Moist Pumpkin Cream Cheese Muffins | Homemade Fall Recipe
These tender pumpkin muffins are filled with a smooth cream cheese center and topped with a buttery cinnamon streusel for a cozy fall breakfast or snack. Perfectly spiced, moist, and bursting with flavor in every bite.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs, room temperature
- 1 cup canola oil
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 2 tablespoons melted unsalted butter
- 2 tablespoons brown sugar (streusel)
- 1 teaspoon ground cinnamon (streusel)
Instructions
- Preheat oven to 375°F (190°C) and line a 24-muffin tin with paper liners.
- In a large bowl, mix flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda and set aside.
- In another bowl, whisk eggs, then add oil and pumpkin puree. Mix until fully combined.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fill each muffin tin 1/3 full with batter, then use a spoon to add a small ball of cream cheese filling in the center.
- Top with remaining batter, then sprinkle a bit of streusel mixture on top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For the cream cheese filling, mix 8 oz softened cream cheese with 1 cup sifted powdered sugar.
To make streusel, mix 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and a small pinch of salt with 2 tablespoons flour. Add melted butter until clumpy.
These muffins are best stored in an airtight container at room temperature for up to 4 days.
For gluten-free option, substitute 3 cups all-purpose flour with a 1:1 gluten-free flour blend.
To make streusel, mix 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and a small pinch of salt with 2 tablespoons flour. Add melted butter until clumpy.
These muffins are best stored in an airtight container at room temperature for up to 4 days.
For gluten-free option, substitute 3 cups all-purpose flour with a 1:1 gluten-free flour blend.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 19gSaturated Fat: 9gCholesterol: 50mgSodium: 280mgFiber: 2gSugar: 18g
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