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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

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Indulge in the delightful flavors of Pumpkin Cream Cheese Muffins, a perfect blend of moist pumpkin spice and creamy cheesecake filling, all topped off with a crunchy streusel. These muffins are not only ideal for breakfast but also make for a sweet treat any time of day. Their soft texture and rich taste will impress family and friends, making them a fantastic addition to fall gatherings or cozy mornings at home. With easy-to-follow instructions, you’ll have a batch ready to enjoy in no time!

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat the oven to 350°F (175°C) and line your muffin tin with liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In another bowl, mix together the wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir the wet mixture into the dry ingredients until just combined.
  4. In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth to make the filling.
  5. In a small bowl, cut together the cold butter, all-purpose flour, brown sugar, and cinnamon until crumbly for the streusel topping.
  6. Fill each muffin cup halfway with the pumpkin batter, add about 1 tablespoon of the cream cheese mixture on top, cover with more pumpkin batter until almost full, and sprinkle streusel on top.
  7. Bake for 18–22 minutes or until a toothpick inserted comes out clean.

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