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Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins with a cinnamon streusel topping and a smooth cream cheese swirl baked into the tops. Golden-orange domes with just-baked tenderness and a lightly spiced crumb.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin muffins
  • 2 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.33 cup sour cream
  • 1 tsp vanilla
Cream cheese filling
  • 6 oz cream cheese, softened
  • 3 tbsp sugar
  • 1 tsp vanilla
Streusel
  • 0.25 cup flour
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat oven to 375F, then line a 12-cup muffin tin.
Cream cheese filling
  1. Beat cream cheese filling until smooth, then refrigerate.
Cinnamon streusel
  1. Rub cold butter into flour, brown sugar, and cinnamon until crumbly.
Muffin batter
  1. Whisk muffin dry ingredients together.
  2. Whisk muffin wet ingredients separately.
  3. Fold wet into dry until just combined.
Fill and bake
  1. Fill each muffin cup halfway with batter.
  2. Add a teaspoon of cream cheese filling to each cup.
  3. Cover with remaining batter to bring each cup close to full.
  4. Top each muffin with streusel.
  5. Bake 20-22 minutes at 375F until a toothpick comes out clean.

Notes

For the cleanest cream-cheese swirl, refrigerate the filling until firm enough to spoon neatly. Store baked muffins in an airtight container in the fridge for up to 4 days; freeze up to 2 months. To make them slightly lighter, swap sour cream for plain low-fat Greek yogurt for a similar tang and moisture.