Pumpkin Streusel Muffins With Cream Cheese
These pumpkin streusel muffins are soft, spiced, and filled with a sweet cream cheese center, all topped with a buttery streusel crumb. One of the best fall baking ideas for breakfast muffins that feel a little indulgent but are easy to make anytime.
Servings: 24 muffins
Equipment
Ingredients
FOR THE MUFFINS
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cooking salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 4 large eggs room temperature
- 1 cup vegetable oil or any other neutral oil
- 1⅓ cups brown sugar
- ½ cup granulated sugar
- 2 cups pumpkin purée
- ½ cup milk
- 2 teaspoons vanilla extract
FOR THE TOPPING
- 1 cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- Pinch cooking salt
- ½ cup unsalted butter cold, cut into small cube
FOR THE FILLING
- 8 oz cream cheese softened
- 5 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350℉ (175℃). Line 2 standard muffin trays with paper liners and set aside.
FOR THE STREUSEL TOPPING
- In a medium sized bowl, add the flour, both sugars, cinnamon and salt. Use a whisk to combine.
- Cut in the cold cubed butter using your fingers, or a pastry cutter. Refrigerate while you prepare the muffin batter.
FOR THE MUFFINS
- In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. Whisk to combine and set aside.
- In another large bowl add the eggs, oil, and sugars. Whisk to combine. Stir in the pumpkin puree, milk, and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill each muffin cup until 3/4 full. Generously top each muffin with the streusel topping, pressing slightly with a spoon.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Remove and leave to cool in the trays for 10 minutes before moving to a wire rack to cool completely.
FOR THE FILLING
- In a medium bowl add the softened cream cheese, sugar, and vanilla. Beat until smooth. Add the heavy cream and beat until well combined and smooth.
- Add the cream cheese filling to a piping bag with a round tip. Press the tip into the center of each muffin and squeeze to fill the center of each muffin with the cream cheese filling.
Notes
You can add the cream cheese filling from the bottom or top of the muffin. If you prefer you can add a swirl of cream cheese on top of each muffin instead of filling them.
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freeze unfilled muffins for up to 2 months. Thaw overnight in the fridge, then add the cream cheese filling before serving.
Nutrition
Serving: 1muffin | Calories: 356kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 229mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3514IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg