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Cozy Pumpkin Cream Cheese Swirl Muffins with Cinnamon Streusel

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These pumpkin cream cheese swirl muffins feature a creamy, tangy filling and a crunchy cinnamon streusel topping, perfect for cozy autumn mornings and fall gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (240 grams)
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk (60 ml) (can substitute with milk + 1 tsp vinegar)
  • 8 oz cream cheese (225 grams), softened
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (45 grams) for streusel
  • 1/3 cup packed brown sugar (70 grams) for streusel
  • 1 teaspoon ground cinnamon for streusel
  • 4 tablespoons unsalted butter (56 grams), cold and cubed for streusel

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel topping: In a small bowl, combine 1/3 cup flour, 1/3 cup packed brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and mix with a pastry cutter or fingers until crumbly with pea-sized clumps. Refrigerate.
  3. Prepare the cream cheese swirl: Beat 8 oz softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
  4. Mix dry ingredients for muffins: Whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
  5. Combine wet ingredients: Whisk 3/4 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract, and 1/4 cup buttermilk until smooth.
  6. Fold wet ingredients into dry ingredients gently until just combined; some lumps are okay.
  7. Assemble muffins: Spoon about 2 tablespoons batter into each muffin cup, add 1 tablespoon cream cheese filling, then cover with another 2 tablespoons batter. Swirl cream cheese gently with a toothpick or skewer.
  8. Top each muffin with 1 to 2 teaspoons cinnamon streusel.
  9. Bake for 20-25 minutes until a toothpick inserted (avoiding cream cheese) comes out clean and tops are golden.
  10. Cool muffins in the tin for 5 minutes, then transfer to a cooling rack for 10 minutes before serving.

Notes

Use room temperature eggs and cream cheese for best results. Do not overmix batter to avoid tough muffins. Chill streusel until just before baking to keep it crumbly. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Vegan adaptations include flax eggs and plant-based cream cheese.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall recipe, autumn baking, easy muffins, cozy breakfast

Find it online: https://milacook.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-streusel-recipe/