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Pumpkin Spice Cream Cheese Muffins

These pumpkin spice cream cheese muffins are warm, sweet, and creamy, perfect for autumn mornings or cozy gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1 cup pumpkin puree Use 100% pumpkin, not pumpkin pie filling.
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
Cream Cheese Filling
  • 4 oz cream cheese, softened Should be softened but not melted.
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons cold unsalted butter, cubed Keep butter cold for texture.

Method
 

Preparation
  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. In another bowl, combine the flour for the streusel with the brown sugar. Cut in cold butter with a pastry cutter until it resembles coarse crumbs.
Mixing and Assembling
  1. In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth.
  2. Sift together the dry ingredients and gently fold them into the wet ingredients until just combined; do not overmix.
  3. Fill each muffin cup halfway with the pumpkin batter, add a dollop of cream cheese filling, then cover with the remaining batter. Sprinkle the streusel topping over each.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick inserted in the edge comes out clean. Let cool slightly before transferring to a wire rack.

Notes

Muffins can be stored in an airtight container in the fridge for up to 5 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in the microwave or oven.