Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 package (8 oz) cream cheese, softened - ⅓ cup powdered sugar - ½ teaspoon vanilla extract (for cream cheese filling) - ½ cup rolled oats - ¼ cup cold butter, cubed - ¼ cup brown sugar (for streusel) - ½ teaspoon cinnamon (for streusel) Gluten-free alternatives: You can use a gluten-free flour blend instead of all-purpose flour. Look for a brand that works well in baking. Sugar substitutes: If you want to cut sugar, try using stevia or monk fruit sweetener. Adjust the amount based on the brand you choose. Dairy-free options: Swap cream cheese with vegan cream cheese. Use a plant-based milk for the wet ingredients if needed. - Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a standard muffin tin with paper liners to prepare for baking. - Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add in 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg. Mix well and set aside. - Combine Wet Ingredients: In another bowl, blend ½ cup granulated sugar, ½ cup packed brown sugar, and ½ cup vegetable oil until smooth. Crack in 2 large eggs and add 1 cup canned pumpkin puree along with 1 teaspoon vanilla extract. Mix thoroughly until you have a smooth batter. - Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture. Use a spatula to fold the two together gently. Be careful not to overmix; this keeps the muffins light and fluffy. - Prepare Cream Cheese Filling: In a small bowl, beat 1 package (8 oz) softened cream cheese with ⅓ cup powdered sugar and ½ teaspoon vanilla extract. Mix until creamy and smooth. Set this tasty filling aside. - Create the Streusel Topping: In another bowl, combine ½ cup rolled oats, ¼ cup cold cubed butter, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Use your fingers or a fork to mix until you get a crumbly texture. - Assemble the Muffins: Take the muffin liners filled with the pumpkin batter. Add about ⅓ of the batter to each liner. Place about 1 teaspoon of cream cheese filling in the center. Top with more batter until the liners are about ¾ full. - Top with Streusel: Generously sprinkle the streusel topping over each muffin. This adds a delightful crunch to each bite. - Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean when they are ready. - Cooling: Once baked, let the muffins cool in the tin for 10 minutes. After that, transfer them to a wire rack to cool completely. This helps them stay moist and fluffy. - Avoiding Overmixing: Mix the batter gently. You want to combine the wet and dry ingredients just until you see no dry flour. Overmixing can make your muffins tough. - Ensuring Even Baking: To bake evenly, use a muffin tin with the same size cups. Rotate the tin halfway through baking. This helps muffins cook evenly and rise nicely. - Adding nuts or chocolate chips: You can swirl in chopped nuts or chocolate chips for added texture. Just fold them in gently before baking. - Using different spices: Try adding a pinch of ginger or cloves for more warmth. This can give your muffins a unique twist. - Decorating with cinnamon: After baking, sprinkle a little cinnamon on top. This adds flavor and makes your muffins look great. - Serving ideas for special occasions: Serve your muffins on a pretty plate. Pair them with hot coffee or tea for a delightful treat. A small decorative pumpkin can also add a lovely touch to your display. {{image_4}} You can change the flavor of your pumpkin cream cheese muffins for fun twists. Here are two tasty ideas: - Chocolate Pumpkin Cream Cheese Muffins: Add semi-sweet chocolate chips to your batter. This will give a rich taste that pairs well with pumpkin. Just fold in about 1 cup of chocolate chips after mixing your wet and dry ingredients. - Apple Cinnamon Streusel Muffins: For a fruity spin, mix in diced apples. Use about 1 cup of peeled and chopped apples. This adds moisture and a nice crunch. You can also sprinkle some extra cinnamon in the batter for more flavor. You can easily modify the recipe to fit specific diets. Here are two options: - Vegan Pumpkin Muffins: Replace eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about five minutes until it gels. Use plant-based milk instead of cream cheese filling, like cashew cream. - Low-carb alternatives: Use almond flour in place of all-purpose flour. This keeps the muffins low in carbs. Also, substitute sugar with a low-carb sweetener like erythritol. This way, you can enjoy your muffins while keeping your carb count down. To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. They can stay good for about three days. If you want them to last longer, consider refrigeration. In the fridge, they can stay fresh for about a week. Just remember to seal them well to prevent drying out. To freeze your muffins, first let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. This keeps them fresh for up to three months. When you want to enjoy a muffin, take it out of the freezer. Let it thaw in the fridge overnight. If you want it warm, reheat it in the microwave for about 15-20 seconds. You can also warm it in an oven set to 350°F for about 10 minutes. This way, your muffins will taste fresh and fluffy! How long do Pumpkin Cream Cheese Muffins last? Pumpkin Cream Cheese Muffins stay fresh for about 3 days at room temperature. Store them in an airtight container to keep them moist. Can I make these muffins ahead of time? Yes, you can prepare the batter a day prior. Store it in the fridge overnight. Just remember to bake them fresh in the morning for best results. What can I substitute for cream cheese in the filling? You can use mascarpone cheese or Greek yogurt as a cream cheese alternative. Both options provide a creamy texture and mild flavor. Are these muffins okay to freeze? Absolutely! These muffins freeze well. Wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer. This blog post gave a clear recipe for making delicious Pumpkin Cream Cheese Muffins. It covered ingredients, preparation steps, baking tips, and storage methods. Adding variations and dietary options lets you customize these treats easily. You can enjoy baking and sharing these muffins with friends and family. With this guide, you will bake muffins that impress everyone. Remember, the joy in baking comes from trying new flavors and sharing your creations. Enjoy the process and savor every bite!

Pumpkin Cream Cheese Muffins with Streusel

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Muffins with Streusel! Soft, fluffy muffins filled with rich cream cheese and topped with a crunchy streusel make for a perfect snack or breakfast. This easy recipe combines warm spices and pumpkin goodness, guaranteed to delight your taste buds. Click to explore the full recipe and bake a batch that will impress everyone this season!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 package (8 oz) cream cheese, softened

⅓ cup powdered sugar

½ teaspoon vanilla extract (for cream cheese filling)

½ cup rolled oats

¼ cup cold butter, cubed

¼ cup brown sugar (for streusel)

½ teaspoon cinnamon (for streusel)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners to prepare for baking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Once well combined, set the bowl aside for later use.

      Combine Wet Ingredients: In a separate bowl, blend the granulated sugar, packed brown sugar, and vegetable oil until smooth. Add in the eggs, canned pumpkin puree, and 1 teaspoon of vanilla extract. Mix thoroughly until the batter is smooth and cohesive.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Gently fold the two mixtures together until just combined, being careful not to overmix to maintain the muffins’ light texture.

          Prepare Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and ½ teaspoon of vanilla extract. Combine until the mixture is creamy and smooth, then set aside.

            Create the Streusel Topping: In another bowl, prepare the streusel by mixing together the rolled oats, cold cubed butter, packed brown sugar, and cinnamon. Use your fingers or a fork to blend the ingredients together until they form a crumbly texture.

              Assemble the Muffins: Take the muffin liners filled with batter and add about ⅓ of the pumpkin mixture to each liner. Place approximately 1 teaspoon of the cream cheese filling in the center of each muffin, then top with more pumpkin batter until the liners are filled about ¾ full.

                Top with Streusel: Generously sprinkle the streusel mixture over the top of each muffin, ensuring an even distribution for a delightful crunch.

                  Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are ready.

                    Cooling: Once baked, allow the muffins to cool in the tin for 10 minutes. After that, transfer them to a wire rack to cool completely, ensuring they remain moist and fluffy.

                      Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins

                        - Presentation Tips: For a lovely presentation, place the muffins on a rustic wooden cutting board. Garnish with a light sprinkle of cinnamon and add a small decorative pumpkin beside the muffins for a charming fall-inspired touch.