Inside-out Pumpkin Muffins

Fall is here! A 1:1 Gluten-free flour mix can be substituted for the flour in this recipe.

Inside-out Pumpkin Muffins



  • 1/2 cup flour
  • 1/4 cup brown sugar (packed), light or dark
  • 1/4 cup old-fashioned rolled oats
  • 1/8 teaspoon salt
  • 4 tablespoons butter, at room temperature


  • 1 cup (8-ounce package) cream cheese, at room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract


  • 1 cup pumpkin or squash purée
  • 2 large eggs
  • 1/2 cup brown sugar
  • 3 tablespoons oil
  • 1/4 cup boiled cider (for best flavor) or honey
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup milk
  • 1 1/2 cups flour


  1. Preheat the oven to 400°F.
  2. To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
  3. To make the filling: Mix together cream cheese, sugar and vanilla.
  4. To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider, salt, spices, baking powder, baking soda, and milk.
  5. Add the flour and mix until well combined.
  6. Drop a scant 2 tablespoons of the batter into each muffin cup lined with papers, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
  7. Sprinkle each muffin with some streusel topping.
  8. Bake the muffins for 18 to 20 minutes.
  9. Remove the muffins from the oven and cool.

From: King Arthur Flour