Pumpkin Cream Cheese Muffins with Streusel Topping
These Pumpkin Cream Cheese Muffins with Streusel Topping are a seasonal treat featuring moist pumpkin muffins, tangy cream cheese filling, and a crumbly streusel topping. Perfect for breakfast, dessert, or a cozy snack!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup (120ml) vegetable oil
- ½ teaspoon vanilla extract
- 8 ounces (227g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- ½ teaspoon ground cinnamon
- 4 tablespoons (60g) unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and line your muffin tin with paper liners or lightly grease it.
- In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
- In another bowl, mix flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Pour in melted butter and stir until crumbly. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a medium bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Spoon a layer of batter into each muffin well (about halfway full). Add a dollop of cream cheese filling to the center, then cover with another layer of batter until the wells are about ¾ full.
- Sprinkle the streusel topping generously over each muffin.
- Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Make sure your cream cheese is softened for a smooth filling.’, ‘Use paper liners or silicone cups to prevent sticking and for easy cleanup.’, ‘Use a kitchen scale or spoon-and-level method for accurate flour measurement.’, ‘Stir the batter just until combined to keep the muffins fluffy.’, ‘If the cream cheese filling is too runny, chill it in the fridge for 15 minutes before assembling the muffins.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Fat: 12
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, cream cheese filling, streusel topping, fall dessert, pumpkin spice, autumn recipe