Servings
Font
Back
4.9 from 57 votes

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Fluffy spiced pumpkin muffins are filled with a cream cheese center and topped with pecan streusel.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 12 muffins
Calories: 352 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cream Cheese Filling:
  • 4 ounces cream cheese softened to room temperature
  • ½ cup powdered sugar
  • 1½ teaspoons vanilla extract
For the Streusel:
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup pecans roughly chopped
  • 3 tablespoons unsalted butter melted
For the Muffins:
  • 1½ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • ½ cup + 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Make the Cream Cheese Filling In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it in the plastic wrap and then again in foil, and freeze for at least two hours, or until firm.
  2. Make the Streusel: In a medium bowl, whisk together the flour, sugar and cinnamon. Stir in the pecans, then use a fork to mix in the melted butter, ensuring that all of the ingredients are moistened. Refrigerate while you prepare the muffins.
  3. Make the Muffins: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.
  4. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
  5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
  6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.
  7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
  8. Scoop 2 to 3 tablespoons of batter into the muffin cups. Place 1 slice of the cream cheese log in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the cream cheese is completely covered.
  9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
  10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off. The muffins can be wrapped in plastic wrap and frozen for up to 2 months.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 352kcal (18%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 45mg (15%) Sodium 185mg (8%) Potassium 95mg (3%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 3430IU (69%) Vitamin C 0.8mg (1%) Calcium 26mg (3%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 352

% Daily Value*

Calories 352kcal 18%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 45mg 15%
Sodium 185mg 8%
Potassium 95mg 2%
Fiber 1g 4%
Sugar 28g 56%
Vitamin A 3430IU 69%
Vitamin C 0.8mg 1%
Calcium 26mg 3%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.