Desserts, Muffins



Are you ready to embark on a culinary adventure that combines the warmth of pumpkin, the richness of cream cheese, and the crunch of buttery streusel? Look no further than our Irresistible Pumpkin Delight Muffins, a delightful treat that boasts a sweet cream cheese filling and a topping that’s pure indulgence. In less than an hour, you can create these bakery-style muffins that not only taste divine but also sport that picture-perfect look, especially when nestled in parchment paper liners.

Why You’ll Love These Muffins

Fast and Easy: With a preparation time of less than an hour, these muffins are perfect for those craving a delicious treat without spending too much time in the kitchen.

Bakery Flair: Achieve that bakery-style flavor and appearance, accentuated by the charming parchment paper liners.

Effortless Streusel: Our simple streusel recipe eliminates the need for a pastry cutter, ensuring a hassle-free baking experience.

Ingredients Needed:

Brown sugar



Pumpkin pie spice

Cream cheese

How to Create This Recipe:

Prepare the Cream Cheese Filling:

In a mixing bowl, blend cream cheese, sugar, and vanilla until a smooth, creamy consistency is achieved. Set aside for the magical filling.

Crafting the Pumpkin Muffins:

Cream together butter and sugars, then introduce the eggs into the mix.

Incorporate pumpkin and vanilla, followed by the addition of milk.

In a separate bowl, combine the dry ingredients, gradually folding them into the wet mixture.

Assembling the Muffins:

Portion 2 tablespoons of muffin batter into cupcake liners, creating a small divot with a spoon.

Top each muffin with 1 tablespoon of the luscious cream cheese filling, then add more batter.

Create a heavenly streusel by combining flours, sugar, and cinnamon. Sprinkle this clumpy mixture over the muffins.

Baking Magic:

Bake for 23-25 minutes until golden brown, and let them cool in the pan for 10-12 minutes before transferring to a cooling rack.


How should Pumpkin Cream

Cheese Muffins be stored? Store these delectable muffins in an airtight container in the refrigerator, where they will maintain their freshness for 2-3 days.

Can I freeze these muffins?

Absolutely! Freeze them by wrapping them securely and storing them in an airtight container for a delightful treat later.

Why are my muffins dry?

Dry muffins might indicate over-mixing. Ensure you switch to a spatula when combining wet and dry ingredients, stirring just until combined. Additionally, avoid baking for too long, as it can result in dense, dry muffins.


Recipe by admin
0.0 from 0 votes
Course: DessertCuisine: American


Prep time


Cooking time





Quick and Easy Pumpkin Cream Cheese Muffins Recipe.


  • Fillings
  • 8 ounces cream cheese, softened to room temperature (225g)

  • ⅓ cup granulated sugar (65g)

  • ½ teaspoon vanilla extract

  • Pumpkin Muffins:
  • ¾ cup butter, softened (165g)

  • ½ cup sugar (100g)

  • ¼ cup packed brown sugar (50g)

  • 2 large eggs (room temperature preferred)

  • 1 cup pumpkin puree (225g)

  • 1 ½ teaspoons vanilla extract

  • 2 tablespoons whole milk (30ml)

  • 1 ¼ cups all-purpose flour (150g)

  • 2 teaspoons pumpkin spice

  • ½ teaspoon ground cinnamon

  • ¾ teaspoon baking powder

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • Streusel:
  • ½ cup all-purpose flour (63g)

  • ⅓ cup firmly packed light brown sugar (67g)

  • 1 tablespoon granulated sugar

  • ¾ teaspoon ground cinnamon

  • 3 tablespoons butter, melted (salted or unsalted is fine)


  • Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners.
  • Cream Cheese Filling:
    Stir cream cheese until smooth. Add granulated sugar and vanilla, stir until creamy. Set aside.
  • Pumpkin Muffins:
    Cream together softened butter and sugars.
    Add eggs and beat until combined.
    Stir in pumpkin, vanilla extract, and add milk. Scrape down sides for thorough mixing.
    In a separate bowl, whisk together dry ingredients. Gradually add to wet mixture and stir just until combined.
    Portion 2 tablespoons of batter into each muffin liner, creating a small crater.
  • Assembly:
    Drop a heaping tablespoon of cream cheese filling into each crater.
    Cover with more pumpkin batter, filling liners ¾ of the way.
  • Streusel:
    Whisk together flour, sugars, and cinnamon. Add melted butter and toss until clumpy.
    Evenly distribute streusel over pumpkin batter.
  • Bake:
    Bake for 23-25 minutes until golden brown. Allow to cool before serving.


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

Nutrition Facts

  • Total number of serves: 1
  • Calories: 382kcal
  • Carbohydrates: 43g
  • Protein: 5g
  • Fat: 22g
  • Cholesterol: 94mg
  • Sodium: 372mg
  • Potassium: 147mg
  • Fiber: 1g
  • Sugar: 27g

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