Print

Perfect Pumpkin Cream Cheese Muffins with Streusel Topping

pumpkin cream cheese muffins - featured image
Print Recipe

These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are tender pumpkin cake filled with creamy tangy cream cheese pockets and topped with a crunchy, buttery streusel. They come together in under 45 minutes and are perfect for fall gatherings, brunches, or a cozy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (225g) pumpkin puree
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) cream cheese, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Pour in 3 tablespoons melted butter and stir with a fork until clumps form. Set aside.
  3. Prepare the cream cheese filling: Cut 6 ounces of cold cream cheese into small cubes (about ½-inch each). Place in a small bowl with 2 tablespoons powdered sugar and ½ teaspoon vanilla. Toss gently to coat. Refrigerate while making the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  5. Mix the wet ingredients: In a medium bowl, whisk together 1 cup pumpkin puree, 2 room-temperature eggs, ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until no streaks of flour remain. The batter will be thick.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
  8. Add the cream cheese: Press 3-4 cream cheese cubes into the center of each muffin, pushing them down slightly so they are surrounded by batter.
  9. Top with streusel: Sprinkle the streusel mixture generously over each muffin, pressing gently into the batter.
  10. Bake at 425°F for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes, until a toothpick inserted into the cake part comes out clean.
  11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Keep cream cheese cold for distinct pockets. The initial high heat (425°F) creates tall domes. Let muffins cool in the pan for 10 minutes to set the cream cheese. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese, coconut oil, and oat milk.

Nutrition

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

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