Here’s a Pumpkin Streusel Muffins with Cream Cheese Filling recipe that combines moist pumpkin spice muffins, a rich cream cheese center, and a buttery streusel topping. Perfect for fall—or any time you want something cozy and indulgent!
🎃 Pumpkin Streusel Muffins with Cream Cheese Filling
🧁 Yields: 12 standard-size muffins
⏱ Prep Time: 25 mins | Bake Time: 20–25 mins
📝 Ingredients
For the Cream Cheese Filling:
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8 oz (226g) cream cheese, softened
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1/4 cup (50g) granulated sugar
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1 tsp vanilla extract
For the Streusel Topping:
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1/2 cup (63g) all-purpose flour
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1/4 cup (50g) brown sugar
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1/2 tsp ground cinnamon
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1/4 cup (56g) cold unsalted butter, cubed
For the Pumpkin Muffins:
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1 3/4 cups (220g) all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves
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1/4 tsp ground ginger
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2 large eggs
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1 cup (200g) granulated sugar
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1/2 cup (100g) brown sugar
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1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
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1/2 cup (120ml) vegetable oil
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1/4 cup (60ml) milk
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1 tsp vanilla extract
👩🍳 Instructions
1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
2. Make Cream Cheese Filling
In a medium bowl, beat:
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Cream cheese
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Sugar
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Vanilla
until smooth. Set aside.
3. Make Streusel Topping
In a small bowl, combine:
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Flour
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Brown sugar
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Cinnamon
Cut in the cold butter with a pastry cutter or fork until it resembles coarse crumbs. Chill until ready to use.
4. Make Pumpkin Muffin Batter
In a large bowl, whisk together:
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Flour
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Baking soda
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Salt
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Cinnamon, nutmeg, cloves, ginger
In another bowl, whisk:
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Eggs
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Granulated sugar
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Brown sugar
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Pumpkin puree
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Oil
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Milk
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Vanilla
Add the wet ingredients to the dry and mix until just combined—don’t overmix.
5. Assemble Muffins
Spoon about 1 heaping tablespoon of batter into each muffin cup. Add about 1 heaping teaspoon of the cream cheese filling to the center of each, then cover with more batter (fill each cup about 3/4 full). Sprinkle generously with streusel topping.
6. Bake
Bake for 20–25 minutes, or until a toothpick inserted in the muffin (not through the cream cheese) comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
💡 Tips
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For bakery-style domes, start at 400°F for 5 mins, then lower to 350°F for the rest of the bake.
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Make ahead: Muffins stay fresh in the fridge for up to 5 days or can be frozen up to 3 months.