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Perfect Pumpkin Cream Cheese Muffins

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are tender, moist, and filled with a creamy surprise. Topped with a buttery, crunchy streusel, they’re the ultimate fall treat that comes together in just 35 minutes.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • ¼ cup (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar and ½ teaspoon vanilla, and beat for another minute until combined. Set aside.
  3. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, pumpkin pie spice, 1 teaspoon cinnamon, baking soda, baking powder, and salt. Set aside.
  5. Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about half full.
  8. Add the cream cheese filling: Drop a generous teaspoon of the cream cheese mixture into the center of each muffin. Do not push it down.
  9. Top with remaining batter: Divide the remaining batter evenly over the cream cheese filling. Gently spread to the edges with the back of a spoon.
  10. Add the streusel: Sprinkle the cold streusel generously over each muffin, pressing it gently into the batter.
  11. Bake: Place the muffin tin on the middle rack and bake for 18-22 minutes, until a toothpick inserted into the center (avoiding the cream cheese) comes out clean or with a few moist crumbs.
  12. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to keep muffins tender. Keep streusel cold for crunchiest topping. Use room temperature ingredients for best results. Check pumpkin puree for excess moisture and pat dry if needed. Let muffins cool properly to allow cream cheese filling to set.

Nutrition

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

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