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Pumpkin Streusel Cream Cheese Muffins

Pumpkin Streusel Cream Cheese Muffins: Your Fall Favorite Treat

Delight in the creamy pumpkin and crunchy streusel of Pumpkin Streusel Cream Cheese Muffins—a perfect fall treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 package Pillsbury Refrigerated Crescent Rolls A quick base that provides a flaky texture.
  • 1 cup Pumpkin Puree Adds moisture and flavor; butternut squash can be a great substitute.
  • 1/2 cup Granulated Sugar Sweetens the pumpkin filling; using brown sugar will deepen the flavor.
  • 1/4 cup Milk Moistens the mixture; dairy-free options like almond milk work well too.
  • 1 teaspoon Ground Cinnamon Enhances the warmth of the pumpkin flavor; adjust to your taste.
  • 1 teaspoon Ground Ginger Adds a zesty kick; fresh ginger can also be used for more intensity.
  • 1/4 teaspoon Ground Cloves Provides a warm spice note; a little goes a long way!
  • 1/4 teaspoon Ground Allspice Complements the pumpkin perfectly and enhances the fall vibes.
  • 1 large Egg Binds the filling; for vegan options, a flax egg can be used instead.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Create a rich, creamy center; ensure it's softened for easy mixing.
  • 1 tablespoon Lemon Juice Brightens the flavor of the cream cheese; can substitute with apple cider vinegar.
  • 1 teaspoon Vanilla Extract Infuses the filling with delightful fragrance; pure vanilla extract is the best choice.
  • 1/4 cup Granulated Sugar Sweetens the cream cheese mixture; feel free to reduce for less sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour Forms the crumbly streusel; a gluten-free blend can be used if needed.
  • 1/2 cup Brown Sugar Adds sweetness and moisture; substitute with coconut sugar for a healthier option.
  • 1/4 cup Butter Creates richness in the streusel; coconut oil works for a dairy-free version.
  • 1 teaspoon Ground Cinnamon Sprinkled in the topping for that irresistible warm spice aroma.
For the Icing
  • 1 cup Powdered Sugar Sweetens the drizzle; alternative sweeteners can be used for low-sugar options.
  • 2 tablespoons Milk Helps achieve a creamy, pourable consistency; try non-dairy options for a twist.

Equipment

  • Muffin tin
  • mixing bowls
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin by either greasing it or lining it with muffin liners.
  2. In a medium mixing bowl, combine pumpkin puree, granulated sugar, milk, and spices. Stir until smooth and set aside.
  3. In another bowl, beat softened cream cheese until creamy. Add egg, sugar, lemon juice, and vanilla, mixing until smooth.
  4. In a separate bowl, mix all-purpose flour, brown sugar, and cinnamon. Work in the butter until the mixture resembles coarse crumbs.
  5. Roll out crescent rolls, cut into strips, layer pumpkin and cream cheese fillings, and sprinkle with streusel topping. Twist and place into muffin tin.
  6. Bake for approximately 13-15 minutes or until golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then drizzle with icing made from powdered sugar and milk. Allow to cool completely before serving.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 2500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure your cream cheese is room temperature for easy mixing. Avoid overfilling the pastries to prevent leakage. Cool muffins before icing.

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