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Perfect Pumpkin Cream Cheese Muffins: Easy Streusel Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are tender, spiced pumpkin muffins with a tangy cream cheese center and a buttery, crunchy streusel topping. They’re quick to make, use simple ingredients, and are perfect for fall gatherings or a cozy weekend breakfast.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 6 oz (170g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ cup (30g) old-fashioned rolled oats
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Place in the freezer for about 15 minutes.
  3. Make the streusel: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup oats, and ½ teaspoon cinnamon. Cut in the cold butter cubes with a pastry cutter or your fingers until the mixture resembles coarse sand with some pea-sized butter bits. Refrigerate until needed.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  5. Mix the wet ingredients: In another bowl, whisk together 2 eggs, 1 cup pumpkin puree, ½ cup oil, ¼ cup sour cream, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are fine.
  7. Assemble the muffins: Scoop about 1 heaping tablespoon of batter into each muffin liner (about ⅓ full). Remove the cream cheese filling from the freezer. Scoop about 1 tablespoon of filling into the center of each muffin, pressing down slightly. Top with another heaping tablespoon of batter, spreading gently to cover the cream cheese. The liners should be about ⅔ full.
  8. Add the streusel: Sprinkle the streusel generously over each muffin, pressing down lightly so it sticks.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Freeze the cream cheese filling for at least 15 minutes before assembling to prevent it from sinking. For extra domed tops, bake at 400°F for the first 5 minutes, then reduce to 375°F. Test doneness near the edge of the muffin, not the center, as the cream cheese stays soft. Let muffins cool completely before storing to keep the streusel crunchy.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, streusel muffins, fall baking, pumpkin cream cheese muffins

Find it online: https://islatable.com/perfect-pumpkin-cream-cheese-muffins-easy-streusel-recipe/