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Cozy Pumpkin Cream Cheese Muffins with Easy Homemade Streusel Topping

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These cozy pumpkin cream cheese muffins feature a tender pumpkin batter swirled with a creamy, tangy cream cheese filling and topped with a crunchy, buttery streusel. Perfect for fall mornings and comforting treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed light brown sugar (for streusel)
  • ¼ cup (56g) unsalted butter, cold and cubed (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add ¼ cup cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Prepare the cream cheese filling: In a medium bowl, beat 8 ounces softened cream cheese, ¼ cup sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  4. Mix the dry ingredients for the muffins: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon salt.
  5. Combine the wet ingredients: In another bowl, whisk ½ cup granulated sugar, ½ cup brown sugar, 1 cup pumpkin puree, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined. The batter should be thick but scoopable.
  7. Assemble the muffins: Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese filling, then top with another 2 tablespoons of pumpkin batter, covering the cream cheese as much as possible.
  8. Generously sprinkle the chilled streusel over each muffin cup.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin part comes out clean and the streusel is golden and crisp.
  10. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth filling. Keep streusel cold before baking to maintain crunch. Avoid overmixing batter to prevent tough muffins. If streusel browns too fast, tent muffins with foil halfway through baking.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall recipes, easy muffins, pumpkin cream cheese, cozy breakfast

Find it online: https://freshforkful.com/cozy-pumpkin-cream-cheese-muffins-recipe-easy-homemade-streusel-topping/