Cream Cheese Filling: Prepare cream cheese filling by combining the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
Muffins: In a large mixing bowl combine the flour, spices, baking soda, baking powder and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add to the dry ingredients and mix until just combined.
Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
Bake: Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
Fill each muffin cup with a heaping tablespoon of batter. Place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. (This recipe will make 18 regular size muffins, or 12 very large muffins. If you want to use all the batter to make large muffins, add 6-10 minutes to the bake time. I’ve never had them overflow on me.)
Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Video
Notes
Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.Freezing Instructions: Place muffins in a freezer safe bag or container and freeze for up to 3 months.