Name: Pumpkin Streusel Muffins with Cream Cheese Filling
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 4 ounces cream cheese, softened; 1/4 cup powdered sugar; 1/4 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 cup rolled oats; 1/4 cup brown sugar, packed; 1/2 teaspoon ground cinnamon; 2 tablespoons unsalted butter, melted

These Pumpkin Streusel Muffins with Cream Cheese Filling are the perfect fall treat, combining the rich, warm flavors of pumpkin and spices with a creamy surprise in the middle and a sweet, crunchy streusel topping. They are perfect for cozy mornings, afternoon snacks, or any time you’re craving a delightful seasonal bite. Whether you’re hosting a fall brunch or simply enjoying a quiet moment, these muffins are sure to become a favorite.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Cream Cheese Filling:

4 ounces cream cheese, softened

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

Streusel Topping:

1/4 cup all-purpose flour

1/4 cup rolled oats

1/2 teaspoon ground cinnamon

1/4 cup brown sugar, packed

2 tablespoons unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

In a large separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream. Stir until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

For the cream cheese filling, beat together the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.

For the streusel topping, mix together the flour, oats, brown sugar, cinnamon, and melted butter in a small bowl until crumbly.

To assemble, fill each muffin cup about halfway with the pumpkin batter. Drop a spoonful of cream cheese filling into the center of each muffin, then top with the remaining pumpkin batter, ensuring the cream cheese is fully encased.

Sprinkle the streusel topping generously over the top of each muffin.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Variations

If I want to switch it up a bit, there are a few variations I can try:

Spices: I can adjust the spices based on what I have on hand or prefer. A pinch of cloves or allspice could be a nice addition.

Nuts: Adding chopped walnuts or pecans to the streusel topping gives the muffins an extra crunchy texture.

Dairy-Free: For a dairy-free version, I can substitute the cream cheese filling with dairy-free cream cheese and use a non-dairy milk instead of sour cream.

Mini Muffins: For a bite-sized version, I can use a mini muffin tin, reducing the baking time to about 12-15 minutes.

Storage/reheating

These muffins stay fresh for a few days when stored in an airtight container at room temperature. If I want to keep them longer, I can freeze them for up to 3 months. When ready to enjoy, I simply reheat them in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQs

Can I make these muffins ahead of time?

Yes, I can make the batter ahead of time and refrigerate it for up to 24 hours before baking. This is great for busy mornings when I want freshly baked muffins without the prep work.

Can I use fresh pumpkin instead of canned?

Absolutely! I can use fresh pumpkin puree. I just need to make sure it’s well-drained and smooth before incorporating it into the batter.

How do I know when the muffins are done?

I test the muffins by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.

Can I use a different filling instead of cream cheese?

Yes, I can swap out the cream cheese filling for a variety of other fillings, such as Nutella, peanut butter, or even a cinnamon-sugar mixture.

How can I make the streusel topping even more flavorful?

For added flavor, I can stir in some chopped nuts (like pecans or walnuts) into the streusel, or I can add a pinch of cardamom for a unique twist.

Conclusion

These Pumpkin Streusel Muffins with Cream Cheese Filling are a true fall favorite of mine. They’re soft, sweet, and full of cozy pumpkin flavor, with the rich surprise of cream cheese in the center and a crunchy cinnamon streusel topping. Perfect for any occasion, whether as a breakfast treat, snack, or dessert, these muffins will bring the flavors of autumn right to your kitchen. I can’t wait to make them again!

Recipe: