There’s something magical about waking up to the scent of warm spices in the fall, especially when Thanksgiving is just around the corner. These pumpkin cream cheese muffins with streusel crumble are the perfect mashup of cozy and indulgent. Think pumpkin bread with cream cheese, but in portable, bakery-style muffin form. They’re moist, warmly spiced, and feature a surprise cheesecake-like swirl of cream cheese in the center. The buttery cinnamon streusel topping adds that sweet crunch that takes them to the next level. These are the kind of muffins that make you look forward to slow mornings, or let’s be honest, they might become your favorite midnight snack too.
Pumpkin Cream Cheese Muffins with Streusel Crumble
Prep Time 20 minutes mins
Cook Time 22 minutes mins
Total Time 42 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American
12-cup muffin pan A standard size muffin tin is ideal. If using a jumbo muffin tin, increase the baking time slightly.
Muffin liners These help with easy removal and cleanup, but you can also grease the pan thoroughly if you don’t have liners.
Mixing bowls You'll need three—one each for the batter, filling, and streusel.
Hand mixer or stand mixer For making the cream cheese filling silky smooth. You can do it by hand, but it takes effort.
Whisk and spatula A whisk for the dry ingredients and a spatula for folding everything together.
Ice cream scoop Makes portioning the batter even and mess-free.
Pastry cutter or fork Useful for cutting butter into the streusel topping. Fingers work in a pinch.
For the Muffin Batter
- 1¾ cups 220g all-purpose flour
- 1 cup 200g granulated sugar
- ½ cup 100g packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup 240g canned pumpkin puree (not pumpkin pie filling)
- ½ cup 120ml vegetable oil or melted coconut oil
- ¼ cup 60ml milk (dairy or unsweetened almond milk work well)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz 225g cream cheese, softened
- ⅓ cup 65g granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Streusel Topping
- ½ cup 65g all-purpose flour
- ⅓ cup 65g packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup 56g unsalted butter, cold and cubed
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners or lightly grease each cup.
Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Make the Muffin Batter
In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves).
In another bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix—lumps are okay.
Make the Streusel Crumble
Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold cubed butter using a pastry cutter or fork until it resembles coarse crumbs. Set aside.
Assemble the Muffins
Using an ice cream scoop or spoon, fill each muffin cup about ⅔ full with batter. Add about a tablespoon of the cream cheese filling into the center of each muffin. You don’t need to press it down—it’ll settle in as it bakes. Top generously with the streusel crumble.
Bake
Bake the muffins for about 22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. The tops should be golden and the cream cheese slightly puffed.
Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve slightly warm or at room temperature.
Pairings
These muffins are delightful on their own, but if you're looking to build a spread or pair them with something complementary, here are a few ideas:
- Coffee or Chai Latte: The warmth of spiced tea or coffee balances the sweetness and richness of the muffins beautifully.
- Maple-Glazed Bacon: A salty-sweet contrast that pairs perfectly with pumpkin and cream cheese recipes.
- Greek Yogurt with Honey: A lighter option that adds creaminess without more sugar.
- Fall Fruit Salad: Think apples, pears, pomegranate seeds, and a drizzle of citrus-honey dressing.
These pairings make the muffins not only a sweet treat but also a full fall breakfast spread. If you're planning Thanksgiving brunch, these are a must-add.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices that can throw off the balance of the muffin batter. Stick with pure pumpkin puree for best results.
2. What type of cream cheese should I use?
Use full-fat block cream cheese, not the whipped or spreadable kind in a tub. The texture and flavor are better suited for baking, especially in the cream cheese filling.
3. Can I use muffin mix or cake mix instead of making the batter from scratch?
Technically yes, but the texture and flavor won’t be quite the same. If you're looking for easy dinner recipes that double as treats, scratch-made gives you more control over sweetness and spice.
4. Can I make these with pumpkin spice instead of separate spices?
Absolutely. Use about 1 tablespoon of pumpkin spice blend to replace the cinnamon, nutmeg, ginger, and cloves in the batter.
5. Are these more like cupcakes or muffins?
They walk the line between both. With the rich cream cheese center and streusel topping, they’re more indulgent than your average pumpkin breakfast muffins, yet not as sweet or frosted as pumpkin cream cheese cupcakes. You might even see them called pumpkin cheesecake muffins or pumpkin swirl muffins depending on the variation.
