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pumpkin cream cheese muffins with streusel topping, one split open showing the filling

Pumpkin Cream Cheese Muffins

Spiced pumpkin muffins with a tangy cream cheese center that stays put, topped with a buttery streusel. Ready in about 1 hour 15 minutes total.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz full-fat cream cheese softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup canned pumpkin puree
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup all-purpose flour streusel
  • ¼ cup packed brown sugar streusel
  • ¼ tsp ground cinnamon streusel
  • 3 tbsp cold unsalted butter cubed

Method
 

  1. Beat cream cheese, sugar, and vanilla until smooth. Scoop into 12 dollops and freeze 30 minutes.
  2. Whisk dry ingredients together. Separately whisk pumpkin, sugars, oil, eggs, and vanilla.
  3. Combine wet and dry ingredients just until no flour streaks remain.
  4. Make streusel by cutting cold butter into flour, sugar, and cinnamon.
  5. Spoon a base layer of batter into each liner, top with a frozen cream cheese dollop, then cover with more batter.
  6. Sprinkle streusel on top and bake at 375°F for 18-20 minutes.
  7. Cool in the tin 5 minutes, then transfer to a wire rack.

Notes

Storage note: Refrigerate up to 5 days; freezes well for up to 3 months.
Allergen note: Contains dairy, egg, and gluten.
Notes: Freeze the cream cheese filling fully firm before assembling to prevent sinking.