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A plate of Cinnamon Cream Cheese Pumpkin Muffins with other muffins on the background.

Cinnamon Cream Cheese Pumpkin Muffins

Chef Jenn
These Cinnamon Cream Cheese Pumpkin Muffins are bakery-style perfection, with a sweet, tangy center and crunchy cinnamon streusel topping. Moist, flavorful, and full of fall spices, they’re the ultimate cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 385 kcal

Equipment

Ingredients
  

Cinnamon Streusel Topping

  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup butter melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice

Spiced Pumpkin Muffin Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin spice
  • ½ teaspoon salt
  • ½ cup butter melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • ½ cup buttermilk
  • 1 ½ teaspoons vanilla extract

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • ⅓ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract

Instructions
 

For the streusel topping

  • Mix together the brown sugar, flour, melted butter, cinnamon, and pumpkin spice in a small bowl until crumbly. Set aside.

For the muffin batter

  • Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
  • Whisk the brown sugar, granulated sugar, eggs, pumpkin puree, melted butter, buttermilk, and vanilla extract in another large bowl until smooth.
  • Add the dry ingredients to the pumpkin and egg mixture. Mix well until combined. Set aside.

Make the cream cheese filling

  • Beat the cream cheese, sugar, egg, and vanilla in a stand mixer fitted with the whisk attachment, or use a hand mixer, until smooth and creamy.

Assemble and bake

  • Preheat the oven to 425°F and line a muffin tin with paper liners or grease well.
  • Spoon 1 heaping tablespoon of muffin batter into each muffin well. Then top each with 1 heaping tablespoon of cream cheese filling. Add another heaping tablespoon of muffin batter over the cream cheese. Press about 1 tablespoon of streusel topping gently onto each filled muffin.
  • Repeat to fill all muffin cups.
  • Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the door and continue baking for another 12–15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool the muffins in the pan for 10 minutes, then transfer to a wire rack and let cool completely before serving.

Notes

Chef Jenn’s Tip

  • Use a cookie scoop set to portion the batter and filling cleanly. It keeps the muffins uniform and makes layering easier.
  • Don’t skip the temperature change when baking. Starting hot helps the muffins rise tall with a nice dome.
  • If your cream cheese isn’t fully softened, warm it in the microwave for 10 seconds at a time to avoid lumps.

Nutrition

Serving: 1muffinCalories: 385kcalCarbohydrates: 47gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 92mgSodium: 406mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 3864IUVitamin C: 1mgCalcium: 85mgIron: 2mg
Keyword Cinnamon Cream Cheese Pumpkin Muffins, fall baking, pumpkin muffins, pumpkin spice
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