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Best Spiced Pumpkin Muffins with Cream Cheese Filling

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These spiced pumpkin streusel muffins feature a hidden pocket of tangy cream cheese filling and a buttery, crunchy streusel topping. They’re the perfect fall treat that looks bakery-level but is surprisingly easy to make.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for streusel)
  • 1/3 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • 1/3 cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until smooth. Line a small baking sheet with parchment paper. Drop 12 equal portions (about 1 heaping tablespoon each) onto the parchment. Freeze for at least 30 minutes.
  2. Preheat oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a separate medium bowl, whisk together melted butter, 1 cup granulated sugar, and brown sugar. Add eggs one at a time, whisking after each. Whisk in pumpkin puree, milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Make streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and work with fingers or pastry cutter until mixture resembles coarse sand. Stir in nuts if using.
  7. Assemble muffins: Fill each liner halfway with batter. Place one frozen cream cheese scoop in the center of each. Divide remaining batter over the filling, covering it completely (liners should be about 3/4 full). Sprinkle streusel generously on top, pressing lightly.
  8. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) without opening the door. Continue baking for 15-18 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Freeze the cream cheese scoops solid to prevent them from sinking. Don’t overmix the batter. Use room temperature eggs. The two-temperature baking trick (425°F then 350°F) gives tall domed tops. Let muffins cool completely before serving to allow the cream cheese filling to set.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, streusel topping, fall baking, pumpkin spice, easy muffin recipe

Find it online: https://twinkletaste.com/best-spiced-pumpkin-muffins-with-cream-cheese-filling/