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–+ servings

Pumpkin Cream Cheese Muffins with Pumpkin Spice Streusel

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes

Equipment

  • Small Bowl
  • 2 Medium Bowl
  • Large Bowl
  • Muffin Tin

Ingredients  

Pumpkin Spice Streusel Topping

  • ⅓ cup light brown sugar, lightly packed
  • ⅓ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons cold unsalted butter, cubed

Cream Cheese Filling

  • 6 oz cream cheese, softened to room temperature
  • 3 tablespoons granulated sugar
  • 1 large egg yolk, room temperature
  • ½ teaspoon pure vanilla extract

Pumpkin Muffins

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon koster salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1¼ cups pumpkin puree
  • ½ cup vegetable oil
  • ⅓ cup whole milk
  • 1 teaspoon pure vanilla extract

Instructions 

Pumpkin Spice Streusel Topping

  • In a small bowl, whisk together brown sugar, flour, cinnamon, ginger, and nutmeg.
  • Add cold butter cubes and use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse crumbs with some larger butter pieces. The streusel should have the consistancy and texture of wet sand.
  • Refrigerate while preparing the rest of the recipe.

Cream Cheese Filling

  • In a medium bowl, beat softened cream cheese until smooth and fluffy.
  • Add granulated sugar, egg yolk, and vanilla extract. Beat until well combined and smooth.
  • Set aside at room temperature.

Pumpkin Muffins

  • Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  • In a large bowl, whisk together both sugars until combined. Add eggs, pumpkin puree, oil, milk, and vanilla extract. Whisk until smooth and well combined.
  • Add the dry ingredients to the wet ingredients and gently fold together until just combined. Don't overmix.
  • Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full.
  • Add 1 tablespoon of cream cheese filling to the center of each muffin, gently pressing it down slightly into the batter.
  • Use a toothpick or knife to create 2-3 gentle swirls through each muffin, creating a marbled effect. Don't overmix.
  • Sprinkle the chilled streusel topping evenly over each muffin.
  • Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the pumpkin portion (not the cream cheese) comes out with just a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the shrimp ceviche and does not include any additional garnishments. It does not include the nutrition for any substitutions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.