Description
These Pumpkin Cream Cheese Muffins are the ultimate fall treat! Soft, spiced pumpkin muffins are filled with a sweet cream cheese center and topped with a crumbly cinnamon streusel. Perfect for breakfast, snacks, or dessert, this recipe will fill your home with cozy autumn vibes and have everyone asking for more!
Ingredients
Scale
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Set aside for the filling.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla until combined. Slowly add dry ingredients to wet, stirring until just combined.
- Spoon a small amount of batter into each muffin cup, filling about 1/3 full. Add a dollop of cream cheese mixture to the center, then top with remaining batter, covering the cream cheese.
- For the streusel, mix sugar, flour, cinnamon, and cubed butter until crumbly. Sprinkle over each muffin.
- Bake for 18-22 minutes, or until a toothpick comes out clean from the muffin (avoid the cream cheese). Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- For a smooth cream cheese center, make sure the cream cheese is fully softened before mixing.
- Be gentle when mixing the batter to keep the muffins light and fluffy.
- Store these muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Cream Cheese Muffins, pumpkin spice muffins, fall muffin recipe, cream cheese filled muffins