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Best Easy Pumpkin Cream Cheese Muffins Recipe

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These pumpkin cream cheese muffins are incredibly soft, moist, and packed with warm fall spices. A tangy cream cheese filling and buttery streusel topping make every bite perfect.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Pour in 3 tablespoons melted butter and stir with a fork until crumbly. Set aside.
  3. Make cream cheese filling: In a medium bowl, beat 8 ounces softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Combine wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup buttermilk until smooth.
  6. Mix batter: Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fill muffin cups: Use a cookie scoop or spoon to fill each liner about halfway with batter.
  8. Add cream cheese filling: Drop a generous tablespoon of cream cheese mixture into the center of each muffin. Do not spread.
  9. Top with remaining batter: Gently spoon remaining batter over the cream cheese, covering it completely. Smooth tops slightly.
  10. Add streusel: Sprinkle streusel evenly over each muffin, pressing down lightly.
  11. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean and tops are golden brown.
  12. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For bakery-style domed tops, let batter rest for 10 minutes before baking. Do not overmix batter. Test doneness by inserting toothpick into muffin part, not cream cheese center. Let muffins cool completely before serving to allow cream cheese filling to set. Store in refrigerator for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall baking, pumpkin cream cheese, streusel muffins, easy pumpkin recipe

Find it online: https://novanosh.com/best-easy-pumpkin-cream-cheese-muffins-recipe/