Pumpkin Muffins With Streusel Topping, Cream Cheese Drizzle
There’s something warm and comforting about a pumpkin spice muffin, and these pumpkin muffins with a streusel topping are easy to make but pack lots of texture and flavor. They start with a moist and spicy muffin topped with a buttery, brown sugar crumble. And then there’s the cream cheese drizzle—tangy, smooth, and just sweet enough to tie everything together without overwhelming the pumpkin flavor.
About Pumpkin Muffins With Streusel Topping
These aren’t just any muffins. They’re the kind that fill your home with the scent of autumn and deliver all the best flavors of the season in every bite. I think we’ve all enjoyed a pumpkin muffin before, but adding that crumbly, cinnamon-spiced streusel truly elevates them. The streusel provides a delightful texture and a rich sweetness that complements the soft, spiced muffin beneath.
What makes these muffins work so well is balance. The pumpkin keeps them moist and tender, while the warm spices bring depth without overpowering. The streusel adds a delightful crunch, and that cream cheese drizzle brings a little luxury to what might otherwise feel like a simple breakfast treat.
You don’t need to be an expert baker to pull these off. The batter comes together quickly, and making the streusel is just a matter of mixing butter, sugar, and flour until it resembles coarse crumbs. The cream cheese drizzle takes mere minutes—just a bit of cream cheese, powdered sugar, and milk whisked until smooth. Now you can probably see why these muffins have become a go-to for anyone looking to celebrate fall flavors without spending hours in the kitchen.
Overview of the Ingredients and Substitutions
Pumpkin Puree
Adding pumpkin to these muffins is super easy. Just use canned pumpkin puree. While you could make fresh pumpkin puree, using the canned version is my tried-and-true way. It makes it so much easier to quickly pull these muffins together. Be sure to use pumpkin puree and not pumpkin pie filling.
Cream Cheese
Cream cheese gives these muffins a tangy, creamy texture on top. You can substitute mascarpone or ricotta if you want a milder flavor, but cream cheese is the best choice to achieve the right flavor and consistency for the drizzle.
Greek Yogurt
Greek yogurt is added to the batter to give these pumpkin spice muffins added moisture and tang. Use plain yogurt instead of a flavored variety. You can use regular yogurt if needed. However, the thicker consistency of Greek yogurt is ideal for this recipe.
All-Purpose Flour
All-purpose flour helps shape the muffins. To make a slightly healthier version, replace half of the flour with whole wheat flour or a gluten-free blend.
Sugar
Brown sugar is used in the muffin batter to add sweetness and moisture and balance the flavors. Light brown sugar blends well with the pumpkin spice filling, and with the brown sugar in the streusel topping.
Butter
Butter adds richness and moisture to the muffins and gives them a tender crumb. If you need a dairy-free option, you can use high-quality canola oil instead. However, I strongly recommend sticking with unsalted butter.
My Tips for Success
Here are a few of my tips and suggestions for making the best pumpkin muffins with streusel topping.
Use softened cream cheese
Softened cream cheese blends together more easily. Remove the cream cheese from the refrigerator when you make the muffin batter. That way by the time you’re working on the drizzle, the cream cheese will be soft.
Don’t overmix the batter
When combining the flour and wet ingredients, mix just until everything is combined. Avoid overmixing, as this will make the muffins tough and dense. A few lumps are perfectly fine here and contribute to a tender crumb.
Let muffins cool before removing from the tin
Let the muffins cool for 5-10 minutes before removing them from the pan. This helps them set and prevents crumbling when you remove them.
Freezing & Storing Leftovers
Storing: Store muffins in an airtight container in the refrigerator for up to a week. Let them come to room temperature before eating. You can also microwave them for about 10 seconds to soften them.
Freezing: Allow the muffins to cool completely before wrapping them individually in plastic wrap or placing them in an airtight container. Skip the drizzle, and the muffins can be frozen for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator and then add the cream cheese drizzle. You can also warm them up in the microwave for about 10 seconds if you want a warm muffin.
Step by Step With Photos
Preheat the oven to 350 degrees Fahrenheit and prepare the muffin pan. You can either use muffin liners, or non-stick cooking spray.
Start by making the muffin batter. Mix 1/2 cup melted butter and 3/4 cup brown sugar in a large mixing bowl until smooth.
You can use a hand mixer or a stand mixer on low speed to mix until combined.
Add 2 eggs, 1 teaspoon vanilla extract, 1/4 cup Greek yogurt, and 1 1/2 cups pumpkin puree.
Mix again until ingredients are combined.
In a separate bowl, add 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1 teaspoon pumpkin spice and 1/4 teaspoon salt to the batter.
Whisk the dry ingredients together.
Add the dry ingredients to the bowl with the wet ingredients.
Stir just until combined. Do not overmix.
In a separate bowl make the streusel topping. Add 3/4 cup all-purpose flour, 1/3 cup light brown sugar, and 1 tsp ground cinnamon.
Use a fork to mix the ingredients together.
Add 3 Tablespoons melted butter and stir until the mixture is crumbly.
Fill the muffin cups about 3/4 full and then top with streusel crumble.
Bake the muffins for 18-20 minutes, until a toothpick placed in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before moving to a wire rack to finish cooling. When you’re ready, add the cream cheese drizzle.
Add 4 ounces of cream cheese to a bowl and beat with an electric mixer until smooth.
Add 1/2 cup confectionary sugar, 1/2 teaspoon vanilla extract, and 1 Tablespoon milk. Blend until creamy. Add additional milk as needed to achieve desired consistency.
Transfer the cream cheese mixture into a piping bag and snip the end.
Pipe the cream cheese over the top of the muffins.
I hope you enjoy these pumpkin muffins with streusel topping. Aside from being yummy, they’re versatile too. Serve them warm for breakfast to enjoy with a cup of tea, pack them for an afternoon snack, or plate them as a casual dessert. They hold up well for a few days, though in most households they don’t last that long. These muffins are a fall favorite in my family, and the perfect treat to make anytime. Try them for a school bake sale. They are sure to be a hit!
If you want a super easy dessert to make for a brunch, then try these Lemon Curd Flowers. Using a puff pastry as the base of the flower, they come together so quickly. You could just as easily substitute blueberries for the lemon if you prefer. And speaking of blueberries, these Blueberry Cream Cheese Muffins are another great recipe to try.
If you try this Pumpkin Muffins With Streusel Topping recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!
Pumpkin Spice Muffins with Cream Cheese Frosting
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Electric mixer
- Muffin Pan
Ingredients
Muffin Batter Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 ½ cups pumpkin puree
- ¾ cup light brown sugar
- 2 large eggs
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
Streusel Topping:
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoon unsalted butter melted
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or lightly spray with nonstick spray.
- In a large mixing bowl, beat together the melted butter and brown sugar until smooth using a hand mixer or stand mixer. Add the eggs, vanilla extract, pumpkin puree, and Greek yogurt. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, pumpkin spice, and cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix. Let the batter rest at room temperature while you prepare the streusel.
- In a medium bowl, mix the flour, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly.
- Fill each muffin cup about ¾ full with batter. Sprinkle the streusel evenly over the tops.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a bowl, beat the cream cheese until smooth. Add the confectioners’ sugar, vanilla extract, and 1 tbsp milk. Beat until creamy, adding more milk as needed to reach desired consistency.
- Once muffins are completely cool, pipe or spread the frosting on top.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Store in an airtight container in the refrigerator for up to a week or in the freezer for 2 months (do not add drizzle before freezing).
Follow me on Pinterest for more fun and easy cookie recipes for any occasion. If you try this recipe, be sure to leave a comment and let me know how it went.
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