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
There are 197 calories in each muffin.
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.
When made with gluten-free flour, these muffins are suitable for those who are celiac.
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Pumpkin Cream Cheese Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup coconut oil or butter, melted
- 1/4 teaspoon vanilla extract
For the cheesecake filling
- 8 ounces cream cheese softened
- 1/2 cup sugar
For the streusel topping
- 3 tablespoons butter melted
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
Nutrition
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I think you should go for it and invite a table full of friends and have an Aussie Thanksgiving of your own. I literally lol’ed about the failed attempts. I have been there, and it is great to commiserate with you.
I actually suggested that, Katie! Then my friend said he’d come over with deli turkey sandwiches from Subway…Happy Thanksgiving indeed.
I love pumpkin stuff including pumpkin pie! Pumpkin bread with cream cheese is a fave so these are totally calling me. Have you been to the States for Thanksgiving? I can totally see you losing your mind.
YES! I was there in 2012 for it when I studied in Oswego and was shocked when my sweet potatoes came with marshmallows and brown sugar on it!
Haha, I see that sandwich in the cold display case everyday while I’m waiting in line for my coffee…I’ve never seen anyone get it though…or any sandwich for that matter, haha!
P.S. I’ve always wanted to try and bake a “stuffed” muffin or cupcake! Ah! Need to get on that!
Do try it out- I was so scared but luckily (after 4 attempts) I succeeded!
I think my favorite part of this post is how you know the exact years you tried pumpkin pie.
I know. It’s riveting lol!
you have the best recipes! this looks to die for!!!
Speak for yourself haha! you rock those…well, everything!
I am not the biggest fan of cheesecakes, so I thank you for this twinkie-like version (and I say that completely honestly). I think that the starbucks panini sounds delicious, and that is saying something, considering that I’ve been sick all this week and 95% of foods have been about as appetizing as a lobotomy, which coming from me is saying something. But it has all my favorite things, so I intend to get one for myself (hopefully) soon!
LOL- It does remind me of a twinkie too! I love twinkies!
I have so many comments here. First, sandwich from Starbucks? Really? But it sounds like it was really good…I’m just surprised at that one. As far as pumpkin pie, I think you should make a savory version. I mean quiche is eaten in a pie crust, and it’s savory. Do it. And top it with crumbled bacon…because bacon makes everything better! But now to these muffins. I need these in my life. I apparently haven’t fully lived yet because I’ve never had one of these. They sound incredible. Mail me one?
I know, I know. I hang my head in shame.
Just kidding, it was delicious (I had nothing to compare it to!). YES- mate, I have a pumpkin quiche recipe but it falls apart. I will redo. And I will personally deliver them, save me a seat at Thanksgiving dinner.
The words healthy and cheesecake should always go together. Really creative that you have put them in a muffin too. Genius!
Thanks, Dannii! I’m trying hard to make a healthy cheesecake but…it just keeps failing!
I don’t even think you have to ask me that question, do you? lol! Aside from pumpkin pie, I love stuffing. Oh, and Pillsbury crescent rolls…oh who am I kidding…I love it all on that day, which is why I’m running a 5k that morning. lol!
Ohh stuffing….who needs turkey?
Hope you enjoy that pie- have an extra slice for me! (Please do.).
I’m not gonna lie, pumpkin pie is one of my all time favorite desserts, especially when it’s infused with a ton of spices. I’ve made a similar muffin before, and it definitely took me a few tries to get it right! It’s that stubborn cream cheese filling!
It is- stupid cream cheese. Just bursting like a cow.
You should definitely celebrate yourself over in Australia. Start a new trend or something 🙂 And a sandwich from Starbucks? I am always afraid to try their food items except for the breads….I guess need to get on board
I will! Last year I ate deli turkey and chocolate covered pretzels lol! DON’T try the bread from an airport- their panini was so dry!
I love pumpkin pie! Once fall comes around here I’m straight into pumpkin craze. These muffins look gorgeous, I’m glad they’re no longer spouting cream cheese haha. Also, don’t know if you saw, but I tagged you in a question and answer on my blog today! Check it out if you have time 🙂
Haha, Gen it was the worst- but on the good side, I ate alot of cream cheese.
I did see- thanks for that- I loved reading how you’ve lived in such unique locations although…why not Australia 😉
We don’t celebrate Thanksgiving here in Germany. Well, why should we anyway, it’s not our history/tradition. I’d love to join the festivities once though. It sounds like THE holiday! All that food…mmmmh. But our Christmas is awesome as well (think roast goose!!)
I liked the pumpkin pie that I tried in Las Vegas, it was good. Don’t know why everyone makes such a fuss about it though.
I really love that cream cheese center of these muffins!
You guys have the BEST Christmas markets ever- the mulled wine and the curywurst…omg.
I’m pretty sure these will blow up on me too not worth a try. Wonder if I can sub the cream cheese for coconut butter?
Ohhh that sounds delicious- although I think it may melt and seep through! Maybe coconut cream?
Oh YUM! These look amazing. I love the fairly simple list of ingredients and they don’t seem too difficult to make
Thanks Danielle! As long as they don’t burst- you’ll be alright 😉