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Pumpkin Cream Cheese Muffins with Streusel Topping

easy pumpkin cheesecake muffin with spice box mix
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Moist pumpkin muffins made with spice cake mix, pumpkin purée, and warm spices, swirled with a rich cream cheese filling (made extra smooth with an egg yolk) and finished with a crunchy streusel topping

Ingredients

Scale

Pumpkin Muffins

  • 1 box spice cake mix (15.25 oz)

  • 1 can pumpkin purée (15 oz, not pumpkin pie filling)

  • 2 tsp pumpkin pie spice

  • 3 large eggs

  • 1/3 cup vegetable oil

Cream Cheese Filling

  • 8 oz cream cheese, softened

  • 1/3 cup sugar

  • 1 tsp vanilla extract

  • 1 large egg yolk

Streusel Topping

  • 1/4 cup brown sugar

  • 1/4 cup all-purpose flour

  • 2 Tbsp butter, melted

  • Pinch of cinnamon or pumpkin pie spice (optional)

Instructions

  • Preheat oven to 350°F. Line a muffin tin with paper liners.

  • In a large bowl, whisk together spice cake mix, pumpkin purée, pumpkin pie spice, eggs, and oil until just combined. Rest 3–5 minutes.

  • In a medium bowl, beat cream cheese, sugar, vanilla, and egg yolk until smooth. Transfer to a piping bag or keep in bowl.

  • In another bowl, mix brown sugar, flour, butter, vanilla, and spice until crumbly.

  • Fill muffin cups halfway with pumpkin batter. Add about 1 tablespoon cream cheese filling, then cover with more batter, leaving 1/4 inch space at the top. Swirl lightly with a toothpick if desired.

  • Sprinkle streusel topping evenly over muffins.

  • Bake 18–22 minutes or until muffin tops spring back and streusel is golden. Cool before serving.

How to Make the Streusel Topping

  1. In a small bowl, combine brown sugar, flour, and a pinch of cinnamon or pumpkin pie spice.

  2. Pour in the melted butter.

  3. Stir with a fork until the mixture looks crumbly and sandy—you should see little clumps of sugar-butter goodness.

  4. Sprinkle evenly over the muffin batter once the cream cheese filling is added.

  5. Lightly press the streusel down so it sticks to the batter before baking.

Notes

  • The egg yolk in the cream cheese filling makes it extra creamy and custard-like.

  • Store in the fridge up to 5 days or freeze individually up to 2 months.

  • For bakery-style flair, drizzle cooled muffins with glaze or caramel.

Find it online: https://lifebyleanna.com/the-best-pumpkin-cream-cheese-muffins-quick-easy-and-bakery-worthy/