Pumpkin Struesel Muffins W/Creamy Cheese Filling

Name: Pumpkin Struesel Muffins W/Creamy Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 6 ounces plain yogurt or 6 ounces vanilla yogurt; 2 tablespoons sour cream; 1 cup vegetable oil, for pan; oil, for pan; 1 ½ cups sugar; 15 ounces pumpkin puree (not pie filling); 2 ½ cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 ½ teaspoons cinnamon; ¾ teaspoon ginger; ¼ teaspoon clove; 1 teaspoon nutmeg; 6 ounces cream cheese; 2 tablespoons sour cream; ¼ cup powdered sugar; 1 teaspoon vanilla; 1 cup brown sugar, packed; 1 teaspoon cinnamon; ⅛ teaspoon salt; 3 tablespoons flour; ⅓ cup butter, softened

Servings: persons

3 eggs
6 ounces plain yogurt or 6 ounces vanilla yogurt
2 tablespoons sour cream
1 cup vegetable oil, for pan
oil, for pan
1 ½ cups sugar
15 ounces pumpkin puree (not pie filling)
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon clove
1 teaspoon nutmeg
6 ounces cream cheese
2 tablespoons sour cream
¼ cup powdered sugar
1 teaspoon vanilla
1 cup brown sugar, packed
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons flour
⅓ cup butter, softened

1
One to two hours before making muffins, whip filling ingredients together until smooth, spread onto plastic wrap and form into a roll, freeze until firm.
2
Heat oven to 350 degrees.
3
Oil cups of 6 cup jumbo muffin tin, or 12 cup regular muffin tin.
4
Combine with mixer eggs, yogurt, sour cream, 1 cup oil, and sugar.
5
Beat until well combined.
6
In another bowl, combine dry ingrdients, blend with whisk.
7
Add dry ingredients to wet mixture,mix until just moistened.
8
Fill muffin tins close to the top.
9
(May have some extra batter w/jubo size).
10
Take cream cheese mixture out of freezer, slice into six even chunks for jumbo tin, and 12 even chunks for regular tin.
11
Push each chunk into middle of each muffin.
12
Combine brown sugar, cinnamon, salt, and flour in a bowl.
13
Cut in butter until mixture is crumbly and ingredients are well distributed.
14
Sprinkle over muffins.
15
(You will have left-over streusel).
16
Bake @350 degrees for 30 minutes for jumbo size, 20-25 minutes for regular size.

1927

kcal

Calories

101

Fat

215

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 3 eggs, 6 ounces plain yogurt or 6 ounces vanilla yogurt, 2 tablespoons sour cream, 1 cup vegetable oil, for pan, and more.

Yes, Pumpkin Struesel Muffins W/Creamy Cheese Filling 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!