Inside-Out Pumpkin Muffins

Once fall rolls around, I always find myself reaching for pumpkin and warm spices. These Inside-Out Pumpkin Muffins are soft, moist, and cozy, with a creamy cheesecake-style filling tucked right in the middle and a buttery oat streusel on top. They feel a little special, but they’re still easy enough for a simple weekend bake.

Inside-Out Pumpkin Muffins

Homemade pumpkin muffins filled with cream cheese. Flour, brown sugar, oats, and butter make the streusel, while the pumpkin puree gives the muffin sweet flavor and moist texture.

Print Recipe

Makes: 12 regular-sized muffins

Prep Time:30 minutes mins

Cook Time:18 minutes mins

Total Time:48 minutes mins

INGREDIENTS

Streusel Topping:

• 57g (½ cup) all-purpose flour
• 53g (¼ cup) brown sugar
• 25g (¼ cup) old fashioned rolled oats or quick oats (not instant)
• ⅛ teaspoon salt
• 57g (4 tablespoons) butter, at firm room temperature

Filling:

• 227g (1 cup) cream cheese, at room temperature
• 50g (¼ cup) granulated white sugar
• ½ teaspoon vanilla extract

Muffins:

• 213g (1 cup) pumpkin puree
• 100g (2 large) eggs
• 106g (½ cup) brown sugar
• 35g (3 tablespoons) vegetable oil or any neutral tasting oil
• 85g (¼ cup) honey
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin spice OR 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 74g (⅓ cup minus 1 teaspoon) full fat milk
• 177g (1½ cups) all-purpose flour

INSTRUCTIONS

Preparation:

• Preheat oven to 400 F (204 C). Line a standard cupcake/ muffin pan with muffin liners.

Make the streusel topping:

• Whisk together the flour, sugar, oats, and salt. Add in the butter next and mix until coarse crumbs form. Set aside.

Make the filling:

• Mix the room temperature cream cheese, sugar, and vanilla in a small bowl. Set aside.

Make the batter:

• In a bowl, combine the pumpkin, eggs, brown sugar, oil, honey, salt, pumpkin spice, baking powder, baking soda, and milk using a whisk. Be sure to scrape down the sides and bottom of the bowl with a spatula.
• Add the flour and continue whisking until combined. Scrape down the sides and bottom of the bowl again and beat briefly to incorporate everything.

Assembly:

• Drop about 2 tablespoons of the batter (a heaping tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter. Sprinkle each muffin with some of the streusel topping.

Baking and Cooling:

• Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
• Remove the muffins from the oven. As soon as they’re cool enough handle, transfer them to a rack to cool completely.

NOTES

(Note 1) For accuracy, weigh ingredients instead of using cups.

(Note 2) To make this as mini muffins, bake at 375 F (190 C) for 12-15 minutes. Yields 24 mini muffins.

(Note 3) Refrigerate up to 3 days for longer storage.  Freeze, well-wrapped, up to 3 weeks.

(Note 4) Rewarm cold muffins in a preheated 350°F oven, tented with foil. Or heat briefly in a microwave set at low power (I use defrost function, 1 min 30 seconds if muffin is from fridge).

 

Adapted from King Arthur Flour website.

Want More Pumpkin Recipes?

• Easy Pumpkin Roll Cake