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.
