Easy Pumpkin Streusel Muffins with Cream Cheese Filling

Okay, let’s dive into making some seriously yummy Pumpkin Streusel Muffins with Cream Cheese Filling!

I remember the first time I tried to make these. It was a fall afternoon, kids were running wild, and I thought, “I’m going to be super-mom and bake something amazing!” Well, let’s just say the first batch was a little…dense. But hey, even super-moms have kitchen fails, right? But I knew that I had to keep going and get this right because my family LOVES fall and all things pumpkin!

These Pumpkin Streusel Muffins with Cream Cheese Filling have become a family favorite, especially when I need something comforting and delicious.

They’re not only easy to make (now that I’ve worked out the kinks!), but the combination of pumpkin spice, creamy filling, and crunchy streusel is just irresistible. Plus, who doesn’t love a good muffin? Especially when it’s packed with fall flavors and a surprise center?

Don’t worry if you’re not a baking pro. I’m here to guide you through every step. Let’s make some Pumpkin Streusel Muffins with Cream Cheese Filling that will have your family begging for more! Trust me, if I can do it, you can too!

Let’s get baking, fellow kitchen warriors!

INGREDIENTS You’ll Need:

Alright, let’s gather our ingredients. Don’t worry, this isn’t a mile-long list. We’re going for delicious and doable!

• For the Muffins:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • 2 large eggs
• For the Cream Cheese Filling:
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
• For the Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup cold butter, cut into cubes
  • ½ teaspoon ground cinnamon

You can usually grab everything you need at your regular grocery store like Target or Walmart. I always stock up on pumpkin puree during the fall so I’m ready for any pumpkin craving that hits!

If you’re out of something, don’t sweat it! No worries if you don’t have nutmeg – I use extra cinnamon all the time in my Pumpkin Streusel Muffins with Cream Cheese Filling, and it works great!

Here’s a trick that saved my sanity when making Pumpkin Streusel Muffins with Cream Cheese Filling: I pre-measure all my spices and dry ingredients into a container the night before. That way, in the morning, it’s just grab and go!

This Pumpkin Streusel Muffins with Cream Cheese Filling doesn’t have to break the bank! You can find store-brand cream cheese and pumpkin puree that work just as well.

Make sure your cream cheese is nice and soft for the filling. It will mix much easier and prevent lumps. I usually leave mine out on the counter for an hour or so before I start baking. My family loves when I add extra streusel topping, so I usually double that part of the recipe. Trust me, you won’t regret it!

Don’t forget to store any leftover muffins in an airtight container. They’ll stay fresh for a few days, but I doubt they’ll last that long!

Let’s get cooking!

Let’s Make it Happen!

Okay, fellow kitchen warriors, let’s get these Pumpkin Streusel Muffins with Cream Cheese Filling in the oven! Follow along, and don’t worry if things get a little messy – that’s just part of the fun!

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I prefer liners for easier cleanup, but either works!
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Trust me, these spices are what make it fall!
3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, pumpkin puree, and eggs. Make sure everything is well combined.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay!
5. Make the Filling: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. This is the delicious surprise in the middle!
6. Prepare the Streusel: In another small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs. This streusel topping recipe is to die for!
7. Assemble the Muffins: Fill each muffin cup about halfway with the pumpkin batter. Add a spoonful of cream cheese filling to the center of each cup, then top with the remaining pumpkin batter. Sprinkle generously with the streusel topping.
8. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Your Pumpkin Streusel Muffins with Cream Cheese Filling should smell amazing by now. I like to turn the pan halfway through to help them bake evenly.
9. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Perfect time to fold that laundry pile!

In my chaotic kitchen, making this Pumpkin Streusel Muffins with Cream Cheese Filling usually takes about 30 minutes from start to finish. But hey, sometimes it’s longer with all the kid interruptions!

Here’s where I used to mess up my Pumpkin Streusel Muffins with Cream Cheese Filling – don’t make my mistake! I used to overmix the batter, which resulted in tough muffins. Now, I just mix until everything is combined, and they turn out perfectly every time.

While your Pumpkin Streusel Muffins with Cream Cheese Filling is doing its thing, pour yourself that well-deserved coffee! You deserve it!

Don’t panic if your Pumpkin Streusel Muffins with Cream Cheese Filling looks a little uneven while baking. They’ll even out as they cool.

Let them cool completely before diving in – trust me, it’s worth the wait! Enjoy!

How We Love to Eat This!

Okay, so you’ve got a batch of delicious Pumpkin Streusel Muffins with Cream Cheese Filling. Now, how do you serve them up to your hungry family?

My kids devour this Pumpkin Streusel Muffins with Cream Cheese Filling when I serve it with a side of fresh fruit, like apple slices or berries. It’s a balanced breakfast or snack that everyone loves.

This Pumpkin Streusel Muffins with Cream Cheese Filling is perfect for those crazy weeknight dinners when you need something quick and easy. I’ll often bake a batch on Sunday and then pack them in lunchboxes during the week. Sanity saver!

These muffins are also great for brunch gatherings or potlucks. They’re always a hit, and people are always asking for the recipe! I love to make a batch and bring them to my mom’s group meetings.

For a fun presentation, I like to arrange the muffins on a pretty platter and dust them with a little powdered sugar. It makes them look extra fancy!

Leftover ideas? If you have any (which is rare in my house!), you can crumble them over yogurt or ice cream. Or, you can slice them in half and toast them with a little butter. Yum!

I’ve also tried adding chocolate chips to the batter for a chocolate pumpkin version. It’s a fun twist that the kids love!

One time, I brought these Pumpkin Streusel Muffins with Cream Cheese Filling to a friend’s house, and her husband, who claims he doesn’t like pumpkin, ate three of them! That’s when I knew this recipe was a winner.

The kids also love these muffins for breakfast with a big glass of milk!

These Pumpkin Streusel Muffins with Cream Cheese Filling remind me of another family favorite!

This Pumpkin Streusel Muffins with Cream Cheese Filling is also a great treat to make when you are craving something sweet, but not too heavy like cake. Here is a similar recipe for you to try: Easy Pumpkin Cream Cheese Muffins with Streusel Topping.

Enjoy these Pumpkin Streusel Muffins with Cream Cheese Filling!

FAQs: Your Questions Answered

Okay, let’s tackle some common questions I get about these Pumpkin Streusel Muffins with Cream Cheese Filling. I know you’re busy, so I’ll keep it short and sweet!

Can my picky eater handle this Pumpkin Streusel Muffins with Cream Cheese Filling?

You know your picky eater best, but many kids love these! The sweetness of the streusel and the cream cheese filling often win them over. Start with a small piece and see how it goes. My kids usually devour them!

What if I burn my Pumpkin Streusel Muffins with Cream Cheese Filling? (Asking for a friend… okay, it was me!)

Been there, done that! If they’re just a little too brown on top, you can gently scrape off the burnt parts. If they’re totally burnt, well, we all have kitchen fails! Just toss them and try again. Don’t beat yourself up about it!

Can I make this Pumpkin Streusel Muffins with Cream Cheese Filling ahead for meal prep?

Absolutely! These muffins are great for meal prep. Just bake them, let them cool completely, and store them in an airtight container. They’ll stay fresh for a few days. You can even freeze them for longer storage.

Can I substitute the pumpkin puree with something else?

If you don’t have pumpkin puree, you can try using butternut squash puree or sweet potato puree. The flavor will be slightly different, but it will still work.

Can I make this recipe gluten-free?

Yes! Just substitute the all-purpose flour with a gluten-free flour blend. I’ve used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with great results.

Can I use a different type of sugar?

You can substitute the granulated sugar with brown sugar for a richer flavor. Just be aware that it will make the muffins slightly darker.

My cream cheese filling is lumpy. What did I do wrong?

Make sure your cream cheese is softened to room temperature before mixing it. This will help prevent lumps. Also, don’t overbeat the filling. Just mix until everything is smooth and creamy.

Can I add nuts to the streusel topping?

Absolutely! Chopped pecans or walnuts would be a delicious addition to the streusel topping.

If your kids love this, they’ll go crazy for Chicken and Spinach Casserole with Cream Cheese!

Sally’s Baking Addiction also has a tasty recipe for you to try Pumpkin Cream Cheese Muffins – Sally’s Baking.

Here is a similiar recipe for these muffins: Spiced Pumpkin Cream Cheese Muffins with Cinnamon Streusel ….

Final Thoughts:

These Pumpkin Streusel Muffins with Cream Cheese Filling are special to my family because they bring a little bit of fall magic into our home, no matter the season. They’re the perfect treat to bake on a cozy weekend or to share with friends and neighbors.

Here are a few Pumpkin Streusel Muffins with Cream Cheese Filling Mom Hacks:

• Prep the streusel ahead of time: I often make a big batch of streusel and store it in the freezer. That way, it’s ready to go whenever I need it.
• Use an ice cream scoop: This helps me get even portions of batter into each muffin cup.
• Let the kids help: Baking is a great way to get the kids involved in the kitchen. They can help measure ingredients, mix the batter, or sprinkle the streusel topping.

Family-Tested Variations:

• Chocolate Chip Pumpkin: Add ½ cup of chocolate chips to the batter for a chocolatey twist.
• Nutty Pumpkin: Add ¼ cup of chopped pecans or walnuts to the batter for a crunchy texture.
• Spiced Pumpkin: Add an extra ¼ teaspoon of ground ginger and a pinch of cardamom to the batter for a more intense spiced flavor.

My son loves the chocolate chip version, while my daughter prefers the nutty one. I love them all!

I hope you’ll give these Pumpkin Streusel Muffins with Cream Cheese Filling a try. Don’t be afraid to make them your own and experiment with different flavors and variations.

For more sanity-saving dinner ideas, check out these Cream Cheese Tortilla Bites!

I’m cheering you on, fellow kitchen warriors! You got this! Happy baking!

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