These pumpkin streusel cream cheese muffins are everything you love about fall baking wrapped into one soft, sweet, perfectly spiced treat. Flaky crescent dough is layered with rich pumpkin filling, creamy cheesecake filling, buttery cinnamon streusel, and finished with a simple vanilla glaze.
You can never go wrong with pumpkin desserts, no matter the time of year. In fall and winter, they’re cozy, and in summer, they bring memories of cool weather.
Recipes like pumpkin pecan cake, pumpkin cinnamon rolls, and pumpkin chocolate chip cookies are on my menu year-round. Hey, I’m not waiting for fall to enjoy!
These muffins are a new addition that’s easy to make and hard to stop eating, with classic pumpkin flavor, tender texture, and a swirl of cheesecake filling.
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Why You’ll Love This Recipe
- Only simple ingredients and a few basic steps.
- Loaded with warm fall spices
- Sweet cream cheese center
- Buttery cinnamon streusel topping
- Drizzled with vanilla icing
- Freezer-friendly and great for meal prep
For another fun and easy sweet treat, check out these white chocolate-dipped Oreos — they’re great for parties and gifting.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Pumpkin Puree: Pumpkin puree adds moisture and all that pumpkin flavor to the muffins.
- Spices: Cinnamon, ginger, cloves, and allspice add warm, spiced flavor.
- Cream Cheese: Full-fat cream cheese creates a rich, creamy filling.
- Milk and Powdered Sugar: These make the simple glaze.
Variations
- Sprinkle mini chocolate chips into the pumpkin layer for a sweeter twist.
- Add chopped pecans or walnuts to the streusel for added crunch.
- Add a dash of nutmeg to the pumpkin mixture for deeper flavor.
- Prefer less sweetness? Leave off the glaze and enjoy them warm with coffee.
How to Make Pumpkin Streusel Cream Cheese Muffins
Step 1: Mix the pumpkin filling ingredients and set aside.
Step 2: Beat the cream cheese until soft. Then, mix in the remaining cream cheese filling ingredients.
Step 3: Pinch the seams of the crescent roll dough together, then roll it out. Then, cut it into strips. Cut those strips in half lengthwise.
Step 4: Top half of the strips with pumpkin filling, then with cream cheese filling, and finally with streusel topping.
Step 5: Top the filling with the remaining strips and twist together. Wrap in a pinwheel and add to the prepared muffin tin cups.
Step 6: Bake until golden and cool. Then, mix the icing ingredients and drizzle over the muffins.
Expert Tips
- Make sure the cream cheese is fully softened for a smooth filling.
- Don’t overfill the strips to prevent leaking.
- Twist tightly so the muffins hold their shape while baking.
- Allow muffins to cool before icing so the glaze sets beautifully.
Pumpkin Streusel Cream Cheese Muffins FAQs
Because these muffins are made with a cream cheese filling, they do need to be refrigerated.
Refrigerate them for up to 5 days in an airtight container. For longer storage, wrap them in plastic wrap and freeze for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
You can microwave these muffins for 10 to 15 seconds or bake them for a few minutes at 300°F until warmed through.
Yes, this recipe can be doubled for meal prep or large gatherings.
More Tasty Pumpkin Recipes
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Pumpkin Streusel Cream Cheese Muffins
Ingredients
Pumpkin Filling
- 15 ounce pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon all spice
- ¼ cup milk
Cream Cheese Filling
- 4 ounce cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Streusel Filling
- ⅓ cup all purpose flour
- ¼ cup butter, softened
- 1 tablespoon ground cinnamon
- ½ cup brown sugar, packed
Icing
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 containers Pillsbury refrigerated crescent rolls
Instructions
- Preheat oven to 375º
Pumpkin Filling
- In a medium bowl, add pumpkin puree, sugar, cinnamon, ginger, cloves, allspice and milk. Mix well.
Cream Cheese Filling
- Beat softened cream cheese in a medium bowl until smooth.
- Add the egg, sugar, lemon and vanilla. Beat until combined.
Streusel Filling
- In a medium bowl, add the brown sugar, butter, cinnamon and flour. Cut with two forks or with a pastry blender until the mixture resembles coarse crumbs.
Assembling The Muffins
- Place the first crescent roll sheet down on a floured surface. Pinch the perforations together and roll dough out. Measure out a little over 1-inch strips. Cut with a pizza cutter or sharp knife horizontally. (You should have 6-7 strips.)
- Then cut down the center making 12-14 equal strips.
- Place one strip in front of you and cover the strip with cream cheese filling.
- Then place a strip of pumpkin filling over the cream cheese.
- Crumble a small amount of streusel on top of the pumpkin filling.
- Place one of the remaining strips over the top of the streusel.
- Take the two strips together, and twist together 3-4 times.
- Place in a muffin tin sprayed with non-stick cooking spray, overlapping the strip on itself.
- Repeat with the remaining ingredients.
- Bake for 13 minutes or until golden.
- Remove from the baking sheet and place on a cooling rack.
Icing
- In a small bowl, stir powdered sugar, milk, and vanilla together.
- Once cooled, drizzle icing over the top of each muffin.
Notes
- Make sure the cream cheese is fully softened for a smooth filling.
- Don’t overfill the strips to prevent leaking.
- Twist tightly so the muffins hold their shape while baking.
- Allow muffins to cool before icing so the glaze sets beautifully.
Nutrition
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