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

Description

These Pumpkin Streusel Muffins with Cream Cheese Filling are a perfect fall treat, combining the rich flavors of pumpkin and spices with a creamy surprise in the center and a sweet, crunchy streusel topping.

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

For the Cream Cheese Filling:

4 ounces cream cheese, softened

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

For the Streusel Topping:

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

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Instructions

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.

Notes

If you want a variation, consider adding nuts like chopped walnuts or pecans to the streusel topping.

If you’re looking for a dairy-free option, substitute the cream cheese filling with dairy-free cream cheese and non-dairy milk for sour cream.

For mini muffins, use a mini muffin tin and reduce the baking time to about 12-15 minutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 20g
Sodium: 160mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg