Cream Cheese Pumpkin Streusel Muffin Recipe

It is fall and all of the pumpkin recipes are out in full force. I decided this was the perfect time for me to post my favorite muffin recipe. My family is in love with these soft cream cheese topped pastries. In fact, when September rolls around, my kids start begging me to make these.

Ingredient List For Pumpkin Muffins

There are three different parts to this recipe. You will need to put together three different bowls to mix everything up separately. You will need to layer the different mixtures into each cup.

Batter Mix



2 cups brown sugar

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoons salt

2 teaspoons cinnamon

2 eggs

2 cups pumpkin

1/3 cup olive oil

Mix brown sugar, flour, baking powder, salt, cinnamon, and salt together in a large mixing bowl. Crack eggs into a smaller bowl and beat them slightly. Add beaten eggs, pumpkin, and olive oil into the dry ingredients. Use an electric mixer to make sure that everything is completely mixed. Set aside.

Filling Mixture



1 8 ounce pack of cream cheese

1 slightly beaten egg

1 teaspoon vanilla

3 tablespoons brown sugar


Using an electric mixer, beat all ingredients in a separate bowl until fully mixed. It might take about 2 minutes to completion. Set aside.


Streusel Topping



5 tablespoons brown sugar

4 1/2 tablespoons flour

3 tablespoons cold butter

3/4 teaspoon cinnamon

In a separate bowl, add sugar flour and cinnamon. Cut in the butter with a pastry blender or two knives. You will need to cut the cold butter into small pea sized pieces. Set aside.

How to Make the Muffins



Fill the muffin cups halfway full with batter. Add 2 tablespoons of the cream cheese mixture on top of the mix. Sprinkle 1 tablespoon of streusel topping on top of the cream cheese.

Bake in the oven at 370 degrees for 25-30 minutes. Use a toothpick and insert in the middle until it comes out clean. When they are fully done, place on a cooling rack.

Additional Baking Tips

cream cheese pumpkin


There are a few tips that I suggest when making this recipe. Here are a few of them:

Paper Liners

When I make these up, I always use muffin papers. This recipe makes up 24, so it saves me from having to wait for the pan to cool down to clean it in between. You can certainly do whatever you feel is best.

Home Baked Pumpkin

If you are using pumpkin you cooked yourself, there are a few things you need to do. Be sure to put the pulp in a food process and blend until thick. Drain the pumpkin for about 20 minutes ahead of time. It is important to remove as much water as possible.

Baking Times

The length of time to bake will vary depending on the wetness of the pumpkin. Use a toothpick to determine if they are done.


This is truly one of our favorite things to eat in the fall. My boys are already dreaming about eating them come breakfast.


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6 Responses

  1. Is it just me or are the ingredients for the filling mixture under the streusel topping heading and vice versa? Easy mistake and easy to figure out what you mean, but just in case someone isn’t paying attention…

    1. Thanks! This is my kid’s favorite muffin. I know the process seems a bit involved, but it is well worth it. 🙂

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