Why You’ll Love Pumpkin Streusel Muffins with Cream Cheese Filling Recipe
These Pumpkin Streusel Muffins are everything you want in a fall dessert. The moist pumpkin muffin is subtly spiced with cinnamon, nutmeg, and a touch of clove, creating a cozy, comforting flavor profile. The cream cheese filling adds a rich and tangy contrast, while the streusel topping provides a sweet crunch that ties it all together. Not only do they taste amazing, but they also make your kitchen smell irresistible as they bake. Perfect for breakfast, a snack, or a special treat for guests, these muffins are a must-try this fall.
Ingredients
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1 ¾ cups all-purpose flour
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1 cup granulated sugar
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1 teaspoon baking soda
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 teaspoon salt
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1 cup pumpkin puree
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2 large eggs
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½ cup vegetable oil
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1 teaspoon vanilla extract
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½ cup cream cheese, softened
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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¼ cup chopped pecans (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
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In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir until fully combined.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
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In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
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Spoon a small amount of muffin batter into each muffin cup, filling each about 1/3 of the way. Then, drop about one tablespoon of the cream cheese mixture in the center of each muffin, followed by another spoonful of muffin batter to cover the filling.
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In a small bowl, mix together the chopped pecans (if using) and the streusel topping ingredients until crumbly. Sprinkle the streusel over the top of the muffins.
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Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean (except for the cream cheese).
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Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
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Servings: 12 muffins
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Prep Time: 15 minutes
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Cook Time: 20-25 minutes
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Total Time: 40-45 minutes
Variations
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Gluten-Free: Use a gluten-free flour blend to make these muffins gluten-free. Just make sure the other ingredients, like the baking soda and spices, are also gluten-free.
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Dairy-Free: Swap out the cream cheese for a dairy-free cream cheese alternative, and use a dairy-free milk or non-dairy yogurt in place of the regular milk or yogurt.
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Vegan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and the cream cheese filling with a non-dairy cream cheese alternative.
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Add-ins: Consider adding in chocolate chips, dried cranberries, or shredded coconut for an extra burst of flavor.
Storage/Reheating
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Storage: Store your Pumpkin Streusel Muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to 5 days.
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Freezing: These muffins freeze beautifully. Place them in a freezer-safe bag or container and store them in the freezer for up to 2-3 months. To thaw, simply leave them out at room temperature for a few hours or warm them up in the microwave.
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Reheating: To reheat, pop a muffin in the microwave for about 20-30 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
1. Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works great in this recipe. Just make sure you’re using 100% pure pumpkin and not pumpkin pie filling.
2. Can I make these muffins without the streusel topping?
Yes, you can skip the streusel topping if you prefer. The muffins will still be delicious, but you’ll miss the added crunch.
3. How do I make sure my muffins are moist?
Be careful not to overmix the batter, as overmixing can lead to dense muffins. Also, don’t overbake them. Once a toothpick inserted into the center comes out clean, they’re ready.
4. Can I add chocolate chips to the batter?
Absolutely! You can fold in about ½ cup of chocolate chips into the batter for a sweet twist.
5. How can I make these muffins healthier?
You can substitute some of the sugar with a natural sweetener like honey or maple syrup, use whole wheat flour instead of all-purpose flour, and reduce the amount of oil used.
6. Can I use a different type of nut instead of pecans?
Yes, walnuts or even almonds would work well in place of pecans.
7. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin—if it comes out clean (except for the cream cheese filling), the muffins are done.
8. Can I make these muffins ahead of time?
Yes, you can make them a day or two in advance. Just store them in an airtight container to keep them fresh.
9. Can I freeze these muffins?
Yes, these muffins freeze really well! Just make sure they are fully cooled before wrapping them up and storing them in the freezer.
10. What can I substitute for vegetable oil in this recipe?
You can substitute vegetable oil with melted butter, coconut oil, or even applesauce for a lighter version.
Conclusion
Pumpkin Streusel Muffins with Cream Cheese Filling are a cozy and delicious way to celebrate the flavors of fall. The combination of tender, spiced pumpkin muffin, creamy cheese filling, and sweet streusel topping makes these muffins irresistible. Whether you’re baking them for a special occasion or just a simple fall treat, these muffins are sure to be a hit. Enjoy them fresh out of the oven, or save them for later—they’ll be just as delightful!
Pumpkin Streusel Muffins with Cream Cheese Filling
These Pumpkin Streusel Muffins with Cream Cheese Filling are the perfect fall treat! Soft and moist pumpkin muffins are filled with a rich, tangy cream cheese center and topped with a delicious cinnamon streusel. These muffins are the ultimate combination of sweetness, spice, and creaminess, making them the perfect snack or breakfast for the season.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 45-50 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup buttermilk
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Make the cream cheese filling: In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Make the streusel topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, oil, and buttermilk.
- Gradually fold the wet ingredients into the dry ingredients until just combined (do not overmix).
- Assemble the muffins: Spoon a small amount of muffin batter into each muffin cup (about 1 tablespoon). Add a teaspoon of the cream cheese filling on top, then cover with more muffin batter until each cup is about ¾ full.
- Top with streusel: Sprinkle the streusel topping generously over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can store these muffins in an airtight container at room temperature for 2-3 days, or refrigerate them for up to a week.
- If you prefer a sweeter filling, increase the powdered sugar in the cream cheese mixture by a tablespoon or two.
