Pumpkin Cream Cheese Streusel Muffins
Pumpkin Cream Cheese Streusel Muffins are the one recipe you absolutely have to add to your fall baking list. Make them for yourself or be kind and share with your family and friends! Makes 1 1/2 dozen.
When it comes to making fall things, nothing beats pumpkin baked goodies in my opinion.
Whether it’s pumpkin cake, pumpkin bread, or pumpkin muffins, those flavors are totally soothing to me every single day of the week. Not to mention, the smell of them baking up in the oven is absolutely intoxicating.
Right now, I am thinking ahead to Thanksgiving. Obviously this year is looking a bit different, but it’s one of those days I’m always looking ahead to once September rolls around.
I always get a little nervous and excited in the couple of days leading up to a big event that I am cooking for. It’s that last minute “oh holy crap, what if I burn the turkey” panic attack that sneaks up out of nowhere, but disappears as soon as I start cooking.
The one thing I always do on Thanksgiving is forget to eat breakfast, which is terrible because then that first glass of wine goes straight to my head as I am trying to finish off the gravy and get the turkey carved.
To me, Thanksgiving should start and end with pumpkin. Really this is the last time many of us will be eating pumpkin until next year so I want it to go out with a bang!
Note: this is an updated version of the original posted on November 25, 2014.
Pumpkin is stuffed into these muffins, so you’ll definitely be paying homage to the pumpkin. These muffins are so light and moist. It’s hard to stop with just one!
The topping is my absolute favorite part (you can tell I am one of those individuals who eat the tops off her muffins first because that’s the BEST part). It has just the right about of streusel and cream cheese to give you a little tang and crunch to go with that perfectly fluffy pumpkin muffin underneath.
Plus they come together in minutes so feeding any guests who are staying over for the holiday is a piece of cake muffin!
Yes I just turned piece of cake into piece of muffin. It makes sense in my world, so just love it, use it, and make muffins. 🙂
It’s something that I love waking up to, therefore everyone will. That’s my logic anyway, LOL.
Dig in already! It’s pumpkin season, my friends!
This Recipe’s Must-Haves
You will need your stand mixer to make the cream cheese filling for these muffins!
In addition, you’ll need a couple of your favorite mixing bowls to make the streusel topping and the muffin batter as well.
I like to use a cookie dough scoop to get the batter into the muffin liners – it’s so much easier than a regular spoon!
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup pumpkin puree (not pumpkin filling)
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground allspice
- 1 tsp vanilla extract
- 12 oz cream cheese
- 1 egg yolk
- 2 1/2 tsp vanilla extract
- 5 Tbsp sugar
- 4 1/2 Tbsp flour
- 3/4 tsp cinnamon
- 3 Tbsp brown sugar
- 6 Tbsp cold unsalted butter, cut into ¼” cubes
- Preheat oven to 350˚F. Line two 12-cup muffin tins with baking cups and lightly spray with cooking spray.
- For the cream cheese layer, beat cream cheese in a stand mixer until smooth. Add in egg yolk, vanilla, and sugar, beating until combined. Set aside.
- For the streusel topping, add streusel ingredients to a small bowl. Use your fingers to cut in the butter until the mixture is crumbly and butter is incorporated. Set aside.
- For the muffin batter, stir pumpkin puree, eggs, melted butter, sugar, and vanilla extract together in a medium bowl until well combined. Stir in flour, baking powder, baking soda, salt, and spices until fully incorporated.
- Fill muffin cups just about halfway with the batter. Add one Tbsp of cream cheese mixture to the top of each. Add one Tbsp of the muffin batter on top, making sure it covers the cream cheese evenly. Each cup should be filled just to the top. Sprinkle with streusel topping evenly.
- Bake 18 to 22 minutes, until a toothpick comes out clean when inserted in the center. Cool for approximately 5 minutes and remove from pan. Serve.