Pumpkin Cream Cheese Muffins with Swirl Filling
Moist pumpkin muffins filled with a smooth cream cheese swirl and topped with a buttery cinnamon streusel. Perfectly spiced and ideal for fall mornings or dessert.
14 Servings
Ingredients
For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- ¼ cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup cold unsalted butter cubed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Muffins:
- 2 cups all-purpose flour 250 g
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
Prepare the Filling:
- In a medium bowl, combine the cream cheese and brown sugar. Beat until smooth. Blend in the egg yolk and vanilla extract. Cover and refrigerate until needed.
Prepare the Streusel:
- In a separate bowl, combine the flour, brown sugar, butter, cinnamon, and nutmeg. Blend with a pastry cutter or rub between fingers until coarse crumbs form. Cover and refrigerate.
Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line 14 muffin cups with paper liners.
Prepare the Muffin Batter:
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt. In another bowl, whisk the eggs with the brown and granulated sugar until well combined. Stir in the pumpkin puree, oil, sour cream, and vanilla extract. Combine the wet ingredients with the dry ingredients, mixing gently until just incorporated.
Assemble the Muffins:
- Fill each prepared muffin cup about one-third full with batter. Add one tablespoon of the cream cheese filling in the center, then top with the remaining batter until cups are nearly full. Sprinkle the streusel topping evenly over each muffin, pressing lightly so it adheres.
Bake the Muffins:
- Bake at 425°F (220°C) for 5 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack. Serve once cooled, or store appropriately.
Notes
To prepare these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Ensure the streusel flour is also replaced with the same blend. All other ingredients are naturally gluten-free.