Pumpkin Spice Muffins with Cream Cheese Frosting

Pumpkin Spice Muffins with Cream Cheese Frosting have everything I want in a fall breakfast. Real pumpkin and warm spices make them taste cozy, the streusel adds that crunchy sweetness on top, and the cream cheese frosting brings a tangy balance. They’re moist, tender, and way better than anything you’d grab at a cafe.

Pumpkin Spice Muffins with Cream Cheese Frosting crumb topping and white icing drizzle are arranged beautifully on a wooden serving board.
Pumpkin Spice Muffins with Cream Cheese Frosting. Photo Credit: Your Perfect Recipes.

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I make them for Thanksgiving, Halloween parties, and fall gatherings because they’re kid-friendly and taste like a bakery treat. They’re perfect for back-to-school snacks, potlucks, and cozy mornings since they’re easy to make ahead. Store in the fridge for up to a week or freeze for 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Top-down view of labeled baking ingredients for Pumpkin Spice Muffins with Cream Cheese Frosting, including pumpkin puree, flour, Greek yogurt, eggs, butter, vanilla extract, sugar, spices, salt, and baking soda.
Pumpkin Spice Muffins with Cream Cheese Frosting Ingredients. Photo Credit: Your Perfect Recipes.
Four labeled ingredients for frosting on a white surface: vanilla extract, milk, cream cheese in foil, and confectioners' sugar in a bowl—perfect for topping Pumpkin Spice Muffins with Cream Cheese Frosting.
Pumpkin Spice Muffins with Cream Cheese Frosting Ingredients. Photo Credit: Your Perfect Recipes.

How to Make Pumpkin Spice Muffins with Cream Cheese Frosting with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

These muffins come together easily with simple mixing and a quick streusel topping.

Preheat and Prep Your Pan

Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. Give them a light spray with nonstick spray so the muffins release easily. This step makes cleanup much easier and prevents liners from sticking.

Mix the Wet Ingredients

In a large mixing bowl, beat the melted butter and brown sugar together until smooth. Add the eggs, vanilla, pumpkin purée, and Greek yogurt, then mix until everything’s fully combined. The Greek yogurt adds moisture and keeps the muffins tender for days.

Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin spice, and cinnamon. Gently fold the dry mixture into the wet ingredients just until combined. Don’t overmix, or the muffins will turn out tough.

Let the batter sit for a few minutes while you make the streusel topping so the flour can hydrate, which results in a more tender crumb, so don’t skip or rush this step!

A green apron with a pocket, fork, and spoon inside a purple circle on a light background.

SERIOUSLY GOOD

DESSERTS!

Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.

Immediate eBook download. No physical book available.

Includes ad-free recipes like:

∙  Lemon Pound Cake

∙  Starbucks Cake Pops

∙  Boston Cream Pie

∙  Chocolate Mousse

∙  Matcha Tiramisu

...and much more!

Two digital tablets display dessert-themed book covers featuring cakes, pies, and brownies on plates, with the title “Dessert First” visible on one screen.

Make the Streusel Topping

In a small bowl, mix the flour, brown sugar, and cinnamon together, then pour in the melted butter. Whisk until the sugar-butter mixture becomes crumbly and clumps together.

You want chunks of different sizes, so some melt into the muffin tops while others stay crunchy. A pastry dough blender works great for this if you have one.

Fill and Top the Muffins

Spoon the batter evenly into the prepared muffin cups using a cookie scoop, filling each about ¾ full. Sprinkle a generous amount of streusel on top of each muffin, pressing it down lightly so it sticks well instead of falling off when you peel away the cupcake liner.

Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before adding the frosting.

A muffin tin filled with twelve paper-lined cups, each containing unbaked Pumpkin Spice Muffins batter topped with a crumbly streusel—perfect when finished with a swirl of cream cheese frosting.
Scoop the batter into muffin cups until ¾ full, top with streusel, then bake for 18–20 minutes.

Prepare the Cream Cheese Frosting

Beat the softened cream cheese in a large bowl until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and 1 tablespoon of milk, then beat again until the frosting has a spreadable and fluffy texture.

Add an extra splash of milk, one tablespoon at a time, if you need a thinner consistency. I use a hand mixer because it makes the frosting light and airy in just a minute or two.

Frost and Serve

Once the muffins are completely cooled, pipe or spread the cream cheese frosting on top. You can use a piping bag for a bakery look or just spread it on with a knife.

Serve and enjoy your pumpkin spice muffins!

A hand decorates Pumpkin Spice Muffins with Cream Cheese Frosting, zigzagging white icing over a crumbly topping in a muffin tin.
Pipe the cream cheese frosting on top, then serve and enjoy.
Five Pumpkin Spice Muffins with Cream Cheese Frosting are crumb-topped and drizzled with white icing, arranged on a wooden surface with a gold fork and cinnamon sticks in the background.

Pumpkin Spice Muffins with Cream Cheese Frosting

I love making these Pumpkin Spice Muffins with Cream Cheese Frosting whenever I'm craving that cozy fall flavor in a handheld, bakery-style treat. Each muffin is loaded with real pumpkin, warm spices, crunchy streusel, and tangy cream cheese frosting that keeps them moist and tender. They're perfect for Thanksgiving, Halloween parties, back-to-school snacks, and potlucks, basically any time you need a crowd-pleasing fall dessert. They're easy to make ahead and store in the fridge for up to a week or freeze for up to 3 months. Without frosting, they keep at room temperature for 3 to 4 days.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 343 kcal

Equipment

Ingredients
 
 

Muffin Ingredients:

  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • cups pumpkin purée
  • ¾ cup light brown sugar
  • 2 large eggs
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract

Streusel Topping:

  • ¾ cup all-purpose flour
  • cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter melted

Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1-3 tablespoons milk as needed for consistency

Instructions
 

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
  • In a large bowl, beat melted butter and brown sugar until smooth. Add eggs, vanilla, pumpkin purée, and Greek yogurt. Mix until fully combined.
    ½ cup unsalted butter, 1½ cups pumpkin purée, ¾ cup light brown sugar, 2 large eggs, ¼ cup Greek yogurt, 1 teaspoon vanilla extract
  • In another bowl, whisk together flour, baking soda, salt, pumpkin spice, and cinnamon. Gently fold the dry ingredients into the wet mixture just until combined—don’t overmix. Let the batter sit while you prepare the topping.
    1¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon pumpkin spice, ¼ teaspoon salt, ½ teaspoon ground cinnamon
  • In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until the mixture becomes crumbly.
    ¾ cup all-purpose flour, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons unsalted butter
  • Spoon the batter into muffin cups, filling about ¾ full. Sprinkle each with a generous amount of streusel topping. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla, and 1 tablespoon milk. Beat until creamy, adding more milk if needed for a spreadable texture.
    4 ounces cream cheese, ½ cup confectioners’ sugar, ½ teaspoon vanilla extract, 1-3 tablespoons milk
  • Once muffins are fully cooled, pipe or spread the cream cheese frosting on top. Serve and enjoy!

Notes

I’ve made these muffins dozens of times, so here are my best tips for perfect results every time.
Use pure pumpkin purée, not pie filling: Pumpkin pie filling has added sugar and spices that’ll throw off the flavor and texture, so make sure you’re using plain pumpkin purée, because this is the real star of the show.
Swap the dairy: You can use sour cream instead of Greek yogurt in equal amounts for a slightly tangier flavor and just as much moisture.
Try pumpkin pie spice: If you have pumpkin pie spice instead of pumpkin spice, use it in the same amount since they’re essentially the same blend of warm spices.
Don’t overmix the muffin batter: Mix just until you don’t see any flour streaks. Overmixing develops gluten, making the muffins dense rather than light and fluffy. For extra lift, you can add 1/2 teaspoon baking powder to the dry mixture before folding it into the wet ingredients.
Cool completely before frosting: If the muffins are even slightly warm, the cream cheese frosting will melt and slide right off. Give them at least 30 minutes on the wire rack.
Store properly: Chill frosted muffins for up to a week. You can keep unfrosted ones at room temp for 3 to 4 days, or flash-freeze them on a baking sheet so they don’t stick together or lose their streusel topping, then freeze in freezer bags or containers for up to 3 months. Thaw fully.

Nutrition

Calories: 343kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 65mgSodium: 191mgPotassium: 154mgFiber: 2gSugar: 26gVitamin A: 5260IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Keyword Pumpkin Spice Muffins with Cream Cheese Frosting
Tried this recipe?Let us know how it was!

A green apron with a pocket, fork, and spoon inside a purple circle on a light background.

SERIOUSLY GOOD

DESSERTS!

Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.

Immediate eBook download. No physical book available.

Includes ad-free recipes like:

∙  Lemon Pound Cake

∙  Starbucks Cake Pops

∙  Boston Cream Pie

∙  Chocolate Mousse

∙  Matcha Tiramisu

...and much more!

Two digital tablets display dessert-themed book covers featuring cakes, pies, and brownies on plates, with the title “Dessert First” visible on one screen.

How to Store Leftovers

Store the frosted muffins in the refrigerator in an airtight container for up to a week to keep them fresh. Cream cheese frosting needs to be kept chilled, so unless you’re storing unfrosted muffins, you can keep them at room temperature for 3 to 4 days.

Unfrosted pumpkin muffins also freeze well in a freezer-safe container or zip-top bag for up to 3 months. Let them thaw overnight in the fridge or on your countertop for an hour or so, then add fresh frosting before serving.

The streusel topping stays crunchy even after freezing, and the muffins taste just as moist as the day you baked them.

What to Serve With Pumpkin Spice Muffins with Cream Cheese Frosting

These muffins pair perfectly with hot coffee, chai lattes, or apple cider for a cozy fall breakfast. I also love serving them alongside scrambled eggs and turkey sausage for a complete brunch spread, or with a fruit salad if you want something lighter and fresher.

For a dessert table, they go great with pumpkin pie, apple crisp, or pecan pie. They’re sweet enough to feel like a treat but not so rich that you can’t enjoy them in the morning with your coffee.

More Easy Recipes for You to Try at Home

You’ll love these other cozy pumpkin treats perfect for fall baking.

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