Our quick-and-easy pumpkin muffins have a surprise inside: rich, sweet cream cheese filling, guaranteed to delight with every bite. Topped with crunchy cinnamon streusel, these muffins make any morning special.
Preheat the oven to 350°F. Line the wells of a standard muffin pan with papers and grease the papers.
To make the batter: In a large bowl, stir together the batter ingredients until thoroughly combined. Set aside.
To make the filling: In a medium bowl, stir together the filling ingredients until smooth. Set aside.
To make the topping: In a medium bowl, whisk together the Measure for Measure, sugar, cinnamon, and salt. Add the melted butter, stirring until crumbs form. Mix in the nuts or ginger.
To assemble and bake the muffins: Drop a scant 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 a tablespoon of streusel on top.
Bake the muffins for 20 to 23 minutes, until they appear set on top and a toothpick inserted around the edge (you don’t want it to hit the filling) comes out clean.
Remove the muffins from the oven and when they’re cool enough to handle, transfer them to a rack to cool completely.
Storage instructions: Store muffins, well wrapped, in the refrigerator for up to five days; freeze for longer storage.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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