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Pumpkin Spice Muffins with Cream Cheese Filling and Pecan Streusel Topping

Pumpkin Spice Muffins

Easy and unbelievably delicious Pumpkin Spice Muffins filled with cream cheese and topped with a buttery brown sugar pecan streusel. Say hello to your new favourite muffin!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

For the Topping:

  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup flour
  • 1/4 cup pecans finely chopped
  • 1/4 cup butter melted

For the Muffins:

  • 1 1/2 cups flour
  • 1/4 cup oat flour or additional 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice*
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup oil**
  • 1/3 cup buttermilk
  • 1 tsp vanilla

For the Filling:

  • 4 ounces cream cheese softened
  • 2 Tbsp powdered sugar
  • 1 egg yolk
  • 1/2 tsp vanilla

Instructions
 

  • Heat the oven to 425.

Make the topping:

  • Combine the flour, pecans, brown sugar and cinnamon in a bowl and mix well.
  • Add in the melted butter and mix until well combined and crumbly. Set aside.

Make the muffin batter:

  • Combine the flour, oat flour, baking powder, baking soda, salt, pumpkin pie spice in a bowl and mix well.
  • In a separate bowl mix together the sugar, brown sugar, eggs, pumpkin, oil, vanilla and buttermilk and mix until well combined and smooth.
  • Add the flour mixture to the pumpkin mixture and mix until just combined. Set aside.

Make the filling:

  • Combine the cream cheese, powdered sugar, egg yolk and vanilla in a bowl and whisk until smooth.

Make the muffins:

  • Line a standard muffin tin with paper liners.
  • Fill each muffin cup half full with muffin batter.
  • Divide the filling mixture evenly between the muffins.
  • Use the remaining batter to fill the muffin cups.
  • Top each muffin with streusel, slightly pressing it down to adhere to the batter.
  • Bake at 425 for 5 minutes then reduce oven temperature to 350 and bake and additional 15-18 minutes.

Notes

*You can purchase pumpkin pie spice or make your own. I make my own each year by mixing together: 3 Tbsp cinnamon, 2 tsp powdered ginger, 2 tsp nutmeg, 1 1/2 tsp allspice, 1 1/2 tsp cloves.
 
**Whatever oil you prefer… canola, melted coconut, olive (I use olive and no, you can’t taste it).
Keyword Pumpkin Spice Muffins
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