Pumpkin Streusel Muffins with Cream Cheese Filling
Moist pumpkin muffins with a creamy cheese filling and a crunchy streusel topping, perfect for fall.
Ingredients
Muffins:
- 1 3/4 cups All-purpose flour
- 1 cup Sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 cup Pumpkin puree
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 tsp Vanilla extract
Cream Cheese Filling:
- 8 oz Cream cheese, softened
- 1/4 cup Sugar
- 1 tsp Vanilla extract
Streusel Topping:
- 1/2 cup Brown sugar
- 1/3 cup All-purpose flour
- 1/4 cup Butter, melted
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a mixing basin, combine flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin, oil, eggs, and vanilla. Mix until almost mixed after adding the dry ingredients.
- In order to make the cream cheese filling, beat together the cream cheese, sugar, and vanilla until smooth.
- For the streusel, combine brown sugar, flour, melted butter, and cinnamon until crumbly.
- Fill muffin cups halfway with batter. Add a dollop of cream cheese filling and top with extra batter. Sprinkle streusel on top.
- 20 to 25 minutes of baking should result in a toothpick that comes out clean.