Pumpkin Cream Cheese Muffins  (15)

When I saw this post for pumpkin cream cheese muffins with pecan streusel on The Brown Eyed Baker, I knew I had to make them. It doesn’t get much better than pumpkin, cream cheese, and pecans all together.

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You start off by making the cream cheese filling because it has to go in the freezer to harden. It was super easy to combine the ingredients together. The harder part was getting it into a log shape on plastic wrap. With a little help I managed to get it pretty close to the measurements required. I then put it into the freezer while I worked on the rest of the recipe.

Pumpkin Cream Cheese Muffins  (1)

Next up was the streusel topping. It also had to go into the fridge while I was making the rest of the muffins. As with any streusel it was pretty easy to put together.

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The dry ingredients had quite a few spices, which made these muffins really flavourful. They really set off the pumpkin while not being too overbearing. Cinnamon, nutmeg, allspice, cloves, and ginger as well as a bit of salt were combined with the flour and baking soda.

In another bowl I combined the dry ingredients which included pumpkin puree. Although I used canned, I’m sure fresh would be just as great (probably even better). Once the other wet ingredients were combined, I added the wet mixture to the dry mixture and mixed them together.

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I then filled the lined muffin tin with about two thirds of the batter. I then pulled the cream cheese mixture out of the freezer and cut it up into 12 chunks. Putting it in the freezer definitely helped with cutting it up – don’t skip that step, no matter how temping it might be to do so!

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I then topped up each muffin with the last of the batter, making sure that the cream cheese was completely covered. Despite the fact that there’s a filling in the middle, they’re deceptively easy to make. The final step was to add the streusel to the top of the muffins.

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When I pulled them out of the oven they smelled so amazing! Once they cooled for a few minutes I took them out of the pan and put them on a cooling rack to cool completely before I tried one. Trust me, it was hard, really hard to wait that long.

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They turned out so delicious. This is definitely one of those recipes that I know I’ll be making over and over again. They’re full of flavour and smell so good. They’re pretty easy to make, considering that they have a filling and a topping. Once again, you can find the recipe here from The Brown Eyed Baker.

Do you have a favourite muffin recipe?

Pumpkin Cream Cheese Muffins

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