Pumpkin Cream Cheese Streusel Muffins
Pumpkin Cream Cheese Streusel Muffins are a perfectly moist pumpkin muffin, have a sweet cream cheese center, and topped with a cinnamon streusel.
Servings 24 muffins
Ingredients
Cream Cheese Filling
- 1 bar (8 oz) cream cheese, softened
- 1 cup powdered sugar
Pumpkin Muffins
- 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 granulated sugar
- 2 cups pure pumpkin (from a 28 oz can)
- 1 1/4 cup canola or vegetable oil
Cinnamon Streusel
- 1/2 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons cold butter, cubed small
Instructions
- Preheat oven to 350. Line two muffin tins with paper liners.
- Make the cream cheese filling. Beat together the cream cheese and powdered sugar until well blended in a small bowl. Put it in the freezer to chill while you prepare the muffins.
- Make the pumpkin muffins. In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Set aside.
- In a large bowl with handheld beater, 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.
- Fill each muffin cup 1/3 full of pumpkin muffin batter. Top with a heaping tablespoon of the cream cheese mixture. Fill the remaining of the muffin cup with more pumpkin batter. It should be almost to the top. Make sure that the muffin batter on top covers the cream cheese center.
- Make the cinnamon streusel. Combine the sugar, flour, cinnamon, and cold cubed butter in a small bowl. Use your hands or a pastry cutter to mix together until it resembles coarse crumbs. Sprinkle some on top of each muffin.
- 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 or eat one warm.
Video
Notes
A small 15-ounce can of pure pumpkin will not be enough for 2 cups of pumpkin called for in the recipe. You will need to buy the larger 28-ounce can of pure pumpkin and measure out 2 cups.
To soften the cream cheese, unwrap it and put it on a microwave-safe plate. Microwave for 25-30 seconds. This will help eliminate lumps in the cream cheese mixture.
This recipe was originally published September 2016. It has been republished and updated September 2018.