Pumpkin spice muffins with a sweetened cheesecake center and topped with cinnamon streusel. These pumpkin cream cheese streusel muffins will be one of the best pumpkin muffins you ever make.
I’m officially addicted to all thing Fall & Pumpkin Spice!! I went grocery shopping the other day and could not pass by anything labeled ‘pumpkin spice’ and not put it in my cart; I have no self-control when it comes to the pumpkin spice stuff.
We had a few days of really nice, almost fall-like weather this past weekend so I am hoping that if I keep making pumpkin treats than that fall weather will come back and stay. I don’t think it worked because today feels like it’s a 110 degrees! Ugh.
There a few extra steps with these muffins; the cinnamon streusel and the cream cheese center. They’re not easy mix and dump type muffins, but trust me, these muffins will be worth the extra steps.
The pumpkin muffin is so soft and full of pumpkin flavor and warm pumpkin spices. The inside is a creamy and sweet cheesecake mixture, and the tops are sprinkled with an easy cinnamon streusel.
I had to send these in with my husband to work because like I mentioned earlier, I have zero self-control when it comes to pumpkin. My husband is an engineer for a construction company and the guys he works with loved these muffins. I always find it funny to think about all these big, hard-working, construction engineer guys sitting around the office eating pumpkin muffins. But, they were a hit and more pumpkin treats were requested 🙂 I just love people who love to eat treats. Especially pumpkin treats!
Yields 24 muffins
You will have a little bit of extra muffin batter. I used all the cream cheese filling and streusel topping. You can put the extra muffin batter in mini loaf pans or fill u a few spots in another muffin pan.
5 based on 5 review(s)
- 1 block (8 oz) cream cheese
- 1 cup powdered sugar
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1 1/4 cup canola oil
- 1/2 cup sugar
- 5 tablespoons flour
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons cold butter, cut into small chunks
- Preheat oven to 350. Line two muffin tins with paper liners.
- To make the cream cheese filling: beat together the cream cheese and powdered sugar until well blended. Chill the filling in the freezer while you mix up the muffin batter.
- To make the muffins: in a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. In a large bowl or the bowl of a stand mixer, beat together the eggs, sugar, pumpkin, and oil until combined. Add the dry ingredients and mix until just combined.
- Scoop 2 tablespoons of muffin batter into each cup of the muffin tin.
- Remove the cream cheese filling from the freezer and scoop 1 tablespoon into each cup. Fill the muffin cups 3/4 full with the remaining batter, covering the cream cheese layer.
- To make the streusel: combine the sugar, flour, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. You can use your fingers or a pastry cutter.
- Sprinkle each muffin cup with a small amount of streusel.
- Bake 20-25 minutes or until the muffins have formed a nice peak and spring back when touched lightly. Remove and let cool before serving.