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–+ servings
A stack of 3 pumpkin cream cheese muffins with a streusel crumb on top.
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5 from 3 votes

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins your new favorite muffins. They are perfectly spiced, soft, pumpkin muffins with a delicious cream cheese filling in the middle. They're perfect for a fall breakfast or dessert.
Servings: 18
Calories: 250kcal

Equipment

Ingredients

For the Cream Cheese Filling:

  • 6 oz cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 TBS all purpose flour

For the Pumpkin Muffins:

  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 3/4 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the Cinnamon Streusel Topping:

  • 6 TBS all purpose flour
  • 3 TBS brown sugar
  • 1 tsp ground cinnamon
  • 3 TBS butter

Instructions

For the Cream Cheese Filling:

  • Add the cream cheese to a medium sized bowl and beat it over medium speed until it's nice and smooth.
  • Add in the sugar, egg, and flour and beat together until just combined.
  • Put the bowl in the fridge to chill until needed.

For the Cinnamon Streusel Topping:

  • Stir together the flour, brown sugar, and cinnamon in a medium sized bowl.
  • Add in the cold butter and mix it into the sugar mixture until you have a fine crumb. Set it aside in the fridge until needed.

For the Pumpkin Muffins:

  • Preheat the oven to 375 degrees Fahrenheit. Line two muffin pans with paper liners.
  • In a large bowl, stir together the sugars and oil until combined.
  • Add in the eggs, milk, and vanilla extract, and stir them into the sugar mixture.
  • Stir in the pumpkin puree.
  • In another bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and stir them together slowly until combined.
  • Add a heaping 1 Tablespoon of the muffin batter to each of the muffin cups.
  • Add a heaping 1/2 Tablespoon of the cream cheese filling on top of the muffin batter.
  • Add more batter to fill the muffin spots each about 3/4 full, almost to the top, but not quite.
  • Sprinkle streusel crumb evenly over the top of each muffin, pressing in lightly to help it stick.
  • Bake the muffins for 18-22 minutes until the crumb is golden and the muffins are cooked through. (Test with a toothpick).
  • Let the muffins cool for 10 minutes in the pan, then serve, or transfer them to a cooling rack to cool completely.

Nutrition

Calories: 250kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 187mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2354IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg