Get ready for the fall season with these super moist Pumpkin Cream Cheese Muffins! They’re made with real pumpkin purée, pumpkin spice flavor, a rich layer of tangy cream cheese in the middle, and topped with a sweet streusel topping. Breakfast just got a whole lot better.

Cream Cheese-Stuffed Pumpkin Muffins

When fall hits the South, even if the thermometer swears it’s still summer, I start pulling out my pumpkin recipes. I’ve baked my way through plenty of pumpkin muffins, but these? These are the ones I kept tinkering with until they turned out just right.

Soft, moist, a little tangy in the middle, and that sweet, crumbly streusel on top. It’s like cheesecake and a bakery muffin combined.

And let me just say, I’ve had my fair share of dry, sad pumpkin spice muffins. These are nothing like that. The cream cheese layer doesn’t just swirl through, it’s an actual bite of cheesecake hiding inside. If you’ve ever tried chocolate cream cheese cupcakes, you know exactly what I mean.

The streusel topping is like the cherry on top. It adds just enough sweetness without making the muffins too sweet.

What You’ll Need

Here are the essentials, check the recipe card below for the full lineup and amounts.

Pumpkin puree – make sure it’s 100% pure pumpkin, not pie filling.
Buttermilk – keeps the crumb super tender.
Cream cheese – go full-fat here for the best texture.

These muffins make the perfect fall breakfast or quick dessert when you’re craving something cozy. Serve up a warm muffin with a cup of coffee or tea for a delicious fall treat.

Making Pumpkin Cheesecake Muffins From Scratch

Step One: Make The Streusel Topping

Combine the ingredients for the streusel.

Step Two: Make The Pumpkin Muffin Batter

Combine dry ingredients in one bowl and wet in another and combine.

Step Three: Make The Cheesecake Filling

Combine all the filling ingredients, make sure the cream cheese is at room temperature, if not, learn how to soften cream cheese quickly.

Step Four: Assemble The Muffins

Assemble the muffins in a lined muffin pan by adding a layer of pumpkin batter, a dollop of cream cheese mixture, another layer of remaining batter, and streusel on the tops of the muffins.

Bake these starting at a high temperature then reduce the heat. The higher temperature allows the muffin tops to rise quickly, and the lower temperature allows the muffins to bake fully. It gives you that pretty bakery type of muffin.

Tips from My Kitchen

You can swap in pumpkin pie spice if you like.
Don’t stir too much. Once the flour disappears, stop.
These freeze surprisingly well.

Don’t Forget!

Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!

A cream cheese filled pumpkin muffin split in two.

Moist Pumpkin Cheesecake Muffins You’ll Make Every Fall

Get ready for the fall season with these super moist Pumpkin Cream Cheese Muffins! They're made with real pumpkin purée, pumpkin spice flavor, a rich layer of tangy cream cheese in the middle, and topped with a sweet streusel topping. Breakfast just got a whole lot better.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: muffins

Calories: 319kcal

Author: Barbara Curry

Ingredients

STRESUEL

¼ cup brown sugar
½ cup flour
1 teaspoon cinnamon
4 tablespoons butter cold cut into pieces
⅛ teaspoon salt

MUFFINS

1 ½ cups flour
1 ½ teaspoons cinnamon
⅛ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅔ cup brown sugar
½ cup oil
¼ cup buttermilk
1 teaspoon vanilla
1 cup pumpkin puree
2 eggs

FILLING

8 ounces cream cheese room temp
⅓ cup sugar
1 teaspoon vanilla
1 egg yolk

Instructions

Preheat oven to 425º. Line 14 muffin tins with liners

STREUSEL

In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add cold butter and combine with your fingers or a pastry cutter.

MUFFINS

Whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt. In a separate bowl, combine the brown sugar, oil, buttermilk, vanilla, pumpkin and eggs. Whisk until well combined. Add pumpkin mixture to dry mixture and stir, just until combined.

FILLING

In a small bowl, combine all ingredients and mix with a hand mixer until smooth.
To assemble, place about 2 tablespoons of pumpkin mixture in the muffin tin, add about 1 tablespoon cream cheese and then add another 2 tablespoons of pumpkin mixture so that the batter reaches the top of the tin. Cover with streusel and press into the batter.
Bake for 5 minutes at 425º, then reduce oven to 350º, (don’t open the oven door) bake an additional 15 minutes for a total of 20 minutes. A toothpick inserted in the center should come out clean. Let cool in the pan for about 10 minutes before removing.

Notes

You can substitute 2 teaspoons of pumpkin pie spice for cinnamon, nutmeg and cloves.
Make sure the cream cheese is at room temperature to make it easier to work with.