David Prince; Styling: Linda Hirst
Prep Time
30 Mins
Bake Time
20 Mins
Makes 2 dozen

These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they’re devoured—no butter spread necessary. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin cream cheese muffins are the perfect treat for fall mornings.

How to Make It

Step 1

Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.

Step 2

Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.

Step 3

Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.

Step 4

Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)

Step 5

Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.

Step 6

Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.

Ratings & Reviews

December 12, 2016
Try lightly spraying your muffin cups,

October 25, 2017
I wonder if it would help to spray the cupcake liners before adding the batter???

Pumpkin-Cream Cheese Streusel Muffins

September 26, 2015
That is am awful lot of sugar. Anyone know of a substitute to replace some or all of that sugar ?I don't think a diabetic could eat these or can they.

Super Good!

September 29, 2015
Instead of filing the cups half full with batter, putting the cream cheese in and then filling them,  I filled all 24 cups first then put the cream cheese filling inside of a ziplock baggie and cut one corner off. I used this to stick inside each one of the muffins and just squeezed the filling into each of them. It worked perfectly!  


November 05, 2016
I did a half batch using 1 egg. I did add extra spices to the pumpkin batter (cinnamon, ginger, cardamom) and partly froze the cream cheese mixture in advance then used a melon baller to portion it. The muffin is moist and tasty, the cream cheese center lovely, and the streusel crunchy. I just sprayed the cupcake wells instead of using liners and loosened after 10 minutes cooling- no sticking at all.


November 07, 2016
I made this recipe and loved it!!  Delicious!  The only problem I have is that I used paper cupcake holders and it sticks ALOT to the paper..... How can I prevent this??  I want to use the holders because I'm putting them on a table for a party at work.... Any tips??? 

kedenv's Review

December 08, 2013
These pumpkin muffins are amazing! So moist and so good! I will make this recipe again and again! I need to do a better job of portioning out the cream cheese and batter, because I was heavy handed on the first dozen, but no matter how you layer it tastes sooooo good!

lissalane's Review

May 15, 2013
Absolutely delightful..., the filling makes it even yummier..., I'm making this again over the wknd!!

Vinniegirl's Review

April 18, 2014
I love this recipe. I actually make them into two loaves of bread instead of muffins. I use all applesauce for the oil and it is really moist.

teafortwo's Review

September 17, 2013
Thank you Kilyena-1.5 teaspoons is exactly right. These are rich and tasty; a bit of work for a muffin. I would make them again for company or a special day. I cut back on the sugar and oil (added 3/4 cup milk, 3/4 cup of oil) I would have used apple sauce if I had it. I also cut back on the sugar. They were delicious!