Description
These Pumpkin Streusel Muffins with Cream Cheese Filling are the ultimate cozy fall treat. Soft, spiced pumpkin muffins are filled with a luscious cream cheese center and topped with a buttery streusel crumb that adds the perfect crunch in every bite.
Ingredients
Scale
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree
- 2/3 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Make the Cream Cheese Filling: In a bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Make the Streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly. Refrigerate until ready to use.
- Make the Muffins: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Spoon a heaping tablespoon of batter into each muffin cup. Add a spoonful of cream cheese filling in the center, then top with more batter to cover.
- Sprinkle each muffin with streusel topping.
- Bake for 20–25 minutes or until a toothpick inserted near the edge (not center) comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use full-fat cream cheese softened to room temperature.
- Muffins can be stored in the fridge for up to 5 days or frozen for longer storage.
- Don’t overmix the batter to ensure light, fluffy muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 19g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin muffins, cream cheese filling, streusel topping, fall dessert, pumpkin spice muffins