# Scrumptious Pumpkin Streusel Muffins with Cream Cheese Filling: Your New Fall Favorite!
As the leaves start turning and the air gets a bit crisper, what could be more delightful than the smell of freshly baked Pumpkin Streusel Muffins wafting through your kitchen? These muffins aren’t just any ordinary treat; they’re packed with everything that makes autumn cozy and warm. And trust me, they are the perfect way to celebrate the season—especially if you’re navigating the busy life of a working mom or just trying to whip up something delicious for your friends.
These muffins are easy to make, wonderfully satisfying, and oh-so-decadent with a scrumptious cream cheese filling. So grab your favorite fuzzy sweater, and let’s dive into this heartwarming recipe that’s bound to become a staple in your baking repertoire!
## Why You’ll Love These Pumpkin Streusel Muffins
- **Fall Flavors Galore:** With rich pumpkin puree, spices, and a crunchy streusel topping, every bite feels like a hug in muffin form.
- **Quick and Easy:** Don’t have all day to bake? No worries! This recipe is designed for busy individuals who still want to enjoy homemade goodness.
- **Kid-Approved:** Trust me, if your kids are anything like mine, they’ll be begging for seconds. 🍂
### Ingredients You’ll Need
**For the Muffins:**
- 1 cup pumpkin puree (not pumpkin pie filling, friends!)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
**For the Cream Cheese Filling:**
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
**For the Streusel Topping:**
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
### Steps to Bake Your Delicious Muffins
1. **Preheat your oven** to 350°F (175°C) and line a muffin tin with paper liners.
2. **Mix the muffin batter:** In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing—this isn’t the Olympics!
3. **Prepare the cream cheese filling:** In a small bowl, beat the cream cheese with sugar and vanilla until smooth. Set aside.
4. **Make the streusel topping:** In another bowl, mix together flour, oats, brown sugar, cinnamon, and melted butter until crumbly. The secret to a great streusel? A little bit of love and a lot of crumbs!
5. **Assemble the muffins:** Fill each muffin liner about halfway with the batter. Spoon a dollop of cream cheese filling into the center of each muffin and top it off with more muffin batter until they're three-quarters full. Sprinkle the streusel topping generously over the muffin tops.
6. **Bake:** Pop the muffins in the oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean (pro tip: if you hit cream cheese, that’s totally normal!).
7. **Cool and enjoy:** Let them cool for a few minutes in the pan before transferring to a wire rack. Try not to eat them all in one sitting—but no promises, right?
### Cooking Tips
- **Storage:** These muffins can be stored in an airtight container at room temperature for up to 3 days, or you can freeze them for up to 3 months.
- **Mix It Up:** Feeling adventurous? Add chocolate chips, pecans, or cranberries for a fun twist. Don’t be shy—your taste buds deserve a little adventure!
### My Pumpkin Muffin Journey
These muffins hold a special place in my heart. I remember the first time I made them, with my sister Patricia, during a cozy fall afternoon. We ended up baking two batches, one for ourselves and one to gift our neighbors. Spoiler alert: we may have kept most of them because they were just too good to share!
### FAQs
**Can I substitute pumpkin puree?**
Absolutely! If you can’t find pumpkin puree, you can use butternut squash puree or even applesauce in a pinch. Just make sure it’s not overly watery!
**How do I store leftovers?**
Seal them in an airtight container. They’re great for breakfast on the go or as a sweet afternoon snack!
**Can I make these gluten-free?**
Yes, you can! Just swap out the all-purpose flour for a 1:1 gluten-free baking blend.
So there you have it—your guide to making these delightful Pumpkin Streusel Muffins with Cream Cheese Filling that will quickly become your go-to recipe this fall. It’s all about comfort, warmth, and those little moments that keep us grounded.
Let’s turn your kitchen into the coziest spot this season. It’s time to bake some love into your life!
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Ready for more culinary adventures? Check out my **[Easy Banana Bread Recipe](https://al3ab.tech/easy-banana-bread)** or try **[Chocolate Chip Cookies](https://al3ab.tech/chocolate-chip-cookies)** for a sweet twist. Happy baking!
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**Meta Description:** Pumpkin Streusel Muffins are the perfect recipe for fall lovers! Quick, easy, and delicious, these treats will warm your kitchen and your heart.
Delicious Muffins for Fall
Description
These Pumpkin Streusel Muffins with Cream Cheese Filling are perfect for enjoying the flavors of autumn. They are easy to make and a delight for both kids and adults.
Ingredients
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
- In a small bowl, beat the cream cheese with sugar and vanilla until smooth. Set aside.
- In another bowl, mix together flour, oats, brown sugar, cinnamon, and melted butter until crumbly.
- Fill each muffin liner about halfway with the batter, spoon a dollop of cream cheese filling into the center, and top with more muffin batter until three-quarters full. Sprinkle the streusel topping generously over the muffin tops.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let them cool for a few minutes in the pan before transferring to a wire rack.
Notes
- Feel free to mix in chocolate chips, pecans, or cranberries for added flavor!
pumpkin muffins, streusel muffins, fall baking, cream cheese filling