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Spiced Pumpkin Cream Cheese Muffins

These delightful muffins feature a soft, pumpkin-infused center with a rich cream cheese filling and a cinnamon streusel topping, perfect for autumn mornings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cinnamon Streusel Topping
  • 1/4 cup brown sugar This will add a deep caramel sweetness.
  • 1/2 cup flour A staple for providing the perfect crumbly texture.
  • 1/4 cup butter (melted) Adds richness and moisture.
  • 1/2 teaspoon ground cinnamon For that warm, inviting aroma.
  • 1/2 teaspoon pumpkin spice Enhances the autumn flavors.
For the Muffins
  • 2 cups all-purpose flour The foundation for our muffins.
  • 1 teaspoon baking powder Gives the muffins a lovely rise.
  • 1 teaspoon baking soda Works with the acid in pumpkin to enhance the fluffiness.
  • 1 teaspoon cinnamon The quintessential spice for fall baking.
  • 2 teaspoons pumpkin spice To deepen the pumpkin flavor.
  • 1/2 teaspoon salt Balances the sweetness.
  • a pinch of black pepper (optional) Adds a subtle warmth.
  • 1/2 cup butter (melted) Creates a moist muffin texture.
  • 1/2 cup brown sugar Infuses a rich flavor.
  • 1/4 cup granulated sugar Sweetens the batter.
  • 1 cup pumpkin puree The star ingredient, providing moisture and flavor.
  • 1/2 cup buttermilk Adds tenderness and a slight tang.
  • 1 1/2 teaspoons vanilla extract The finishing touch for flavor.
For the Cream Cheese Filling
  • 8 oz softened cream cheese For a smooth, rich filling.
  • 1/3 cup granulated sugar Sweetens the cream cheese.
  • 1/2 teaspoon vanilla extract Enhances the creaminess.

Method
 

Make the Streusel Topping
  1. In a small bowl, combine the melted butter, brown sugar, flour, cinnamon, and pumpkin spice. Mash the ingredients together until they form a crumbly mixture. Set aside.
Make the Spiced Pumpkin Muffin Batter
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
  2. In a large bowl, mix together the brown sugar, granulated sugar, eggs, pumpkin puree, melted butter, buttermilk, and vanilla extract until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Make the Cream Cheese Filling
  1. In the bowl of a stand mixer or using a hand mixer, beat the softened cream cheese, egg, granulated sugar, and vanilla extract until smooth and creamy.
Assemble and Bake
  1. Preheat the oven to 425°F. Line a muffin tin with liners or grease it.
  2. Spoon about a tablespoon of muffin batter into each muffin well, add a tablespoon of cream cheese filling, followed by another tablespoon of muffin batter over the cream cheese.
  3. Top each muffin with a tablespoon of cinnamon streusel topping.
  4. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 12-15 minutes until a toothpick comes out clean.
  5. Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack.

Notes

For added flavor, consider adding chopped nuts to the streusel topping. If using homemade pumpkin puree, roast fresh pumpkin until tender and blend until smooth. Drizzling glaze over cooled muffins is also recommended.