Pumpkin Cream Cheese Streusel Muffins Recipe

Name: Pumpkin Cream Cheese Streusel Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 6 ounces, weight Cream Cheese (softened At Room Temperature); 6 Tablespoons Powdered Sugar; 1/4 teaspoons Vanilla Extract; 1/4 teaspoons Kosher Salt; FOR THE STREUSEL:; 3 Tablespoons Granulated Sugar; 2 Tablespoons All-purpose Flour; 1/4 teaspoons Ground Cinnamon; 1 pinch Salt; 2 Tablespoons Cold Unsalted Butter, Sliced In 1/2 Inch Pieces; FOR THE MUFFINS:; 1-3/4 cup Plus 1 Tablespoon All-purpose Flour; 1/2 cups Plus 2 Tablespoons, Granulated Sugar; 5 Tablespoons Light Brown Sugar, Packed; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Freshly Grated Nutmeg; 1 teaspoon Kosher Salt; 1-1/4 teaspoon Baking Soda; 3/4 cups Plus 1 Tablespoon Pumpkin Puree; 2 teaspoons Finely Grated Fresh Ginger; 2 whole Large Eggs; 1 whole Egg Yolk; 5 Tablespoons Buttermilk; 1/2 cups Plus 2 Tablespoons Vegetable Oil

Servings: persons

FOR THE FILLING:
6 ounces, weight Cream Cheese (softened At Room Temperature)
6 Tablespoons Powdered Sugar
1/4 teaspoons Vanilla Extract
1/4 teaspoons Kosher Salt
FOR THE STREUSEL:
3 Tablespoons Granulated Sugar
2 Tablespoons All-purpose Flour
1/4 teaspoons Ground Cinnamon
1 pinch Salt
2 Tablespoons Cold Unsalted Butter, Sliced In 1/2 Inch Pieces
FOR THE MUFFINS:
1-3/4 cup Plus 1 Tablespoon All-purpose Flour
1/2 cups Plus 2 Tablespoons, Granulated Sugar
5 Tablespoons Light Brown Sugar, Packed
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Freshly Grated Nutmeg
1 teaspoon Kosher Salt
1-1/4 teaspoon Baking Soda
3/4 cups Plus 1 Tablespoon Pumpkin Puree
2 teaspoons Finely Grated Fresh Ginger
2 whole Large Eggs
1 whole Egg Yolk
5 Tablespoons Buttermilk
1/2 cups Plus 2 Tablespoons Vegetable Oil

1
Preheat oven to 425u00b0F. Line a standard 1- cup muffin tin with liners.
2
In the bowl of a standing mixer fitted with a paddle attachment, add filling ingredients. Beat over medium speed until well-combined. Refrigerate until ready to use.
3
Add streusel ingredients to a bowl. Using a pastry cutter, two knives or a food processor (instead of the bowl), cut butter into small pieces. There should be some pea-sized pieces, as well as, smaller crumbs. Refrigerate until ready to use.
4
For the muffins, in a large bowl, whisk together flour, sugars, spices, salt and baking soda. In another bowl, whisk pumpkin, ginger and eggs. Add buttermilk and whisk to combine. Slowly stream in oil while constantly mixing to emulsify.
5
Whisk wet ingredients into dry ingredients in 2 to 3 additions. Do not overmix.
6
Using an ice cream scoop, fill muffin cups half way with batter. Using a 1-tablespoon-sized scoop or spoon, add cream cheese centered on top of batter. Cover with remaining batter. Smooth with back of spoon or small offset spatula. Sprinkle with streusel.
7
Bake on center rack of oven for 5 minutes at 425u00b0F. Reduce oven temperature to 350u00b0F and continue to bake for 13-17 minutes or until a toothpick inserted near center of muffin (not through cream cheese filling) comes out clean. Cool on wire rack in pan for 5 minutes. Carefully remove from pan (a small offset spatula works well), and transfer directly onto cooling rack to cool completely. Enjoy.

1117

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: FOR THE FILLING:, 6 ounces, weight Cream Cheese (softened At Room Temperature), 6 Tablespoons Powdered Sugar, 1/4 teaspoons Vanilla Extract, and more.

Yes, Pumpkin Cream Cheese Streusel Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cream Cheese Streusel Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions