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Pumpkin Cream Cheese Muffins with Cinnamon Crumb Topping
Laura

Pumpkin Cream Cheese Muffins with Cinnamon Crumb Topping

Moist pumpkin muffins with a creamy cheese filling and buttery cinnamon streusel topping. Perfect for fall breakfast or dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pure pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs room temperature
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 8 ounces full-fat cream cheese softened
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract for filling
  • ⅓ cup all-purpose flour for topping
  • ¼ cup packed brown sugar for topping
  • 1 teaspoon ground cinnamon for topping
  • 3 tablespoons cold unsalted butter cubed

Equipment

  • 12-cup muffin pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. Make the cinnamon crumb topping by combining ⅓ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Cut in 3 tablespoons cold butter until mixture resembles coarse crumbs. Refrigerate.
  3. Prepare cream cheese filling by beating 8 ounces softened cream cheese, ⅓ cup powdered sugar, and ½ teaspoon vanilla until smooth. Set aside at room temperature.
  4. Make the pumpkin batter by whisking together 2 cups flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves in a medium bowl.
  5. In a large bowl, combine pumpkin puree, ¾ cup granulated sugar, ½ cup brown sugar, eggs, oil, and 1 teaspoon vanilla. Mix until smooth.
  6. Fold dry ingredients into pumpkin mixture just until combined. Do not over-mix.
  7. Assemble muffins by spooning 2 tablespoons batter into each cup. Add 1 tablespoon cream cheese filling in center. Top with more batter until cups are ¾ full.
  8. Sprinkle crumb topping over each muffin, pressing gently to adhere.
  9. Bake for 22-26 minutes until golden and toothpick inserted in pumpkin portion comes out with few crumbs. Cool 10 minutes in pan, then transfer to wire rack.

Notes

  • Use full-fat cream cheese for best texture and flavor
  • Ensure all refrigerated ingredients reach room temperature before mixing
  • Don't over-mix the batter to avoid dense muffins
  • Chill crumb topping for crispy clusters
  • Store at room temperature up to 2 days, then refrigerate up to 1 week