Pumpkin and Cream Cheese Muffins with Pecan Streusel
[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!
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.
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.
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
For the Cream Cheese Filling:
- 4 ounces (113.4 g) cream cheese, softened to room temperature
- ½ cup (60 g) powdered sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
For the Streusel:
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (66.67 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ¼ cup (24.75 g) pecans, roughly chopped
- 3 tablespoons unsalted butter, melted
For the Muffins:
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- ¾ teaspoon (0.75 teaspoon) ground nutmeg
- ½ teaspoon (0.5 teaspoon) ground cloves
- ½ teaspoon (0.5 teaspoon) ground ginger
- ¼ teaspoon (0.25 teaspoon) ground allspice
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (200 g) granulated sugar
- 1 cup (245 g) canned pumpkin
- 2 eggs
- ½ cup (109 ml) + 2 tablespoons vegetable oil
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 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.
- 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.
- Make the Muffins: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
- In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
- 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.
- Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
- 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.
- Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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One of the best muffins I have ever made!!! So moist and tasty.
Hellllooo :) i have made these a few times in the past they are top notch amazinggg !!! I want to make them again, I noticed you wrote u changed the recipe .. May i ask what u changed on them ? Thanks for all your recipes ❤️💕💕🍪🍰🧁
These are absolutely wonderful! Thank you so much!
I made these this morning. Followed the recipe but cut the sugar by a little. Very very good. Thanks for another great recipe. You are my go to for recipes.
I love this recipe. I have made it as-is a number of times. When short on time, I skip the chilled cream cheese log and simply spoon it in, and it works… but the chilled log is less messy for sure! I sometimes use only the muffin base for plain pumpkin muffins. Sometimes I use half whole wheat flour and half the sugar if I am craving a heartier, less-sweet mid day snack. No matter what, it’s always perfect. Thanks!
wow, i’m really surprised this is sooooo yummy. i must confess i’ve made a double batch and reduced a lot of sugar, and made changes with things i had at home ( i actually made my own cream cheese with sour cream- just draining it above the sink for couple of hours with a bit of salt, and made carrot puree since i didn’t have pumpkin by shredding it- put it in the microwave for 3 min and then blended the 2 cups with 125 ml heavy cream) delicious! thanks so much for sharing! i think it’s the best muffin i’ve ever made by far! so moist and so much flavor awesome.
Delicious muffins, but have you figured out why there is an air pocket around the cream cheese mixture after baking?
Melissa, it’s because the cream cheese puffs up when baked and deflates when cool, creating an air pocket
These muffins are awesome! They take more time to make than most muffins but my kids and grandkids love them which makes it all worth it!
I don’t bake often, but these muffins may cause me to fire up the oven more than it’s accustomed to. They are delicious! Even my almost husband, who is not a fan of pumpkin, loved them. For anyone struggling with the cream cheese “log”, I made a trough of foil, laid the saran wrap over it, then filled it and wrapped.
This is the second time I have made these. They came out beautiful with no revisions in the recipe. I did double it, only had the filling in the freezer while I was making the streusel and muffins and had no problem with oozing. When I taste tested a warm one , there was a definite center of cream cheese… and FYI … a perfect amount of streusel (in my opinion you can never have too many crumbs.)
Thanks for this recipe ( and many more). They might not make it to the church social tomorrow😉
Could I substitute pumpkin pie spice somehow? How much would I use – like 1/4 tsp?
Hi Nelya, Yes you can, but you would need to use about 2 teaspoons and use it in place of the cinnamon, nutmeg, ginger, cloves and allspice.
These are AMAZING!
What size can of pumpkin?
Sorry. Thought it said one can but it’s one cup. Trying now. Can’t wait!!!
Just made your cream cheese stuffed pumpkin streusel muffins. So good
I´ve done these muffins yesterday, they are delicious. I only have 2 suggetions: 1- Ether press the frozen cream cheese slightly to the bottom when added or add less batter in the base, I think I added 2 or maybe less Tbsp of the batter before adding the frozen cream cheese pieces (less than the 2 to 3 in the recipe), I covered all with remaining batter but after baking the cream cheese poped up in the surface a bit, it was just a little, but they were not in the center as the image shows in this page.
2- Either make less Streusel or add enough to cover muffins and eat the rest. I found the streusel was too much to cover all the muffin surfaces and even pressing lightly to make it stick to the batter, adding all the streusel will make it spread and stay around the muffin tin.
Other than that a good recipe and I liked the idea of freezing the filling, I had even less luck with these fillings in other cream cheese muffins recipes
My cream cheese has been in the freezer for 7 hours and still not frozen. What is wrong? Did not use reduced fat or fat free cream cheese. Thanks.
Hi Carol, It doesn’t not need to be frozen solid, but rather firm.
hi i have a questin, i am from lima Peru, and here we don’t have can pumpkin, i really wanted to make this recipe, you could tell me how to do it with natural pumpkin from scratch, thanks
Hi Maria, I don’t have a tutorial here on the site, but Alton Brown has one!
I’m so glad you got the recipe out from the archive. This is a precious recipe. The muffins look so delicious and perfect to bake this season. I can’t wait to try them!!
Can’t tell you how much I enjoyed this recipe. I googled “cream cheese filled pumpkin muffins” last night in the baking aisle at Target. Found you. HUGE hit at work today.
Someone asked if I’d make a batch for their Super Bowl Party. (I declined)
Shared the recipe, though.
I’ll be back for more.
I made these for the first time a couple of days ago and they are delicious! Everyone is wanting more
I baked these last night and they didn’t quite turn out the same way as yours. Mine were more dense and gooey, almost like a muffin-pie. I think it’s because I used a HUGE can of pumpkin puree. Could you please tell me the size of the “can” of canned pumpkin please?
Although they didn’t turn out as nicely as yours, everyone in the office LOVED my muffin-pie…that’s what they’re all calling it now! haha
Hi Crystal, The recipe actually calls for 1 CUP of canned pumpkin, not an entire can. That would definitely be the problem.
I make these several times a year. My family loves them. I usually leave off the topping, because though it’s delicious, they have enough going on to be fabulous without it. I also cut the sugar in half. I’ve made them with half of the flour whole wheat, and that works, too. I always make a double batch and freeze half of them. Thanks for the great recipe!
I’ve made these muffins before and they were a hit! Can I use this recipe, but make one loaf of bread?
Hi Gemma, I have never tried to convert this to bread, so I’m unsure what size loaf you would need or how long to bake. You could certainly give it a go, though!
I’m thinking of making the cream cheese the night before I make the muffins. Do you think it would be okay to freeze the cream cheese mixture overnight?
Hi Jessica, Yes, you could definitely freeze overnight.
I’m not a big fan of pecans. Do you think it would be okay to omit the pecans from the streusel or would it mess it up?
Hi Jessica, You could definitely omit the pecans, no problem. Enjoy!
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.
Holy heavenly! Cream cheese and pumpkin, plus streusel…this just speaks to my heart. I’ll be making these ASAP. Thank you!!
It can out bad I fallowd it perfectley but it came out waterey what do I do ?
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!
Pumpkin and cream cheese are definitely a perfect fall match! These look amazing, I love the pecan streusel topping!
what a fantastic surprise inside!
Do you think gluten free flour would work in this recipe? They look delicious!
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!
My gosh these look yummy….. I’m out of cream cheese….do you think these would work with mascarpone ??
Hi Abby, I haven’t tried it, but it would probably work!
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.
These muffins look like perfection!! The one with the bite taken out is so tempting!
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…
Um Michelle, when you said ‘make the cream cheese filling’ you put ‘for the cream cheese filling’ too.
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?
Can you use canned pumpkin purée?
Hi Cathy, I believe that canned pumpkin and canned pumpkin puree are the same thing; just don’t use pumpkin pie filling.
Nevermind! After searching for a few minutes, I found a recipe that’s almost the same, recommending 15oz canned Pumpkin. Thanks!
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?
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 ???
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.
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!
Hi Vanessa, I think that would be fine, if it’s easier for you. Enjoy!
Can the pumpkin cream cheese muffins be frozen. Love these
Hi Della, Yes, you can freeze these!
Hi! Do you think these would work as mini muffins?
I do! Just remember to reduce the amount of filling.
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.
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.
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!
Hi Sarah, You could do all of those ahead of time. Enjoy the muffins!
Thanks! One question, do you fill the cups all the way to the top?
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.
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.
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:)
Do these have to be refrigerated? If I make them the day before serving, how can I retain their moisture?
Hi Sara, No, I keep these at room temperature in an airtight container and they stay perfectly moist.
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.
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.
Hi Gwen, Yes, no baking powder was used, just the baking soda. Enjoy the muffins!
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.
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!
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.
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!
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.
I made these today too. I omitted the pecans as my son is allergic. They are delicious.
I baked these today and they are fantastic! The pumpkin flavor and spices are just right.
I can’t wait to try these muffins. They look so tasty.
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!
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!
Made these tonight- very easy and super delicious. Great recipe!
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!
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.
I’m allergic to pecans. Is there another nut that could replace the pecans and still yield delicious results? Thank you!
Hi Jade, You could definitely use walnuts, they would be great!
Thank you so much. I appreciate your reply!
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?
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!
These were absolutely wonderful ^.^
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!
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!
Oops! Above says add 1/2 tsp vanilla but the recipe I printed says 1 1/2. Which is right? Also, any tips/adjustments for making these as mini muffins? I want to use them as dessert course in a fall wine tasting where we pair wines with small bites.
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.
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.
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!!
Oooh Dena I love the idea of adding maple syrup to the cream cheese mixture, great idea!
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!
Awesome to impress coworkers! Glad these were a big hit!
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.
Yay! Best muffins ever is a great compliment!
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 ;)
Aww, I’m sorry to hear that but I hope you still enjoyed them!
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, that sounds like such a lovely idea! Please let me know how they turn out!
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?!
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.
Just made these. They’re not only gorgeous, but also delicious. Thanks for the recipe.
Yay! You are welcome, so glad you enjoyed them!
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!
Mmm, the addition of the pecan streusel sounds great! :)
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??
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).
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!
I use mixed spice.
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!
Love! Such a neat little trick to get the cream cheese in there. I’ll definitely be making these!
These muffins look soo good, especially with the cream cheese filling and streusel topping, which make them special. I’m making these today.
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!
Wow, these look amazing!
Isn’t Streusel fun to make and it always adds such a special touch to just about anything!
Ooh… You’ve outdone yourself with these muffins! I will definitely be making them!
I love the frozen cream cheese trick! Thanks!
I cannot wait to make these! Looks so DELICIOUS!
These look wonderful! The creamy center enclosed in pumpkin cake with that yummy looking crispy topping…I bet they were heavenly ;)!
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
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!
Without even trying these muffins, I’m in love with them. Oh, Michelle, they sound divine!
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!
Amazing! these look amazing! Just printed!
A cream cheese filling that’s baked in. That’s a great idea! I’m so trying these :)
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!
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
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!
I’ve been on a huge pumpkin kick lately. I would love to devour a couple of these muffins right now. Yum!
yum great fall brunch addition!
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!”
I just made pumpkin muffins, but I will have to make them again and try your recipe:)
Sweet Jesus. That is all. Look at that filling! Torture!
This pumpkin recipe actually made my mouth water (and I don`t really like pumpkin) — they look delicious! Theresa
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!
that looks like pure heaven to me. Need some now!!
Wow, these look awesome!! Especially when you cut into them. Perfect fall treat :) :)
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.
Recipe sounds delish. Question: is the information on oven temperature and how to assemble the ingredients missing? Only the ingredients are listed. Thanks.
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 :)
My favorite thing in a muffin! a filling and a streusel topping! That’s so delicious!
If the pecan streusel wasn’t enough to tempt me to try these, then the cream cheese surprise inside certainly seals the deal!
The cream cheese middle of these muffins looks fantastic! Great recipe :)
wow – these look amazing. Of course I’m a sucker for anything with cream cheese. Add pumpkin to the mix and it’s perfection!
anything with streusel has gotta taste awesome! these look delicious!
I make these only i use roasted pumkin seeds (pepitas) instead of pecans keeps with the pumpkin theme.
I’ve been on a pumpkin run lately, so these look absolutely delicious!
I totally agree it’s the time of the year for pumpkin everything! These delicious muffins have just been added to my list.