Pumpkin Spice Muffins with Cream Cheese Frosting

Fall is officially here, and nothing beats the cozy comfort of these Pumpkin Spice Muffins with Cream Cheese Frosting. They’re incredibly moist and soft, packed with those warm, inviting spices we all love, and finished with a silky, tangy cream cheese frosting that makes every bite a little celebration. Whether you want a cozy breakfast, a sweet pick-me-up, or a festive snack, this pumpkin muffin recipe with cream cheese frosting will quickly become a family favorite you reach for again and again.

If you’re a pumpkin fan like me, these muffins are going to steal your heart. I’m that mom who bakes pumpkin treats no matter the season—not just in fall! When the pumpkin craving hits, I turn to pumpkin bars, pumpkin cream cheese bread, Libby’s pumpkin bread, or these fabulous pumpkin spice muffins with cream cheese frosting. They’re a lifesaver on busy mornings, a sweet surprise in lunchboxes, or a cozy treat with a hot cup of coffee. Plus, if you’ve got kids eager to help, this recipe makes for a fun family baking project that everyone can enjoy.

Ingredient Notes

Let’s look at what you’ll need to make these dreamy pumpkin spice muffins with cream cheese frosting. Most items are easy to keep in your pantry, making this recipe a stress-free choice for busy days. Don’t forget to scroll down to the printable recipe card for the full ingredient list and detailed steps.

Pumpkin Muffins

• Flour – I stick with regular all-purpose flour here to get those soft, tender muffins we all love. If you need to make it gluten-free, a 1:1 gluten-free flour blend works beautifully without any trouble.
• Baking Soda & Salt – These little additions help your muffins rise just right and keep the flavors balanced so they’re not too sweet or bland.
• Pumpkin Pie Spice & Cinnamon – These spices are what turn simple muffins into a warm, cozy fall treat. They’ll make your kitchen smell like autumn magic.
• Unsalted Butter – This gives the muffins richness and moisture, keeping them tender and luscious in every bite.
• Pumpkin Puree – Use pure pumpkin, not pumpkin pie filling, so you control the flavor and sweetness perfectly. It’s the star ingredient that gives these muffins their moist texture and pumpkin identity.
• Light Brown Sugar – This adds sweetness with a lovely caramel touch that you won’t be able to resist.
• Eggs – They bring everything together and build the structure so your muffins turn out soft and fluffy.
• Greek Yogurt – Adds extra moisture and a bit of richness without making the batter heavy. If you don’t have Greek yogurt, sour cream is a great swap.
• Vanilla Extract – Just a little vanilla deepens the flavor and gives your muffins that comforting, bakery-fresh vibe.

Streusel Topping

• Flour – This helps create that perfect crumbly texture on top that adds a fun crunch.
• Brown Sugar – Adds sweetness alongside a deep molasses flavor.
• Cinnamon – Gives the streusel its cozy, spicy kick.
• Butter – Melted butter pulls it all together and makes the topping deliciously crumbly and easy to sprinkle on.

Cream Cheese Frosting

• Cream Cheese – Use full-fat, softened cream cheese for the silkiest, creamiest frosting that everyone will love.
• Powdered Sugar – Also known as confectioners’ sugar, it sweetens the frosting and gives it that perfect spreadable thickness.
• Vanilla Extract – A little vanilla balances the tang of the cream cheese and adds a subtle sweetness.
• Milk – Just a splash to smooth out the frosting so it’s easy to spread or pipe. Any milk works—even dairy-free alternatives.

How to make Pumpkin Spice Muffins with Cream Cheese Frosting

Start by heating your oven to 375°F. Line your muffin pan with paper liners or grease it lightly with nonstick spray. Pro mom tip: silicone muffin pans are my favorite—they’re easy to clean and you don’t even need liners. The muffins pop right out every time, saving you time and mess.

In a big bowl, whisk the melted butter and light brown sugar until smooth and creamy. This is going to build that rich, buttery base that makes these muffins so irresistible.

Next, add the eggs, vanilla, pumpkin puree, and Greek yogurt. Stir everything together until the batter is nice and smooth. It’s already starting to smell amazing, isn’t it?

In a separate bowl, whisk together all your dry ingredients: flour, baking soda, salt, pumpkin pie spice, and cinnamon. Mixing these dry ingredients well makes sure every bite is perfectly spiced.

Add the dry ingredients slowly into the wet mixture. Fold gently just until combined—remember, don’t overmix! Overmixing makes the muffins tough instead of tender. I usually let the batter sit for a minute while I sort the topping—it gives the ingredients a little time to settle and helps with texture.

For the streusel, toss flour, brown sugar, and cinnamon together. Pour the melted butter on top, then mix everything with a fork until you get those small, perfect crumbs to sprinkle over your muffins.

Fill each muffin cup about three-quarters full with batter, then generously sprinkle the streusel topping. That crunch adds a fantastic texture contrast to these soft muffins, making them extra special.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the muffins rest in the pan for about 5 minutes—this helps them set—and then move them to a wire rack to cool completely. Patience here really pays off; it stops the muffins from falling apart and lets the frosting hold perfectly.

While the muffins cool, whip the softened cream cheese in a bowl until it’s super smooth and creamy. Add powdered sugar, vanilla, and one tablespoon of milk. Mix until the frosting is soft and silky. If you want it thinner for piping, add a little more milk; for thicker frosting, add more powdered sugar.

After your muffins have cooled completely, spread or pipe the cream cheese frosting on top. I love using a piping bag for neat swirls, but if you’re short on time, a butter knife or spatula works just fine too.

Don’t hold back—go ahead and pile on as much frosting as your heart desires. That tangy, creamy topping pairs perfectly with the spicy, tender muffins below.

Now it’s time to take a bite and savor every delicious moment. These muffins shine best fresh, but they actually keep really well if you store them right.

Tips for the Best Pumpkin Spice Muffins

• Mix your batter gently, only until the wet and dry ingredients are just combined. Overmixing is the top mistake and makes muffins dense and chewy instead of light and tender.
• Use a large cookie scoop or ice cream scoop to get those lovely, domed muffin tops. Fill each muffin cup about three-quarters full to help them rise beautifully.
• Always let your muffins cool all the way before frosting. Cream cheese frosting melts off warm muffins and gets messy fast.
• Want a little extra texture? Fold in up to ½ cup of chopped pecans, walnuts, raisins, or mini chocolate chips before baking for some tasty surprises.
• For extra fall flavor, sprinkle a pinch of pumpkin pie spice, cinnamon, chopped nuts, or pumpkin seeds on top of the frosting.

Storing Spiced Pumpkin Muffins

With that luscious cream cheese frosting, it’s best to store these muffins in an airtight container in the fridge. They’ll stay fresh and yummy for up to a week. Before you eat one, let it warm up at room temperature for 10 to 15 minutes so the frosting softens perfectly.

If you want to make a big batch ahead, these freeze wonderfully. Wrap each muffin tightly in plastic wrap, then place in a freezer-safe bag or container. They keep up to 6 months frozen. When you’re ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving.

If you’re loving these Pumpkin Spice Muffins with Cream Cheese Frosting like I do, please share the recipe with your friends, save it to your favorites, and pin it on Pinterest. That way, when the craving hits, it’s right there waiting for you. Happy baking, friends!