Go Back
- 1 cup pumpkin puree - ½ cup brown sugar - ½ cup granulated sugar - 2 large eggs - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - 1 ½ cups all-purpose flour - ½ teaspoon salt - 4 oz cream cheese - ¼ cup powdered sugar - ½ teaspoon vanilla extract - ⅓ cup all-purpose flour - ⅓ cup rolled oats - ⅓ cup brown sugar - ¼ teaspoon ground cinnamon - ¼ cup unsalted butter The pumpkin cream cheese streusel muffins need simple and fresh ingredients. Start with pumpkin puree, brown sugar, and granulated sugar for sweetness. Two large eggs help bind everything. Next, add vegetable oil for moisture and vanilla extract for flavor. For the spices, ground cinnamon, nutmeg, and ginger give it that warm taste. You’ll also need baking powder and baking soda for rising and all-purpose flour for structure. Don’t forget the salt; it enhances all the flavors. For the cream cheese filling, use softened cream cheese. Mix it with powdered sugar and vanilla extract for a sweet surprise in the center of each muffin. The streusel topping adds a crunchy layer. Combine flour, oats, brown sugar, and a pinch of cinnamon. Melted butter brings it all together into a crumbly topping. Gather these ingredients, and you’re ready to bake some delightful muffins! - Preheat the oven to 350°F (175°C). - Line a muffin tin with paper liners. - In a bowl, mix 4 oz of softened cream cheese, ¼ cup of powdered sugar, and ½ teaspoon of vanilla extract. - Blend until smooth. Set aside. - In a large bowl, combine 1 cup of pumpkin puree, ½ cup of brown sugar, and ½ cup of granulated sugar. - Add 2 large eggs, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. - Mix well until everything is combined. - In another bowl, whisk together 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, 1 ½ cups of all-purpose flour, and ½ teaspoon of salt. - Gradually add this mixture to the wet ingredients. - Stir until just combined. Do not overmix. - In a medium bowl, combine ⅓ cup of all-purpose flour, ⅓ cup of rolled oats, ⅓ cup of brown sugar, and ¼ teaspoon of ground cinnamon. - Pour in ¼ cup of melted unsalted butter. - Mix until crumbly. - Fill each muffin liner about halfway with the muffin batter. - Spoon a dollop of the cream cheese filling into the center of each muffin. - Cover with more batter until almost full. - Generously sprinkle the streusel topping over each muffin. - Place the muffin tin in the oven. - Bake for 18-22 minutes. - Check doneness by inserting a toothpick into the muffin. It should come out clean, without any cream cheese. To get the best texture in your muffins, avoid overmixing the batter. When you combine wet and dry ingredients, mix just until you see no dry flour. This helps create a light and fluffy muffin. If you want to experiment, try using alternative flour options. You can use whole wheat flour or oat flour. These can add a nice flavor and texture to your muffins. Just remember to adjust the liquid if needed. Adding nuts or chocolate chips can take your muffins to the next level. Walnuts or pecans add a crunchy bite, while chocolate chips can add a sweet surprise. Mix in about half a cup for a delightful twist. You can also adjust the spice levels. If you love warm spices, add more cinnamon or nutmeg. For a different taste, try adding a bit of cardamom or allspice. For serving, these muffins shine with a dusting of powdered sugar on top. It adds a nice touch and makes them look special. Serve them warm with a hot drink like coffee or tea for a cozy feel. You can also arrange them on a pretty plate for an inviting look. This makes them perfect for brunch or a gathering. {{image_2}} You can easily make gluten-free muffins. Simply swap all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum. This will help mimic the texture of wheat flour. You can also use almond flour or coconut flour. Just remember to adjust the liquid amounts since these flours absorb more moisture. For a dairy-free version, replace the cream cheese with a dairy-free cream cheese. You can find options made from nuts or soy. Instead of butter, use coconut oil or a dairy-free margarine. These alternatives still give that rich flavor without dairy. Adding seasonal ingredients can elevate your muffins. Toss in a handful of fresh cranberries for a tart kick. You can also add chopped pecans for a crunchy texture. These flavors pair well with pumpkin and are perfect for the holidays. Store your pumpkin cream cheese streusel muffins at room temperature. Use an airtight container for best results. This keeps them fresh for about three days. If you want to keep them longer, place them in the fridge. They will last up to a week in the fridge. Just remember, they may become a bit dry in the fridge. Freezing muffins is a great way to preserve them. Allow the muffins to cool completely first. Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They can stay frozen for up to three months. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature for a few hours. Reheat muffins for the best taste and texture. Use a microwave for quick reheating. Heat for 15 to 20 seconds, checking to avoid overheating. You can also use an oven. Preheat it to 350°F (175°C) and warm the muffins for about 10 minutes. This method keeps them soft and tasty. Enjoy your muffins warm, especially with a cup of coffee or tea! Yes, you can use fresh pumpkin. To puree fresh pumpkin, first, select a small sugar pumpkin. Cut it in half and remove the seeds. Roast the halves cut-side down at 350°F until soft, about 45 minutes. Once cool, scoop out the flesh and blend it until smooth. This fresh puree will add a vibrant flavor to your muffins. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, your muffins are ready. You can also look for a golden-brown top and a slight spring back when you touch it. If you need a substitute for cream cheese, try mascarpone or Greek yogurt. Both will give a creamy texture. You can also mix cottage cheese with a bit of sour cream for a similar taste. Each option will still keep your muffins moist and lovely. To cut down on sugar, reduce the amount by one-third. You can also use applesauce or mashed bananas to add sweetness naturally. Another option is to use a sugar substitute like stevia or monk fruit. Just make sure to adjust the liquid in your recipe if needed. Yes, you can prepare the muffin batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it gently before filling your muffin liners. You can also freeze the batter in an airtight container for up to three months. Just thaw it overnight in the fridge before baking. You now know the key ingredients for making delicious muffins, including the cream cheese filling and streusel topping. You also have step-by-step instructions to guide you. With tips for enhancing flavor and storage, you’re set to bake your perfect batch. Remember, you can adapt these recipes with gluten-free or dairy-free options. Have fun experimenting! These muffins are sure to delight you and anyone you share them with. Happy baking!

Pumpkin Cream Cheese Streusel Muffins

Indulge in the cozy flavors of fall with these delightful Pumpkin Cream Cheese Streusel Muffins! Perfectly spiced with cinnamon and nutmeg, these muffins feature a creamy filling and a crunchy streusel topping. Whip them up in just 40 minutes and enjoy a warm treat that'll make your mornings special. Click through for the full recipe and step-by-step instructions to bake up this autumn favorite today!
Print Recipe Pin Recipe

Ingredients
  

For the Muffins:

1 cup pumpkin puree (canned or freshly made)

½ cup brown sugar

½ cup granulated sugar

2 large eggs

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 ½ cups all-purpose flour

½ teaspoon salt

For the Cream Cheese Filling:

4 oz cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

For the Streusel Topping:

⅓ cup all-purpose flour

⅓ cup rolled oats

⅓ cup brown sugar

¼ teaspoon ground cinnamon

¼ cup unsalted butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    Prepare the Cream Cheese Filling: In a bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

      Make the Muffin Batter: In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Mix in the eggs, vegetable oil, and vanilla extract until well blended.

        Add Dry Ingredients: In another bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, ginger, flour, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Do not overmix.

          Prepare the Streusel Topping: In a medium bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly.

            Assemble the Muffins: Fill each muffin liner about halfway with muffin batter. Spoon a dollop of the cream cheese filling into the center of each muffin and cover with more batter until almost full. Sprinkle the streusel topping generously over each muffin.

              Bake: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the muffin comes out clean (without cream cheese).

                Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm with a dusting of powdered sugar on top, and enjoy with a hot beverage like coffee or tea for a cozy autumn treat!