You’ve not lived until you’ve eaten a pumpkin muffin stuffed with cheesecakey filling. These pumpkin cream cheese streusel muffins are everything you’ve dreamed of. Make them NOW.
As far as I’m concerned, one can never have enough outstanding muffin recipes at the ready. Is this not evidenced by the fact that I have FOUR blueberry muffin recipes on this site? Sheesh.
Oh sure, I love banana espresso chocolate chip, lemon poppy, apple, chocolate chocolate chunk, and other pumpkin varieties as well but there’s something really special about these pumpkin cream cheese streusel muffins which I knew I couldn’t pass up when they first crossed my path in September.
I basically dropped everything I was doing and made them that very second.
It’s the notion that they’re stuffed with a cheesecake-ish filling and topped with an addictive buttery, crumbly oat topping. The filling alone will knock your socks off but and paired with ever fall-lover’s favorite flavor, you won’t be able to resist them. So, grab a hot cup of coffee/tea/cider and your favorite blanket because you’re gonna want to curl up with these babies on a chilly fall day.
Pumpkin Cream Cheese Streusel Muffins
- Prep Time: 30min
- Cook Time: 18-20min
- Yield: 12 muffins
For the streusel topping:
½ cup white whole wheat flour
¼ cup light brown sugar, packed
¼ cup old-fashioned rolled oats
1/8 tsp salt
4 tbsp butter, at room temperature but still firm
For the filling:
8 oz cream cheese, at room temperature
¼ cup granulated sugar
½ tsp pure vanilla extract
For the muffins:
1 cup pumpkin purée (about half a standard 15oz can)
2 large eggs
½ cup brown sugar
3 tbsp vegetable oil
¼ cup boiled cider, dark corn syrup, or honey
½ tsp salt
1 ½ tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
1/3 cup milk
1 ½ cups white whole wheat flour
Preheat oven to 400° F. Line a 12-well muffin tin with muffin papers and spray the papers lightly with baking spray.
To make the topping: Stir the flour, sugar, oats, and salt together in a medium bowl. Cut the butter into pieces and work the pieces into the dry mix with your fingers, two knives, or a pastry cutter until pea-sized crumbs form. Set aside.
To make the filling: Beat the cream cheese, sugar, and vanilla together in a medium bowl until creamy and fully combined. Set aside.
To make the muffins: In a large bowl, whisk all of the ingredients through the milk together until well-combined. Stir the flour into the wet mixture until just fully incorporated. With a medium cookie scoop (usually measures 1 ½ tablespoons), dollop a heaping two tablespoons of the batter into each muffin paper. Add a heaping tablespoon scoop of the filling to each well. Cover the filling with another two tablespoons of muffin batter in each well. Sprinkle the streusel topping over the tops.
Bake for 18-20 minutes, until the tops are springy and lightly browned. Cool the pan on a wire rack until the muffins are cool enough to handle, then transfer the muffins to the rack directly to coll completely.
adapted from King Arthur Flour
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