Pumpkin Cream Cheese Muffins
These bakery-style Pumpkin Cream Cheese Muffins are easy to make, soft and tender, and packed with pumpkin flavor plus a tangy cream cheese swirl. They're an impressive fall treat for family breakfasts, holiday desserts, and autumn entertaining.
Servings 12 servings
Ingredients
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.
For the Streusel Topping:
- In a small bowl, combine brown sugar, flour, and a pinch of cinnamon or pumpkin pie spice.
- Pour in the melted butter.
- Stir with a fork until the mixture looks crumbly and sandy—you should see little clumps of sugar-butter goodness.
- Sprinkle evenly over the muffin batter once the cream cheese filling is added.
- Lightly press the streusel down so it sticks to the batter before baking.
Video
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy slightly chilled, or let them come to room temperature for a few minutes before serving again. You can also reheat in the oven, toaster oven or microwave if you prefer them warm and toasty.
- Wrap cooled muffins tightly, or transfer to an airtight container or freezer-safe bag, and store in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat in the toaster oven or microwave until warmed through.
- Prep and bake muffins in advance, then store in the fridge until you're ready to serve. Serve them slightly chilled, at room temperature, or warmed in the oven or microwave.