Pumpkin Streusel Cream Cheese Muffins are the perfect comfort food for fall! Need a fun breakfast option for Thanksgiving or an easy afternoon pick-me-up? Pumpkin Streusel Creamcheese Muffins are made with cream cheese, pumpkin puree, coconut oil, brown sugar, and have a delicious buttery and crumbly cinnamon-sugar topping. They are moist in the middle and the tops taste like cheesecake. This is one festive pumpkin dessert recipe you'll come back to again and again!
PUMPKIN STREUSEL CREAM CHEESE MUFFINS
The holidays are almost here and I’m excited about them! I’m looking forward to all the baking, spending time with close family and friends, and some mini-vacations in-between. I’m also looking forward to decorating my house for Christmas although it’s a bit too soon for that. Let’s tackle Thanksgiving first.
Speaking of Thanksgiving, my pumpkin streusel cream cheese muffins are the perfect treat to make for neighbors and co-workers as gifts over the holidays. Baking is a huge family tradition in our household and I love whipping up a batch of these for breakfast on Thanksgiving day.
FALL TRIPS AND THANKSGIVING
Do you guys have any fun fall trips planned? Earlier this week we started out on our big fall trip to Moab that we’ve been planning for years and an unseasonable snowstorm in Moab chased us out. We turned the car around and decided on a fun staycation at home. It’s not like Moab is going anywhere and we’ve been there before.
HERE'S A FUN PUMPKIN COFFEE RECIPE
This year, we had our hearts set on seeing Canyonlands and Arches National Parks because the past two times we’ve attempted this trip the government was shut down and as luck would have it, this year there was a snowstorm, so maybe God is telling me to pick a new destination.
We opted for the coast and took a beautiful trip to Goat Rock beach and had a wonderful time! We drove through the Russian River which I swear is California’s most beautiful place. Tomorrow we are venturing out to Burney Falls or perhaps Yosemite. We aren’t quite sure yet but are relieved to finally take a much-needed and long-awaited vacation.
We are lucky to live in California where we have epic beautiful landscapes and good weather on our side.
Are you traveling for Thanksgiving this year or hosting at home? I’m hosting family at home and doing a local Turkey trot that morning. There is something so magical about running a race before you eat copious amounts of food. I will surely be baking these delicious pumpkin streusel cream cheese muffins for all of our Thanksgiving festivities!
GETTING READY FOR WINTER AND THE HOLIDAYS
The holidays are fast approaching. I feel like everything after Halloween comes at warp speed. I think we could all use a little slowing down and appreciate what’s in front of us. Soon, this blog will be filled with Thanksgiving-themed recipes, but for now, I still have some yummy pumpkin recipes to blast your feeds with. This time is the perfect time of year for baking so why not go big and bake all the things.
PUMPKIN AND CREAM CHEESE MAKE THE BEST COMBO
Let’s talk about this recipe. These pumpkin cheesecake muffins are moist in the middle and have a delicious cream cheese topping on top. They are made with coconut oil, pumpkin puree, cream cheese, and are finished off with a delicious, cinnamon-sugar crumb topping.
NEED A DELICIOUS PUMPKIN BREAKFAST RECIPE
My pumpkin cheesecake muffins would pair beautifully with a cup of coffee in the morning and make a wonderful breakfast or afternoon snack. You could also make these and add them to gift bags for your guests for Thanksgiving.
These pumpkin streusel muffins are delicious and you could take these up a notch and add pumpkin cream cheese to the tops of these. These muffins are perfect because they have a creamy cream cheese filling, a delicious streusel topping, and a yummy cream cheese center. This is pumpkin muffin batter at its finest. These muffins remind me of mini pumpkin pie on the go! These also bake easily into fabulous muffin cups!
THIS IS HALLOWEEN, THIS IS HALLOWEEN
I don’t know about you, but I’m ready for the holidays and very excited for Halloween! I just ordered Halloween costumes for my dogs that should arrive on Friday (the day before Halloween) and we are all set to binge-watch movies Halloween night and eat way too much candy.
I’m also running a pumpkin-themed race on Halloween morning with some friends and I’m really excited to socialize and spend time hitting the running trails.
It’s going to be in the high 80’s all week in California. Remember I mentioned that temperate weather earlier? It’s sticking around and who knows when winter will come.
Are you ready for the holidays and all that’s to come? Tell me, have you started decorating your house for Christmas? I know a few readers here have. Some started at the end of August!
CRANBERRY CHERRY SLEEPY HOLLOW SPRITZERSPUMPKIN PIE FRENCH TOAST WITH HOMEMADE PUMPKIN BUTTER
PUMPKIN STREUSEL CREAM CHEESE MUFFINS
Pumpkin Muffin Mixture
- 1 ¾ cup flour
- 2 cups brown sugar
- 1 teaspoon baking powder
- 1 teaspoon sea-salt
- 1 tablespoon pumpkin spice
- 2 teaspoon cinnamon
- 2 teaspoon ground nutmeg
- 1 cup coconut oil
- 2 large eggs
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract
Cream Cheese Mixture
- 6 ounces cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 tsp brown sugar
- 6 pads butter
- ½ cup brown sugar
- 2 tablespoon flour
- Preheat the oven to 350-degrees and line a muffin tin with liners.
- First make the cream cheese mixture by mixing the cream cheese, egg, vanilla extract, and brown sugar over medium speed until combined.
- In a large bowl, mix together the flour, brown sugar, baking powder, salt, pumpkin spice, cinnamon, and nutmeg.
- Add the eggs, coconut oil, pumpkin puree, and vanilla extract to the dry ingredients and mix well until combined.
- For the streusel topping, using a fork mix the butter, flour, and sugar until it forms a crumbly topping.
- To the muffin tin, add the batter ½ way and then add the cream cheese mixture. Repeat these steps until the muffin tins are full to the top. Add more cream cheese topping to the tops of the muffins and then sprinkle on the streusel topping.
- Bake the muffins for 20-25 minutes at 350-degrees.
Lesli Schwartz says
I would eat these muffins morning, noon, and night —they were that good! I made extra batches and froze them. The first batch went quickly!
Amy Liu Dong says
I love muffins so much, and this one looks really delicious and easy.
Stine Mari says
This is such a great idea, Genevieve! That cream cheese topping is my favorite. They would be so perfect for a Thanksgiving breakfast too.
You had me say cream cheese!!
I am a HUGE fan of streusel muffins! Taking that extra step for the streusel topping is SO worth it! I'm in love with this recipe!
Jere Cassidy says
I am so making these muffins for Thanksgiving morning, they will be perfect to start our day of cooking. Love all the spices you added.
Wow, these look so tempting. I have never been a pumpkin muffin fan, I always thought they lack of flavor, but this may convert me. Worth a try!
Chef Dennis says
These Pumpkin Streusel Cream Cheese Muffins are perfect! One bite will never be enough.
These were soo good, so moist and delicious! We all love it! Thanks for such a wonderful recipe!
Mama Maggie's Kitchen says
Delish!! I could eat that today and tomorrow and the next day. lol.
Such a lovely seasonal treat. I bet my boys would love these muffins. I'm going to save the recipe and make them. Thanks!
Seriously THE BEST fall muffin recipe!
love all the flavors! cant wait to make it and share with friends
I have a new favorite muffin! thanks for such a delicious recipe!!