Pumpkin Muffins with Cream Cheese Swirl

Ingredients

Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons butter (cold, cut into pieces)

Cream Cheese Filling

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

Muffins

• 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

Cream Cheese Glaze

• 2 oz softened cream cheese
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• Milk or cream, as needed to thin to desired consistency
• Pinch of salt

Cook Mode: Follow the instructions below step by step to prevent interruptions and keep your workspace organized.

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray with cooking spray. Set aside.

Streusel topping

1. In a small bowl combine the flour, brown sugar, and cinnamon. Cut the cold butter into the mixture using a pastry blender or your fingers until it becomes coarse and crumbly. Set aside in the refrigerator while you prepare the other components.

Cream Cheese Filling

1. In a medium bowl, use a hand mixer to beat the softened cream cheese with the granulated sugar and vanilla until smooth, about 2 minutes. Refrigerate the filling until ready to assemble.

Muffins

1. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
2. In a large bowl whisk together the pumpkin puree, granulated sugar, light brown sugar, oil, buttermilk, eggs, and vanilla until thoroughly combined and smooth.
3. Add the dry ingredients to the pumpkin mixture and stir gently until just combined; do not overmix.
4. Scoop about 2 tablespoons of batter into each muffin cup. Add a heaping spoonful of the chilled cream cheese filling to the center of each. Top each filled cup with the remaining batter, spreading gently so the cream cheese is completely covered (the muffin cups will be nearly full). Evenly sprinkle the streusel topping over each muffin.
5. Bake for 23–25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out with a few moist crumbs. Remove from the oven and let cool completely on a wire rack.

Cream Cheese Glaze

1. While the muffins cool, prepare the glaze. In a medium bowl beat the softened cream cheese with the powdered sugar, vanilla, and a pinch of salt. Add just enough milk or cream to reach a thin drizzleable consistency.
2. Once the muffins are completely cool, drizzle the cream cheese glaze over the tops. For an easy application, place the glaze in a small plastic sandwich bag, snip off a tiny corner, and squeeze to create a neat drizzle.

These muffins store well at room temperature for a day or two in an airtight container; for longer storage refrigerate and bring to room temperature before serving, or warm briefly in the microwave. The cream cheese center keeps the muffins rich and moist, while the streusel adds a welcome crunch—perfect for a special breakfast or a cozy autumn treat.