Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are moist and warmly spiced with a sweet cream cheese center and buttery walnut streusel. A little orange zest brightens the pumpkin and spices and makes these fall muffins especially delicious.

Pumpkin Cream Cheese Muffins combine everything I love about fall baking in one seriously good muffin. The pumpkin keeps them wonderfully moist, cinnamon, ginger, and nutmeg add warm spice, and a little orange zest brightens all those cozy flavors.

Inside is a sweet, creamy cream cheese filling, while the tops are finished with a buttery walnut streusel. They look impressive, but they’re surprisingly easy to make—and I’ve included my method for getting those tall bakery-style muffin tops, including the technique that works especially well for me at high altitude.

Why You’ll Love These Pumpkin Cream Cheese Muffins

These aren’t just basic pumpkin muffins—the filling, streusel, and hint of orange make them something special.

• Soft and moist: Pumpkin puree gives the muffins a tender texture that stays moist.
• Cream cheese center: A lightly sweetened cream cheese filling is tucked right into the middle of each muffin.
• Buttery walnut streusel: The crumbly topping gives every bite a little sweetness and crunch.
• Warm fall spices: Cinnamon, ginger, and nutmeg complement the pumpkin without overpowering it.
• A hint of orange: Orange zest brightens the pumpkin and warm spices without making the muffins taste strongly citrusy.
• High-altitude tested: I’ve included the baking method I use at over 4,000 feet to encourage tall, bakery-style muffin tops.

Ingredients You’ll Need

• Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Cream cheese: Let it soften before mixing so the filling becomes smooth and creamy.
• All-purpose flour: Gives the muffins their soft but sturdy structure.
• Baking powder and baking soda: Using both helps the muffins rise.
• Cinnamon, ginger, and nutmeg: The warm spice blend that gives these muffins their classic fall flavor.
• Orange zest: A small amount brightens the pumpkin and spices. It doesn’t make the muffins taste distinctly orange.
• Granulated sugar: Sweetens both the pumpkin batter and cream cheese filling.
• Eggs: Bring them to room temperature for easier mixing.
• Neutral oil: Canola or avocado oil both work well and help keep the muffins moist.
• Walnuts: Finely chopped walnuts add crunch to the buttery streusel.
• Butter: Melted butter brings the streusel together into tender crumbs.

How to Fill Pumpkin Muffins with Cream Cheese

The cream cheese filling is easy to add and stays tucked inside the muffin as it bakes.

1. Spoon about 2 tablespoons of pumpkin batter into each muffin cup, just enough to cover the bottom.
2. Add about 2 teaspoons of chilled cream cheese filling to the center.
3. Spoon another generous 2 tablespoons of pumpkin batter over the filling, making sure the cream cheese is covered.
4. Sprinkle about 1 tablespoon of walnut streusel over each muffin before baking.

How to Get Tall, Bakery-Style Muffin Tops

For taller muffin tops, I start these muffins in a hot 400°F oven for 4 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for about 16–19 minutes, or until a toothpick inserted into the muffin portion comes out mostly clean.

I developed this method while baking at over 4,000 feet, where muffins can have a tendency to spread rather than rise. If you live at a lower altitude—or simply don’t want to change the oven temperature during baking—you can bake the muffins at 350°F for 21–25 minutes instead.

Can I Make Pumpkin Muffins Without the Cream Cheese Filling?

Yes. These pumpkin muffins are delicious even without the cream cheese center. Fill the muffin cups about three-quarters full, add the walnut streusel, and bake at 350°F for about 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.

How to Store Pumpkin Cream Cheese Muffins

Because these muffins contain a cream cheese filling, store leftovers in an airtight container in the refrigerator. For the best texture, let a refrigerated muffin sit at room temperature for a few minutes before serving, or warm it briefly in the microwave.

Do Pumpkin Cream Cheese Muffins Have Nuts?

These muffins have finely chopped walnuts in the streusel topping. If you need nut-free pumpkin cream cheese muffins, omit the walnuts and make the streusel with the remaining flour, sugar, and butter.

More Pumpkin Recipes to Try

If you have extra pumpkin on hand or are ready for more fall cooking, here are a few more pumpkin favorites to try:

• Pumpkin Cinnamon Roll Cake – A cozy pumpkin cake with cinnamon-sugar swirls and all the flavors of a cinnamon roll.
• Pumpkin Risotto – Creamy, savory pumpkin risotto makes a comforting fall dinner or side dish.
• Apricot Pumpkin Bread – A moist pumpkin quick bread with sweet bites of dried apricot throughout.
• Pumpkin Cheddar Cheese Ball – A savory pumpkin-shaped cheese ball that’s perfect for fall parties and holiday gatherings.

These Pumpkin Cream Cheese Muffins are one of those fall recipes that feel a little special without being difficult to make. The moist spiced pumpkin muffin, creamy center, hint of orange, and buttery walnut streusel make such a delicious combination. Serve them slightly warm for breakfast, brunch, or an afternoon treat—and don’t be surprised if they disappear quickly.

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5 from 11 votes

Pumpkin Cream Cheese Muffins

Moist, warmly spiced Pumpkin Cream Cheese Muffins with a sweet cream cheese center, fresh orange zest, and buttery walnut streusel. Includes instructions for tall, bakery-style muffin tops and high-altitude baking.

Course Dessert

Keyword cream cheese, muffins, pumpkin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 15 muffins

Calories 253

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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For the Cream Cheese Filling:

• ½ cup cream cheese softened
• ¼ cup granulated sugar
• ½ tsp orange zest
• 1 tsp vanilla extract

For the Walnut Streusel Topping:

• ¼ cup walnuts finely chopped
• ½ cup flour
• ⅓ cup granulated sugar
• 3 tbsp butter melted

For the Pumpkin Muffins:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg freshly ground preferred
• 1 ¼ cup granulated sugar
• 1 ¼ cup canned pumpkin puree
• 3 large eggs room temperature
• ⅓ cup neutral oil avocado or canola
• 1 ½ tsp orange zest

Instructions

Prepare the Cream Cheese Filling:

• Make the filling. In a medium bowl, mix the softened cream cheese, sugar, orange zest, and vanilla until smooth. Refrigerate while you prepare the streusel and muffin batter.
  ½ cup cream cheese, ¼ cup granulated sugar, ½ tsp orange zest, 1 tsp vanilla extract

Make the Walnut Streusel:

• Make the streusel. In a medium bowl, combine the walnuts, flour, and sugar. Add the melted butter and mix until the mixture resembles coarse crumbs with some pea-size pieces. Set aside.
  ¼ cup walnuts, ½ cup flour, ⅓ cup granulated sugar, 3 tbsp butter

Prepare the Pumpkin Muffin batter:

• Preheat the oven. Preheat oven to 400°F with a rack positioned one level above the center of the oven. Line a nonstick muffin pan with paper liners.
• Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp nutmeg
• Combine the wet ingredients. In a large bowl, whisk together the sugar, pumpkin puree, eggs, oil, and orange zest until well combined.
  1 ¼ cup granulated sugar, 1 ¼ cup canned pumpkin puree, 3 large eggs, ⅓ cup neutral oil, 1 ½ tsp orange zest
• Finish the batter. Add the flour mixture to the pumpkin mixture and stir just until combined. Do not overmix.

Fill the muffin cups:

• Add the first layer of batter. Spoon about 2 tablespoons of batter into each muffin cup, using just enough to cover the bottom.
• Add the cream cheese filling. Place about 2 teaspoons of chilled cream cheese filling in the center of each muffin.
• Cover with batter. Spoon another generous 2 tablespoons of pumpkin batter over the cream cheese, making sure the filling is covered.
• Add the streusel. Sprinkle about 1 tablespoon of walnut streusel over each muffin.

For Tall, Bakery-Style Muffin Tops or High-Altitude Baking

• Start at a high temperature. Bake at 400°F for 4 minutes. Without opening the oven door, reduce the temperature to 350°F.
• Finish baking. Continue baking for 16–19 minutes, or until the muffins are set and a toothpick gently inserted into the muffin portion comes out mostly clean. If the streusel begins to brown too much, loosely cover the muffins with aluminum foil for the remainder of the baking time.
• Cool before serving. Transfer the muffins to a cooling rack and let cool for at least 20 minutes. This gives the muffins and cream cheese centers time to set while still allowing you to serve them slightly warm.

For Standard Altitude Baking:

• Instead of using the temperature-change method above, bake the muffins at 350°F for 21–25 minutes, or until the tops are golden and a toothpick inserted into the muffin portion comes out mostly clean.
• Transfer to a cooling rack and cool for at least 20 minutes before serving.

Equipment

Medium bowls

Large bowl

Muffin tin

Muffin Tin Liners

Notes

• High-altitude baking: I developed the 400°F-to-350°F baking method while baking at over 4,000 feet. Starting at the higher temperature helps the muffin tops rise before the structure sets. If you prefer, you can bake the muffins at 350°F for the entire baking time; the tops may be a little flatter, but the muffins will still be delicious.
• Cream cheese filling: Depending on how generously you fill the muffins, you may use all the cream cheese filling in the first 12 muffins. If so, simply bake the remaining batter as 3 pumpkin muffins without the cream cheese center.
• For muffins without cream cheese: Skip the filling, fill each muffin cup about ¾ full, add the streusel, and bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
• If your muffins sink: Muffins can fall in the center if the cups are overfilled or the muffins are underbaked. Be sure to leave room for the batter to rise and bake until the muffin portion is fully set.
• Storage: Because of the cream cheese filling, store leftover muffins in an airtight container in the refrigerator. Let them sit briefly at room temperature before serving, or microwave for about 5–7 seconds to take off the chill.

Nutrition Facts

Pumpkin Cream Cheese Muffins

Amount Per Serving (1 muffin)

Calories 253 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 52mg17%

Sodium 211mg9%

Potassium 129mg4%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 26g29%

Protein 4g8%

Vitamin A 3405IU68%

Vitamin C 1mg1%

Calcium 38mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.