Pumpkin Streusel Cream Cheese Muffins

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A sweetened cream cheese filling and a buttery crumble streusel topping take these Pumpkin Streusel Cream Cheese Muffins to the next level.

There’s something magical about the flavors of fall. The cozy aroma of baked goods call to mind crisp mornings and cozy afternoons. And if you’re anything like me, nothing quite hits the sweet spot like a soft, spiced pumpkin muffin… especially one that hides a sweet cream cheese filling. These Pumpkin Streusel Cream Cheese Muffins are the ultimate autumn indulgence. Tender pumpkin muffins are topped with a buttery streusel crunch, and filled with a generous dollop of sweet cream cheese. Let’s make them. 

Ingredients

Pumpkin Muffins:

• 1 ¾ Cups All-Purpose Flour (220g)
• 1 Cup Granulated Sugar (200g)
• ½ Teaspoon Salt (3g)
• 2 Teaspoons Baking Powder (8g)
• 2 Teaspoons Pumpkin Pie Spice (4g)
• ½ Cup Salted Butter, Melted (113g)
• ⅓ Cup Sour Cream (80g)
• ⅓ Cup Pumpkin Purée (80g)
• 1 Large Egg + 1 Large Egg Yolk
• 2 Tablespoons Whole Milk (30ml)
• 1 Teaspoon Pure Vanilla Extract (5ml)

Cream Cheese Filling:

• 6 oz Cream Cheese, softened (170g)
• ¼ cup + 2 Tablespoons Granulated Sugar (75g)
• ½ Tablespoon Pure Vanilla Extract (7.5ml)

Buttery Streusel:

• ½ Cup All-Purpose Flour (60g)
• ¼ Cup Granulated Sugar (50g)
• 1 Teaspoon Ground Cinnamon (2g)
• ⅓ Cup Salted Butter, Softened (76g)

Instructions

Preheat & Prep:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

Make Streusel:

In a small bowl, combine flour, sugar, cinnamon, and softened butter. Mix until crumbly and set aside.

Mix Muffin Batter:

In a large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.

In another bowl, combine melted butter, sour cream, pumpkin purée, egg + yolk, milk, and vanilla.

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to over mix. 

Prepare Cream Cheese Filling:

Beat the cream cheese, sugar, and vanilla until smooth. 

Assemble Muffins:

Fill each muffin liner about halfway with pumpkin batter.

Add about 1 tablespoon of cream cheese filling in the center.

Top with more pumpkin batter until the liner is ¾ full.

Sprinkle generously with streusel. 

Alternatively, you can divide the pumpkin batter evenly between 12 caverns, make a small hole at the top of each muffin batter with the back of a tablespoon, and plop the cream cheese right in there! Then cover with streusel. This is an easier method in my opinion. (Just note that the cream cheese will sit closer to the top than center of the muffins when baked). 

Bake:

Bake for 22-25 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean.

Cool & Serve:

Let muffins cool in the pan for 5 minutes before transferring to a wire rack. 

My personal favorite way to enjoy them is warm with salted Irish butter and a sprinkling of cinnamon and sugar!

Frequently Asked Questions (FAQ)

Can I make these muffins ahead of time?
Absolutely! Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They can also be frozen for up to 3 months—just thaw at room temperature and warm slightly before serving.

How can I avoid the cream cheese filling from sinking?
Make sure your muffin batter is thick enough to support the filling. Measuring / weighing ingredients correctly will prevent this! 

Can I use a different type of sugar?
You can substitute brown sugar for granulated sugar in both the muffins and filling for a deeper, molasses-like flavor. Keep in mind that this may make the batter slightly more moist. 

Best Practices for Perfect Muffins

Don’t over-mix the batter: Over-mixing can make muffins tough. Stop as soon as the wet and dry ingredients are combined.

Room temperature ingredients: Using room temperature eggs, butter, and sour cream ensures even mixing and a tender crumb.

Check baking time carefully: Ovens vary. Start checking at 20 minutes and avoid piercing the cream cheese when testing with a toothpick.

Cool before storing: Let muffins cool completely to avoid sogginess in storage.

Dietary Substitutions

Dairy-Free: Use a plant-based cream cheese and butter. 

Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free blend. Make sure it has xanthan gum for structure.

Lower Sugar: Reduce sugar in the batter by ¼ cup (50g) or use maple syrup. Texture may be slightly different, but still delicious.

Conclusion

These muffins are THE perfect seasonal treat. The tender pumpkin base, the gooey cream cheese center, and the buttery streusel topping combine to create the ultimate autumn indulgence. Serve them warm with butter, alongside coffee, or just on their own. Whether you’re baking them up for breakfast, brunch, or dessert, they’re sure to impress. Enjoy! 

For more of this goodness, try my Bakery Style Blueberry Muffins and my Double Chocolate Muffins. They are so soft and packed with flavor!

XO,

Heather