Pumpkin Streusel Cream Cheese Muffins

These delicious muffins are the perfect fall snack! Perfectly spiced, soft, and moist pumpkin muffins with a delicious cream cheese filling, crunchy brown sugar-cinnamon streusel topping, and finished off with a sweet glaze. Mmm, yes please!

Be sure to add baking these delicious muffins to your fall to-do list!

What's not to love about this perfect pumpkin treat? They are incredibly moist, perfectly spiced, filled with cream cheese, and topped with delicious streusel crumbs. Whether it's for breakfast, brunch, a snack, or dessert, these muffins are perfect any time of day. They are easy to make from scratch and absolutely addictive, especially if you're a fan of pumpkin desserts like I am!

What You Will Need:

• all-purpose flour-

• spices- ground cinnamon, pumpkin pie spice

• baking powder-

• salt-

• pumpkin puree- pure pumpkin puree, not the pie filling

• sugar- brown sugar, granulated sugar, powdered sugar

• vegetable oil- any neutral oil

• eggs-

• milk- any milk is fine here

• vanilla extract- pure vanilla is the best choice

• cream cheese- softened

• cream- for the glaze- you can easily substitute with milk here

So there are definitely some dirty dishes involved in making these but I promise it will be worth it!

How to Make Pumpkin Streusel Muffins:

Preheat the oven to 375°F. Line a 12 cup muffin tin with liners and set aside.

First, let's start by making the batter. In a bowl, mix together the flour, spices, baking powder, and salt. In a large bowl, add the pumpkin puree, sugars, oil, eggs, milk, and vanilla, and whisk until thoroughly combined. Then, add the flour mixture into the pumpkin mixture and stir to combine, being careful not to over-mix. Set the batter to the side.

For the cream cheese filling, beat together the softened cream cheese, sugar, and vanilla until smooth and creamy.

For the streusel, combine the flour, brown sugar, cinnamon, and melted butter until course crumbs form. I like to use my handheld beater but a fork works great too.

To Assemble Muffins:

Add about 2 tbsp of the muffin batter to each cup. Add a heaping tbsp of cream cheese mixture into the center of the muffins. Top with remaining batter, cups will be almost full at this point. Add the streusel crumbs on top and press gently into the muffins to help prevent the crumbs from falling off during baking.

Bake at 375°F for the first 10 minutes then turn the temp down to 350° and continue baking for another 12 to 15 minutes. Muffins should be slightly golden and set when done. Let cool in the pan for at least 10 minutes before transferring to a wire rack. Lay a sheet of wax paper underneath the cooling rack.

For the glaze, add the powdered sugar, vanilla, and 1 tbsp cream. Stir and add more cream if needed; you want a nice, thick glaze consistency. Drizzle the glaze on top of the muffins and serve. You can store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week.