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!
Pumpkin Streusel Muffins with Cream Cheese Filling
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!
For the filling:
- 4 ounces cream cheese
- 1/2 cup powdered sugar
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
For the streusel topping:
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 2 tablespoons cold butter, cubed
- 1/2 teaspoon cinnamon
- In a medium bowl, combine the cream cheese and powdered sugar and mix until smooth using an electric mixer. Using a small spoon, drop 12 mounds of the cream cheese mixture onto a cookie sheet lined with plastic wrap sprayed with cooking spray. Set in the freezer for 30-60 minutes until slightly firm. When firm, cut each mound in half.
- Heat oven to 350 degrees. Line the cups in a muffin pan with paper liners.
- In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda, and salt, then whisk together. In a separate bowl, combine the eggs, sugar, pumpkin puree and oil and whisk together. Stir the dry ingredients into the wet ingredients, mixing just until combined.
- For the streusel topping, combine the sugars, flour and cinnamon in a small bowl. Use a pastry cutter to cut the cold butter into the sugar & flour until the mixture is coarse and crumbly. Set aside.
- Fill each muffin cup with 1 to 2 tablespoons of batter. Place one of the cream cheese balls into each muffin cup. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Top each muffin with the sreusel mixture.
- Bake the muffins for 20-25 minutes, then cool completely before serving.
Adapted from Annie's Eats.
Amount Per Serving: Calories: 167 Saturated Fat: 6g Cholesterol: 21mg Sodium: 101mg Carbohydrates: 20g Sugar: 13g Protein: 1g