Easy Pumpkin Coffee Cake Muffins Cream Cheese Swirl and Streusel

Are you dreaming of the perfect fall bake? The kind that fills your kitchen with the warm scent of cinnamon and pumpkin, a treat that’s both comforting and impressive? Too often, the promise of a delicious pumpkin muffin falls flat, leaving you with something dry, dense, or bland. The disappointment is real when you put in the effort and end up with a less-than-bakery-quality result.

That search for the ultimate autumn indulgence ends right here. After testing countless variations that ended up too dry or too dense, I’ve finally perfected the recipe for the ultimate pumpkin coffee cake muffin that delivers bakery-style results every single time. Get ready to bake the most incredible fall treat you’ve ever tasted.

These easy Pumpkin Coffee Cake Muffins feature a perfectly spiced, ultra-moist pumpkin batter, a dreamy cream cheese swirl, and a crunchy cinnamon streusel topping. This recipe is designed for a tender crumb and is the perfect treat for a cozy fall morning.

Craving the Perfect Fall Treat? Here’s Why These Pumpkin Muffins Are Your Answer

The search for the perfect fall muffin is over. These easy Pumpkin Coffee Cake Muffins deliver an ultra-moist pumpkin batter, a tangy cream cheese swirl, and a crunchy cinnamon streusel topping. They are designed to solve the common problem of dry, bland pumpkin baked goods, giving you a tender, flavorful crumb every time. This recipe is your key to a cozy and delicious autumn baking experience, promising bakery-quality results from your own kitchen. After trying many recipes that were just okay, I’ve honed this one to ensure it’s foolproof and absolutely delicious, making it the best fall muffin recipe you’ll find.

The Three Elements of Muffin Perfection

The perfect pumpkin coffee cake muffin consists of three key layers: a crumbly cinnamon streusel topping for crunch, a smooth and tangy cream cheese filling for richness, and a deeply spiced, moist pumpkin muffin base for a tender texture. Understanding these three parts helps you see how simple the recipe truly is. By preparing them in the order I’ve laid out, the process becomes streamlined and efficient, setting you up for baking success.

• The Buttery Cinnamon Streusel: This is the crunchy, sweet, and buttery topping that makes it a “coffee cake” muffin. It adds an irresistible texture and flavor.
• The Tangy Cream Cheese Swirl: A hidden pocket of smooth, creamy, and slightly tangy cheesecake-like filling that perfectly cuts through the warmth of the spices.
• The Super-Moist Pumpkin Muffin Base: The foundation of it all. A perfectly spiced, tender, and incredibly moist pumpkin muffin that stays fresh for days.

How to Make Easy Pumpkin Coffee Cake Muffins: A Step-by-Step Guide

This is your complete blueprint for creating the most delicious pumpkin muffins imaginable. While there are three components to prepare, the steps are simple, straightforward, and have been meticulously tested for foolproof results. We’ll walk through creating the streusel, the cream cheese filling, and the pumpkin batter before putting it all together for the final bake.

1. First, Prepare the Buttery Cinnamon Streusel Topping

Save this streusel recipe to your ‘Fall Baking’ board!

• Ingredients:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • 4 tablespoons cold unsalted butter, cut into small cubes
• Instructions:
  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt.
  2. Add the cold, cubed butter to the dry ingredients.
  3. Using a pastry cutter, a fork, or your fingertips, cut the butter into the mixture until it resembles coarse, pea-sized crumbs.
  4. Set aside (in the refrigerator is best) while you prepare the other components.

Pro-Tip: Using cold, cubed butter is key to a crumbly, distinct streusel. Melted butter will create a texture that’s more sandy and less “crumbly.”

2. Next, Mix the Dreamy Cream Cheese Filling

Pin this tip for the perfect cream cheese filling!

• Ingredients:
  • 4 ounces full-fat block cream cheese, softened to room temperature
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
• Instructions:
  1. In a separate medium bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until completely smooth.
  2. Add the egg yolk and vanilla extract, beating again until just combined and the mixture is creamy. Scrape down the sides of the bowl as needed.
  3. Set aside.

Pro-Tip: Your cream cheese must be at room temperature. If it’s even slightly cool, the filling will be lumpy. If you’re short on time, you can submerge the foil-wrapped block in warm water for 10 minutes.

3. Create the Perfectly Spiced Pumpkin Muffin Batter

The secret to moist muffins is right here. Save for later!

• Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
• Instructions:
  1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
  2. In another large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth and well combined.
  3. Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined.

Lesson Learned: Do NOT overmix the batter! A few small lumps are perfectly fine. Overmixing develops gluten and will result in tough, dense muffins instead of a light, tender crumb.

4. Assemble and Bake to Golden Perfection

This is the fall breakfast you’ve been dreaming of. Save this recipe now!

• Materials Needed:
  • Standard 12-cup muffin tin
  • Paper liners
  • Cookie scoop (optional, but helpful)
• Step-by-Step Directions:
  1. Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  2. Spoon about 1.5 tablespoons of pumpkin batter into the bottom of each liner.
  3. Add a heaping teaspoon of the cream cheese filling into the center of the batter.
  4. Top with more pumpkin batter, filling the liners almost to the top. The batter should cover the cream cheese filling.
  5. Generously sprinkle the streusel topping over each muffin, gently pressing it into the batter.
  6. Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and bake for another 15-18 minutes.
  7. The muffins are done when a toothpick inserted into the cakey part comes out clean or with a few moist crumbs.
  8. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro-Tip: The initial high-heat baking for 5 minutes helps create those beautiful, tall, bakery-style muffin tops. Don’t skip this step!

Key Takeaways: Your Quick Guide to Perfect Pumpkin Coffee Cake Muffins

For quick reference, here are the most important tips to guarantee your muffins turn out perfectly every single time.

• Use Room Temperature Ingredients: Especially for the cream cheese filling, ensure your cream cheese and eggs are at room temperature for the smoothest texture.
• Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined. A few lumps are okay and lead to a more tender muffin.
• Start Hot, Then Go Low: Baking at 425°F for the first 5 minutes before lowering to 350°F is the secret to getting a good rise and domed tops.
• Use Pure Pumpkin Puree: Make sure your can says “100% Pure Pumpkin” and not “Pumpkin Pie Filling,” which is pre-sweetened and spiced.
• Storage is Key: Due to the cream cheese, these muffins should be stored in an airtight container in the refrigerator for up to a week.

@sugarspundreams

pumpkin coffee cake muffins !! starbucks dupee ?? ¾ cup canned pumpkin purée (180g) ⅓ cup melted butter (75g) ½ cup granulated sugar (100g) ¼ cup brown sugar (50g) 2 large eggs ½ cup buttermilk (120g) 1 ½ tsp vanilla extract (7g) 1 ½ cups all-purpose flour (190g) 1 tsp baking soda (5g) ½ tsp baking powder (2g) ½ tsp salt (3g) 2 1/2 tsp cinnamon (2g) ¼ tsp nutmeg 1/4 tsp allspice 1/8 tsp cloves (or just use 1 1/2 tsp pumpkin spice) in a bowl mix the pumpkin, butter, and the sugars until smooth. then add egg, vanilla, and buttermilk and to combine. and then fold in your dry ingredients until just combined don’t over mix. fill the muffin cups about 1/2 the way full then add your crumble, then cover with the pumpkin batter. ( you don’t have to do the middle layer just know you’ll have so much crumble left over) then add the crumble on top. streusel: 1 cup brown sugar 1 1/2 cups of flour 1 tbsp cinnamon 1/2 cup softened butter mix with a fork or your hands until a crumble forms. i’d you start having trouble mixing and your streusel forms into a dough stop and put it in the freezer for a bit, once you take out out it’ll be easier to crumble into pea-sized pieces. if not slowly add 1 tbsp of flour & continue freezing until you get your desired consistency. bake at 400•F for 5 minutes then reduce the heat to 350•F and bake for about 20 minutes. ( or until a toothpick comes out clean ) #pumpkindessert #pumpkinmuffins #fallbaking #pumpkin #Recipe

♬ som original – ruan e cami

People Also Ask About Pumpkin Coffee Cake Muffins

How do I store pumpkin cream cheese muffins?

Because of the cream cheese filling, it’s best to store these muffins in an airtight container in the refrigerator. They will stay fresh for up to one week. You can enjoy them cold or gently warm them in the microwave for 10-15 seconds before serving. They also freeze beautifully for up to 3 months.

Can I make these muffins with a maple glaze instead of streusel?

Absolutely! If you prefer a glaze, simply omit the streusel topping. Once the muffins have cooled completely, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, 1/2 teaspoon of vanilla extract, and 1-2 tablespoons of milk until you reach your desired consistency. Drizzle it over the cooled muffins.

Why did my cream cheese filling sink to the bottom?

This can happen if the pumpkin batter is too thin or if the cream cheese filling is too heavy. Ensure your batter is thick and that you place the cream cheese filling gently on the first layer of batter before covering it with the top layer. Chilling the cream cheese filling for 15 minutes in the freezer before assembly can also help it hold its shape.

Can I add nuts or chocolate chips to this recipe?

Yes! This recipe is very versatile. You can fold 1/2 cup of chopped pecans or walnuts into the batter for extra crunch. Chocolate chips are also a delicious addition. For the best of both worlds, consider adding chopped nuts directly into your streusel mixture before sprinkling it on top.

Final Thoughts

There is truly no better way to welcome the crisp air and cozy vibes of fall than with a batch of these pumpkin coffee cake muffins. They are more than just a recipe; they are an experience—a perfect excuse to slow down, fill your home with incredible aromas, and share something wonderful with the people you love. I hope this recipe brings as much joy to your kitchen as it does to mine.

What’s your favorite fall treat to bake? Let me know in the comments below