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Cozy Pumpkin Cream Cheese Muffins with Brown Sugar Streusel

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Soft pumpkin muffins with pockets of tangy cream cheese and a crunchy brown sugar streusel topping, perfect for cozy fall mornings or anytime you want a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) buttermilk or plain yogurt
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (40g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • ¼ cup (60g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
  2. In a small bowl, combine ½ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. In a large bowl, whisk together 1¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, beat together granulated sugar, brown sugar, pumpkin puree, oil, eggs, vanilla, and buttermilk until smooth and slightly thickened, about 2-3 minutes.
  5. Slowly add the dry ingredients to the wet, folding gently with a spatula until just combined. Do not overmix.
  6. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  7. Spoon about 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of cream cheese filling on top, then cover with another 2 tablespoons of batter to nearly fill the cup.
  8. Generously sprinkle the prepared streusel on top of each muffin.
  9. Bake for 20–25 minutes, or until a toothpick inserted near the edge comes out clean. Muffins should be golden on top and spring back lightly when touched.
  10. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Soften cream cheese but do not melt to prevent filling from leaking. Mix batter just until flour disappears to keep muffins tender. Keep streusel cold and chill while preparing batter. Tent muffins with foil if streusel browns too quickly. For a prettier cream cheese swirl, pipe filling with a zip-top bag.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, brown sugar streusel, fall baking, cozy breakfast, easy muffins, pumpkin recipe

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