Pumpkin Cream Cheese Streusel Muffins. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they're devoured—no butter spread. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing! These Pumpkin Streusel Muffins are the adorable sister of the now famous Pumpkin Cream Cheese Swirl Muffins. For the streusel topping, combine the sugars, flour and cinnamon in a small bowl. You can have Pumpkin Cream Cheese Streusel Muffins using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Cream Cheese Streusel Muffins

Prepare of filling.
Prepare 8 oz of Cream cheese, softened.
It's 1 cup of Powdered sugar.
It's 1 tsp of Vanilla extract.
You need 1/2 tsp of Ground cinnamon.
Prepare of streusel topping.
You need 4 tbsp of Unsalted butter, cold.
It's 1/4 cup of AP flour.
Prepare 1 cup of Packed brown sugar.
Prepare 1 dash of Salt.
You need of muffins.
Prepare 2 cup of AP flour.
Prepare 2 tsp of Baking powder.
You need 1 cup of Granulated white sugar.
You need 1 cup of Packed brown sugar.
Prepare 1/2 cup of Canola oil.
You need 3 of Eggs.
It's 1 tsp of Salt.
It's 3 tsp of Pumpkin pie spice.
It's 1 tsp of Ground cinnamon.
It's 1/2 tsp of Ground allspice.
Prepare 1/2 tsp of Ground nutmeg.
It's 1 dash of Ground cloves.
Prepare 2 tsp of Vanilla extract.
It's 2 cup of Pumpkin puree.

Place one of the cream cheese balls into each muffin cup. Just the right amount of sweetness and spice. It taste pumpkiny. and cheesy with a little amount of crunch from the streusel. If you're using paper cups, try to keep cream cheese from touching the paper.

Pumpkin Cream Cheese Streusel Muffins step by step

Preheat oven to 350?F Fahrenheit. Line 18 muffin cups with paper liners or coat with non-stick spray..
For the filling...In a medium bowl mix softened cream cheese, 1 cup powdered sugar, 1/2 tsp cinnamon, 1 tsp vanilla until completely smooth. place in the refrigerator while preparing the remaining ingredients..
For the topping...in a small bowl, combine 4 tbs cold butter (it helps to cut it into cubes first), 1/4 each flour and brown sugar and cinnamon. Cut the butter in with a pastry cutter, fork or even your fingers until it resembles coarse sand. It's no big deal if there's a few larger bits of butter. Keep this in the refrigerator also while you're making the muffin batter..
For the muffins...sift together the flour, spices, salt and baking powder. Make sure the distribute everything evenly so you don't have clumps of spices. Set aside. In the bowl of a stand mixer or in a large mixing bowl with a hand held mixer, cream together both sugars, oil and eggs until light and very smooth. Add the pumpkin purée and vanilla and combine thoroghly. Add the sifted dry ingredients in 3 parts, mix well in between. you don't want to over mix but try to get as many lumps out as you can..
at this point you can either fill your prepared muffin tins 1/3 full with batter then put a tsp of your cream cheese filling in, then fill with more batter until the tins are about 2/3 full. or you can fill the tins 2/3 of the way with batter and out a tsp of filling right on top. just push it down slightly into the batter. Once all the tins are filled you can sprinkle the top with a couple of tsp of your streusel topping..
bake at 350°F for 20-25 min. cool in the tins for about 10 minutes then remove to a cooling rack to finish. these are delicious warm from the oven or can be kept in an airtight container..
this is my adaptation of a recipe I found on www.southerfood.com that I have changed it to my families liking..

Whether it's pumpkin cake, pumpkin bread, or pumpkin muffins, those flavors are totally soothing to me every single day of the week. It has just the right about of streusel and cream cheese to give you a little tang and crunch to go with that perfectly fluffy pumpkin muffin underneath. With the cooler temps coming and Fall around the corner, I am MORE than excited! Since I was a little girl I have adored Fall, the colors of the leaves the · You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup completely full.