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Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Pumpkin cream cheese muffins with cinnamon streusel bake into soft, moist domed tops with a sweet tangy cream cheese center. Each muffin is filled, streusel-topped, then glazed for a bakery-style finish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the cream cheese filling
  • 8 oz cream cheese softened
  • 0.3333333333 cup powdered sugar
  • 1 tsp vanilla extract
For the streusel
  • 0.3333333333 cup all-purpose flour
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 3 tbsp unsalted butter cold, cubed
For the muffins
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 2 large eggs
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
Optional glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk 1–2 tbsp as needed

Equipment

  • 1 sheet pan

Method
 

Prep and make the filling and streusel
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. Arrange the liners evenly so the muffins bake at the same pace.
  2. Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Stop when the mixture is fully blended and no lumps remain.
  3. Mix the streusel ingredients with your fingertips until crumbly. Rub the butter into the flour and sugars until you have coarse crumbs.
  4. Set the cream cheese filling and streusel aside. Keep them at room temperature for easier filling and topping.
Make the muffin batter and fill the cups
  1. In a large bowl, whisk the pumpkin puree, eggs, both sugars, vegetable oil, and vanilla extract until smooth. Whisk until the mixture looks uniform and glossy.
  2. Stir in the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice just until no dry streaks remain. Fold gently so the batter stays tender.
  3. Spoon batter into each liner until about one-third full. Use a consistent amount so every muffin gets the same fill height.
  4. Add a heaping tablespoon of cream cheese filling to the center, then cover with more batter until the cups are about three-quarters full. Keep the filling in the middle rather than touching the sides.
  5. Sprinkle the streusel generously over each muffin. Press lightly so the crumbs adhere.
Bake and finish
  1. Bake at 375°F for 20–23 minutes, until the tops are domed and golden and a toothpick inserted near the edge comes out clean. The visual cue is a set rim with a springy top.
  2. Cool in the tin for 5 minutes. Letting them rest helps the centers set before lifting.
  3. Move the muffins to a rack. Lift straight up to avoid tearing the streusel.
  4. Whisk the powdered sugar and milk into a thin glaze, then drizzle over warm muffins and serve. Use warm muffins so the glaze seeps slightly.

Notes

For the cleanest cream-cheese center, keep the filling smooth and portion it exactly (about 1 heaping tablespoon each) before topping with batter. Store muffins in an airtight container in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave if you want the glaze to soften. Freeze unfrosted muffins up to 2 months (thaw overnight in the fridge, then glaze). For a dairy-light option, use reduced-fat cream cheese in the filling and swap the glaze milk for unsweetened almond milk.