You’ve not lived until you’ve eaten a pumpkin muffin stuffed with cheesecake filling. These pumpkin cream cheese muffins with streusel topping 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.
But there’s something really special about these pumpkin cream cheese 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. I mean, I even close my Instagram app THAT VERY SECOND.
Who am I?!
It’s the notion that they’re stuffed with a cheesecake-ish filling and topped with an addictive buttery, crumbly oat streusel topping that completely hooked me. And yeah, I guess it was also the fact this was a King Arthur Flour recipe so I knew I wouldn’t be mislead here.
I mean, I’ve loved every KAF recipe I’ve ever made so there was precedence, people.
How to Make Pumpkin Cream Cheese Muffins
The process to make these pumpkin cream cheese muffins is quite simple. But it does require a few steps and a few bowls so get your kitchen tools ready!
First, you’re going to make the oat streusel topping. You can totally skip this topping if you’re short on time, don’t have oats on hand, or are just feeling plain lazy. It’s ok, we ALL have lazy baking days like that!
But if you’re up for it, the streusel gives the muffins a nice crunch on top that I really loved.
Next, make the filling. It’s a quick cheesecake filling that you can whip up with a hand mixer. I’ve seen some pumpkin cream cheese muffin recipes that call for scooping out mounds of the filling and freezing them before adding them to the muffins.
But you know what? I ain’t got time for that! Time is sometimes of the essence and I want quick muffins.
Then, you’ll make the pumpkin muffin batter. It’s an easy recipe and should take just a couple of minutes in yes, another bowl. (See, I warned you!)
To prep the muffins, you’ll scoop some muffin batter into muffin liners drop a dollop of the cheesecake filling in, and then cover the filling with some more batter. Last step before baking is to cover the batter with the streusel.
And I mean COVER the batter. You want to use up all that deliciousness here!
And let me tell you, the filling in these muffins ALONE will knock your socks off. Honestly, how could we possible call them muffins with a cheesecake filling like this one? They’re kind of more like pumpkin cheesecake cupcakes, aren’t they now?
But paired with ever fall-lover’s favorite flavor (PUMPKIN PUMPKIN PUMPKIN), you won’t be able to resist these just like Starbucks pumpkin muffins. 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.
For the streusel topping:
- ½ cup white whole wheat flour
- ¼ cup light brown sugar, packed
- ¼ cup old-fashioned rolled oats
- ⅛ 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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