Go Back
–+ servings
Pumpkin Streusel Cream Cheese Muffins

Pumpkin Streusel Cream Cheese Muffins for Ultimate Fall Comfort

These Pumpkin Streusel Cream Cheese Muffins are a cozy fall treat that combines the flavors of pumpkin and creamy cheesecake, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Pumpkin Puree canned puree works best for ease.
  • 1 cup Granulated Sugar no substitution needed unless a different flavor profile is desired.
  • 1 teaspoon Ground Cinnamon pumpkin pie spice can be a fun alternative.
  • 1 teaspoon Ground Ginger use fresh or ground ginger based on what you have on hand.
  • 1/4 teaspoon Ground Cloves omit for a milder taste, or try allspice.
  • 1/4 teaspoon Allspice replace it with cinnamon or nutmeg if needed.
  • 1/2 cup Milk non-dairy milk is a great lactose-free option.
  • 8 ounces Cream Cheese (Softened) mascarpone can be used for a different flavor.
  • 1 large Egg flax eggs or applesauce can serve as vegan alternatives.
  • 1 tablespoon Lemon Juice white vinegar can also do the trick.
  • 1 teaspoon Vanilla Extract pure vanilla is best for a delightful taste.
  • 1 1/2 cups All-Purpose Flour substituting with a gluten-free blend is a fantastic option.
For the Streusel Topping
  • 1/2 cup Butter (Softened) coconut oil works for those needing a dairy-free option.
  • 1/2 cup Brown Sugar (Packed) white sugar can lighten the flavor if preferred.
For the Icing
  • 1 cup Powdered Sugar ensure it’s confectioners’ sugar for a perfect drizzle.
  • 2 tablespoons Milk (for Icing) any non-dairy milk is suitable here as well.
  • 1/2 teaspoon Vanilla (for Icing) consider almond extract for a new twist.

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine pumpkin puree, granulated sugar, ground cinnamon, ginger, cloves, allspice, and milk. Whisk until smooth, then set aside.
  2. In another bowl, beat the softened cream cheese until smooth. Gradually add in an egg, sugar, lemon juice, and vanilla extract, mixing well after each addition.
  3. In a separate bowl, combine all-purpose flour, softened butter, ground cinnamon, and packed brown sugar. Mix until resembling coarse crumbs.
  4. Roll out the crescent roll dough, cut into strips, and layer pumpkin filling and cream cheese mixture, then sprinkle streusel on top.
  5. Preheat oven to 375°F (190°C) and bake muffins for 13-15 minutes until golden brown and springy.
  6. Prepare the icing by mixing powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 900IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Customize flavors by adding nuts or chocolate chips as desired.

Tried this recipe?

Let us know how it was!