These Pumpkin Cream Cheese Muffins are a cozy fall treat inspired by an Amish recipe. Made with pumpkin purée and warm spices, they're filled with a rich, sweet cream cheese center that adds a deliciously creamy contrast. They're perfect with a cup of coffee on a crisp morning or for sharing during the holidays.
Topped with a buttery cinnamon streusel, these pumpkin muffins with cream cheese filling and streusel topping offer the perfect blend of moist, tender texture and a bit of crunch. Whether for breakfast, dessert, or a quick snack, these muffins deliver a delightful mix of flavors and textures that everyone will love!
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Ingredients
Cream Cheese Filling:
- Cream Cheese - Adds a creamy and tangy layer inside the muffins.
- Powdered Confectioners Sugar - Sweetens the filling and keeps it smooth.
Muffin Batter:
- Eggs - Provide structure and help bind the ingredients.
- White Sugar - Adds sweetness and helps create a tender texture.
- Pumpkin Purée - Gives moisture, flavor, and a rich orange color.
- Canola or Vegetable Oil - Keeps the muffins moist and light.
- All-Purpose Flour - Forms the base structure of the muffins.
- Ground Cinnamon, Nutmeg, and Cloves - Add warm, aromatic spice.
- Pumpkin Pie Spice - Enhances the pumpkin flavor with a blend of spices.
- Salt - Balances the sweetness and boosts the flavors.
- Baking Soda - Helps the muffins rise and stay fluffy.
Cinnamon Streusel:
- White Sugar - Adds sweetness and a slight crunch.
- All-Purpose Flour - Helps form the crumbly texture of the streusel.
- Ground Cinnamon - Provides a warm, spicy flavor to the topping.
- Cold Butter - Adds richness and helps create a crisp, crumbly streusel.
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Step-by-Step Instructions for Pumpkin Muffins With Cream Cheese Filling
- Preheat the Oven
Preheat your oven to 375℉. Grease or line 24 standard-size muffin cups with paper liners. - Prepare the Cream Cheese Filling
In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue beating until creamy and well combined. Set aside. - Make the Muffin Batter
In a large mixing bowl, beat the eggs, sugar, pumpkin purée, and oil until well blended.
In a separate bowl, mix the dry ingredients, then gradually add them to the wet mixture and stir until just combined. - Prepare the Cinnamon Streusel
In a small bowl, mix the sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. - Assemble the Muffins
Fill each greased or paper-lined muffin cup about ⅓ full with the pumpkin batter.
Divide the cream cheese filling evenly among the 24 cups, placing about a tablespoon in the center of each. (I just kinda plop mine into the middle. But feel free to spread it out if you want to, or use a toothpick and swirl it through.)
Top with the remaining pumpkin batter to cover the cream cheese, filling each cup almost to the top.
Sprinkle the cinnamon streusel over each muffin, and gently press it into the batter. - Bake
Place the muffin pans in the 375℉ preheated oven. Reduce the heat to 350℉ and bake for approximately 20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean or with just a few crumbs.
Cool the Muffins
Let the muffins rest in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
Store
Store the cooled muffins in an airtight container at room temperature for 1 or 2 days. For longer storage, refrigerate for up to a week, or freeze in an airtight container for up to two months. Thaw and enjoy!
Can I Use Homemade Pumpkin Purée?
Absolutely, you can use homemade pumpkin purée to make these pumpkin cream cheese streusel muffins! It's a great way to add a fresh, rich flavor to your muffins. Just make sure that your homemade purée has a similar consistency to canned pumpkin purée - smooth and not too watery. If it's too thin, you can strain it with cheesecloth or cook it down slightly to thicken.
I like to use pie pumpkins or butternut squash to make the best homemade purée. I don't recommend using large jack-o-lantern pumpkins.
Pumpkin Pie Spice Substitute
If you don't have any pumpkin pie spice, you could make homemade pumpkin pie spice or replace it with about 1 ½ teaspoons of ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon allspice.
These spices combined should achieve a similar balance to pumpkin pie spice. Feel free to adjust based on your taste preference!
More Amish Pumpkin Recipes
I absolutely love the combination of pumpkin and spices! So when fall weather hits, I'm baking pumpkin and spice everything. Here are some of my favorites!
More Amish Muffin Recipes
There is something about the combination of pumpkin, spices, and cream cheese that has me hooked! It's an incredible combination! And these cream cheese stuffed pumpkin muffins are excellant as a quick treat with a cup of morning tea or coffee.
If you try these Cream Cheese Pumpkin Muffins, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Pumpkin Cream Cheese Muffins Recipe
Ingredients
Cream Cheese Filling:
- 1 (8-ounce package) cream cheese, softened
- 1 cup powdered confectioners sugar
Muffin Batter:
- 4 large eggs
- 2 cups white sugar
- 1 (15-ounce) can pumpkin purée (approx. 1 ¾ cups)
- 1 ¼ cups canola or vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
Cinnamon Streusel:
- ⅓ cup white sugar
- 5 tablespoons all-purpose flour
- 1 ½ teaspoons cinnamon
- 4 tablespoons cold butter
Instructions
- Preheat oven to 375℉.
- Grease or line 24 standard-size muffin cups with paper liners.
Cream Cheese Filling:
- Beat the softened cream cheese, add the powdered sugar and beat until smooth and creamy. Set aside.1 (8-ounce package) cream cheese, softened, 1 cup powdered confectioners sugar
Pumpkin Batter:
- In a large bowl, beat the eggs, sugar, pumpkin, and oil until well combined.4 large eggs, 2 cups white sugar, 1 (15-ounce) can pumpkin purée, 1 ¼ cups canola or vegetable oil
- Mix the flour, spices, salt, and soda in a separate bowl. Add the dry ingredients to the wet mixture and mix to combine.3 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 tablespoon pumpkin pie spice, 1 teaspoon salt, 1 teaspoon baking soda
Cinnamon Streusel:
- Mix sugar, flour, and cinnamon in a small bowl. Cut in the butter and crumble.⅓ cup white sugar, 5 tablespoons all-purpose flour, 1 ½ teaspoons cinnamon, 4 tablespoons cold butter
Assemble Muffins:
- Fill well-greased or paper-lined muffin cups approx.⅓ full with pumpkin batter.
- Divide the cream cheese mixture between the 24 cups (about a tablepoon each).
- Divide the remaining batter between the 24 cups. (The cups will be about full. If you want smaller muffins you could divide it into 26 cups, or make a couple minis.)
- Sprinkle the cinnamon streusel over the top and gently press it onto the batter.
- Place the muffins into a 375℉ preheated oven. Reduce the heat to 350℉. Bake for approximately 20 - 24 minutes or until a toothpick comes out with only a few crumbs.
- Let the muffins rest in the pan for a few minutes, then remove them to a wire rack to cool.
- Store the cooled muffins in an airtight container at room temperature for up to 2 days. Refrigerate or freeze for longer storage.
Alaina
Hi Anna! I just love all your recipes. Has anyone tried substituting the oil for applesauce?
Anna
Thank you! I've never substituted applesauce in this recipe. However, I've done it in other recipes, and it usually works a lot the same.
Anna
So moist and flavorful!