Pumpkin Cream Cheese Muffins | Easy And Ready In 25 Minutes

These pumpkin cream cheese muffins are super moist, fluffy, and feature a cheesecake filling! Made with wholesome ingredients, they take just 25 minutes to bake. 

When pumpkin season rolls around, we use it in almost every dessert or baked good.

Our favorites include a classic pumpkin cake, pumpkin bread, and these gorgeous pumpkin cheesecake muffins. 

Why this recipe works

• Simple ingredients. Pumpkin, eggs, and some pantry staple ingredients are all you’ll need. 
• Ready in under 25 minutes. From prep to plate, these take almost no time at all. 
• Perfect for Fall. With pumpkin in abundance, these are a fun twist on muffins (meets pumpkin cheesecake!).

What I love about this recipe is just how incredible the texture is! The muffins are moist and fluffy, the filling creamy, and the topping adds a light crunch. 

Ingredients needed

This recipe calls for very simple ingredients that you probably already have on hand. Here is what you’ll need: 

Muffins:

• All purpose flour. I like using this flour to make these muffins, but if you’d like them to be a little healthier, use whole wheat flour.  
• Baking soda. Gives the muffins some rise and fluffiness. 
• Salt. Just a pinch to balance out the sweet ingredients. 
• Eggs. Room temperature. 
• Pumpkin puree. Unsweetened pumpkin puree, not pumpkin pie filling. 
• Maple syrup. Adds sweetness to the muffins. You can also use honey or agave nectar. 
• Vanilla extract. 
• Coconut oil OR butter. I prefer using coconut oil but melted butter also works. 

Cheesecake filling:

• Cream cheese. Softened to room temperature. 
• Sugar. White sugar. 

Streusel topping: 

• Butter. Melted.
• Sugar. White or brown works. 
• All purpose flour.
• Cinnamon.

How to make pumpkin cream cheese muffins

Besides prepping the three parts of this muffin recipe, there isn’t much hands-on time needed.

Step 1- Make the muffin batter

Start by whisking together the dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Combine the wet and dry ingredients until a smooth batter remains. 

Step 2- Make the cheesecake filling

In a small bowl, stir together the cream cheese with sugar until combined. 

Step 3- Make the streusel 

Add the melted butter to a bowl, followed by the sugar, flour, and cinnamon.

Step 4- Assemble the muffins and bake them 

Now, fill a 12-count muffin tin with muffin liners. Fill 2/3 of each muffin liner with the batter, followed by a spoonful of the cream cheese filling, more batter, then a sprinkle of streusel on top.

Bake the muffins for 22-25 minutes, or until a skewer comes out mostly clean. Let the muffins cool in the pan completely. 

Tips to make the best recipe

• Avoid overbaking the muffins as they will continue to cook as they are cooling down.
• The streusel topping is completely optional, so feel free to omit if desired. 
• If you’d like a sweeter muffin, you can use pumpkin pie filling instead. 

Storage instructions

To store: Leftover muffins can be stored at room temperature in a sealed container for up to five days. If you’d like them to keep longer, store them in the refrigerator for up to two weeks. 

To freeze: Place the cooled muffins in a ziplock bag and store them in the freezer for up to 6 months. 

More pumpkin recipes to try

Frequently asked questions

For the cheesecake filling

• 8 ounces cream cheese softened
• 1/2 cup sugar

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.

• In a mixing bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients and mix until combined. Gently fold through dry ingredients into the wet ingredients until combined.

• In a small bowl, mix together the cream cheese and sugar. In another bowl, combine the melted butter, sugar, flour, and cinnamon.

• Fill each muffin liner with 2/3 of the muffin batter. Drop spoonfuls of the cream cheese mixture into the center. Fill with the remaining 1/3 of muffin butter on top. Sprinkle the streusel topping on each one.

• Bake the muffins for 22-25 minutes, or until a skewer comes out mostly clean.

• Remove the muffins from the oven and let them cool in the muffin tin completely.

TO STORE: Leftover muffins can be stored at room temperature in a sealed container for up to five days. If you’d like them to keep longer, store them in the refrigerator for up to two weeks.  TO FREEZE: Place the cooled muffins in a ziplock bag and store them in the freezer for up to 6 months. 

Serving: 1muffin | Calories: 197kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Sodium: 270mg | Potassium: 147mg | Fiber: 1g | Vitamin A: 3327IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg | NET CARBS: 25g