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Pumpkin Streusel Muffins

Prep Time:10 min
Cook Time:20 min
Yield:12 muffins


  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1/4 cup finely chopped pecans
  • 1 3/4 cups Martha White® Self-Rising Flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/2 cup canned pumpkin, (not pumpkin pie filling)
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 large egg, beaten
  • 1 (3 oz.) package cream cheese, cut into 12 equal pieces


  1. 1.
    HEAT oven to 400ºF. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. Combine topping ingredients in small bowl with spoon until mixture resembles coarse crumbs; set aside.

  2. 2.
    COMBINE flour, sugar, cinnamon and nutmeg in medium bowl; blend well. Combine milk, pumpkin, oil and egg in separate bowl; blend well. Add liquid ingredients to dry ingredients; stir just until dry ingredients are moistened.

  3. 3.
    FILL muffin cups 2/3 full. Press one piece of cream cheese gently into center of muffin batter in each cup. Spoon batter up and over cream cheese (cream cheese doesn't have to be covered completely). Sprinkle muffins with topping mixture.

  4. 4.
    BAKE 18 to 22 minutes or until golden brown. Immediately remove from muffin cups. Cool on wire rack.


Serving Size (1/12 1 muffin), Calories 230 (Calories from Fat 110), Total Fat 12g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 290mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 13g), Protein 3g; Percent Daily Value*: Vitamin A 45%, Vitamin C 0%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Streusel Muffins

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