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pumpkin cream cheese muffin cut open to show filling.

Pumpkin Cream Cheese Muffins

Pumpkin muffins with cream cheese filling and a crunchy cinnamon streusel topping. The perfect fall treat!
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Prep Time 45 minutes
Cook Time 25 minutes

Equipment

  • 3 Mixing Bowls (or 1 & clean as you go)
  • 1 Scraper
  • 1 Quart-Sized Ziploc Bag
  • 1 Whisk
  • 1 Hand Mixer
  • 1 Pastry Cutter optional
  • 1 Kitchen Scissors
  • 2 Muffin Tins
  • 1 Set of Measuring Cups
  • 1 Set of Measuring Spoons

Ingredients
  

Filling

  • 1 8 oz package Cream Cheese, Softened
  • 1 cup Powdered Sugar

Muffins

  • 3 cups All-Purpose Flour
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Cloves
  • 1 tbsp plus 1 tsp Pumpkin Pie Spice
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 4 large Eggs
  • 2 cups White Sugar
  • 1 15 oz. can Pumpkin Puree (About 1 3/4 cups)
  • 1 1/4 cups Vegetable Oil

Topping

  • 1/2 cup White Sugar
  • 5 tbsp Flour
  • 1 1/2 tsp Cinnamon
  • 4 tbsp Cold Salted Butter, Cut into Pieces

Instructions
 

  • Beat softened cream cheese and confectioner's sugar together for 1-2 minutes. Scrape into quart-sized Ziploc bag (sandwich sized can work, too). Seal and put in freezer until ready to assemble muffins.
  • Preheat oven to 350 degrees. Line muffin tins with muffin wrappers. Add the flour, spices, salt and baking soda from the muffin ingredient list to large mixing bowl and whisk together.
  • Add the sugar, eggs and vegetable oil to separate mixing bowl and beat with hand mixer until combined. Add wet muffin ingredients to dry muffin ingredients. Mix until dry ingredients are incorporated.
  • Add a little less than 1/8 of a cup of batter into each muffin tin. Next, remove cream cheese filling from the freezer and cut a small corner of the Ziploc bag. Pipe a little more than an inch of filling from the bag per muffin and use scissors to cut off at an inch length (see recipe photos). Once filling is evenly distributed across all muffins, add another 1/8 of a cup of batter to each muffin cup to cover the filling.
  • Mix topping ingredients flour, cinnamon and sugar together in small mixing bowl. Add pieces of cold butter to dry ingredients and use a pastry cutter (or fork) to combine. Add topping to muffins evenly.
  • Bake 20-25 minutes. Remove from oven and cool at least 10 minutes if you can wait. If you can't, be careful! The filling is hot. Enjoy.

Notes

You can make these muffins without the filling (why?!). Simply skip the filling steps. The baking time is the same.