Pumpkin Cream Cheese Muffins


5 from 24 votes
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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. 

pumpkin cream cheese muffins.

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: 


  • 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. 

pumpkin cream cheese muffin batter.

Step 2- Make the cheesecake filling

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

cheesecake filling.

Step 3- Make the streusel 

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

streusel topping.

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.

how to make pumpkin cream cheese muffins.

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

pumpkin cream cheese streusel muffins.

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. 

pumpkin cheesecake muffins.

More pumpkin recipes to try

Frequently asked questions

How many calories are in a pumpkin cream cheese muffin?

There are 197 calories in each muffin.

Why are my muffins gummy?

If you find your muffins are gummy, it is due to there not being enough batter covering the cream cheese filling. For the muffins to be super moist and fluffy, there needs to be ample muffin batter throughout.

Are these muffins gluten-free?

When made with gluten-free flour, these muffins are suitable for those who are celiac.

pumpkin cream cheese muffins recipe.

Pumpkin Cream Cheese Muffins

5 from 24 votes
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. 
Servings: 12 muffins
Prep: 2 mins
Cook: 22 mins
Total: 24 mins


For the cheesecake filling

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

For the streusel topping


  • 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: 1muffinCalories: 197kcalCarbohydrates: 26gProtein: 4gFat: 13gSodium: 270mgPotassium: 147mgFiber: 1gVitamin A: 3327IUVitamin C: 1mgCalcium: 55mgIron: 1mgNET CARBS: 25g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I work next door to a Starbucks and I must say that a lot of their sandwiches are really good. I’ve had a lot of good ones from there.

    These look really tasty Arman. Your recipes always make me hungry in the morning!

  2. I’m actually not a huge fan of Thanksgiving food! (I know…I’m a horribly unpatriotic American). I always want to try new recipes and my family definitely likes to go the more traditional route. I’m in charge of mashed potatoes this year, though, and I’m totally sneaking in roasted garlic and goat cheese…

  3. Haha I’m with you on so many levels, Arman! I feel ridic when I say that one of my favourite cookies ever is from Starbucks (LOVE their oatmeal raisin cookies)! And also FOMO about the lack of Thanksgiving? ME TOO! India needs to get on board with it asap…and even if that’s not the case, at least they gotta make turkey & the other Thanksgiving goods freely available for those of us who would like to partake!

  4. Ohmigosh these look so yummy. You should make your own Thanksgiving feast anyway and just celebrate with us virtually. I get really excited about sweet potatoes topped with marshmallow on Thanksgiving. Probably cause I only get it once a year. It’s so good!!!

    1. I think I will do that….deli turkey, roasted pumpkin and a big bloody potato.

      ….that sweet potato sounds like punishment.

  5. Guilty of enjoying Starbucks Sandwiches, too. No actually not guilty 😉
    Onto those Muffins. Really? Do you have to do this to me? I want them. I want them badly! NOW!!!!!

  6. These look pretty bombdotcom. As you eat these, you should have zero FOMO on anything I’m about to ingest into my body, such as turkey and mashed potatoes and sweet potatoes and green beans and pecan pie and stuffing and ALL THE FOODS. That was mean huh? I see a Starbucks recipe redo in the near future on your blog!

    1. …..I hope you fail Fran fay in and day out.

      Ironically, I’m doing a new thing on the blog soon- Copycat Recipe Fridays lol! I should do a copycat starbucks coffee..hot water + instant coffee.

  7. Laughing at your Starbucks sandwich ;). I’ll admit their sandwiches are pretty tasty, especially when heated up, but the BEST sandwich? Boy, you cray.

    And props to you for perfecting the recipe. Usually if I can’t get it right the first three times, I give up and decided that it’s just not in the stars for me. Also, with ya on the pumpkin pie. NOPE. I just don’t get it. Why would you even consider eating pumpkin pie when you have APPLE PIE available. It doesn’t make any sense to me. Like seriously, WTF.

    Delicious looking recipe!

  8. So even though Canada has Thanksgiving, it’s nowhere near as big of a deal as it is in the States. It was over a month ago too, so I’ll be joining you in jealousy next Thursday :-p And YES I love pumpkin pie! I can’t say it’s my favourite (that goes to lemon meringue) but it’s definitely up there.

    1. Can we please have a virtual thanksgiving? you, me and jo eating turkey via skype.

      Lemon Meringue CHEESECAKE Quest bar pie. That should be recreated.

  9. i tried to make a recipe like this 3 years ago and they didn’t turn out NEARLY this well. YUM!

  10. Holy Batman these look terrific! You had me at pumpkin. I do love pumpkin pie, sans crust. Not a fan of pie crust but the filling, oh so yum.
    I shall not laugh at your Starbucks sandwich crush. A couple of years ago i was flying out of LAX and needed to grab dinner to take on the flight. The only options were Burger King, cheap pseudo-Mexican, or Starbucks. I purchased a sandwich from Starbucks. It was really simple, turkey and cheese, but I must say (type) it was really tasty.
    By the way, I have had one of your microwavable english muffins as part of my breakfast everyday for over a week now. CAN. NOT. GET. ENOUGH. 🙂

  11. Sam hasn’t made any of the recipes I’ve telepathically told her I wanted to make. Can you tell her I want this one too?

    Thanksgiving is long gone for me, Christmas is the only thing on my radar now! Hey are you free to Skype/FT tmrw night?

    1. Also, I’m trying to move there- If I find an employer in ATL that will hire an overseas lad, we can be neighbours 😉

  12. HEY, what’s wrong with getting a quality sandwich from Starbucks!?! HAHAAA. No really though, I’ve heard that panini is legit the best shit ever. My mom about cried she thought it was so good when I brought one home for her. I am sad you don’t get to celebrate Thanksgiving down under, but you should still do it anyway. Either way I will eat 2x the amount of food in your honor.

    1. Sunshine, I had the ham panini but the bread was stale! (It was LAX though so it’s probably acceptable).

      Please do…even eat turkey.

  13. Well I’m not really celebrating Thanksgiving this year (womp womp) but will sure make up for it on Christmas. These look so good and love the minimal amount of sugar. I think I’ve eaten pumpkin pie for breakfast on more than one occasion. No shame.