Pumpkin Cream Cheese Muffins with Streusel Topping

This scrumptious muffin is perfect for an autumn morning!



  • 8 oz. Package Cream Cheese, Softened
  • 1 C. Powdered Sugar
  • 1 tsp. Vanilla Paste





  1. Combine cream cheese, powdered sugar, and vanilla paste.
  2. Put into freezer to chill while you prepare the muffin batter and streusel topping.


  1. Preheat oven to 425°F.
  2. In a large bowl, beat the eggs until fluffy (10-15 second). Add sugar, pumpkin puree, and the oil. Mix until well-blended.
  3. Add the cinnamon, nutmeg, cloves, ginger, allspice, and salt and blend to combine.
  4. Add the flour and baking powder, and stir to combine, being careful not to overmix.
  5. Spray the top of a muffin pan with nonstick spray so that the muffin tops will release nicely. Fill each tin with parchment cupcake liners.


  1. Combine all dry ingredients, then cut cold butter pieces into the dry ingredients with a pastry blender or fork.  The mixture should look like coarse sand with small chunks of butter throughout.

To Assemble and Bake:

  1. Using a cookie scoop, add one scoop of batter to the bottom of each muffin.
  2. Remove the filling from the freezer. Spoon a tablespoon-sized ball into the center of each muffin.
  3. Add 1-2 more scoops of batter to the top of each muffin, taking care to completely surround the cream cheese filling.
  4. Add a couple of tablespoons of streusel to the top of each muffin.
  5. Bake for 6 minutes at 425°F, then reduce heat to 350°F and cook for an additional 14 minutes.
  6. Remove from oven and place on a wire rack to cool.



Have you made this recipe? Share your experience with us in the comments below.