Pumpkin cream cheese muffins are so easy to make from scratch. With a streusel topping and cream cheese filling, they are one of the best homemade pumpkin desserts. Your family and friends will love these freshly baked muffins at Thanksgiving.
For the Cream Cheese Filling
- 7 ounces cream cheese, softened (198g)
- 1 cup icing sugar + 1/3 cup icing sugar (113g + 38g)
For the Streusel Topping
- 3 tablespoons salted butter, melted (43g)
- 1/3 cup light brown sugar, packed
- 1/2 cup all-purpose flour (60g)
- 1/3 cup chopped pecans (40g)
- 1/2 teaspoon ground cinnamon
For the Muffin Batter
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 2 cups granulated sugar (396g)
- 1 15-ounce can pumpkin puree (425g)
- 2/3 cup light-tasting olive oil (157 ml)
- 1 teaspoon vanilla extract
Making the Cream Cheese Filling (15 minutes + 40 minutes chilling)
- Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Sift in 1 cup (113g) of icing sugar, then beat until smooth. Scrape down the sides of the bowl as needed.
- Spoon the cream cheese filling onto a parchment-lined cookie sheet, dividing it into 18 equal blobs. Freeze for 20 minutes, until they have hardened up some.
- Roll the blobs in additional icing sugar to form neat balls, then freeze for another 20 minutes.
Making the Streusel Topping (3 minutes)
- Combine the melted butter, brown sugar, pecans, flour, and cinnamon until well blended. The mixture will be dry and crumbly. Set aside.
Making the Muffin Batter (20 minutes)
- Preheat the oven to 350 F. Prepare the muffin pans by lining 18 holes with cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a large mixing bowl until well blended.
- Crack the eggs into a medium bowl and whisk in the sugar, pumpkin puree, olive oil, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry and stir gently with a silicone spatula until blended. The batter should be slightly lumpy with no white streaks of flour.
Assembling the Muffins (10 minutes + 20 minutes baking)
- Fill each cupcake liner with 1/4 cup of batter, then press a blob of cream cheese into the middle of each one. Top each muffin with 1/8 cup of batter.
- Sprinkle the streusel topping evenly over each muffin. Save any extra streusel for ice cream.
- Bake at 350 F for about 20 minutes, until a toothpick inserted in the muffin comes out with a few small moist crumbs on it.
- Let the muffins cool in the pan for 5 minutes, then remove them and place on a wire rack to cool. Serve warm.
- The cream cheese balls, streusel topping, and muffin batter can all be made ahead of time.
- Store the muffins in an airtight container at room temperature for up to 24 hours.
- Freeze the muffins in a zip-top freezer bag for long-term storage.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: streusel, pumpkin spice