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Pumpkin Muffins with Cream Cheese Filling

Simple pumpkin muffins topped with cinnamon streusel and filled with sweetened cream cheese. The perfect fall treat for pumpkin-lovers!
Prep Time 25 minutes
Cooling Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 50 minutes
Servings 12 muffins
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Ingredients
  

  • 1¾ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ⅓ cup whole milk (or unsweetened soy milk)
  • 1 teaspoon pure vanilla extract

For the streusel topping

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon ground cinnamon

For the cream cheese filling

  • ½ cup cream cheese, softenend
  • ½ cup confectioners' sugar

Instructions

  • Preheat the oven to 425°F. Line the cups of a standard 12-cup muffin tin, or oversized 6-cup muffin tin.
  • Make the streusel topping: In a small bowl, mix all the ingredients together until crumbly. Set aside.
  • Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar with all the wet ingredients until well combined. Add the wet mixture to the dry mixture and stir until just combined and all the flour has been incorporated.
  • Spoon the batter into the lined muffin cups. Sprinkle generously with streusel topping and press it in lightly.
  • Bake for 5 minutes. Reduce the heat to 350°F and continue baking for 15-17 minutes for standard-sized muffins or 22 minutes for oversized, until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a rack to cool completely.
  • Make the cream cheese filling: Using electric beaters or a stand mixer, beat the softened cream cheese and confectioners' sugar together until creamy and smooth. Transfer to a piping bag.
  • Once the muffins have cooled completely, using a paring knife or an apple corer, cut out a cylinder from the top of each muffin and pipe in cream cheese filling.

Notes

Storage: Store muffins in an airtight container at room temperature overnight, or in the refrigerator for up to 3 days.