Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth, then set aside.
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In another bowl, whisk together pumpkin, sugar, oil, eggs, and vanilla. Pour wet into dry and stir until just combined.
- Mix brown sugar, oats, flour, and cold butter until crumbly for the streusel topping.
- Fill muffin cups halfway with batter. Add a small dollop of cream cheese filling into each, then cover with remaining batter. Top with streusel.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Do not overmix the muffin batter to keep muffins tender.
- Use pumpkin pie spice instead of cinnamon and nutmeg for extra flavor.
- Prepare streusel ahead and store it in the fridge for convenience.
- Bake immediately after assembling to prevent cream cheese from leaking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baked Goods
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg