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Pumpkin Spice Muffins With Cream Cheese Frosting, half muffin with muffins and cinnamon sticks.

Pumpkin Spice Muffins With Cream Cheese Frosting

These pumpkin spice muffins are soft, fluffy, and packed with fabulous fall flavors. Topped with a buttery streusel and a generous swirl of cream cheese frosting, they’re the kind of treat you’ll want to make all season long.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 muffins

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 tablespoons unsalted butter melted

Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1-3 tablespoons milk

Instructions
 

  • Preheat your oven to 375°F. Line a standard muffin tin with paper liners and lightly spray them with nonstick spray to help the muffins release cleanly.
  • In a large bowl, use a hand mixer or stand mixer to beat the melted butter and brown sugar until smooth.
  • Add in the eggs, vanilla extract, pumpkin puree, and Greek yogurt. Mix until fully combined and creamy.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin spice.
  • Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined - don’t overmix. Let the batter rest while you make the streusel.
  • In a medium bowl, stir together the flour, brown sugar, and cinnamon. Drizzle in the melted butter and mix with a fork until it forms coarse crumbs.
  • Fill each muffin cup about ¾ full with the batter. Sprinkle the streusel mixture evenly over each muffin top.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Beat the softened cream cheese in a bowl until smooth. Add in the confectioners’ sugar, vanilla, and 1 tablespoon of milk. Beat until creamy, adding more milk as needed for a spreadable consistency.
  • Once the muffins are fully cool, pipe or spread the cream cheese frosting on top. Enjoy immediately or refrigerate for a chilled treat.

Notes

Avoid Overmixing the Batter: Stir just until the dry ingredients are incorporated. Overmixing can make the muffins tough.
Cool Completely Before Frosting: If the muffins are even slightly warm, the frosting will melt and slide off.
Pumpkin Puree Only: Be sure to use pure pumpkin puree - not pumpkin pie filling, which has added sugar and spices.
For Extra Crunch: Sprinkle chopped nuts or pumpkin seeds on top of the streusel before baking.
Use a Cookie Scoop: For even-sized muffins, use a cookie or ice cream scoop to portion the batter.