Pumpkin Cream Cheese Streusel Muffins
Fluffy pumpkin muffins stuffed with sweet cream cheese filling and topped with buttery cinnamon streusel!
Servings:24 servings
Ingredients
- 2 ½ cups flour
- 1 tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 1 cup brown sugar
- ¾ cup milk
- 6 tablespoons butter, melted
- 2 eggs
Streusel Topping
- ½ cup flour
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 4 tablespoons butter
Filling
- 6 ounces cream cheese, softened
- ¾ cup powdered sugar
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 400 degrees* and grease a muffin tin. Prepare the cream cheese filling by mixing together cream cheese, powdered sugar, and vanilla until smooth. Place in the freezer until ready to use.
- Prepare the streusel by whisking together flour, cinnamon, and brown sugar. Mash in butter with a fork or your fingers (or a pastry cutter if you have one!). Set aside.
- Prepare the muffin batter. Whisk together flour, baking powder, pumpkin pie spice, salt, and cinnamon. In another bowl mix pumpkin puree, brown sugar, milk, butter, and eggs. Add wet ingredients to dry ingredients and mix until incorporated. fill muffin tins 3/4 full.
- Drop a dollop of the cream cheese filling in the center of each muffin tin. Cover with more muffin batter til the tin is 2/3 full. Sprinkle streusel on top of the muffin batter.
- Bake for 12-15 minutes until an inserted toothpick comes out mostly clean besides a few crumbs. Allow to cool.
Notes
*For lower altitudes (closer to sea level) decrease baking temperature to 375 degrees.
Store in airtight container in fridge.
Nutrition
Calories: 158 kcal, Carbohydrates: 29 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 23 mg, Sodium: 143 mg, Potassium: 88 mg, Fiber: 1 g, Sugar: 16 g, Vitamin A: 1727 IU, Vitamin C: 1 mg, Calcium: 71 mg, Iron: 1 mg