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Pumpkin Streusel Cream Cheese Muffins

A sweetened cream cheese filling and a buttery crumble streusel topping take these Pumpkin Streusel Cream Cheese Muffins to the next level.
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: cream cheese, cream cheese filling, pumpkin, pumpkin muffins, pumpkin muffins with cream cheese filling, pumpkin streusel muffins, streusel
Servings: 12 muffins

Ingredients

Pumpkin Muffins:

  • 1 ¾ Cups All-Purpose Flour (220g)
  • 1 Cup Granulated Sugar (200g)
  • ½ Teaspoon Salt (3g)
  • 2 Teaspoons Baking Powder (10g)
  • 2 Teaspoons Pumpkin Pie Spice (8g)
  • ½ Cup Salted Butter, Melted (113g)
  • ⅓ Cup Sour Cream (80g)
  • ⅓ Cup Pumpkin Purée (80g)
  • 1 Large Egg + 1 Large Egg Yolk
  • 2 Tablespoons Whole Milk (30ml)
  • 1 Teaspoon  Pure Vanilla Extract (5ml)

Cream Cheese Filling:

  • 6 Ounces Cream Cheese, softened (170g)
  • ¼ Cup + 2 Tablespoons Granulated Sugar (75g)
  • ½ Tablespoon Pure Vanilla Extract (7.5ml)

Buttery Streusel:

  • ½ Cup All-Purpose Flour (60g)
  • ¼ Cup Granulated Sugar (50g)
  • 1 Teaspoon Ground Cinnamon (2g)
  • ⅓ Cup Salted Butter, Softened (76g)

Instructions

  • Preheat & Prep:
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  • Make Streusel:
    In a small bowl, combine flour, sugar, cinnamon, and softened butter. Mix until crumbly and set aside.
  • Mix Muffin Batter:
    In a large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
    In another bowl, combine melted butter, sour cream, pumpkin purée, egg + yolk, milk, and vanilla.
    Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to over mix. 
  • Prepare Cream Cheese Filling:
    Beat the cream cheese, sugar, and vanilla until smooth. 
  • Assemble Muffins:
    Fill each muffin liner about halfway with pumpkin batter.
    Add about 1 tablespoon of cream cheese filling in the center.
    Top with more pumpkin batter until the liner is ¾ full.
    Sprinkle generously with streusel. 
    Alternatively, you can divide the pumpkin batter evenly between 12 caverns, make a small hole at the top of each muffin batter with the back of a tablespoon, and plop the cream cheese right in there! Then cover with streusel. This is an easier method in my opinion. (Just note that the cream cheese will sit closer to the top than center of the muffins when baked). 
  • Bake:
    Bake for 22-25 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean.
  • Cool & Serve:
    Let muffins cool in the pan for 5 minutes before transferring to a wire rack. 
    My personal favorite way to enjoy them is warm with salted Irish butter and a sprinkling of cinnamon and sugar!

Notes

Approximate Nutrition Per Muffin (1 of 12):
  • Calories: 271
  • Fat: 15g
  • Sugar: 22g
  • Protein: 3g
  • Carbs: 30g
 
See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.