Pumpkin Streusel Muffins With Cream Cheese Filling
Pumpkin Streusel Muffins with Cream Cheese Filling are a delightful blend of flavors perfect for fall. These moist muffins are packed with pumpkin puree and warm spices, complemented by a creamy filling and topped with a crunchy streusel. They make for a wonderful breakfast treat or a delightful snack!
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 electric mixer (optional)
- 1 whisk
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup all-purpose flour
- 0.25 cup brown sugar
- 0.25 cup rolled oats
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease the muffin tin or line it with muffin liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- In a separate bowl, prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- To make the streusel topping, mix together the flour, brown sugar, rolled oats, and cinnamon in a bowl. Stir in the melted butter until crumbly.
- Fill each muffin cup halfway with the pumpkin muffin batter. Add a spoonful of the cream cheese filling in the center of each cup, then cover with remaining batter, filling each cup about ¾ full.
- Sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra flavor kick, consider adding chopped nuts or chocolate chips to the muffin batter.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.