1. Can I make these Pumpkin Streusel Muffins ahead of time?

Yes! You can prepare the batter and cream cheese filling the night before and refrigerate them separately. In the morning, simply assemble the muffins and bake them fresh. If you have leftover muffins, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

2. Can I make these muffins without the cream cheese filling?

While the cream cheese filling adds a delicious surprise to the muffins, you can absolutely omit it if you prefer. The muffins will still be flavorful and moist from the pumpkin and spices. If you want an extra layer of flavor, try adding a handful of chocolate chips or chopped nuts to the batter.

3. Can I substitute canned pumpkin for fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe! Just make sure you’re using pure pumpkin puree (not pumpkin pie filling), as the latter contains added spices and sugar. Canned pumpkin is convenient and ensures consistency in texture and flavor.

4. How do I know when my muffins are done baking?

To check for doneness, insert a toothpick into the center of a muffin (be careful not to pierce the cream cheese filling). If it comes out clean or with a few moist crumbs, your muffins are done. Be sure not to overbake, as this can result in dry muffins.

Pumpkin Streusel Muffins with Cream Cheese Filling – A Cozy Fall Favorite

Name: Pumpkin Streusel Muffins with Cream Cheese Filling
Prep time: 25 min
Cook time: PT-490839H23M22S
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); 1/4 cup milk; 1/2 cup all-purpose flour (for streusel topping); 1/2 cup granulated sugar (for streusel topping); 1/2 teaspoon ground cinnamon (for streusel topping); 1/4 cup unsalted butter, cold and cubed (for streusel topping)

Description

Pumpkin Streusel Muffins with Cream Cheese Filling are the perfect autumn treat, combining spiced pumpkin, a creamy center, and a crunchy streusel topping. They are easy to make and ideal for breakfast or as a snack.

Ingredients

Scale

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup milk
1/2 cup all-purpose flour (for streusel topping)
1/2 cup granulated sugar (for streusel topping)
1/2 teaspoon ground cinnamon (for streusel topping)
1/4 cup unsalted butter, cold and cubed (for streusel topping)

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Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin.
In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag or a plastic bag with the corner cut off.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, whisk together the granulated sugar, vegetable oil, eggs, pumpkin puree, and milk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon a small amount of muffin batter into each muffin cup, filling about one-third of the way. Pipe a dollop of cream cheese filling into the center of each muffin cup.
Top with more muffin batter, filling each cup about two-thirds full, covering the cream cheese filling.
In a medium bowl, combine the flour, sugar, and cinnamon for the streusel topping. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If you prefer a spicier muffin, feel free to increase the amount of cinnamon or ginger in the batter.
To make ahead, prepare the batter and cream cheese filling the night before and refrigerate them separately. Assemble and bake in the morning.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Prep Time: 25 minutes
Cook Time: 20-25 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280 kcal
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg