Perfect for fall! Here’s a bakery-style recipe for Pumpkin Streusel Muffins with Cream Cheese Filling — soft, spiced pumpkin muffins swirled with creamy filling and topped with a crunchy streusel.
🎃 Pumpkin Streusel Muffins with Cream Cheese
Ingredients
For the cream cheese filling:
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8 oz cream cheese, softened
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¼ cup sugar
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1 tsp vanilla extract
For the streusel topping:
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½ cup all-purpose flour
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½ cup brown sugar, packed
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1 tsp cinnamon
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¼ tsp nutmeg (optional)
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4 tbsp cold butter, cubed
For the muffins:
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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½ tsp ginger
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¼ tsp cloves
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1 cup pumpkin purée (not pumpkin pie mix)
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½ cup vegetable oil (or melted butter)
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1 cup sugar
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2 large eggs
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1 tsp vanilla extract
Instructions
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Make cream cheese filling – Beat cream cheese, sugar, and vanilla until smooth. Set aside.
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Make streusel – Mix flour, brown sugar, cinnamon, and nutmeg. Cut in cold butter with a fork or pastry cutter until crumbly. Chill until ready to use.
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Mix muffin batter – In one bowl, whisk flour, baking soda, baking powder, salt, and spices. In another bowl, whisk pumpkin, oil, sugar, eggs, and vanilla. Combine wet and dry just until mixed.
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Assemble muffins – Line a 12-cup muffin tin with liners. Fill each cup about ⅓ full with batter, add a spoonful of cream cheese filling, then top with more batter (about ¾ full). Sprinkle streusel generously on top.
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Bake – Bake at 350°F (175°C) for 18–22 minutes, until a toothpick inserted (not through the cream cheese) comes out clean.
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Cool & serve – Let cool slightly before serving.
✨ Tips & Variations
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Add a drizzle of maple glaze or powdered sugar icing for extra sweetness.
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Use half whole-wheat flour for a nuttier flavor.
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Make mini muffins for bite-sized treats (reduce bake time to 12–14 min).
Would you like me to also give you a coffee-cake style loaf version of this recipe (pumpkin cream cheese streusel bread)?