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Pumpkin Muffins with Cream Cheese Filling

These pumpkin muffins are filled with a cream cheese center and topped with streusel and a dusting of powdered sugar for a seasonal treat.
Course Breakfast, sweets
Cuisine American
Keyword cream cheese, fall, muffin, pumpkin, pumpkin spice
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the streusel topping:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons packed dark brown sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter at room temperature

For the cream cheese filling:

  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup confectioners sugar

For the pumpkin muffins:

  • Vegetable cooking spray as needed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon pumpkin pie seasoning
  • cups pumpkin puree
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

For the streusel topping:

  • In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon and butter, stirring until crumbs form.

For the cream cheese filling:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on low and slowly begin to add the confectioner’s sugar, little by little. Once it is all combined, beat on medium for another minute then set aside.

For the pumpkin muffins:

  • Heat oven to 375ºF (190ºC). Line a jumbo (6-cup) muffin tin with baking cups and spray lightly with vegetable cooking spray.
  • In a medium mixing bowl whisk together the flour, baking soda, kosher salt and pumpkin pie seasoning.
  • In the bowl of a stand mixer or large bowl whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs and vanilla until well combined.
  • Slowly add the flour, mixing to combine on low speed. Mix until there are no streaks of flour left in the batter, being careful not to overmix.
  • Fill each cup ¼ of the way full. Add 2 tablespoons of the cream cheese mixture and then fill each cup almost to the top with the pumpkin batter. Crumble streusel over the top.
  • Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove to a wire rack and let cool completely. Serve warm or at room temperature.