Pumpkin Cream Cheese Muffins with Cinnamon Streusel Topping

Fall is my favorite time of the year! (Well, I say that about every season… but right now Fall is definitely top of the list!) My heart gets so happy when the leaves begin to change colors. I keep finding myself wondering “How lucky are we that God created our world to be so extravagantly detailed and beautiful?”  This time of year makes me feel so thankful that I have the gift of seeing His spectacular creation every day.


This fall has been exceptionally busy, with lots of travel for work and our family’s first (and must i add PRECIOUS) grandbaby entering the world! (Pics of baby Andrew Keaton to come this weekend!)


I commute to Indianapolis every day for my job. And while the drive can get boring, this time of year is so beautiful that I love it! I blare the music, horribly singing along to TSwift’s EPIC new album 1989  and make up weird names for the different colors of leaves I see on the way… most of which are named after food … since it’s 5:00 and I’m usually starving.


Last week’s leaves were a bright orange, inspiring me to bake these Pumpkin Cream Cheese Muffins. (It’s fall. How much inspiration does anyone really need to bake something pumpkin?) I hope you enjoy them!

pumpkin muffinsAssembling the muffins!

Muffins Collage

Final result! Large muffins on the right. Mini-muffins on the left. (The mini-muffins took about 7 minutes less to bake).collage2

Pumpkin Cream Cheese Muffins with Cinnamon Streusel Topping

Rating: 51

Cook Time: 25 minutes

Total Time: 45 minutes


  • 2 Cups Flour (I used Organic, Unbleached White Flour)
  • 1 Cup Pastry Flour (I used Whole Wheat) (If you don't have Pastry Flour, just use total of 3 C. Flour)
  • 1 tsp. Baking Soda
  • 1 1/2 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 Cups Sugar
  • 1 Tbsp. Pumpkin Spice
  • 1 Tbsp. Cinnamon* (see note)
  • 2 Cups Pumpkin Puree
  • 4 Large Eggs
  • 1 1/4 Cups Olive Oil
  • 1 tsp. Vanilla
  • Filling
  • 8 oz. Cream Cheese
  • 1 1/4 Cup Powdered Sugar
  • Cinnamon Streusel Topping
  • 1/2 Cup Sugar
  • 5 Tbsp. Flour (I used the Whole Wheat Pastry, but plain flour will work great, too!)
  • 1 Tbsp. Cinnamon
  • 5 Tbsp. Butter, cold and cut into pieces
  • * I LOVE Cinnamon and added in a few more dashes. If the batter tastes a tad plain to you, (i mean who doesn't sneak tastes of the batter?!) add in more!


    Pumpkin Muffins
  1. Preheat the oven to 350.
  2. Line muffin pans with paper liners. (I also sprayed mine lightly).
  3. In a medium bowl, whisk together the flour and pastry flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
  4. In a separate bowl (electric mixer) combine the pumpkin puree, sugar, eggs and oil. Mix only until blended.
  5. On low speed, slowly add in the dry ingredients, mixing just until incorporated. (over mixing will cause your muffins to fall flat after baking!)
  6. Cream Cheese Filling
  7. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth.
  8. Cover the bowl with plastic wrap and stick in the refrigerator while you prepare the muffins.
  9. Cinnamon Streusel Topping
  10. In a small bowl, whisk together the cinnamon, sugar and flour.
  11. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture is coarse and crumbly.
  12. Transfer topping mixture to the refrigerator until ready to use.
  13. Assemble Muffins
  14. Using a cookie scooper (or two spoons), fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (~2 tablespoons).
  15. Scoop a dollop of the Cream Cheese mixture on top of the muffin batter- about half the size you did for the batter. Use a spoon to flatten out the cream cheese so it spreads across most of the muffin.
  16. Scoop the remaining batter on top of the cream cheese to cover completely. The muffin wells should be filled almost to the top.
  17. Sprinkle a generous amount of the topping mixture over each of the muffin wells. (Don't worry about clumps of butter in the topping, those get crispy and delicious!)
  18. Bake for 20-25 minutes. Let sit for at least ten minutes before transferring to a wire rack to cool.
  19. *I made one 12-count pan of large muffins, one pan of 12-count mini muffins, and two small loafs of bread. Baking time will be quicker for mini muffins and a little bit longer for the bread loafs. Don't worry if they seem too gooey when you first take them out. That what will keep them moist once they cool.




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