

  • Use pure pumpkin purée, not pumpkin pie filling.
  • Make sure the cream cheese is fully softened for a smooth filling.
  • Test the pumpkin portion of the muffin for doneness because the cream cheese center will remain soft.
  • Store the muffins in an airtight container in the refrigerator for up to 5 days.