Pumpkin Cream Cheese Muffins with Streusel Topping


Do you have plans for tomorrow morning? No? Oh good, then you can make these muffins!


Get out the beaters!

all the bowls

Assemble: filling, dry ingredients, wet ingredients and topping.

unbaked layers

Layer in muffin tins.

unbaked with struesel

Top with streusel. Bake and wait impatiently 🙂


makes 24 muffins


8 ounces cream cheese

3 eggs, divided

2 1/2 cups sugar, divided

2 1/2 cups flour, divided

1/4 cups pecans, roughly chopped

3 tablespoons butter, melted

2 1/2 teaspoons cinnamon

1/2 teaspoon salt

2 teaspoon baking powder

1/4 teaspoon baking soda

1 can pumpkin

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

Instructions and directions: 

Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with cooking spray and set aside.

Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.

Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.

Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.

Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.

Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.

Evenly divide half of the batter among the muffin cups.

Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.

Sprinkle some of the pecan mixture over the top of each muffin.

Bake until golden and a tester, inserted into the muffin center, comes out clean — 20 to 25 minutes. Cool on wire racks.

Adapted from Country Living


2 thoughts on “Pumpkin Cream Cheese Muffins with Streusel Topping

  1. Carey says:

    I need to make these soon. MMMMM

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