Pumpkin Streusel Muffins with Cream Cheese Filling

Posted on by on November 11th, 2012 | 8 Comments »

The caramel apple pie that’s baking in my oven sends the delicious aroma of cinnamon and nutmeg through the house. A sure sign that fall is here. A wonderful cool breeze rustles the leaves on the large pomegranate tree in my front yard, sending small leaves dancing down onto the ground. At only 4 in the afternoon the sun is setting leaving the sky a dull orange. The greatest season has finally made its way to my corner of the earth.

As we enter the second week of November, the weather is starting to catch up with the season here in the Negev. The overly hot temperatures have seemed to disappear overnight and has left us with a lovely average of 75 in the day and 60s at night. I just laughed out loud writing 75F feels like fall. Well, I guess it is all relative. I’m just glad I’m finally going to be able to start going for walks with Layla before it gets dark out.

I made these muffins weeks ago when pumpkin first came into season. They were the first seasonal baking I did even though nothing other then the time of year and pumpkin appearing resembled fall at all. I remember thinking to myself as I put the first batch in the oven that I’m not supposed to be able to be baking muffins with a 2 week old at home. Thank you Layla.

Pumpkin and a mixture of fall flavoring like cinnamon and nutmeg with a creamy cheese filling and a crumbly streusel topping, these muffins are the perfect way to start a beautiful fall morning.

Pumpkin Streusel Muffins with Cream Cheese Filling

Recipe Type: Breakfast
Author: Beth Ebin
Prep time:
Cook time:
Total time:
Serves: 18-24
Pumpkin and a mixture of fall flavoring like cinnamon and nutmeg with a creamy cheese filling and a crumbly streusel topping, these muffins are the perfect way to start a beautiful fall morning.
  • 3 cups flour
  • 1 tablespoon cinnamon
  • 1/2 tablespoon nutmeg
  • 2 teaspoons ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups pumpkin puree
  • 1 1/4 cups vegetable oil
  • 8 ounces cream cheese
  • 1 cup confectioners sugar
  • 1/2 cup brown sugar
  • 5 tablespoons flour
  • 2 teaspoons ground cinnamon
  • 4 tablespoons cold butter, cut into pieces
  1. To make the muffins, preheat the oven to 350˚ F and line muffin pans with paper liners.
  2. In a mixing bowl, combine 3 cups flour, 1 tablespoon cinnamon, nutmeg, ginger, salt and baking soda and whisk to blend.
  3. In another mixing bowl, combine the eggs, sugars, pumpkin puree and oil.
  4. Beat with a hand mixer until blended.
  5. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. Set aside.
  6. In a small mixing bowl beat together cream cheese and confectioners sugar and set aside.
  7. In a small bowl make the streusel topping by combining 1/2 cup brown sugar, 5 tablespoons flour and 2 teaspoons cinnamon.
  8. Add in the butter pieces and cut into the dry ingredients with a pastry blender fork until the mixture is coarse and crumbly.
  9. To assemble muffins fill muffin liners half way with batter, put about a tablespoon of the cream cheese filling on to of batter and then cover cream cheese filling with remaining batter.
  10. Top the muffins with the streusel topping.
  11. Bake muffins for 20-25 minutes or until topping starts to turn golden and a toothpick inserted comes out clean.

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  1. Posted on: 11-12-2012

    Pumpkin with cream cheese in the middle? That’s like having a party in your mouth and movie stars show up for fun. Love it!

  2. Posted on: 11-12-2012

    What a delicious middle my friend I love this gorgeous recipe 🙂

    Choc Chip Uru

  3. Posted on: 11-12-2012

    Sounds sooo good! The cream cheese center is brilliant, and I love anything with streusel.

  4. Posted on: 11-13-2012

    I’m delighted your little one is letting you bake! These pumpkin muffins look divine – love the decadent cream cheese filling. And I’m glad that fall is arriving in the Negev! It is my favorite time of year to cook.

  5. Posted on: 11-14-2012

    Ooh!! I’ve always wondered what it’s like to bake cream cheese as a filling in the muffins! And I gotta say I’m pleasantly impressed! The streusal on top is such a nice touch too! Absolutely love a little crunch with my desserts!

  6. Posted on: 11-20-2012

    Beth, your Pumpkin Streusel Muffins with the Cream Cheese Filling look absolutely delicious. They have such a lovely warm brown color and the streusel topping makes for a very pretty presentation! Great recipe ! Hope all is well with you and Baby Layla!

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