Pumpkin and Cream Cheese Muffins with Pecan Streusel

Pumpkin Cream Cheese Muffins with Pecan Streusel | browneyedbaker.com #recipe

[This recipe was originally posted in October 2010, but I have given it a couple of small tweaks, as well as taken some new photos. This fabulous muffin recipe definitely deserved to be resurrected from the archives.]

Few things go together as well as pumpkin and cream cheese. Sure there’s peanut butter and jelly, as well as peanut butter and chocolate, but warm and spicy pumpkin baked goods paired with sweet cream cheese is a match made in fall-baking heaven. Add to these muffins a pecan streusel topping and you will be hard pressed to find a better breakfast treat once the weather starts to cool down. These pumpkin-cream cheese muffins have become one of my very favorite fall breakfast items; they taste like part muffin, part cupcake, part coffee cake… all wonderful things in my book!

Pumpkin Cream Cheese Muffins with Pecan Streusel | browneyedbaker.com #recipe

These muffins use a neat little trick to make sure that there is a nice little pocket of cream cheese in the middle and that it doesn’t float or spread out inside the muffins. The cream cheese filling mixture is prepared, shaped into a log and frozen for a couple of hours. When you’re ready to make the muffins, you put a little bit of batter in the muffin cups, then cut the log into even pieces and add a piece of frozen cream cheese filling, then add the remainder of the batter to the muffin cups.

Pumpkin Cream Cheese Muffins with Pecan Streusel | browneyedbaker.com #recipe

These muffins, as far as I’m concerned, are truly perfect. The muffin itself is moist and tender – not too airy, not too dense or dry. The cream cheese filling is as perfect a complement as I could imagine, and the pecan streusel on top is the icing on the cake. The pecans add some crunch and the streusel delivers those amazing crumbs synonymous with muffin tops and crumb cake that I can never get enough of.

I can’t think of a more amazing fall and winter breakfast treat than these muffins. They’re indulgent, cozy, and utterly delicious.

Pumpkin Cream Cheese Muffins with Pecan Streusel | browneyedbaker.com #recipe

One year ago: Roasted Pumpkin Seeds, Three Ways
Two years ago: Cook’s Illustrated Perfect Chocolate Chip Cookies
Three years ago: Beer and Brown Sugar Kielbasa & Sauerkraut
Four years ago: Pumpkin Pie Bars
Five years ago: Black Bean Mushroom Burgers
Six years ago: Apple Hand Pies

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Yield: 12 muffins

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Fluffy spiced pumpkin muffins are filled with a cream cheese center and topped with pecan streusel.

Ingredients:

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
½ cup all-purpose flour
⅓ cup granulated sugar
½ teaspoon ground cinnamon
¼ cup pecans, roughly chopped
3 tablespoons unsalted butter, melted

For the Muffins:
1½ cups all-purpose flour
1½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup canned pumpkin
2 eggs
½ cup + 2 tablespoons vegetable oil
½ teaspoon vanilla extract

Directions:

1. Make the Cream Cheese Filling In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it in the plastic wrap and then again in foil, and freeze for at least two hours, or until firm.

2. Make the Streusel: In a medium bowl, whisk together the flour, sugar and cinnamon. Stir in the pecans, then use a fork to mix in the melted butter, ensuring that all of the ingredients are moistened. Refrigerate while you prepare the muffins.

3. Make the Muffins: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.

4. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.

5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.

6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.

8. Scoop 2 to 3 tablespoons of batter into the muffin cups. Place 1 slice of the cream cheese log in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the cream cheese is completely covered.

9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off. The muffins can be wrapped in plastic wrap and frozen for up to 2 months.

(Recipe adapted from Ezra Pound Cake)

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121 Responses to “Pumpkin and Cream Cheese Muffins with Pecan Streusel”

  1. Nuha on October 18, 2010 at 12:52 am

    I’ve been on a pumpkin run lately, so these look absolutely delicious!

    Reply

    • Tom @ Raise Your Garden on October 14th, 2014 at 7:02 am

      I totally agree it’s the time of the year for pumpkin everything! These delicious muffins have just been added to my list.

      Reply

  2. LimeCake on October 18, 2010 at 5:10 am

    anything with streusel has gotta taste awesome! these look delicious!

    Reply

    • jennifer sheridan on October 6th, 2011 at 8:33 pm

      I make these only i use roasted pumkin seeds (pepitas) instead of pecans keeps with the pumpkin theme.

      Reply

  3. Tabitha (From Single to Married) on October 18, 2010 at 5:47 am

    wow – these look amazing. Of course I’m a sucker for anything with cream cheese. Add pumpkin to the mix and it’s perfection!

    Reply

  4. Katrina on October 18, 2010 at 7:32 am

    The cream cheese middle of these muffins looks fantastic! Great recipe :)

    Reply

  5. Paula on October 18, 2010 at 8:08 am

    If the pecan streusel wasn’t enough to tempt me to try these, then the cream cheese surprise inside certainly seals the deal!

    Reply

  6. Amalia on October 18, 2010 at 8:22 am

    My favorite thing in a muffin! a filling and a streusel topping! That’s so delicious!

    -Amalia

    http://buttersweetmelody.wordpress.com

    Reply

  7. Judy B. on October 18, 2010 at 8:24 am

    Recipe sounds delish. Question: is the information on oven temperature and how to assemble the ingredients missing? Only the ingredients are listed. Thanks.

    Reply

    • Michelle on October 18th, 2010 at 10:20 am

      Hi Judy, Oops you were right! I must have done something to accidentally cut that portion, but it is fixed now, the recipe is whole again :)

      Reply

  8. Alice on October 18, 2010 at 8:30 am

    I just made Annie’s version last week and they were, without a doubt, the best pumpkin muffins I have ever had! I will definitely be making them again soon.

    Reply

  9. Sues on October 18, 2010 at 9:18 am

    Wow, these look awesome!! Especially when you cut into them. Perfect fall treat :) :)

    Reply

  10. Jenny Flake on October 18, 2010 at 10:39 am

    that looks like pure heaven to me. Need some now!!

    Reply

  11. Kim - Liv Life on October 18, 2010 at 11:15 am

    Definitely a most excellent pairing!! I made something similar many, many years ago when my son was in preschool and had totally forgotten about it. With pumpkin in the fridge just waiting to be used these muffins will be the perfect after school surprise today!

    Reply

  12. Island Vittles on October 18, 2010 at 11:17 am

    This pumpkin recipe actually made my mouth water (and I don`t really like pumpkin) — they look delicious! Theresa

    Reply

  13. Susan on October 18, 2010 at 12:17 pm

    Sweet Jesus. That is all. Look at that filling! Torture!

    Reply

  14. Maria on October 18, 2010 at 12:21 pm

    I just made pumpkin muffins, but I will have to make them again and try your recipe:)

    Reply

  15. Cookin' Canuck on October 18, 2010 at 12:27 pm

    That frozen cream cheese trick is a really good one – I’m going to use that! My boys are looking over my shoulder right now and, in unison, they both sighed, “Oh, those look good!”

    Reply

  16. Lauren at KeepItSweet on October 18, 2010 at 12:32 pm

    yum great fall brunch addition!

    Reply

  17. Jen @ How To: Simplify on October 18, 2010 at 1:18 pm

    I’ve been on a huge pumpkin kick lately. I would love to devour a couple of these muffins right now. Yum!

    Reply

  18. Georgia @ The Comfort of Cooking on October 18, 2010 at 1:24 pm

    Oh my gosh, you’ve got me drooling over here! These are absolutely lovely. I really have to get started on my pumpkin-inspired baking… I’m behind!

    Reply

  19. GreenGirl on October 18, 2010 at 1:58 pm

    Everywhere I turn around lately I see lots of pumpkin treats, is so hard to decide which one to try (I’d try them all if it wouldn’t be for the extra pounds ).
    I love cheesy desserts I’m going to fall in love with these when I try them

    Reply

  20. Paula on October 18, 2010 at 3:09 pm

    Coincidentally as I am reading this post I am devouring pumpkin cookies topped with cream cheese frosting that I made this morning. Yep, pumpkin and cream cheese, you can’t go wrong! What a smart idea with the cold “log” of cream cheese, very clever. And, that streusel topping looks like it would be good atop so many different things. YUM!

    Reply

  21. Avanika (Yumsilicious Bakes) on October 18, 2010 at 3:11 pm

    A cream cheese filling that’s baked in. That’s a great idea! I’m so trying these :)

    Reply

  22. leslie on October 18, 2010 at 4:01 pm

    Amazing! these look amazing! Just printed!

    Reply

  23. Camala - CC Recipe on October 18, 2010 at 4:07 pm

    I made a banana cream cheese filled muffin just like this and it was fabulous, I can only imagine how great these are! I so have to make these, thanks for sharing!

    Reply

  24. bridget {bake at 350} on October 18, 2010 at 5:53 pm

    Without even trying these muffins, I’m in love with them. Oh, Michelle, they sound divine!

    Reply

  25. Sarah on October 18, 2010 at 6:27 pm

    Hi! These look really good!! In Australia, we don’t bake sweets with pumpkin, its used as a vegetable only, so we don’t have canned pumpkin. Can I used a cup of mashed pumpkin instead? Looking forward to trying these asap! Sarah x

    Reply

    • Michelle on October 18th, 2010 at 11:24 pm

      Hi Sarah, Yes definitely! Some folks over here prefer to buy whole pumpkins, roast them and then mash them themselves. Definitely can use your own mashed pumpkin. Enjoy!

      Reply

  26. Amy on October 18, 2010 at 7:07 pm

    These look wonderful! The creamy center enclosed in pumpkin cake with that yummy looking crispy topping…I bet they were heavenly ;)!

    Reply

  27. Jolene on October 18, 2010 at 8:09 pm

    I cannot wait to make these! Looks so DELICIOUS!

    Reply

  28. Lynn @ I'll Have What She's Having on October 18, 2010 at 8:50 pm

    I love the frozen cream cheese trick! Thanks!

    Reply

  29. Jen @ My Kitchen Addiction on October 18, 2010 at 10:28 pm

    Ooh… You’ve outdone yourself with these muffins! I will definitely be making them!

    Reply

  30. Michelle on October 19, 2010 at 12:55 am

    Isn’t Streusel fun to make and it always adds such a special touch to just about anything!

    Reply

  31. Bec on October 19, 2010 at 3:09 am

    Wow, these look amazing!

    Reply

  32. joudie's mood food on October 19, 2010 at 4:51 am

    How good do these look? I love love love the center filled with cream cheese. Just perfect and the streusel on top for a perfect crunch! YUMM!

    Reply

  33. Becky on October 19, 2010 at 7:50 am

    These muffins look soo good, especially with the cream cheese filling and streusel topping, which make them special. I’m making these today.

    Reply

  34. Tracy on October 19, 2010 at 3:10 pm

    Love! Such a neat little trick to get the cream cheese in there. I’ll definitely be making these!

    Reply

  35. Becka on October 20, 2010 at 6:31 am

    Oooh, these look gorgeous! I’m definitely going to be trying them :)

    One question though, “pumpkin pie spice” is not something you get in the uk, could you recommend a substitute please??

    Thanks!

    Reply

    • Becka on October 21st, 2010 at 3:19 am

      I made these last night and they’re absolutely AMAZING!!! :D
      Thank you so much for posting the recipe!

      For anyone who wants them, the UK weights/measure equivalents will be on my blog by the weekend, including my substitute for the pumpkin pie spice (which involved simply upping some of the spices & adding some ground ginger).

      Thanks again!

      Reply

      • Michelle on October 24th, 2010 at 6:06 pm

        Hi Becka, So sorry I am a bit late responding to this, but looks like you did what I was going to suggest! Pumpkin pie spice is a combination of cinnamon, ginger and nutmeg. So glad you liked these!

        Reply

    • morri on February 5th, 2013 at 6:21 am

      I use mixed spice.

      Reply

    • Suz on October 19th, 2014 at 10:40 am

      Becka
      Anytime I can’t get an ingredient or item, I usually check http://www.allrecipes.com and someone has a substitute. Great for spice mixes, salad dressing even alcohol!

      Reply

  36. Pretty. Good. Food. on October 20, 2010 at 2:30 pm

    Mmm, the addition of the pecan streusel sounds great! :)

    Reply

  37. Megan Gordon on October 20, 2010 at 8:37 pm

    These look, as you said, like the perfect muffins. I can’t imagine anything better with a nice strong cup of coffee. Love the bit of cream cheese and streusal top. Lovely photos, too!

    Reply

  38. Tanya on October 21, 2010 at 8:25 pm

    Just made these. They’re not only gorgeous, but also delicious. Thanks for the recipe.

    Reply

    • Michelle on October 24th, 2010 at 6:08 pm

      Yay! You are welcome, so glad you enjoyed them!

      Reply

  39. Ali on October 21, 2010 at 10:32 pm

    Help! I just made these and while they taste great my cream cheese burst through the top of my muffins instead of staying nicely in the center. What did I do wrong?!

    Reply

    • Michelle on October 24th, 2010 at 6:11 pm

      Hi Ali, A couple of things could have contributed to that: (1) If the cream cheese wasn’t thoroughly frozen that could do it; or (2) If you added a bit too much batter on the bottom and the majority wasn’t on top, that could cause it as well.

      Reply

  40. Amanda@Choc-Chip-Cookie-Recipe.com on October 21, 2010 at 11:14 pm

    I bought a bunch of mini loaf pans this week because I need to deliver some gifts to friends of mine. I was going to start scouting for sweet bread recipes when I saw this. Do you see any reason why this would not work in mini loaf pans? Other than time in oven? I think I am going to give it a whirl. Wish me luck!

    Amanda

    Reply

    • Michelle on October 24th, 2010 at 6:12 pm

      Amanda, that sounds like such a lovely idea! Please let me know how they turn out!

      Reply

  41. Kelsey on October 24, 2010 at 12:54 pm

    My roommate and I did these last week but weren’t patient enough to let the cream cheese freeze for 2 hours (we probably only waited 45 minutes) and it ended up oozing out the top of the cupcakes and leaving holes inside the cupcake. We learned our lesson ;)

    Reply

    • Michelle on October 24th, 2010 at 6:13 pm

      Aww, I’m sorry to hear that but I hope you still enjoyed them!

      Reply

  42. Kathy on October 28, 2010 at 6:27 pm

    These are wonderful! I love everything pumpkin but these are the best muffins I’ve ever ate! The muffin cups are pretty full but they stayed confined to their area. And the cream cheese in the middle was heaven! I froze mine for about 3 hours and I used low fat cream cheese so it is a little bit runnier but it stayed in the muffin.

    Reply

    • Michelle on October 30th, 2010 at 8:14 pm

      Yay! Best muffins ever is a great compliment!

      Reply

  43. Amanda on October 29, 2010 at 1:16 pm

    Thanks for these Michelle! I made a batch last night, and they are delicious! A coworker actually told me this morning that he shed a single tear when he took a bite.
    My muffin tins must be small, because I had too much batter, and the cups were completely full! I didn’t bother getting out another tray for muffins 13 and 14, so it’s a good thing I’m not afraid of raw eggs :) Love licking the bowl!

    Reply

    • Michelle on October 30th, 2010 at 8:15 pm

      Awesome to impress coworkers! Glad these were a big hit!

      Reply

  44. Dena on October 31, 2010 at 4:16 pm

    I’ve made these twice now and each time they were a huge hit! The second time I added a bit of maple syrup to the cream cheese and it was so good! Had to freeze it a little longer…it actually worked to take the whole package of cream cheese and make two logs at once because once you eat the first batch you are going to want to make another!!! Thank you again!!

    Reply

    • Michelle on November 1st, 2010 at 9:58 pm

      Oooh Dena I love the idea of adding maple syrup to the cream cheese mixture, great idea!

      Reply

  45. foodlvr on November 4, 2010 at 1:00 pm

    These sound so good. I copied and printed the recipe and will make them soon. I hope they taste like the ones at Starbucks. I love the combination of flavors of pumpkin and cream cheese.

    Thanks for all the inspiration.

    Reply

  46. Shelly on January 9, 2011 at 6:52 pm

    these are in my oven, can’t wait to try them! i left out the cream cheese though as i didn’t feel like waiting to go to the store :) the ingredients for the muffins don’t list vanilla, but it’s list in the instructions. i added 1/2 tsp.

    Reply

  47. Cassie on January 13, 2011 at 1:38 pm

    You have the most amazing blog! I love it! I have one questions….
    On Step 5 it says “In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.”
    the only vanilla I see in the recipe is for the cream cheese filling was that just a typo?
    Not tryingto correct you or anything I just dont want to mess up the recipe!

    Reply

    • Michelle on January 13th, 2011 at 9:29 pm

      Hi Cassie, Sorry for that oversight. It is 1/2 teaspoon vanilla, I have now corrected in the recipe. Thank you for bringing it to my attention! Enjoy the muffins!

      Reply

  48. Kimmi on March 26, 2011 at 12:41 am

    Ahhh, I remember these :D This is the first recipe I ever found from your site! I made these around Thanksgiving time last year, and I’ve been a dedicated fan ever since.
    Thank you so much!
    P.S.
    These were absolutely wonderful ^.^

    Reply

  49. Carolyn on August 18, 2011 at 2:22 pm

    Okay….trying these very soon they look amazing! Have you ever had Craig’s Crazy Carrot Cheesecake from the Cheesecake Factory? I am thinking these muffins with a carrot cake batter instead of pumpkin would be y-u-m-m-y!!! What do you think?

    Reply

  50. Jade on September 13, 2011 at 5:19 pm

    I’m allergic to pecans. Is there another nut that could replace the pecans and still yield delicious results? Thank you!

    Reply

    • Michelle on September 13th, 2011 at 8:08 pm

      Hi Jade, You could definitely use walnuts, they would be great!

      Reply

      • Jade on September 13th, 2011 at 10:51 pm

        Thank you so much. I appreciate your reply!

        Reply

  51. Jeannette Dailey on September 19, 2011 at 7:35 am

    I made these yesterday and I just want to thank you. These were amazing. My husband walked into the kitchen and asked if it was Thanksgiving. The aroma from the oven was out of this world. I will be making more of these.

    Reply

  52. Angela on September 23, 2011 at 12:08 am

    I love this recipe. I’ve made these several times and never remember to comment. I’ve made these several times and they are now a family favorite! My husband insists I double the recipe when make them. Thank you so much!

    Reply

  53. unsightly on September 23, 2011 at 10:51 pm

    Made these tonight- very easy and super delicious. Great recipe!

    Reply

  54. Erika on September 25, 2011 at 2:48 pm

    These were awesome!! Made these to take to work. My coworkers loved them! Wished I had made a double batch since I took 8 to work and only had 4 left at home! Definitely will make again!

    Reply

  55. Jacquelyn on October 3, 2011 at 9:16 am

    I baked these muffins yesterday and so glad i made a double batch becasue they are so delicious!! I know I will be baking these a lot they are my new fav!

    Reply

  56. Denise on October 7, 2011 at 11:51 am

    I can’t wait to try these muffins. They look so tasty.

    Reply

  57. Cheryl on October 10, 2011 at 9:47 pm

    I baked these today and they are fantastic! The pumpkin flavor and spices are just right.

    Reply

  58. Foodlvr on October 10, 2011 at 10:07 pm

    I made these today too. I omitted the pecans as my son is allergic. They are delicious.

    Reply

  59. Kelly @ JAX does design on October 14, 2011 at 9:58 pm

    I baked a batch of the muffins tonight and I’m eating one as I type this – delicious! Love the cream cheese filling and the streusel topping. And great idea to freeze the cream cheese before putting it into the muffin cups.

    Reply

  60. Ryan on October 19, 2011 at 4:11 pm

    I made these cupcakes last night for a work lunch today. I doubled the recipe and I only came home with 1 left over muffin….they were a HUGE hit and had lots asking for the recipe…thank you!

    Reply

  61. Cindy on October 29, 2011 at 2:58 pm

    Just made these and they are delicious! I used 2/3 whole wheat flour (“soft” wheat–equivalent of w.w. pastry flour, I think!) and walnuts and they taste great. The cream cheese did come through the top of a few of them, but I think that is because those bits weren’t completely frozen, as mentioned above. I guess I should have put it in my deep-freeze instead of my frig freezer (’cause I left it overnight so it should have been fine!). Definitely recommended, and worth the little bit of extra work.

    Reply

  62. becca on December 19, 2011 at 9:27 pm

    just finished making these. and i must say they are delicious. my mom used to make me a very similiar muffin when i was in college for my breakfast in the mornings. they remind me so much of the ones she made. so glad i stumbled upon your site!

    Reply

  63. Ashley on August 14, 2012 at 12:29 am

    I just tried this recipe. They look good. I didn’t put enough streusel on each muffin but I think it will be ok. Were making them for a school so if I don’t hear anything back then I will know I need to try again.

    Reply

  64. Gwen on September 13, 2012 at 4:13 pm

    Michelle, I looked back to the recipes from which this recipe was adapted. Noticed that baking powder was included. When you made the adaptation, did you purposely omit the baking powder? I’m making these for church so want to make sure to include the correct ingredients. I’m guessing from the rave reviews that the recipe is correct as written. Thanks so much.

    Reply

    • Michelle on September 25th, 2012 at 3:29 pm

      Hi Gwen, Yes, no baking powder was used, just the baking soda. Enjoy the muffins!

      Reply

  65. Sandyago on September 23, 2012 at 4:42 pm

    I made a lowfat version of these which, more often than not, results in substandard flavor – but I have to say, these turned out great! I substituted unsweetened applesauce for the oil, used wheat flour and lowfat cream cheese and they were very tasty. I can only imagine how yummy the full fat recipe is. I will definitely make these again.

    Reply

  66. Sara on October 8, 2012 at 7:39 am

    Do these have to be refrigerated? If I make them the day before serving, how can I retain their moisture?

    Reply

    • Michelle on October 10th, 2012 at 5:24 pm

      Hi Sara, No, I keep these at room temperature in an airtight container and they stay perfectly moist.

      Reply

  67. N on October 23, 2012 at 12:17 am

    I have so much confidence in you that I made a double batch the first time! They were delicious. I froze them for 2 hours but I think it still wasn’t long enough as there was some leakage at the top. By the end, I was hoping they wouldn’t be super amazing because I didn’t want to do all that work again. Unfortunately, they were worth every bit of the effort and I will have to make them again. At least 3 more times this year:)

    Reply

  68. morri on February 5, 2013 at 6:29 am

    We made those yesterday. I was surprised that none of the reviewers mentioned the problem we had: after mixing the cream cheese with powdered sugar, the mixture turned runny! There was no way to shape it into a log, because it looked like pancake batter! I had to freeze it for 2.5 hours in a plastic bowl before it thickened enough to hold its shape (the log was still flat and unshapely). There was no time to make the muffins after that, so we had to split the work into two days. The next day the cream cheese was well-frozen and could be cut into pieces, and the muffin dough turned out all right. But there was waaay too much streusel! We covered every muffin thoroughly, pressed it into the batter and we still had about 1/3 of the crumbs left. How on Earth do you fit all that streusel into 12 muffin cups? Mine would probably overspill if I tried.

    Reply

  69. Sarah B on June 23, 2013 at 8:50 pm

    This recipe looks great! Can you make any of it the day before? Like the filling, mix together the dry ingredients, and/or maybe the streusel topping? Thanks!

    Reply

    • Michelle on June 24th, 2013 at 6:05 pm

      Hi Sarah, You could do all of those ahead of time. Enjoy the muffins!

      Reply

      • Sarah B on June 26th, 2013 at 8:02 am

        Thanks! One question, do you fill the cups all the way to the top?

        Reply

        • Michelle on June 27th, 2013 at 4:56 pm

          Hi Sarah, I just divide the batter evenly between the 12 cups; I don’t remember off the top of my head how far up the batter went.

          Reply

  70. Kelsey on July 1, 2013 at 10:36 pm

    Just made these and they’re amazing! My dad says they’re the best muffins he’s ever eaten! I used some kabocha squash we had frozen rather than pumpkin and walnut rather than pecan in the streusel and they worked just as well as I’m sure the original does. I did put a little too much batter in the bottoms before adding the cream cheese so it poked out the top a tiny bit on one or two of the muffins, but for next time ( and there WILL be a next time) I’ll know better.

    Reply

  71. Jessica on September 21, 2013 at 6:10 pm

    Just finished baking these muffins! They smell amazing. I froze the log for 2 hours, probably needed more time, but I wanted to get to the baking. Some of the muffins have a bit of cream cheese leakage…which I’m sure won’t affect their taste. The only thing I will mention is that there is way too much streusel topping. Can’t wait to taste! Thanks for the recipe.

    Reply

  72. Aditi on October 12, 2013 at 1:34 pm

    Hi! Do you think these would work as mini muffins?

    Reply

    • Michelle on October 13th, 2013 at 1:26 pm

      I do! Just remember to reduce the amount of filling.

      Reply

  73. Della on October 23, 2013 at 10:40 am

    Can the pumpkin cream cheese muffins be frozen. Love these

    Reply

    • Michelle on October 23rd, 2013 at 8:34 pm

      Hi Della, Yes, you can freeze these!

      Reply

  74. Vanessa on November 22, 2013 at 10:30 pm

    I made these for Thanksgiving morning last year and had some difficulties with shaping and cutting the cream cheese “log”. I was wondering this year if I could partition the cream cheese mixture out and freeze it in an ice cube tray? I don’t know if making the cream cheese thicker would affect thawing and last year none of us could wait for them to cool to get our hands on them!

    Reply

    • Michelle on November 23rd, 2013 at 11:43 pm

      Hi Vanessa, I think that would be fine, if it’s easier for you. Enjoy!

      Reply

  75. Joe on March 12, 2014 at 12:45 pm

    These muffins were absolutely amazing. I went looking for a pumpkin chocolate chip muffin recipe and stumbled across this, and decided this sounded better.
    I had trouble with my cream cheese log though. It became runny after mixing the powdered sugar and vanilla in. I left it to freeze overnight in the freezer but it never did solidify. I went ahead and used it anyways and had a little cream cheese seepage on a couple of the muffins but why wouldn’t my mixture freeze ?? Why did the cream cheese get so runny ? It was runny before even adding the vanilla ???

    Reply

    • Michelle on March 12th, 2014 at 4:02 pm

      Hi Joe, Did you use low-fat cream cheese by any chance? If so, that could definitely be it; low-fat cream cheese has a much higher water content than its full-fat counterpart and can cause runny mixtures, especially fillings and frostings.

      Reply

  76. Mr. Smith on September 18, 2014 at 6:18 pm

    Oh no! I don’t know what size can of pumpkin to use?!?! I have a 15oz and a 29oz. I purchased both, just in case. Could someone let me know please?

    Reply

  77. Mr. Smith on September 18, 2014 at 6:21 pm

    Nevermind! After searching for a few minutes, I found a recipe that’s almost the same, recommending 15oz canned Pumpkin. Thanks!

    Reply

  78. Cathy on September 24, 2014 at 6:28 pm

    Can you use canned pumpkin purée?

    Reply

    • Michelle on September 25th, 2014 at 9:26 am

      Hi Cathy, I believe that canned pumpkin and canned pumpkin puree are the same thing; just don’t use pumpkin pie filling.

      Reply

  79. Savannagal on October 1, 2014 at 1:47 pm

    Just curious. Why do you use both pumpkin pie spice and also all the component spices that are already in pumpkin pie spice? Why not use one or the other?

    Reply

  80. Margaret Smith on October 9, 2014 at 4:21 pm

    Um Michelle, when you said ‘make the cream cheese filling’ you put ‘for the cream cheese filling’ too.

    Reply

  81. My Linh on October 14, 2014 at 4:41 am

    Okay, I want this. Pumpkin+CreamCheese+Pecans+Streusel? It has my name written all over it :P I’m salivating as I stare at the photos…

    Reply

  82. Sues on October 14, 2014 at 8:41 am

    These muffins look like perfection!! The one with the bite taken out is so tempting!

    Reply

  83. Marcia on October 14, 2014 at 9:15 am

    Is it wrong that my mouth is watering reading about them when I’m enjoying the Apple Cheesecake Crumb bars from last week with my morning coffee? The guys I work with love that I recently lost 15 pounds and don’t want to put it back on so they reap the rewards of my baking and they help me by taking away the temptation of just one more piece :) Can’t wait to make these for my family and friends.

    Reply

  84. Abby on October 14, 2014 at 11:59 am

    My gosh these look yummy….. I’m out of cream cheese….do you think these would work with mascarpone ??
    thanks

    Reply

    • Michelle on October 14th, 2014 at 7:30 pm

      Hi Abby, I haven’t tried it, but it would probably work!

      Reply

  85. Aditi on October 14, 2014 at 1:17 pm

    Do you think gluten free flour would work in this recipe? They look delicious!

    Reply

    • Michelle on October 14th, 2014 at 7:31 pm

      Hi Aditi, I don’t have any experience using gluten-free flours, so I couldn’t say for sure. If you try it, please stop back and let me know how it turned out!

      Reply

  86. Heather on October 14, 2014 at 1:17 pm

    what a fantastic surprise inside!

    Reply

  87. Stacey @ Bake.Eat.Repeat. on October 14, 2014 at 5:04 pm

    Pumpkin and cream cheese are definitely a perfect fall match! These look amazing, I love the pecan streusel topping!

    Reply

  88. Katie on October 14, 2014 at 5:33 pm

    I can never find canned pumpkin near me in the uk! Thank goodness its halloween! May have to fight a few party people for the pumpkin though!
    Looks delicious!

    Reply

  89. salomon on October 14, 2014 at 9:32 pm

    It can out bad I fallowd it perfectley but it came out waterey what do I do ?

    Reply

  90. Ashley on October 16, 2014 at 10:27 pm

    Holy heavenly! Cream cheese and pumpkin, plus streusel…this just speaks to my heart. I’ll be making these ASAP. Thank you!!

    Reply

  91. Kathleen on October 27, 2014 at 10:06 am

    I just made these this weekend and they’re delicious! I brought some into work this morning and my co-workers love them and have asked for the recipe.

    Reply

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