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    You are here: Home / Breakfast / Pumpkin Cream Cheese Muffins

    Pumpkin Cream Cheese Muffins

    September 5, 2017 Updated October 3, 2019 BySam 10 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    Cream Cheese Pumpkin Muffins

    Seasonal pumpkin cream cheese muffins flavored with real pumpkin and pumpkin spice, filled with a cheesecake surprise and topped off with a brown sugar streusel!  Save this one for Fall!

    Pumpkin Cream Cheese Muffins || Sugar Spun Run

    I hope your Labor Day weekend was filled with lots of good times, great food, and good company.  Zach and I spent time with family, went kayaking, and hosted an impromptu game night with my siblings that may have included one of the most cutthroat games of Pictionary yet 😳

    Much of the weekend was beautiful, but Saturday was cold and rainy and definitely felt a lot like Fall weather.  While I know that Labor Day doesn’t officially mark the end of Summer and I’m definitely not trying to rush away the warm weather… Fall baking is my absolute favorite kind of baking and I have been dying to share this Pumpkin Cream Cheese Muffin recipe with you.

    It took every ounce of self-restraint to keep from sharing this recipe before today, and even if you aren’t ready to dive into the pumpkin spice just yet, print this recipe and save it for after the 22nd.  

    Use pure pumpkin puree for these pumpkin cream cheese muffins

    I’ve been stockpiling pumpkin since July and am currently trying to figure out my calendar so that I’m not bombarding you with a pumpkin recipe each day of the week (we’ll see how that goes), but today let’s dig in to these pumpkin cream cheese muffins!

    This muffin recipe is loosely based off of my beloved pumpkin cupcakes (the cupcakes that transformed me from someone who was meh about pumpkin to someone who has spent the last three months thinking of nothing but different ways to add sugar to pumpkin and get it into my mouth) and is also the base of my popular (cream cheese-less) pumpkin muffins.

    The very best part is what’s inside —  a sweet cheesecake-inspired surprise that you wouldn’t suspect from the outside.

    There's a cream cheese surprise inside these streusel-topped pumpkin muffins!

    Because the cream cheese/cheesecake layer doesn’t cook up in the same way that the actual muffin does, these muffins have a tendency to deflate a bit after baking.  That’s not really a problem (unless you are some sort of muffin-top purists), but I do take a few measures to prevent this by making sure that I add enough muffin batter over the top of the cream cheese filling to cover it entirely, and then use a spoon to make sure the edges around the cream cheese are filled in as well.

    How to layer the batter for pumpkin cream cheese muffins || Sugar Spun Run

    Cinnamon brown sugar streusel topping for pumpkin cream cheese muffins

    The streusel topping also doesn’t exactly help our muffin tops here, as the weight of it tends to weigh them down a bit.

    I also like a lot of streusel on my muffins, so much that my beloved apple crumble muffins usually get complaints because the recipe makes so much streusel — but I use every bit of it!

    To appease those of you who are less streusel friendly, I cut the recipe in half for these pumpkin cream cheese muffins, but if you’re a streusel fiend like me… you know what to do.

    Zach’s sister suggested that these muffins would taste even better topped off with some powdered sugar (like a pumpkin roll), so of course that went on as well.

    Pumpkin Cream Cheese Muffins topped off with powdered sugar || Sugar Spun Run

    Enjoy!

    And I wasn’t going to announce this because I’m a little nervous about it, but I plan on making these live for my first Facebook Live around 12:00 EST on Thursday, so if you happen to be scrolling through your feed at that time, please don’t hesitate to drop by and say Hi!

    I’ll be trying my hardest not to screw anything up too badly, but even if I do at least there will be pumpkin cream cheese muffins at the end of it all.

    Wish me luck!

    Cream cheese pumpkin muffin with bite missing, revealing cream cheese center

    Cream Cheese Pumpkin Muffins

    Seasonal pumpkin cream cheese muffins flavored with real pumpkin and pumpkin spice, filled with a cheesecake surprise and topped off with a brown sugar streusel!  Save this one for Fall
    4.8 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12 muffins
    Calories: 382kcal
    Author: Sam Merritt

    Ingredients

    Streusel

    • 3 Tablespoons butter melted
    • ½ cup all-purpose flour (63g)
    • ⅓ cup brown sugar tightly packed (75g)
    • 1 Tablespoon sugar
    • ¾ teaspoon ground cinnamon

    Cream Cheese Filling

    • 8 ounces cream cheese softened to room temperature (225g)
    • ⅓ cup sugar (65g)
    • ½ teaspoon vanilla extract

    Pumpkin Muffins

    • ¾ cup butter softened (165g)
    • ½ cup sugar (100g)
    • ¼ cup brown sugar packed (50g)
    • 2 large eggs lightly beaten (room temperature preferred)
    • 1 cup pumpkin puree (225g)
    • 1 ½ teaspoon vanilla extract
    • 2 Tablespoons milk (30ml)
    • 1 ¼ cup all-purpose flour (150g)
    • 2 teaspoons pumpkin spice
    • ½ teaspoon ground cinnamon
    • ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    Prevent your screen from going dark

    Instructions

    !Streusel

    • Prepare the crumble first by whisking together flour, sugars and cinnamon.
    • Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

    !Cream Cheese Filling

    • In a medium-sized bowl, combine cream cheese, granulated sugar and vanilla
    • Stir until smooth.  Set aside.

    Muffins

    • Preheat oven to 425F (215C) and line a 12 count muffin tin with paper liners.
    • In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.  
    • Add eggs, one at a time, beating until combined.
    • Stir in pumpkin puree and vanilla extract until well combined.  
    • Add milk and stir.  Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
    • In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
    • Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
    • Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner.  
    • Drop a heaping tablespoon of cream cheese filling over the pumpkin batter, and then drop more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling ¾ of the way full.
    • Top with prepared streusel and transfer to oven. 
    • Bake on 425F (215C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature and bake another 12-15 minutes, or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs. 
    • Allow to cool and then sprinkle with powdered sugar if desired and enjoy.

    Nutrition

    Serving: 1muffin | Calories: 382kcal | Carbohydrates: 43g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 372mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3924IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Pumpkin Cream Cheese Muffins || Sugar Spun Run

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    Cream Cheese Pumpkin Muffins

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    Reader Interactions

    Comments

    1. Miriam Rose Blanar

      January 03, 2022 at 8:49 pm

      5 stars
      I used to work at Starbucks and live for the day whenever the pumpkin cream cheese muffins came in stock. I loved them so much. But I no longer work there and can no longer get them for free and can’t bring myself to pay the ridiculous amount of money they cost. I finally decided to try your version and I can’t believe I waited this long to make them. They are insanely good. They are 100 times better than Starbucks. I love them so much! I love all things pumpkin and this recipe did not let me down. I know you’re not a huge fan of pumpkin so I must say, Thank you so much for making pumpkin recipes anyways.

      Reply
      • Emily @ Sugar Spun Run

        January 17, 2022 at 2:48 pm

        We’re so happy these muffins are able to satisfy that craving for you, Miriam! Thanks so much for your sweet review and five star rating–it means a lot to us 😊

        Reply
    2. Liz

      November 03, 2020 at 3:06 pm

      These look amazing! Can’t wait to make them. What is the best way to keep these overnight?

      Reply
      • Sam

        November 03, 2020 at 10:05 pm

        Hi Liz! They keep well in an air tight container at room temperature. 🙂

        Reply
    3. Mesha

      September 05, 2020 at 12:44 pm

      5 stars
      Absolutely amazing and delicious pumpkin muffins!

      Reply
      • Sam

        September 05, 2020 at 9:27 pm

        I am so glad you enjoyed them so much! 🙂

        Reply
    4. Janette

      September 19, 2017 at 2:15 pm

      5 stars
      I am SO happy for pumpkin recipes and these muffins look delicious. Thank you for sharing!!

      Reply
    5. Bri

      September 10, 2017 at 9:49 am

      5 stars
      Literally the best muffins that I ever made, thank you for sharing this recipe!!!

      Reply
    6. Sues

      September 06, 2017 at 9:31 am

      These look seriously perfect!! I’m definitely halfway between summer and fall right now. I don’t want summer to go, but am still diving into pumpkin and other fall fun. This time of year makes me so happy!

      Reply
    7. Shawnna Griffin

      September 05, 2017 at 7:20 pm

      hey girl- these muffins look so yummy!

      Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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