Pumpkin Cream Cheese Muffins w/Pecan Streusel

Angela Lindstrom


Absolutely fantastic! I made these for my family and coworkers...I've been asked to make them for Thanksgiving morning. It is a process, but well worth the work.


★★★★★ 2 votes

3 Hr
30 Min



  • 8 oz
    cream cheese (softened to room temperature)
  • 1 c
    confectioners' sugar
  • 1 tsp
  • 1 tsp

  • 3 c
    all purpose flour
  • 1 tsp
  • 1 tsp
  • 1 tsp
    cloves (ground)
  • 1 Tbsp
    pumpkin pie spice
  • 1 tsp
    (additional) pumpkin pie spice
  • 1 tsp
  • 1 tsp
    baking soda
  • 4 large
  • 2 c
    granulated sugar
  • 2 c
    pumpkin puree
  • 1 1/4 c
    vegetable oil
  • 1 tsp
    pure vanilla extract

  • 1 c
    all purpose flour
  • 2/3 c
    brown sugar
  • 1/2 c
    pecans, in pieces
  • 1 1/2 tsp
  • 6 Tbsp
    butter, melted

How to Make Pumpkin Cream Cheese Muffins w/Pecan Streusel


  1. Make Filling a few hours before you begin your muffins. For Filling: In a medium bowl, blend cinnamon and sugar. Add softened cream cheese, mix until smooth. Add Vanilla, stir until combined. Form the mixture into a 14 inch log on a piece of plastic wrap, wrap it, and FREEZE it for at least 2 hours. While it was in the freezer, I formed mine into more of square shaped log when it became more shapeable. (My first try I tried wrapping it in wax paper....I don't recommend this at all. The filling stuck to the paper even after it was frozen. ) When frozen, Slice into 14-1 inch squares
  2. Before making the Pecan Streusel, combine the vanilla and the cinnamon with a fork in a small (very small) to make a paste; I did mine as I made the filling. Set it aside to air dry (Just trust me on this, it gives the cinnamon a unique warm flavor unlike mixing them separately to the recipe). Blend together all the dry ingredients (including the vanilla infused cinnamon), mix in butter until well combined. Set aside.
  3. Preheat oven to 350 degrees, Line jumbo muffin tin (s) with paper liners; set aside.
  4. For Muffins: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a large bowl combine eggs, sugar, pumpkin puree, oil, and vanilla. Mix until well blended on medium-low speed. With the mixer on LOW speed, gradually add the dry ingredients until just combined.
  5. To assemble muffins: Fill each muffin well with 2 T of batter (or just enough to cover the bottom). Place a slice of filling into each of the cups. Divide the remaining batter among the muffin cups to completely cover the filling slices. Spoon streusel topping over each of the cups. (Be fairly generous as it will form a nice crispy muffin top). Gently press the streusel down into the wet muffin mixture so it adheres to the muffin. Bake for 30-35 minutes. (Now your home will smell amazing) Remove from oven, let cool in pan for 5 minutes before placing them onto wire racks to cool completely.
  6. *Warning, don't dig in too quickly , the cream cheese filling can/will burn you!* I was VERY skeptical of the filling process as I thought it would totally melt into the muffin and make it mush. I was pleasantly surprised when I bit into my muffin and had all the filling still in its place and nicely incorporated into the muffin.

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.