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Pumpkin Cream Cheese Muffins

Delightful pumpkin muffins filled with a rich cream cheese center, perfect for breakfast or a sweet treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 ounces cream cheese (slightly softened)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons light or dark brown sugar
For the Muffin Batter
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2.5 teaspoons homemade pumpkin pie spice
  • 0.5 teaspoon salt
  • 2 large eggs
  • 15 ounces pure pumpkin puree (1 can)
  • 0.25 cup unsalted butter (melted)
  • 0.33 cup vegetable oil
  • 2 teaspoons pure vanilla extract
For the Topping
  • 0.5 cup packed light or dark brown sugar
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon homemade pumpkin pie spice
  • pinch salt
  • 0.25 cup chopped pecans (optional)
For the Optional Glaze
  • 1 cup powdered sugar
  • 0.5 teaspoon pure vanilla extract
  • 1-2 tablespoons milk (to achieve desired consistency)

Method
 

Preparation
  1. Preheat the oven to 375°F. Spray 20 muffin wells with nonstick cooking spray or line them with paper muffin liners.
  2. Prepare the Filling: In a medium bowl, beat the cream cheese until soft—about 3 minutes. Add the egg, vanilla, and brown sugar, mixing until smooth.
  3. Prepare the Streusel Topping: In another bowl, mix brown sugar, flour, pumpkin pie spice, and salt. Add melted butter and mix until crumbly. Stir in pecans if desired. Refrigerate until using.
  4. Prepare the Muffin Batter: In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. Mix in eggs, pumpkin puree, oil, and vanilla. Use an electric mixer until just combined.
Assembly and Baking
  1. Distribute about 1 ½ tablespoons of muffin batter into the prepared muffin wells. Spoon 2 teaspoons of cream cheese filling into each, then top with another 1 ½ tablespoons of muffin batter. Finish with streusel topping.
  2. Place muffin pans in the preheated oven and bake for 20 to 25 minutes. Use a toothpick to check for doneness.
  3. Remove muffins from the oven and cool completely on racks before serving.
  4. Optional Glaze: Stir together powdered sugar, vanilla, and 1 teaspoon of milk at a time until the desired consistency is reached. Drizzle over cooled muffins.

Notes

To keep muffins fresh longer, freeze completely cooled muffins in an airtight container. Reheat in the microwave for 15-20 seconds or at 300°F for about 10 minutes for fresh taste. Consider using low-sugar or dairy-free alternatives for healthier options.