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Pumpkin Cream Cheese Muffins

Moist pumpkin cream cheese muffins filled with a sweet cream cheese center and topped with buttery cinnamon streusel for an easy fall treat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Pumpkin Muffins:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Filling:
  • 8 oz full-fat cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Cinnamon Streusel:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter melted

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla until smooth. Set aside.
  3. To make the streusel, combine 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Stir in the melted butter with a fork until irregular crumbs form.
  4. In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, 2 teaspoons cinnamon, pumpkin pie spice, and salt.
  5. In another bowl, whisk the pumpkin puree, 1/2 cup brown sugar, 1/2 cup granulated sugar, eggs, vegetable oil, and 1 teaspoon vanilla until smooth.
  6. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  7. Fill each muffin cup approximately one-third full with pumpkin batter.
  8. Place approximately 1 tablespoon cream cheese filling into the center of each muffin.
  9. Cover with additional pumpkin batter until the cups are nearly full.
  10. Sprinkle the cinnamon streusel over each muffin.
  11. Bake for 18–22 minutes, until a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
  12. Cool in the muffin pan for 10 minutes.
  13. Transfer to a wire rack and allow to cool further before serving.