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Pumpkin Streusel Muffins

Tucked into the middle of each muffin is a tasty surprise in the shape of a cube of cream cheese. The simple filling adds creamy flavor, and the streusel topping is nicely crunchy. —Denise Nebel, Wayland, Iowa
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen


  • 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 large egg
  • 1/2 cup whole milk
  • 1/2 cup canned pumpkin
  • 1/3 cup canola oil
  • 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


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

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  • s.keeper
    Nov 4, 2014

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

  • jiminy97
    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
    Oct 3, 2009

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

  • molliegirl
    Dec 24, 2008

    Do these have to be refrigerated?