30 Quick & Easy Pumpkin Cream Cheese Muffin Recipes

Let’s be real. Your pumpkin muffins are a gamble.

It’s probably that same sad, dry, flat-topped muffin you’ve made a million times. The one that tastes like wasted potential and has a tragic little smear of cream cheese on top instead of a glorious, tangy filling inside.

You’re out here trying to embrace the cozy season, to bake something that feels like a warm hug, but you keep ending up with the same bland, disappointing results.

Your time is too valuable for mediocre baking. Your palate deserves a promotion. You deserve a pumpkin muffin that’s ridiculously moist, perfectly spiced, with a legit cheesecake surprise in the middle.

This isn’t just a list of recipes. This is a culinary intervention. This is the official glow-up for your entire fall baking game, and the hero of this story is the perfect pumpkin muffin.

This is the knowledge that separates the people who make muffins from the legends who are famous for them. This is your masterclass in Pumpkin Cream Cheese Muffin Recipes that actually taste good.

So if you’re ready to leave the sad, flat muffins in the past and enter your flavor era, keep scrolling.

The season of boring pumpkin muffins is officially canceled.

The Unspoken Laws of Making Legendary Muffins

Before you even touch a whisk, you need the secrets. These are the non-negotiable rules that separate a next-level bakery-style muffin from a tray of mediocrity.

Master these, and you’re already ahead of 99% of people. No cap.

1. Do Not Overmix. Ever.
This is the cardinal sin of muffin making. The second you combine wet and dry ingredients, you’re developing gluten. The more you mix, the tougher the muffin. Mix just until the flour disappears. A few lumps are your friends. They are a sign of restraint and a future tender crumb.

2. High Heat Is Non-Negotiable.
This is the bakery’s secret to that perfect, domed top. You must start your oven at a high temperature (425°F / 220°C) for the first few minutes. This initial blast of heat causes a massive “oven spring” that gives you that beautiful bakery-style dome.

3. The Filling MUST Be Cold.
A room-temperature or warm cream cheese filling will melt and disappear into the batter, leaving you with a sad, greasy swirl. A cold, firm filling creates a distinct, glorious pocket of pure cheesecake inside the muffin. This is the move.

4. Room Temperature Ingredients Are Key.
For the muffin batter itself, your eggs, pumpkin, and oil should be at room temperature. This allows them to combine into a smooth, uniform emulsion, which traps air and results in a fluffier, more evenly baked muffin.

The Lineup That Will Revolutionize Your Baking

Alright, you’ve got the laws. You’re in the know. Now for the 30 Pumpkin Cream Cheese Muffin Recipes that will make you a certified baking legend. This is the playbook.

The Classics & Toppings

1. The Ultimate Pumpkin Cream Cheese Muffin with Streusel

This is the holy grail. The foundational recipe with a tangy cheesecake center and a crunchy, buttery streusel top.

Ingredients:

• Muffin Batter: 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 tbsp pumpkin pie spice, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1 cup pumpkin puree, 1/2 cup vegetable oil.
• Filling: 8 oz cream cheese (softened), 1/4 cup powdered sugar, 1 egg yolk.
• Streusel: 1/2 cup flour, 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 4 tbsp cold butter.

Instructions:

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin.
2. Mix streusel ingredients with fingers until crumbly; chill. Beat filling ingredients until smooth; chill.
3. Whisk dry muffin ingredients. Whisk wet muffin ingredients. Combine until just mixed.
4. Fill liners halfway with batter. Add a spoonful of cold filling. Top with more batter. Sprinkle with cold streusel.
5. Bake at 425°F for 5 min, then at 350°F (175°C) for 15-18 min.

2. Maple Glazed Pumpkin Cream Cheese Muffins

The streusel is replaced with a sweet, sticky maple glaze that soaks into the warm muffin top.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Glaze: 1 cup powdered sugar, 2-3 tbsp maple syrup, 1 tbsp milk.

Instructions:

1. Prepare and bake the muffins as directed in recipe #1, but omit the streusel topping.
2. While the muffins are cooling, whisk together the glaze ingredients until smooth.
3. Once the muffins are slightly warm, drizzle the maple glaze generously over the tops.

3. Salted Caramel Pumpkin Cream Cheese Muffins

A decadent upgrade where a pool of salted caramel is added to the cream cheese filling.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.
• 1/4 cup thick salted caramel sauce.

Instructions:

1. Prepare the muffin batter and streusel. For the filling, beat the cream cheese, sugar, and egg yolk, then gently swirl in the salted caramel sauce. Do not fully mix.
2. Assemble and bake the muffins as directed in recipe #1.

4. Pecan Praline Topped Muffins

The classic muffin gets a crunchy, nutty, and buttery pecan praline topping instead of streusel.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Topping: 1/2 cup chopped pecans, 1/4 cup brown sugar, 3 tbsp melted butter.

Instructions:

1. Prepare the muffin batter and filling.
2. In a small bowl, mix the chopped pecans, brown sugar, and melted butter.
3. Assemble the muffins as directed, but instead of streusel, sprinkle the pecan mixture on top before baking. Bake as directed.

5. Cinnamon Sugar Crunch Muffins

A simpler topping that creates a delightfully crunchy, donut-like crust.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Topping: 1/4 cup melted butter, 1/2 cup granulated sugar mixed with 1 tbsp cinnamon.

Instructions:

1. Prepare and bake the muffins without any topping.
2. As soon as the muffins come out of the oven, brush the tops with melted butter.
3. Immediately dip the buttered tops into the cinnamon-sugar mixture to coat them.

The Batter & Add-In Twists

6. Chocolate Chip Pumpkin Cream Cheese Muffins

The most popular add-in for a reason. Pockets of gooey, melted chocolate make these irresistible.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.
• 1 cup semi-sweet chocolate chips.

Instructions:

1. Prepare the muffin batter as directed. Before assembling, gently fold the chocolate chips into the batter.
2. Assemble with the cream cheese filling and streusel, then bake as directed.

7. White Chocolate & Cranberry Muffins

A sophisticated twist with creamy white chocolate and tart dried cranberries.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.
• 1/2 cup white chocolate chips.
• 1/2 cup dried cranberries.

Instructions:

1. Prepare the muffin batter. Gently fold in the white chocolate chips and dried cranberries.
2. Assemble with the cream cheese filling and streusel, and bake as directed.

8. Double Chocolate Pumpkin Muffins

For the serious chocoholic. Rich cocoa powder in the batter creates a dark, decadent base.

Ingredients:

• Same as recipe #6, but modify the muffin batter: use 1 1/2 cups flour and add 1/4 cup unsweetened cocoa powder.

Instructions:

1. When mixing the dry ingredients for the muffin batter, whisk in the cocoa powder.
2. Proceed with the recipe, folding in chocolate chips and assembling with filling and streusel.

9. Chai-Spiced Pumpkin Muffins

Infuse your muffins with the warm, aromatic spices of a chai latte.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.
• Chai Spices: Add to the dry ingredients: 1 tsp ground ginger, 1 tsp ground cardamom, 1/4 tsp ground cloves.

Instructions:

1. When preparing the muffin batter, add the extra chai spices to the dry ingredient mixture.
2. Proceed with the recipe as written. The streusel will also benefit from a pinch of cardamom.

10. Brown Butter Pumpkin Muffins

Browning the butter first adds an insane depth of nutty, toasty flavor to the muffin batter.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1, but use 1/2 cup of browned butter instead of vegetable oil.

Instructions:

1. Melt 1/2 cup of butter in a saucepan over medium heat. Continue to cook, swirling, until it foams and then turns a nutty brown color. Let it cool slightly.
2. Use this browned butter in place of the vegetable oil in the muffin batter. Proceed with the recipe as written.

11. Whole Wheat Pumpkin Muffins

A healthier, heartier version with a rustic texture and nutty flavor.

Ingredients:

• Same as recipe #1, but modify the muffin batter: use 1 3/4 cups of whole wheat flour instead of all-purpose.

Instructions:

1. Simply substitute the all-purpose flour with whole wheat flour in the muffin batter and streusel.
2. The batter may be slightly thicker. Bake as directed.

The Filling & Form Twists

12. Nutella-Stuffed Pumpkin Muffins

The classic cream cheese filling is swapped for a rich, decadent pocket of chocolate-hazelnut spread.

Ingredients:

• 1 batch of muffin batter and streusel from recipe #1.
• 12 heaping teaspoons of Nutella, frozen.

Instructions:

1. Drop 12 spoonfuls of Nutella onto a parchment-lined plate and freeze for at least 30 minutes until firm.
2. Assemble the muffins, filling the liners halfway with batter. Press a frozen blob of Nutella into the center, then top with more batter and streusel. Bake as directed.

13. Biscoff Cookie Butter-Stuffed Muffins

A warm, spiced cookie butter filling makes these muffins unbelievably cozy and delicious.

Ingredients:

• 1 batch of muffin batter and streusel from recipe #1.
• 12 heaping teaspoons of Biscoff cookie butter, frozen.

Instructions:

1. Drop 12 spoonfuls of cookie butter onto a parchment-lined plate and freeze for at least 30 minutes.
2. Assemble the muffins, placing a frozen blob of cookie butter in the center instead of the cream cheese filling. Top with batter and streusel, and bake.

14. “Pumpkin Roll” Swirled Muffins

Instead of a hidden pocket, the cream cheese is swirled on top for a beautiful marbled effect.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.

Instructions:

1. Prepare the batter and filling. Fill the muffin liners 3/4 full with just the pumpkin batter.
2. Drop a spoonful of the cream cheese filling on top of each muffin.
3. Use a toothpick to gently swirl the filling into the batter.
4. Top with streusel and bake as directed.

15. Jumbo “Bakery-Style” Pumpkin Muffins

Making them bigger isn’t just for show; it creates a perfect ratio of crunchy top to moist interior.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1. You will only make 6-8 jumbo muffins.

Instructions:

1. Grease and flour a 6-cup jumbo muffin tin.
2. Assemble the muffins as directed in recipe #1, filling the jumbo cups almost to the top.
3. Bake at 425°F for 5-7 minutes, then reduce to 350°F and bake for another 25-30 minutes, until a toothpick comes out clean.

16. Mini Pumpkin Cream Cheese Bites

Perfect for parties, these bite-sized muffins are easy to eat and disappear in a flash.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1. This will make 36-48 mini muffins.

Instructions:

1. Line a 24-cup mini muffin tin.
2. Fill each liner halfway with batter, add a tiny dollop (about 1 tsp) of filling, top with a bit more batter and a sprinkle of streusel.
3. Bake at 375°F (190°C) for 12-15 minutes.

17. Pumpkin Cream Cheese Loaf Cake

The same delicious recipe, transformed into an easy-to-slice loaf cake.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.

Instructions:

1. Grease and flour a 9×5-inch loaf pan.
2. Spread half of the pumpkin batter in the bottom of the pan.
3. Carefully spoon the cream cheese filling over the batter, leaving a small border around the edges.
4. Top with the remaining batter and sprinkle with the streusel.
5. Bake at 350°F (175°C) for 50-60 minutes, until a tester comes out clean from the cake part.

The Dietary & Healthy-ish

18. Healthier Greek Yogurt Pumpkin Muffins

Greek yogurt replaces the oil for a lighter, protein-packed muffin that’s still incredibly moist.

Ingredients:

• Same as recipe #1, but modify the batter: replace the 1/2 cup of vegetable oil with 1/2 cup of plain Greek yogurt.

Instructions:

1. When mixing the wet ingredients for the muffin batter, use Greek yogurt instead of oil.
2. The batter will be thicker. Assemble and bake as directed.

19. Vegan Pumpkin Cream Cheese Muffins

A 100% plant-based version that’s just as decadent and delicious.

Ingredients:

• Muffin Batter: Use recipe #1’s dry ingredients. Wet: 1 cup pumpkin puree, 1/2 cup neutral oil, 1/2 cup plant-based milk with 1 tsp vinegar (to make “buttermilk”), 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
• Filling: 8 oz vegan cream cheese, 1/4 cup powdered sugar.
• Streusel: Use recipe #1 but swap butter for 4 tbsp cold vegan butter or solid coconut oil.

Instructions:

1. Prepare the flax eggs and vegan buttermilk first.
2. Follow the same assembly and baking instructions as recipe #1.

20. Gluten-Free Pumpkin Cream Cheese Muffins

Made with an almond flour base, these are naturally gluten-free, moist, and tender.

Ingredients:

• Muffin Batter: 2.5 cups almond flour, 1 cup sugar, 1 tbsp pumpkin pie spice, 1 tsp baking soda, 1/2 tsp salt, 3 eggs, 1 cup pumpkin puree, 1/4 cup melted coconut oil.
• Filling & Streusel: Use recipe #1 for the filling. For the streusel, use almond flour.

Instructions:

1. The method is the same as recipe #1. Whisk dry, whisk wet, combine.
2. Assemble and bake. Note: Gluten-free muffins may not dome as dramatically.

The Next-Level & Decadent

21. Coffee Cake Pumpkin Muffins

This version has a thick, crunchy layer of cinnamon streusel running through the middle for a true coffee cake experience.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Double the amount of streusel from recipe #1.

Instructions:

1. Fill muffin liners 1/3 of the way with batter. Sprinkle a layer of streusel.
2. Add a dollop of cream cheese filling.
3. Top with more batter, then a final generous layer of streusel. Bake as directed.

22. Candied Ginger & Pepita Muffins

A sophisticated twist with spicy candied ginger and crunchy roasted pumpkin seeds.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Topping: 1/4 cup roasted pepitas (pumpkin seeds), 1/4 cup finely chopped candied ginger, 2 tbsp sugar.

Instructions:

1. Prepare muffins as directed, but omit the streusel.
2. In a small bowl, mix the pepitas, candied ginger, and sugar.
3. Sprinkle this mixture on top of the muffins before baking.

23. Cardamom & Orange Zest Muffins

A bright, aromatic, and slightly exotic flavor combination that pairs beautifully with pumpkin.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Add to batter: 1 tsp ground cardamom and the zest of one large orange.

Instructions:

1. When preparing the muffin batter, add the cardamom and orange zest to the dry ingredients.
2. Proceed with the recipe as written. The aroma is incredible.

24. Toasted Coconut Pumpkin Muffins

Adds a chewy texture and a warm, nutty, tropical flavor to the classic fall muffin.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• 1/2 cup sweetened shredded coconut folded into the batter.
• 1/4 cup toasted coconut for the topping.

Instructions:

1. Fold the shredded coconut into the finished pumpkin batter.
2. Assemble the muffins. Instead of streusel, sprinkle the tops with toasted coconut before baking.

25. Dulce de Leche Filled Pumpkin Muffins

A rich, milky caramel filling takes these muffins into a whole new territory of decadence.

Ingredients:

• 1 batch of muffin batter and streusel from recipe #1.
• 1/2 cup thick dulce de leche, chilled.

Instructions:

1. Assemble the muffins by filling the liners halfway with batter.
2. Add a spoonful of chilled dulce de leche to the center instead of the cream cheese filling.
3. Top with more batter and streusel, then bake as directed.

26. “Upside-Down” Caramel Pecan Muffins

The topping is on the bottom, creating a gooey, irresistible caramel-pecan layer when you flip them over.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1.
• Bottom Layer: 1/2 cup melted butter, 3/4 cup brown sugar, 1 cup chopped pecans.

Instructions:

1. Grease your muffin tin very well. Mix the bottom layer ingredients and divide evenly among the 12 muffin cups.
2. Carefully spoon the pumpkin batter on top, add the cream cheese filling, and top with more batter.
3. Bake as directed. Let cool for only 5 minutes in the pan, then carefully invert onto a serving platter.

27. Air Fryer Pumpkin Muffins

For when you only want a few muffins ASAP without heating the whole kitchen.

Ingredients:

• 1/4 batch of any of the above recipes.
• Silicone muffin liners.

Instructions:

1. Prepare a small batch of your chosen muffin batter, filling, and topping.
2. Place the silicone liners in your air fryer basket. Assemble the muffins inside the liners.
3. Air fry at 320°F (160°C) for 12-15 minutes, until a toothpick comes out clean.

28. Pumpkin Spice Latte Muffins

Get your favorite fall drink in muffin form with a shot of strong coffee in the batter.

Ingredients:

• 1 batch of muffin batter, filling, and streusel from recipe #1.
• Add to batter: 2 tbsp instant espresso powder.

Instructions:

1. When mixing the dry ingredients for the muffin batter, whisk in the instant espresso powder.
2. Proceed with the recipe as written. The coffee deepens the flavor and balances the sweetness.

29. Cinnamon Roll Glazed Muffins

A thick, tangy cream cheese glaze replaces the streusel for a true cinnamon roll vibe.

Ingredients:

• 1 batch of muffin batter and filling from recipe #1, but add 1 tbsp of cinnamon to the muffin batter.
• Glaze: 4 oz softened cream cheese, 1 cup powdered sugar, 2-3 tbsp milk.

Instructions:

1. Prepare and bake the cinnamon-spiced muffins without any topping.
2. While they cool, beat the glaze ingredients until completely smooth.
3. Once the muffins are cool, spread a thick layer of the cream cheese glaze on top.

30. No-Bake Layered Pumpkin Muffin Jars

All the flavors you love, deconstructed into an easy, no-bake layered dessert in a jar.

Ingredients:

• 2 cups crushed gingersnap cookies or graham crackers.
• 1 batch of the cream cheese filling from recipe #1.
• Pumpkin Mousse: 1 can (15 oz) pumpkin puree, 1 box (3.4 oz) instant vanilla pudding mix, 1 tsp pumpkin pie spice.
• Whipped cream for topping.

Instructions:

1. Make the pumpkin mousse by whisking the pumpkin, pudding mix, and spice together. Let it sit for 5 minutes.
2. In small glass jars or cups, create layers: start with cookie crumbs, then a layer of pumpkin mousse, then a layer of the cream cheese filling.
3. Repeat the layers if your jar is tall enough.
4. Top with whipped cream and a sprinkle of cookie crumbs. Chill until ready to serve.

The Secrets They Don’t Want You to Know

You have the recipes. But the legends know it’s the little things that make the biggest difference. This is the intel that separates the good from the unforgettable.

Why Your Muffins Are Dry
Let’s be real. It’s a tragedy. There are two main culprits: you overmixed the batter, creating tough gluten, or you measured your flour incorrectly. The solution: mix until just combined, and for the flour, use the spoon-and-level method. Fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.

The Truth About Cream Cheese Filling
The secret to that perfect cheesecake pocket is using full-fat, block-style cream cheese. The kind in a tub is softer and has more water, which will make your filling runny. A softened block of cream cheese, beaten until smooth and then chilled, is the non-negotiable pro move.

The “Bakery Dome” Secret, Revisited
This is so important it’s worth repeating. That initial 5-minute blast of high heat is everything. It creates a burst of steam and activates the baking soda in a big way, forcing the muffin top to rise quickly and create that beautiful dome before the inside has a chance to fully set. Don’t skip this step.

The Ultimate Spice Blend Hack
Sure, you can buy pre-made pumpkin pie spice. But a homemade blend is a million times better, and you control the flavor. The perfect ratio is the real deal. Just mix it yourself: 4 tbsp cinnamon, 4 tsp nutmeg, 4 tsp ginger, and 1 tbsp allspice. Make a big batch and use it all season.

Conclusion: You Are Now a Pumpkin Muffin Legend

There it is. The complete playbook.

You are no longer the person bringing sad, flat muffins to the bake sale. You are now equipped with an entire menu of legit, delicious, and impressive pumpkin cream cheese muffin recipes for any occasion.

You understand the laws. You have the lineup. You know the secrets that 99% of people miss.

Go forth and conquer your fall baking. You’ve earned it.