Cupcakes & Muffins/ Halloween & Autumn

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins – Scrumptiously moist spiced pumpkin muffins filled with a layer of vanilla cheesecake and sprinkled with a cinnamon streusel!

Pumpkin Cream Cheese Muffins on a marble background.

September is here, and today I bring you my second pumpkin recipe for this autumn so far. I bring you my incredibly moist Pumpkin Cream Cheese Muffins! These spiced pumpkin muffins have a layer of cheesecake in the centres and are sprinkled with a cinnamon streusel.

Pumpkin Cream Cheese Muffins

If you’ve made any of my muffin recipes, you’ll know how quick and easy these are to throw together. Simply whisk all the wet ingredients together, then add and fold in the dry ingredients – no mixer required! The cream cheese mixture is also very simple to make, along with the cinnamon streusel. I like to make them two mixtures first before the muffins, so they’re ready to use as soon as I’ve prepared the muffin batter.

These muffins are so moist and full of flavour. Those autumn flavours I just love! The cream cheese centre adds a delicious softness, and the cinnamon streusel adds a slight crunch which complements these muffins wonderfully.

Pumpkin Cream Cheese Muffins with a bite taken out of one of them on marble background.

If you loved these muffins, you’ll LOVE my Cheesecake Swirl Pumpkin Bundt Cake!


5 from 1 vote
Pumpkin Cream Cheese Muffins
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yields: 12 - 14 muffins
Calories: 357 kcal
Scrumptiously moist spiced pumpkin muffins filled with a layer of vanilla cheesecake and sprinkled with a cinnamon streusel!
For the Muffins
  • 2 cups plain/all-purpose flour 250g
  • 3/4 cup light or dark brown sugar 150g
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter 115g, melted
  • 1 cup greek style yogurt 240ml
  • 1 cup canned pumpkin puree 225g
For the Cream Cheese Filling
  • 1 cup cream cheese 225g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain/all-purpose flour
For the Steusel Topping
  • 1/4 cup unsalted butter 56g, softened
  • 1/2 cup light or dark brown sugar 100g
  • 1/2 cup plain/all-purpose flour 60g
  • 2 teaspoons ground cinnamon
For the Filling
  1. Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour. Set aside.
For the Streusel
  1. Using a fork, mix together the butter, sugar, flour, and cinnamon until combined and crumbly. Set aside.
For the Muffins
  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the eggs, butter, yogurt, and pumpkin puree. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  4. Divide the batter evenly between the 12 muffin cases, filling only 1/4 of the way. Pour a tablespoon of the cream cheese mixture into each muffin case, then top with the remaining muffin batter.
  5. Sprinkle each muffin with the streusel topping, and bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

Pumpkin Cream Cheese Muffins with a muffin cut in half on its side to show cream cheese centre.

A long image of Pumpkin Cream Cheese Muffins with text overlay.

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  • Reply
    4th September 2016 at 12:53 am

    This is exactly what I’m craving right now! I am in full on Fall baking mode and am definitely going to have to try these. Love this recipe!

    • Reply
      4th September 2016 at 10:30 am

      Thanks, Sarah!

  • Reply
    Rupal Bhatikar
    4th September 2016 at 2:43 pm

    These look decadent, gorgeous pictures too!

    • Reply
      4th September 2016 at 7:30 pm

      Thanks, Rupal!

  • Reply
    Azlin Bloor
    4th September 2016 at 4:16 pm

    Perfect recipe for autumn! I just love the filling and the streusel – what fantastic combination of flavours and textures!

    • Reply
      4th September 2016 at 7:30 pm

      Thanks, Azlin!

  • Reply
    Kim @ Three Olives Branch
    4th September 2016 at 4:23 pm

    Streusel is seriously my favorite part of muffins, so any muffin with one has me sold! Perfect for the cooler, fall weather 🙂

    • Reply
      4th September 2016 at 7:29 pm

      Thanks, Kim! 🙂

  • Reply
    4th September 2016 at 5:39 pm

    Goodness, these look fantastic! Love that layer of cheese cake in between!!

    • Reply
      4th September 2016 at 7:29 pm

      Thanks, Naina!

  • Reply
    Bintu | Recipes From A Pantry
    4th September 2016 at 6:16 pm

    This would qualify for a love at one bite recipe. I just need to reach into the computer and grab a few……

  • Reply
    5th September 2016 at 9:44 am

    A great way to start the pumpkin season, the muffins look absolutely gorgeous. I haven’t made anything with pumpkin yet, I definitely have to start soon. 🙂

    • Reply
      5th September 2016 at 10:13 am

      Thanks, Adina! 🙂

  • Reply
    5th September 2016 at 1:57 pm

    I’m so ready for pumpkin season! These look so amazing!

  • Reply
    Pat C.Wilson
    19th September 2016 at 6:18 pm

    Perfect recipe for autumn. i’ll try this out for my family’s picnic this weekend. many thanks for sharing, Masha. muffins are always my favorite.

    • Reply
      19th September 2016 at 8:47 pm

      Thanks, Pat! I hope you enjoy!

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