These pumpkin cream cheese muffins with streusel topping have become the fall breakfast recipe I keep coming back to.
The pumpkin muffins themselves are soft and packed with warm spices, but it’s that cream cheese filling tucked inside that makes people ask for the recipe. Then there’s the streusel on top – buttery, crumbly, a little sweet – because Fall muffins without streusel just feels unfinished to me.
This is one of those fall baking ideas that works for pretty much everything: a quick breakfast before school drop-off, something to bring to brunch, or even a not-too-fussy addition to your Thanksgiving breakfast or brunch.
I love that these homemade muffins feel special without requiring a ton of effort, which is basically my favorite type of fall recipe. If you’re looking for pumpkin streusel muffins that taste like they came from a bakery, this is the one to save.
If you love Fall baking recipes, you may also like these pumpkin yogurt muffins, these fluffy apple pancakes, or these pumpkin coffee cake cookies.
Why You’ll Love These Pumpkin Cream Cheese Muffins
That cream cheese filling: Sweet, smooth, and kind of like a little cheesecake surprise in the middle of a pumpkin muffin.
The streusel topping: Adds the perfect buttery crunch on top, so you get soft muffin, creamy filling, and crumbly topping all in one bite.
They’re spiced just right: With cinnamon, nutmeg, and ginger, they have all the cozy Autumn flavors without being overly sweet or heavy.
Key Ingredients
To make these pumpkin breakfast muffins you’ll need the following ingredients. I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
- Pumpkin puree: Keeps the muffins moist and gives them their classic Fall flavor. Be sure to use pumpkin puree and not pumpkin pie mix.
- Vegetable oil: Any neutral oil will work – canola oil, grapeseed oil, or avocado oil all work well too.
- Spices: There is nutmeg, ground ginger, and cinnamon in the muffins and some cinnamon in the streusel crumble too.
- Milk: I use dairy milk, but you can substitute for non-dairy milk if preferred.
- Butter: For the streusel topping. I chop it into small cubes then pop it back in the fridge to firm up before using.
- Cream cheese: A full fat block of cream cheese, softened, for the cheesecake filling.
- Powdered sugar and vanilla extract: For sweetness and flavor.
- Heavy cream: Helps smooth and thin the cream cheese to a piping consistency.
How To Make Pumpkin Streusel Muffins
Here’s a quick overview of how to make pumpkin muffins with streusel crumble topping. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need 2 muffin trays, muffin paper liners, a couple of large bowls, and a stand or hand mixer to get started.
Step 1: Prepare the streusel crumble topping by combining the dry ingredients than adding the cold cubed butter.
Use your fingers or a pastry cutter to work the butter through the dry ingredients. It should be crumbly. Refrigerate while you prepare the muffin batter.
Step 2: Prepare the pumpkin muffin batter by combining the dry ingredients in one bowl, and the wet ingredients in another.
Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix. Divide the mixture between your two muffin trays that have been lined with muffin liners.
Top each with streusel topping, lightly press the crumble topping into the batter, then bake.
Step 3: Prepare the cheesecake filling using a hand or stand mixer. It should be a smooth consistency that can be piped.
Add the filling to a piping bag and press the tip into the center of each muffin to add the filling. Alternatively you can swirl the cream cheese on top!
Recipe Tips For Success
- Keep the butter cold when making the streusel: It’s what gives you that crumbly, not-melty topping.
- Don’t overmix the batter: Fold in the dry ingredients just until combined so the muffins stay soft and tender.
- Let the muffins cool completely before piping in the cream cheese filling, or it’ll melt and lose that fluffy texture.
- Press the streusel topping gently onto the batter before baking so it sticks and doesn’t just fall off once baked.
What To Serve With Pumpkin Muffins
Serve these Fall muffins warm alongside a hot pumpkin spiced latte, cinnamon dolce latte, or an iced brown sugar coffee. The warm spices in the muffin and the coffee just work together.
For a Fall breakfast brunch with friends, serve alongside some fluffy apple pancakes, some coffee waffles, or these easy pumpkin cake mix cookies.
How To Store Filled Pumpkin Muffins
Store: Once baked and filled, store these homemade muffins in an airtight container for 2 days at room temperature, or up to 5 days in the refrigerator.
Freeze: It is best to freeze the muffins before filling. Then thaw overnight, warm in the microwave, then add the cream cheese filling, and serve.
More Breakfast Recipes To Try
- These mocha muffins are quick and easy to make.
- Zucchini chocolate chip muffins are so tasty for breakfast.
- Healthy tiramisu overnight oats are perfect for coffee lovers.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty recipe ideas.
Pumpkin Streusel Muffins With Cream Cheese
Equipment
Ingredients
FOR THE MUFFINS
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cooking salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 4 large eggs room temperature
- 1 cup vegetable oil or any other neutral oil
- 1⅓ cups brown sugar
- ½ cup granulated sugar
- 2 cups pumpkin purée
- ½ cup milk
- 2 teaspoons vanilla extract
FOR THE TOPPING
- 1 cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- Pinch cooking salt
- ½ cup unsalted butter cold, cut into small cube
FOR THE FILLING
- 8 oz cream cheese softened
- 5 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350℉ (175℃). Line 2 standard muffin trays with paper liners and set aside.
FOR THE STREUSEL TOPPING
- In a medium sized bowl, add the flour, both sugars, cinnamon and salt. Use a whisk to combine.
- Cut in the cold cubed butter using your fingers, or a pastry cutter. Refrigerate while you prepare the muffin batter.
FOR THE MUFFINS
- In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. Whisk to combine and set aside.
- In another large bowl add the eggs, oil, and sugars. Whisk to combine. Stir in the pumpkin puree, milk, and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill each muffin cup until 3/4 full. Generously top each muffin with the streusel topping, pressing slightly with a spoon.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Remove and leave to cool in the trays for 10 minutes before moving to a wire rack to cool completely.
FOR THE FILLING
- In a medium bowl add the softened cream cheese, sugar, and vanilla. Beat until smooth. Add the heavy cream and beat until well combined and smooth.
- Add the cream cheese filling to a piping bag with a round tip. Press the tip into the center of each muffin and squeeze to fill the center of each muffin with the cream cheese filling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
