Pumpkin Cream Cheese Muffins
These moist pumpkin muffins are filled with a delicious, creamy center and topped with a crumbly streusel. The perfect fall treat, perfect for breakfast or as a snack!
Pumpkin Cream Cheese Muffins
These pumpkin muffins are filled with a smooth cream cheese mixture, creating a sweet and creamy surprise in every bite. The streusel topping adds a sweet crunch, making these muffins a perfect fall snack.
Ingredients
Cream Cheese Mixture
- 8 ounce cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
- 3 Tablespoons brown sugar
Streusel
- 4 1/2 Tablespoons all-purpose flour
- 5 Tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 3 Tablespoons butter softened
Muffins
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/3 cups pumpkin puree
- 1/3 cup oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.To make the filling: Beat the cream cheese until smooth. Add the egg, vanilla, and brown sugar. Beat until fully combined. Set aside.To make the streusel: Mix the flour, sugar, and ground cinnamon. Add softened butter and combine until crumbly. Set aside.To make the muffins: In a large bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Add the oil, pumpkin puree, and eggs. Beat until just combined.Fill each muffin cup about halfway with the batter. Carefully add 1 tablespoon of the cream cheese mixture right in the middle of the batter (do not let the cream cheese touch the edges).Sprinkle the streusel topping over the muffins.Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Notes
- Make-ahead Tip: These muffins freeze well! Store them in an airtight container for up to 3 months.
- Variations: You can add chocolate chips to the muffin batter or swap the streusel topping for chopped nuts for an added crunch.
