Ingredients:

  • For the Cream-Cheese Filling:
  • 8 oz (225 g) full-fat cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg (about 50 g)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • For the Pumpkin Muffin Batter:
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8–1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon fine salt
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) neutral oil (vegetable, canola) or melted light olive oil
  • 2 large eggs
  • 1/4 cup (60 ml) milk (dairy or unsweetened plant milk)
  • 1 teaspoon pure vanilla extract
  • Optional Cinnamon-Brown Sugar Streusel:
  • 1/3 cup (70 g) packed light brown sugar
  • 1/4 cup (30 g) all-purpose flour
  • 2 tablespoons (28 g) unsalted butter, melted (or coconut oil for dairy-free)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions:

  1. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. If using streusel, mix streusel ingredients in a small bowl and set aside.
  2. Make the cream-cheese filling: Beat softened cream cheese with sugar until smooth and pale. Add egg, vanilla, and a pinch of salt; beat until fully combined and smooth. Transfer filling to a piping bag or small bowl and refrigerate 10–15 minutes if you want it firmer for piping (optional).
  3. Mix dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using) and salt in a medium bowl.
  4. Combine wet ingredients: In a large bowl, whisk brown sugar and granulated sugar with pumpkin puree until smooth. Whisk in oil, eggs, milk and vanilla until homogenous.
  5. Make batter: Add dry ingredients to the wet mixture and fold gently with a spatula until just combined. Batter should be thick and slightly lumpy — do not overmix.
  6. Assemble muffins: Using a scoop, fill each liner about one-third full with pumpkin batter. Pipe or spoon about 1–2 tablespoons of cream-cheese filling into the center of each (leave space around edges). Top each with remaining pumpkin batter to cover the filling (about another 1–2 tablespoons), so the tin is about three-quarters full. If using streusel, sprinkle it over the tops.
  7. Bake: Bake 20–25 minutes until muffin tops are set and golden. Test doneness by inserting a toothpick into the cake portion near the center — it should come out with moist crumbs but not raw batter. The cream-cheese center will remain soft.
  8. Cool and serve: Let muffins cool in the tin for 5–8 minutes, then transfer to a rack to cool 10–15 minutes before serving. Warm slightly for best texture.