Fall’s favorite treat gets a decadent upgrade with these irresistible Pumpkin Cream Cheese Muffins. Each perfectly portioned muffin packs the cozy warmth of autumn spices with a rich, creamy surprise inside – all while keeping prep simple at just one hour.

Whether you’re hosting brunch or need a special breakfast treat, these muffins deliver 297 calories of pure comfort in every bite. The delicate balance of 48g carbs and 11g fat creates that ideal tender crumb that keeps you coming back for more.

Ingredients You’ll Need

Muffin Base: All-purpose flour, ground spices (cinnamon, nutmeg, cloves), pumpkin pie spice, salt, leavening agents, eggs, oil, sugar, and pumpkin puree
Cream Cheese Filling: Softened cream cheese and powdered sugar for a velvety center
Streusel Topping: A mixture of sugars, flour, cold butter, and cinnamon for the perfect crumbly finish

Step-by-Step Instructions

Prepare the Filling: Blend cream cheese and powdered sugar until silky smooth. Pop it in the fridge while you work on the batter.
Create the Muffin Base: Combine dry ingredients in one bowl, wet ingredients in another. Gently fold them together until just mixed – don’t overmix!
Make the Streusel: Work the cold butter into the sugar-flour-cinnamon mixture until you get lovely crumbs.
Assembly Time: Layer your muffin cups with batter, add a generous dollop of cream cheese filling, top with more batter, and crown with streusel.
Baking Magic: Pop them into a 350°F oven for 18-20 minutes until perfectly golden. Makes 18 regular or 12 jumbo muffins.
Cool and Enjoy: Let these beauties cool on a wire rack before savoring your creation.

Storage Tips

These yummy pumpkin cream cheese muffins stay fresh at room temperature for up to 2 days. Just pop them in an airtight container and keep them on your counter! Because of the cream cheese filling, you can also store them in the fridge for up to 5 days – they’ll stay super moist.

Want to save them for later? These muffins freeze beautifully! Wrap them individually in plastic wrap, place in a freezer bag, and they’ll keep for up to 3 months. Let them thaw overnight in the fridge when you’re ready to enjoy them again.

Variations & Substitutions

Make these muffins your own! Switch up the spices by using apple pie spice instead of pumpkin pie spice. Not a fan of cream cheese? Try using mascarpone for a subtle twist. You can also add some mini chocolate chips to the batter or replace the streusel with a simple maple glaze.

For a healthier spin, swap half the oil with unsweetened applesauce – you’ll still get wonderfully moist muffins! If you’re out of pumpkin puree, cooked and mashed sweet potato or butternut squash works great too.

Serving Suggestions

These muffins are perfect for fall mornings! Warm them up slightly and serve with a hot cup of coffee or spiced chai tea. They’re also lovely as part of a weekend brunch spread. Add a little honey butter on the side for extra indulgence.

Planning a fall gathering? Cut them into quarters and arrange on a pretty platter – they make wonderful bite-sized treats for parties or potlucks!