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Pumpkin Cream Cheese Muffins

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x



  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter


  • 6 oz. softened cream cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree ((not pumpkin pie filling))
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup canola or vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • 2 oz softened cream cheese
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Milk or cream ((enough to make it a “thin” consistency))
  • Pinch of salt


  1. Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

Streusel topping:

  1. In a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using a pastry blender (or your fingers work great) until mixture is coarse and crumbly. Set aside.

Cream Cheese Filling:

  1. Using a hand mixer, beat the cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Refrigerate while you make the muffins.


  1. In a medium bowl whisk together flour, spices, baking soda, and salt, set aside.
  2. In a large bowl, whisk together the pumpkin, sugars, oil, buttermilk, eggs, and vanilla until smooth.
  3. Add the dry ingredients to the pumpkin mixture, and stir just until combined.
  4. Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese mixture to each muffin. Top the muffins evenly with the remaining batter, using a spoon to spread so the cream cheese is fully covered. (Muffin tins will be almost filled to the top). Sprinkle the streusel topping over the tops.
  5. Bake muffins for 23-25 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool completely.
  6. Make the cream cheese glaze while the muffins are cooling. In a medium bowl, using an electric hand mixer, mix the cream cheese, powdered sugar, vanilla extract, pinch of salt and milk until smooth.
  7. Drizzle the cream cheese glaze over the cooled muffins. (I like to put the glaze in a small sandwich bag and snip a hole in the corner and drizzle it on that way).
  • Category: Muffins
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