Pumpkin Streusel Muffins With Cream Cheese Filling
Streusel Muffins

Pumpkin Streusel Muffins With Cream Cheese Filling

  • November 18, 2021

This recipe was posted over two years ago and it continues to be so popular every Fall.I figured it was about time to update it with new pictures, tips, and helpful hints.The inside is a creamy and sweet cheesecake mixture, and the tops are sprinkled with an easy cinnamon streusel.Combine all your dry ingredients into a mixing bowl and stir with a wire whisk.Once that is smooth and combined, add the dry ingredients and mix just until there are no flour streaks or pockets remaining.Fill each muffin cup 1/3 full and then place a dollop of cream cheese on top.Cover the cream cheese with some more pumpkin muffin batter (see above picture for how to).Don't be fooled by the title, they are surprisingly so good and easily one of my favorite versions of a pumpkin muffin.Tips for making Pumpkin Cream Cheese Streusel Muffins.Just mix the muffin batter until no flour pockets or streaks remain.I'll admit, I forgot to make it first one time and just made it right before I added it to the muffins, and it was fine.I like to lightly spray the lined muffin cups before adding the batter, just to make sure that there is no sticking.4.1 from 31 votes Print Pin Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 24 muffins Author: Jessica Ingredients Cream Cheese Filling 1 bar (8 oz) cream cheese, softened.4 tablespoons cold butter, cubed small Instructions Preheat oven to 350.Beat together the cream cheese and powdered sugar until well blended in a small bowl.In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda.Make sure that the muffin batter on top covers the cream cheese center.Combine the sugar, flour, cinnamon, and cold cubed butter in a small bowl.Use your hands or a pastry cutter to mix together until it resembles coarse crumbs.Bake 20-25 minutes or until the muffins have formed a nice peak and spring back when touched lightly. .

Pumpkin Streusel Muffins with Cream Cheese Filling Recipe: How to

Pumpkin Streusel Muffins with Cream Cheese Filling Recipe: How to

Pumpkin Streusel Muffins with Cream Cheese Filling Recipe: How to

Place one cream cheese cube in the center of each muffin cup; top with remaining batter. .

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Few things go together as well as pumpkin and cream cheese.The cream cheese filling is as perfect a complement as I could imagine, and the pecan streusel on top is the icing on the cake.Four years ago: Pumpkin Pie Bars.Six years ago: Apple Hand Pies. .

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Like a delicious pumpkin roll, these pumpkin cream cheese muffins combine perfectly spiced pumpkin muffins with cream cheese filling.Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.One of the first recipes with pumpkin I prepare each year are these pumpkin cheesecake muffins.You could leave these muffins completely plain without the cream cheese filling and crumb cake topping, and you’ll have a mildly sweet muffin.When I make plain muffins, I usually make my pumpkin crumb cake muffins instead.You need 4 mixing bowls: 1 for the muffin’s dry ingredients, 1 for the muffin’s wet ingredients, 1 for the cheesecake filling, and 1 for the crumb cake topping.Add crumb cake topping.A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar. .

Pumpkin Cream Cheese Streusel Muffins

Pumpkin Cream Cheese Streusel Muffins

Pumpkin Cream Cheese Streusel Muffins

Pumpkin Cream Cheese Streusel Muffins are the one recipe you absolutely have to add to your fall baking list.It’s that last minute “oh holy crap, what if I burn the turkey” panic attack that sneaks up out of nowhere, but disappears as soon as I start cooking.The one thing I always do on Thanksgiving is forget to eat breakfast, which is terrible because then that first glass of wine goes straight to my head as I am trying to finish off the gravy and get the turkey carved.It has just the right about of streusel and cream cheese to give you a little tang and crunch to go with that perfectly fluffy pumpkin muffin underneath.In addition, you’ll need a couple of your favorite mixing bowls to make the streusel topping and the muffin batter as well.I like to use a cookie dough scoop to get the batter into the muffin liners – it’s so much easier than a regular spoon! .

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

This post may contain affiliate links which won’t change your price but will share some commission.These Pumpkin Cream Cheese Muffins with streusel topping are sugar and spice and everything nice and then some.They are soft and rich and filled with a delightful cream cheese center - perfect for a Fall morning!Fall is here and I'm ready for these pumpkin cream cheese muffins to find their way onto our breakfast menu again.There are three parts to this recipe - the muffin batter, the cream cheese filling, and the streusel topping - but they all come together quickly and use staple ingredients that you most likely already have on hand.Beat softened cream cheese, egg, powdered sugar, and vanilla together until smooth.Then scoop it onto a baking sheet lined with parchment paper into tablespoon-sized mounds and stick them in the freezer while proceeding with the rest of the recipe.This helps everything disperse evenly so you don't end up with a clump of spices or baking powder in a muffin.Combine sugar, oil, pumpkin, eggs, and vanilla extract in a large bowl.Just pull them out to thaw on the counter for an hour or two before serving or pop one or two of them in the microwave for 30 seconds for a quick breakfast or snack.Libby's is based in Illinois, which produces more canned pumpkin puree than the other top five pumpkin-producing states combined!I have found that the easiest way to handle the soft, sticky cream cheese mixture is to drop it by spoonfuls onto parchment paper or a lightly sprayed piece of plastic wrap on a cookie sheet and then sliding them into the freezer for 30-60 minutes.Don't fill each liner too full with pumpkin batter before adding the cream cheese because it is going to want to rise to the top as the muffins bake.Try adding oats or chopped walnuts to the streusel topping for a deliciously toasty and crunchy variation.Follow House of Nash Eats on YouTube, Instagram, Facebook, Pinterest, and subscribe via email to receive all of the latest recipes!They are soft and rich and filled with a delightful cream cheese center - perfect for a Fall morning!▢ ½ teaspoon cinnamon Instructions In a medium bowl, mix the cream cheese, egg, powdered sugar, and vanilla, just until combined.Drop tablespoonfuls of the cheesecake mixture onto a baking sheet lined with parchment paper and stick them in the freezer for 20 minutes or so while working on the rest of the recipe.Heat oven to 375 degrees F. Line the cups in a muffin pan with paper liners.In a medium bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt, then whisk together.In a separate bowl, combine the eggs, sugar, pumpkin puree and oil and whisk together.Use a pastry cutter or fork to cut the cold butter into the sugar & flour until the mixture is coarse and crumbly.Thaw overnight in the fridge, on the counter for about an hour, or pop them in the microwave for 30 seconds or so before eating.Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Montana • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin.

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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe

Rating: 4 stars Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version.The batter is thick, but it works if you only fill the muffin cups 2/3 full.Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling.This recipe is very good, the cream cheese mixture was the only thing I had difficulty with.Rating: 5 stars I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie).I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great!When they stopped serving them, I found this recipe and made it right before my friend came over one night.To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird.In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for.As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did.Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping.To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side.Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good.I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha).Rating: 4 stars These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!).Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel.I added a little extra vanilla to the batter, and I substituted pumpkin pie spice for the cinnamon in the topping.Put the cream cheese filling in a sandwich size ziploc bag and cut off the tip.Stick the tip of the bag about 3/4 of the way into the pumpkin batter (once in the muffin tin) and squeeze. .

Pumpkin Muffins with Streusel

Pumpkin Muffins with Streusel

Pumpkin Muffins with Streusel

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!When I drizzled the cream cheese on top of a warm streusel pumpkin muffin fresh out of the oven, I about died.In a small bowl, whisk together flour, sugar and cinnamon.Then you add melted butter and then stir with a fork until crumbly.The last key ingredient is to add a little oil to keep them extra moist.A lot of muffins use butter, but trust me on the oil choice instead for these.If you are anti vegetable oil, you can use unsweetened applesauce in it’s place, that’s totally ok.Plus, in case you are in a rush, these Pumpkin Streusel Muffins do not take long to make and are super easy to whip up.I am so excited for all of you to try these Pumpkin Streusel Muffins with Cream Cheese Icing!If you love this recipe, make sure and check out my Pumpkin Sour Cream Coffee Cake , that also has an amazing streusel on top, and the famous, big layered Pumpkin Dream Cake!1 tablespoon vanilla extract Cinnamon Streusel: 1 cup all-purpose flour.1/2 teaspoon vanilla extract Instructions Preheat oven to 375°F.Place paper baking cups into muffin pan.Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly if you need to).Beat in eggs, vegetable oil and vanilla extract.Top each muffin with about 2-3 tablespoons of streusel mixture and gently press down.Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.If needed, slowly add more milk until you reach a good drizzle consistency.Drizzle the frosting onto the warm muffins and serve immediately! .

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

I have made a million pumpkin recipes in my life and I am always looking for new ones to try.My friend told me about a local bakery that makes pumpkin muffins with cream cheese in the center.A huge thanks to my friend for the idea because these muffins are off the charts good!Well, these pumpkin muffins need to be added to that list because they are a new favorite!They are finished with a sweet cream cheese glaze.Make Pumpkin Cream Cheese Muffins part of your fall season. .

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