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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Top are moist, spiced pumpkin muffins with a creamy, tangy cream cheese center and a crunchy, buttery streusel topping. They are the ultimate fall treat, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360g) pumpkin puree
  • ¼ cup (60ml) milk
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup (42g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (57g) cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with the powdered sugar and ½ teaspoon vanilla extract using a hand mixer until smooth and fluffy. Set aside at room temperature.
  3. Make the streusel topping: In a medium bowl, whisk together ⅓ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Refrigerate while you make the batter.
  4. Whisk the dry ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 cup granulated sugar, ½ cup brown sugar, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves.
  5. Mix the wet ingredients: In a separate large bowl, whisk together the vegetable oil, eggs, 1 teaspoon vanilla extract, pumpkin puree, and milk until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold together until just combined. Do not overmix; a few lumps are fine.
  7. Assemble the muffins: Fill each muffin liner about halfway full with the pumpkin batter. Drop a generous tablespoon of the cream cheese filling into the center of each. Cover with the remaining batter, filling each liner about ¾ full.
  8. Top with streusel: Sprinkle the streusel generously over each muffin, pressing down gently.
  9. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for 15-18 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For the best results, use room temperature eggs and cream cheese. Keep the streusel cold until ready to use. Do not overmix the batter. Store muffins in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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