Add Preferred Source
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.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
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.
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!
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!
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.
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!
Pumpkin Spice Muffins with Cream Cheese Frosting
Equipment
- 12-cup muffin tin lined with paper liners
Ingredients
Muffin Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1½ 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
- ⅓ 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
Nutrition
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!
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.
