Pumpkin Cream Cheese Muffins with Swirl Filling
Moist pumpkin muffins filled with sweet cream cheese, topped with cinnamon streusel, and baked into a cozy fall treat.
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Servings: 14
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ c light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Streusel Topping
- ½ c all-purpose flour
- ¼ c light brown sugar
- ¼ c cold unsalted butter cubed
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
Pumpkin Muffins
- 2 c all-purpose flour 250g
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ c light brown sugar
- ½ c granulated sugar
- 1 c pumpkin puree
- ½ c vegetable oil
- ½ c sour cream
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Cream Cheese Filling
- In a mixing bowl, beat the softened cream cheese and light brown sugar until smooth and fully combined.
- Add the egg yolk and vanilla extract.
- Mix until the filling is creamy and uniform in texture.
- Cover the bowl and refrigerate while preparing the remaining components.
Step 2: Prepare the Streusel Topping
- In a separate bowl, combine the all-purpose flour, light brown sugar, cold cubed butter, ground cinnamon, and ground nutmeg.
- Using a pastry cutter or your fingertips, work the butter into the dry ingredients until coarse crumbs form.
- Cover the bowl and refrigerate until ready to use.
Step 3: Prepare the Oven and Muffin Pan
- Preheat the oven to 425°F.
- Line 14 muffin cups with paper liners.
Step 4: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Set aside.
Step 5: Combine the Wet Ingredients
- In a separate bowl, whisk the eggs, light brown sugar, and granulated sugar until well blended.
- Add the pumpkin puree, vegetable oil, sour cream, and vanilla extract.
- Mix until smooth and fully combined.
Step 6: Prepare the Muffin Batter
- Create a well in the center of the dry ingredients.
- Pour the wet ingredients into the dry ingredients.
- Stir gently by hand until just combined. Do not overmix.
Step 7: Fill the Muffin Cups
- Fill each prepared muffin cup approximately ⅓ full with pumpkin batter.
- Spoon about 1 tbsp of cream cheese filling into the center of each muffin cup.
- Top with the remaining pumpkin batter until the muffin cups are full.
Step 8: Add the Streusel Topping
- Sprinkle the chilled streusel topping evenly over each muffin.
- Press the topping gently so it adheres to the batter.
Step 9: Bake
- Bake the muffins at 425°F for 5 minutes.
- Without removing the muffins from the oven, reduce the temperature to 350°F.
- Continue baking for 15 to 18 minutes, or until the muffin tops are set and a toothpick inserted into the pumpkin muffin portion comes out clean or with a few moist crumbs.
Step 10: Cool
- Allow the muffins to cool in the pan for 10 minutes.
- Transfer the muffins to a wire rack and allow them to cool completely before serving or storing.
Notes
To make these Pumpkin Cream Cheese Muffins with Swirl Filling gluten-free, replace the all-purpose flour in both the muffin batter and streusel topping with a certified gluten-free 1:1 baking flour blend. Use certified gluten-free pumpkin pie spice, baking powder, baking soda, vanilla extract, and all other packaged ingredients. Confirm that the cream cheese, sour cream, and pumpkin puree are gluten-free and free from cross-contamination. For best results, use clean utensils, bowls, and muffin pans that have not come into contact with gluten-containing ingredients.