These Pumpkin Streusel Muffins with Cream Cheese Filling are sugar and spice and everything nice and then some. They are soft and rich and filled with a delightful cream cheese center – perfect for a Fall morning!
Halloween is creeping closer and closer – less than two weeks now! – and I am already thinking that these pumpkin cream cheese muffins might find their way onto our breakfast menu for the 31st. They are so soft and moist and perfectly spiced and the cream cheese center is so sweet and tangy and perfect. And then there is that gorgeous streusel topping. I mean, c’mon. How can you not? Perfect for All Hallows Eve. And incidentally, I love that name and think we should start referring to Halloween by it’s older names more because they are spookier. But I digress…
I have seen other versions of this recipe that call for shaping the cream cheese center into a log and wrapping it in plastic wrap, then freezing it before slicing it and using it in the muffins. Which you can totally do. But I have found that the easiest way to handle the soft, sticky cream cheese mixture is to drop it by spoonfuls onto lightly sprayed plastic wrap on a cookie sheet and then sliding that into the freezer for 30-60 minutes so that the cream cheese has a chance to firm up before adding it to the muffins. You want it colder than your muffin better so it doesn’t completely melt into the pumpkin muffin while they bake. But in my experience the cream cheese doesn’t have to be frozen solid and you will still get good results of a nice, cream cheese filled muffin like in the pictures in this post.
I also definitely recommend using cupcake liners for these muffins as they are very soft. And they will be filled quite full by the time you are ready to slide them into the oven, thanks to the cream cheese centers. Don’t fill each liner too full with pumpkin batter before adding the cream cheese because it is going to want to rise to the top as the muffins bake. I would aim to have just a little batter in the bottom of each cup before adding the cream cheese, then using a larger amount of batter to cover the cream cheese completely before adding the streusel.
These are wonderful warm or cold, especially with a nice glass of cold milk. And would be just right to start off your Halloween morning! Or any morning! Who says pumpkin has to be limited to the month of October? And if muffins aren’t your thing, then maybe give these Starbucks Copycat Twice Glazed Pumpkin Scones a try instead!
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