Pumpkin Cream Cheese Muffin Recipe – Step by Step Guide

Pumpkin Cream Cheese Muffin Recipe – Step by Step Guide: My seasonal pumpkin cream cheese muffins are flavored with real pumpkin and pumpkin spice, filled with a cheesecake surprise and topped off with a brown sugar streusel!

Pumpkin Cream Cheese Muffin Recipe – Step by Step Guide


Cream Cheese Filling

  • 8 ounces (225 g) cream cheese softened to room temperature
  •  cup (65 g) granulated sugar
  • ½ teaspoon vanilla extract

Pumpkin Muffins

  • ¾ cup (165 g) butter softened
  • ½ cup (100 g) sugar
  • ¼ cup (50 g) brown sugar packed
  • 2 large eggs (room temperature preferred)
  • 1 cup (225 g) pumpkin puree
  • 1 ½ teaspoon vanilla extract
  • 2 Tablespoons (30 ml) whole milk
  • 1 ¼ cup (150 g) all-purpose flour
  • 2 teaspoons pumpkin spice
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt


  • ½ cup (63 g) all-purpose flour
  • ⅓ cup (67 g) light brown sugar firmly packed
  • 1 Tablespoon granulated sugar
  • ¾ teaspoon ground cinnamon
  • 3 Tablespoons butter (salted or unsalted is fine), melted


  • Preheat oven to 375F (190C) and line a 12 count muffin tin with paper liners.

Cream Cheese Filling

  • Place cream cheese in a mixing bowl and stir until smooth. Add granulated sugar and vanilla and stir until creamy and completely combined. Set aside.
    8 ounces (225 g) cream cheese,⅓ cup (65 g) granulated sugar,½ teaspoon vanilla extract

streusel topped muffin stuffed with cream cheese filling


  • Using an electric mixer, cream the softened butter and sugars together in a medium-sized bowl until the mixture is smooth.
  • 1/4 cup (165 g) butter, 1/3 cup (100 g) sugar, and 1/4 cup (50 g) brown sugar
  • Add the eggs and mix everything together.
    2 big eggs
  • Add the vanilla extract and pumpkin puree and mix them together. Then add the milk and mix it well. To make sure all the ingredients are mixed well, scrape down the sides and bottom of the bowl.
  • 1 cup (225 g) pumpkin puree, 1/2 teaspoon vanilla extract, and 2 tablespoons (30 ml) whole milk.
  • Mix the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt in a separate medium-sized bowl.
    2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  • Add the dry and wet ingredients slowly to the bowl with a spoon, stirring only until everything is mixed. Do not over-mix!
  • In the bottom of each muffin tin, put about 2 tablespoons of pumpkin muffin batter. Make a small hole or nest in the middle of the batter with the back of a spoon.
  • After making the nests, add a large tablespoon of cream cheese filling and smooth out more pumpkin muffin batter on top, making sure to cover the cream cheese and filling liners all the way to the top.


  • Add the sugars, ground cinnamon, and flour and mix them together using a whisk.
  • 1/2 cup (67 grams) light brown sugar, 1/4 teaspoon powdered sugar, and 1/2 teaspoon ground cinnamon.
  • Mix the items with your hands or a claw until they form clumps.
    3 spoonfuls of butter
  • Spread the crumbs out evenly over the pumpkin batter.
  • When the oven is hot (375F or 190C), put the muffins in it and bake for 23 to 25 minutes, or until the tops start to turn golden brown and a knife stuck in the middle comes out with dry muffin crumbs on it.
    Let it cool down before you serve it.



Store leftovers in an airtight container in the refrigerator for up to 2 days.



  • Serving: 1muffin
  • Calories: 382kcal
  • Carbohydrates: 43g
  • Protein: 5g
  • Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 94mg
  • Sodium: 372mg
  • Potassium: 147mg
  • Fiber: 1g
  • Sugar: 27g
  • Vitamin A: 3924IU
  • Vitamin C: 1mg
  • Calcium: 61mg
  • Iron: 2mg



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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