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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin cream cheese muffins with streusel topping are the perfect fall treat. Soft, spiced pumpkin muffin with a tangy cream cheese center and a crunchy, buttery streusel topping.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 4 tablespoons (57g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly spray liners with non-stick spray.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold cubed butter. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with a hand mixer until smooth. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Beat until combined and creamy. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Mix wet ingredients: In a separate medium 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. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about half full.
  8. Add cream cheese filling: Drop a generous tablespoon of cream cheese mixture into the center of each muffin cup. Do not press down.
  9. Top with remaining batter: Gently spoon remaining batter over cream cheese filling, covering it completely. Cups will be about three-quarters full.
  10. Sprinkle with streusel: Remove streusel from fridge. Generously sprinkle over each muffin, pressing down lightly so it sticks.
  11. Bake: Place muffin tin on middle rack. Bake for 20-25 minutes. At 20 minutes, insert a toothpick into the muffin part (not cream cheese center) to check doneness. It should come out clean or with a few moist crumbs. Tops should be golden brown.
  12. Cool: Let muffins cool in pan for 5 minutes, then transfer to a cooling rack. Cool completely before serving.

Notes

Room temperature ingredients are important for best results. Do not overmix the batter. Keep streusel cold until ready to use. Check doneness with a toothpick in the muffin part, not the cream cheese. Let muffins cool completely before serving to prevent cream cheese from oozing out.

Nutrition

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

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