Pumpkin Streusel Muffins Recipe
Pumpkin Streusel Muffins Recipe photo by Taste of Home
Next Recipe

Pumpkin Streusel Muffins Recipe

Read Reviews
3.5 4 2
Publisher Photo
Tucked into the middle of each moist muffin is a tasty surprise - in the shape of a cube of cream cheese! "The simple filling adds loads of creamy flavor," reveals Denise Nebel of Wayland, Iowa. "The streusel topping is nicely crunchy."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup canned pumpkin
  • 1/3 cup canola oil
  • 1 package (3 ounces) cream cheese, cut into 12 cubes
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

1 each: 235 calories, 12g fat (3g saturated fat), 29mg cholesterol, 242mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 4g protein .


  1. In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter.
  2. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.
Originally published as Pumpkin Streusel Muffins in Country Woman September/October 1999, p41

Reviews for Pumpkin Streusel Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
s.keeper 26771
Reviewed Nov. 4, 2014

"These are great the first day. But they do not taste like pumpkin and are pretty dry on day 2."

jiminy97 27776
Reviewed Nov. 2, 2012

"Really good, had lots of pumpkin, so I made 5 dozen. Made some with and some without the cream cheese, both turned out really well. Just a note for Canadian bakers - 3oz is only 85g (most packages have 250g, so only use a third)."

tmyers 69498
Reviewed Oct. 3, 2009

"next time, i will mix the cream cheese with a bit of powdered sugar.... pretty good recipe overall though"

molliegirl 34928
Reviewed Dec. 24, 2008

"Do these have to be refrigerated?"

Loading Image