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Three pumpkin cream cheese muffins topped with brown sugar streusel on a rustic ceramic plate.

Pumpkin Cream Cheese Muffins With Streusel

Moist pumpkin spice muffins filled with sweet cream cheese and topped with buttery brown sugar streusel.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 410 kcal

Ingredients
  

Cream Cheese Filling

  • 8 ounces full-fat brick cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk at room temperature
  • 1 teaspoon pure vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine salt
  • 4 tablespoons unsalted butter melted and slightly cooled

Pumpkin Muffins

  • 1 3/4 cups all-purpose flour, spooned and leveled or gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup pure pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup neutral oil
  • 1/4 cup whole milk, at room temperature
  • 2 teaspoons pure vanilla extract

Instructions
 

  • Line a standard 12-cup muffin pan with paper liners. Preheat the oven to 425°F.
  • Make the filling. Beat the cream cheese and granulated sugar until smooth. Mix in the egg yolk and vanilla just until combined. Refrigerate while making the batter.
  • Make the streusel. Stir the flour, brown sugar, cinnamon, and salt together. Add the melted butter and toss with a fork until crumbs form. Set aside.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
  • In a large bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
  • Fold the dry ingredients into the pumpkin mixture just until combined. Do not overmix.
  • Add about 1 1/2 tablespoons of batter to each muffin liner. Spoon a heaping tablespoon of cream cheese filling into the center of each. Cover with the remaining pumpkin batter.
  • Divide the streusel evenly over the tops and press it down very lightly.
  • Bake at 425°F for 5 minutes. Keep the oven door closed, reduce the temperature to 350°F, and bake for 15 to 18 minutes more.
  • Check the pumpkin portion with a toothpick. It should come out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer the muffins to a wire rack for at least 20 minutes.
  • Store cooled muffins in an airtight container in the refrigerator for up to four days.

Notes

Recipe Notes

  • Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • Brick cream cheese produces a thicker center than whipped or tub-style cream cheese.
  • Do not open the oven when lowering the temperature from 425°F to 350°F.
  • Test for doneness in the pumpkin cake, since the cream cheese center will remain moist.
  • Oven temperatures vary. Begin checking the muffins after 15 minutes at 350°F.

Nutrition Information

Approximate nutrition per muffin, based on 12 muffins:
  • Calories: 410
  • Carbohydrates: 47 g
  • Protein: 5 g
  • Fat: 21 g
  • Saturated fat: 8 g
  • Cholesterol: 70 mg
  • Sodium: 300 mg
  • Fiber: 2 g
  • Sugar: 29 g
    Nutrition is an estimate and will vary by brand, exact measurements, and any substitutions.
Keyword pumpkin cream cheese muffins, pumpkin muffins