Creamy, spiced, and utterly comforting — these Pumpkin Cream Cheese Muffins are the kind of treat that wraps your kitchen in fall scents and makes everyone ask for seconds. With a soft pumpkin batter, a dreamy ribbon of tangy cream cheese in the center, and a crunchy streusel on top, these muffins hit every texture and flavor note you want from a baked good. Fun fact: adding a bit of orange juice brightens pumpkin’s natural earthiness in a way that feels unexpectedly fresh.
This recipe stands out because it’s simple, quick, and family-friendly — no fancy equipment, just mixing bowls and a muffin tin. If you’re curious about other pumpkin-spiced delights, you might also enjoy our take on pumpkin cake with cinnamon cream cheese frosting, which shares that same cozy spice profile but in cake form. Ready your muffin tin and a warm cup of coffee — these muffins are an easy weekend winner.
What is Pumpkin Cream Cheese Muffins?
What’s in a name? Pumpkin Cream Cheese Muffins — is it a muffin with a surprise filling or a tiny cheesecake in disguise? A little of both! Picture a moist pumpkin muffin with a creamy, vanilla-scented cream cheese dollop tucked into the center. How did it get this name? Maybe someone thought, why choose between pumpkin bread and cheesecake when you can have both? And remember, “the way to a man’s heart is through his stomach.” Who can resist that buttery, tangy bite? Give this recipe a try and see if it doesn’t become your new signature bake.
Why You’ll Love This
- Creamy center and tender crumb: The star here is the contrast — a soft pumpkin muffin with a smooth cream cheese filling and a crisp streusel top that makes every bite interesting.
- Economical and homemade: Making these at home saves money compared to bakery muffins and lets you control the ingredients and sweetness.
- Flavor-forward toppings: The cinnamon-brown-sugar streusel and optional nuts add crunch and warming spice that pair perfectly with pumpkin.
If you like playful mash-ups, these muffins are a friendlier, faster cousin to my pumpkin roll recipe; try the pumpkin roll with cream cheese filling for a rolled cake version with a similar flavor profile. Go ahead — bake a batch and watch them disappear.
How to Make:
Quick Overview
This recipe is straightforward: mix dry and wet ingredients separately, fold together, add optional dried fruit, fill muffin cups, nestle in cream cheese filling, top with streusel, and bake. You’ll enjoy a moist, slightly spiced muffin with a creamy center and crunchy topping. Prep takes about 15 minutes, baking about 15 minutes, and total time roughly 30–35 minutes.
Ingredients
- 3 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can Libby’s easy pumpkin pie mix (32 oz) — use straight from the can
- 1/2 cup vegetable oil
- 1/2 cup orange juice, apple juice, or water — room temperature
- 2 large eggs — room temperature
- 1 cup dried fruit (optional; cranberries, dates, currants, or raisins) — chopped if large
- 8 oz cream cheese, softened to room temperature
- 1 large egg (for filling) — room temperature
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour (for streusel topping)
- 2 tablespoons brown sugar — packed
- 2 tablespoons cold butter — cut into small cubes
- 1 teaspoon cinnamon
- 2 tablespoons chopped nuts (optional; pecans work great) — chopped
Directions
- Preheat the oven to 400°F (200°C) and line muffin tins with paper cups. Place a rack in the center of the oven.
- In a large bowl, combine 3 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk gently to blend.
- In another bowl, mix the 32 oz can Libby’s easy pumpkin pie mix, 1/2 cup vegetable oil, 1/2 cup orange juice (or apple juice or water), and 2 large eggs until smooth and combined.
- Pour the wet mixture into the dry ingredients. Stir with a spatula just until combined — do not overmix. If adding 1 cup dried fruit, fold it in now so it distributes evenly.
- Fill muffin tins halfway with the batter. Use a spoon or ice cream scoop for even portions.
- For the cream cheese filling, beat 8 oz softened cream cheese, 1 large egg, and 1 teaspoon vanilla extract until smooth and lump-free. Transfer this mixture to a piping bag or a resealable bag with the corner snipped.
- Pipe about a teaspoon of cream cheese filling into the center of each muffin, pressing it slightly into the batter.
- For the streusel, mix 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cold butter. Use your fingers or a pastry cutter to rub until crumbly. Stir in 2 tablespoons chopped nuts if desired.
- Sprinkle a generous pinch of streusel over each muffin so the cream cheese peeks through and the top is nicely coated.
- Bake for about 15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean and tops are golden.
- Cool completely in the tin before serving so the cream cheese sets; about 10–15 minutes on a wire rack.
What to Serve With
- Warm drinks: Serve with coffee, chai latte, or a spiced apple cider for a cozy pairing.
- Fresh fruit: A simple fruit salad or sliced apples balances the muffin’s sweetness.
- Yogurt or whipped cream: A dollop of Greek yogurt or lightly sweetened whipped cream makes it brunch-ready.
- Cheese platter: A small board with mild cheeses and crackers provides a savory contrast if serving these at a gathering.
Top Tips for Perfecting
- Room temperature ingredients: Let eggs and cream cheese come to room temperature for smoother batter and filling.
- Don’t overmix: Stir batter until just combined to keep muffins tender and avoid a dense crumb.
- Customize spices: If you prefer more warmth, add an extra 1/2 teaspoon cinnamon or a pinch of nutmeg.
- Watch the bake time: Ovens vary — start checking at 12 minutes to prevent overbaking and keep the center moist.
- Swap-ins: Use applesauce or mashed banana in place of oil for a slightly lighter texture, or swap brown sugar for part of the granulated sugar for deeper flavor.
Storing and Reheating Tips
- Refrigeration: Store muffins in an airtight container in the refrigerator for up to 4 days because of the cream cheese filling.
- Freezing: Wrap muffins individually in plastic wrap and freeze in a sealed bag for up to 3 months. Thaw in the fridge overnight.
- Reheating: Warm refrigerated or thawed muffins in a 325°F (160°C) oven for 8–10 minutes or microwave for 20–30 seconds to regain that just-baked warmth. Avoid overheating to keep the cream cheese from separating.
FAQs
Can I use fresh pumpkin instead of canned pumpkin pie mix?
Yes, but canned Libby’s easy pumpkin pie mix includes sugar and spices, so if you use fresh canned pumpkin puree, add extra sugar and pumpkin pie spice to match the flavor.
Do I have to use the cream cheese filling?
No — you can skip the filling for plain pumpkin muffins, but the cream cheese adds a lovely tang and creamy surprise in each bite.
Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and combine just before baking, but fully mixed batter is best baked within a few hours; refrigerate if you must wait.
What if my streusel melts into the batter?
Make sure your butter is cold when making the streusel and sprinkle it on just before baking. Cold butter helps keep the streusel crumbly and crisp.
Are these muffins freezer-friendly with the cream cheese?
Yes — freeze fully cooled muffins individually wrapped. Thaw in the refrigerator overnight before reheating gently.
Conclusion
These Pumpkin Cream Cheese Muffins are an easy, comforting bake that delivers tender pumpkin flavor, a creamy center, and a crunchy cinnamon streusel — perfect for breakfast, brunch, or a cozy snack. They’re simple enough for a weeknight treat and impressive enough for guests, and they showcase how a few pantry staples can create something special. For another tested version to compare notes, check out Pumpkin Cream Cheese Muffins | The Girl Who Ate Everything. Give them a try, share with loved ones, and enjoy the warm smiles that follow.
Pumpkin Cream Cheese Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Piping Bag
Ingredients
Dry Ingredients
- 3.75 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Pumpkin pie spice
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 32 oz Libby's easy pumpkin pie mix Use straight from the can
- 0.5 cup Vegetable oil
- 0.5 cup Orange juice or apple juice or water, room temperature
- 2 large Eggs room temperature
- 1 cup Dried fruit optional; cranberries, dates, currants, or raisins, chopped if large
Cream Cheese Filling
- 8 oz Cream cheese softened to room temperature
- 1 large Egg for filling, room temperature
- 1 teaspoon Vanilla extract
Streusel Topping
- 0.25 cup All-purpose flour for streusel topping
- 2 tablespoons Brown sugar packed
- 2 tablespoons Cold butter cut into small cubes
- 1 teaspoon Cinnamon
- 2 tablespoons Chopped nuts optional; pecans work great
Instructions
- Preheat the oven to 400°F (200°C) and line muffin tins with paper cups. Place a rack in the center of the oven.
- In a large bowl, combine 3 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk gently to blend.
- In another bowl, mix the 32 oz can Libby's easy pumpkin pie mix, 1/2 cup vegetable oil, 1/2 cup orange juice (or apple juice or water), and 2 large eggs until smooth and combined.
- Pour the wet mixture into the dry ingredients. Stir with a spatula just until combined — do not overmix. If adding 1 cup dried fruit, fold it in now so it distributes evenly.
- Fill muffin tins halfway with the batter. Use a spoon or ice cream scoop for even portions.
- For the cream cheese filling, beat 8 oz softened cream cheese, 1 large egg, and 1 teaspoon vanilla extract until smooth and lump-free. Transfer this mixture to a piping bag or a resealable bag with the corner snipped.
- Pipe about a teaspoon of cream cheese filling into the center of each muffin, pressing it slightly into the batter.
- For the streusel, mix 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cold butter. Use your fingers or a pastry cutter to rub until crumbly. Stir in 2 tablespoons chopped nuts if desired.
- Sprinkle a generous pinch of streusel over each muffin so the cream cheese peeks through and the top is nicely coated.
- Bake for about 15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean and tops are golden.
- Cool completely in the tin before serving so the cream cheese sets; about 10–15 minutes on a wire rack.
