Pumpkin Cream Cheese Muffins Recipe

Pumpkin and cream cheese go together like fall and sweaters! Filled with amazing fall flavors and aromas, these Pumpkin Cream Cheese Muffins are great for dessert or breakfast with the family. The muffin batter is made using pumpkin pie spice and cinnamon, then the muffins are filled with a sweet and tangy cream cheese filling. Finally, the whole thing is topped off with a brown sugar and cinnamon streusel that adds the perfect finishing touch!

Prep25 min
Total Time50 min
Skill LevelBeginner

Amount12 muffins

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 375F. Prepare muffin pan with vegetable cooking spray.
For the filling: Mix together cream cheese, confectioners’ sugar and vanilla; in medium bowl; set aside.
For the streusel: Combine brown sugar, flour, and cinnamon in medium bowl. Cut butter into dry ingredients using a fork until crumbly. Set aside until ready to use.
For the batter: Combine flour, baking powder, spices, baking soda, salt in medium bowl; mix well.
In large bowl, whisk together canned pumpkin, vegetable oil, granulated sugar, brown sugar and eggs. Add flour mixture and stir until just combined.
Divide half of batter among prepared baking cups. Spoon about 1 tablespoon cream cheese mixture onto batter, making a slight indentation with spoon. Top with the remaining batter. Sprinkle with streusel.
Bake 18-22 minutes or until muffins spring back when touched. Cool in pan 10 minutes; remove to cooling grid.