Pumpkin Cream Cheese Muffins

A delicious hidden layer that takes these to the next level!



Wait until you bite into one of these, your morning just got so much better!

– B&B

Why you'll  ❤️  Pumpkin Muffins

These muffins are not dry - enjoy them all week long!

These breakfast muffins are not overly sweet. 

Cheesecake filling flavor is the surprise twist when you bite in!

Streusel – Brown sugar – Flour – Cinnamon – Butter – Salt Filling – Cream cheese – Sugar – Vanilla – Egg yolk


Muffins – Flour – Cinnamon – Cloves – Nutmeg – Baking soda – Baking powder – Salt – Brown sugar – Oil – Buttermilk – Vanilla  – Pumpkin puree – Eggs


Step 1

Get that streusel topping ready. Since there's sugar in these, it's reduced in the muffins. (Smart!)

Combine the wet and dry ingredients, just until they are combined. 

Step 2

Beat the cream cheese filling ingredients together until smooth. 

Step 3


Assemble by adding a layer of pumpkin, a layer of cream cheese, a layer of pumpkin and a final layer of streusel.

Step 4

Bake at 425º for 5 min and then reduce the oven to 350º and bake for 15 more min. These need to cool completely so that the cream cheese filling has a chance to set.

Step 5

Due to the filling, you’ll need to refrigerate once cool.


You can also freeze them and let them come to room temperature before serving.


So so good!