Pumpkin Muffins with Cream Cheese Frosting and Streusel
These moist pumpkin muffins with cream cheese frosting have everything I want in a fall muffin: warmly spiced pumpkin batter, a buttery cinnamon streusel topping, and a creamy frosting that makes them feel extra special. Greek yogurt keeps the muffins soft and tender, while the streusel adds a sweet, crumbly finish.
They’re an easy choice for a fall breakfast, afternoon snack, Halloween party, or Thanksgiving brunch. The muffins are delicious without the frosting too, so you can serve them plain or add the cream cheese frosting once they have cooled completely.
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If you’re in the mood for even more pumpkin recipes, you might also enjoy this pumpkin honey bun cake or these amazing pumpkin caramel cookies!
We made these easy pumpkin muffins with cream cheese frosting over the weekend with my girls, and we all loved them. I’ll tell you, they certainly didn’t last long in our house! Especially with my girls sneaking muffins before they could cool all the way.
- A Quick Look At The Recipe
- Why You’ll Love These Pumpkin Muffins
- Ingredients Needed For Pumpkin Muffins with Cream Cheese
- How to Make These Easy Pumpkin Muffins with Cream Cheese
- Tips for the Best Pumpkin Muffins
- Storage and Freezing Tips
- Frequently Asked Questions
- More Pumpkin Recipes
- Pumpkin Muffins with Cream Cheese Frosting and Streusel
A Quick Look At The Recipe
- 🧁 Yield: 12 muffins
- ⏱️ Prep time: 20 minutes
- 🔥 Bake time: About 20 minutes
- ❄️ Cooling time: At least 30 minutes
- 🕒 Total time: About 1 hour 10 minutes
- 😊 Texture: Moist and tender with a crumbly cinnamon streusel
- 🎃 Flavor: Pumpkin spice, cinnamon, brown sugar, and tangy cream cheese frosting
- 🍂 Best for: Fall breakfasts, Halloween parties, Thanksgiving brunch, and afternoon snacks
Why You’ll Love These Pumpkin Muffins
- Two delicious toppings: Each muffin gets a cinnamon streusel topping and smooth cream cheese frosting.
- Moist, tender texture: Pumpkin puree and Greek yogurt help keep the muffins soft without making them heavy.
- Warm fall flavor: Brown sugar, cinnamon, and pumpkin pie spice give every bite a cozy seasonal flavor.
- Easy to make ahead: Bake the muffins in advance, then add the frosting shortly before serving.
- Freezer-friendly: The unfrosted pumpkin muffins freeze well for future breakfasts and snacks.
Ingredients Needed For Pumpkin Muffins with Cream Cheese
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the texture and sweetness of the muffins.
- Greek yogurt: Adds moisture and helps create a soft, tender crumb. Plain full-fat or reduced-fat Greek yogurt will work.
- Brown sugar: Sweetens the muffins while adding moisture and a light caramel flavor.
- Pumpkin pie spice: Provides the familiar combination of warm fall spices. You can use homemade pumpkin pie spice or your favorite store-bought blend.
- Melted butter: Let it cool slightly before combining it with the eggs and other wet ingredients.
- Cream cheese: Soften the cream cheese before mixing the frosting so it becomes smooth instead of lumpy.
- Powdered sugar: Sweetens and thickens the cream cheese frosting.
How to Make These Easy Pumpkin Muffins with Cream Cheese
Start by preheating your oven to 375F and spraying a muffin tin with nonstick spray. Line the muffin tin with paper cupcake liners and set aside.
In a large bowl, beat together the brown sugar and melted butter until smooth, using a hand mixer or stand mixer.
Add the eggs, vanilla extract, pumpkin purée, and greek yogurt. Mix the wet ingredients until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, pumpkin spice, and cinnamon.
Add the dry ingredients and wet ingredients together until well combined. Do not overmix the pumpkin muffin batter. Leave the batter to rest at room temperature while you prepare the streusel topping.
In a medium bowl, combine flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until crumbly.
Fill each of the paper liners 3/4 of the way full of pumpkin batter. Sprinkle crumb streusel topping evenly across the top of the muffins.
Bake the pumpkin spice muffins in the oven for 18-20 minutes, or until a toothpick inserted in the center of the batter comes out clean.
Let them cool in the muffin pan for 5 minutes, before transferring to a wire rack to cool completely.
In a small bowl, start preparing the cream cheese topping. Beat the cream cheese until smooth. Add the confectioners sugar, vanilla extract, and 1 tablespoon of milk. Beat until creamy, adding additional milk until you reach your desired consistency.
Once the pumpkin muffins are cooled, spread the cream cheese frosting over the muffin tops or pipe with a piping bag. Enjoy your delicious pumpkin dessert!
Tips for the Best Pumpkin Muffins
- Use pumpkin puree rather than pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top. Too much flour can produce dry, dense muffins.
- Let the melted butter cool slightly so it does not begin cooking the eggs.
- Mix the batter only until the flour disappears. A few small lumps are fine.
- Divide the batter evenly so all 12 muffins bake at the same rate.
- Check the muffins near the end of the baking time. A toothpick should come out clean or with a few moist crumbs, but not wet batter.
- Cool the muffins completely before adding the cream cheese frosting.
- Add the milk to the frosting gradually so it does not become too thin.
Storage and Freezing Tips
Store frosted muffins in a covered container in the refrigerator for up to 4 days. Unfrosted muffins can be kept in an airtight container at room temperature for up to 2 days. For the best texture, let refrigerated muffins sit at room temperature for about 15 minutes before serving.
Freeze the muffins without frosting for up to 3 months. Thaw them at room temperature, then add the cream cheese frosting before serving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, so it will change the flavor, sweetness, and consistency of the muffin batter. Use plain pumpkin puree for this recipe.
Do pumpkin muffins with cream cheese frosting need to be refrigerated?
Yes. Once the cream cheese frosting has been added, store the muffins in a covered container in the refrigerator. For the best texture, let a refrigerated muffin sit at room temperature for about 15 minutes before serving.
Can I freeze pumpkin muffins with cream cheese frosting?
For the best results, freeze the muffins without the frosting. Once completely cool, place them in a freezer-safe container and freeze for up to three months. Thaw them before adding freshly prepared cream cheese frosting.
How do I know when pumpkin muffins are done?
The tops should spring back when lightly touched. A toothpick inserted in the center should come out clean or with a few moist crumbs rather than wet batter.
More Pumpkin Recipes
If you’re ready for more fall baking, try this moist pumpkin honey bun cake, a batch of soft caramel pumpkin cookies, or these crisp vegan pumpkin waffles. You can also make your own homemade pumpkin pie spice to use in this recipe and throughout the season.
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Pumpkin Muffins with Cream Cheese Frosting and Streusel
Ingredients
Muffin Batter Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 tsp pumpkin spice
- ¼ tsp salt
- ½ cup unsalted butter melted
- 1 ½ cups pumpkin puree
- ¾ cup light brown sugar
- 2 large eggs
- ¼ cup Greek yogurt
- 1 tsp vanilla extract
Streusel Topping:
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter melted
Cream Cheese Frosting:
- 4 oz cream cheese softened
- ½ cup confectioners’ sugar
- ½ tsp vanilla extract
- 1 tbsp milk
Instructions
- Start by preheating your oven to 375F and spraying a muffin tin with nonstick spray. Line the muffin tin with paper cupcake liners and set aside.
- In a large bowl, beat together the brown sugar and melted butter until smooth, using a hand mixer or stand mixer.
- Add the eggs, vanilla extract, pumpkin purée, and greek yogurt. Mix the wet ingredients until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, pumpkin spice, and cinnamon.
- Add the dry ingredients and wet ingredients together until well combined. Do not overmix the pumpkin muffin batter. Leave the batter to rest at room temperature while you prepare the streusel topping.
- In a medium bowl, combine flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until crumbly.
- Fill each of the paper liners 3/4 of the way full of pumpkin batter. Sprinkle crumb streusel topping evenly across the top of the muffins.
- Bake the pumpkin spice muffins in the oven for 18-20 minutes, or until a toothpick inserted in the center of the batter comes out clean.
- Let them cool in the muffin pan for 5 minutes, before transferring to a wire rack to cool completely.
- In a small bowl, start preparing the cream cheese topping. Beat the cream cheese until smooth. Add the confectioners sugar, vanilla extract, and 1 tablespoon of milk. Beat until creamy, adding additional milk until you reach your desired consistency.
- Once the pumpkin muffins are cooled, spread the cream cheese frosting over the muffin tops or pipe with a piping bag. Enjoy your delicious pumpkin dessert!
Notes
Spraying muffin liners is optional, but it can help muffins release more easily.