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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 tender, flavorful, and feature a tangy cream cheese center that stays put, topped with a buttery, crunchy streusel. Perfect for fall mornings or gatherings, they’re a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (245g) pumpkin purée
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup (63g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt
  • 1/4 cup (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat 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 softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon flour. Beat until combined and smooth. Set aside at room temperature.
  3. Make the streusel topping: In another small bowl, whisk together 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, pumpkin pie spice, 1 teaspoon cinnamon, baking soda, baking powder, and salt.
  5. Mix wet ingredients: In a larger bowl, whisk together pumpkin purée, eggs, vegetable oil, 1 teaspoon vanilla extract, and milk until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined (a few lumps are okay). Batter will be thick and slightly sticky.
  7. Assemble muffins: Scoop about 1 heaping tablespoon of batter into each liner. Drop about 1 tablespoon of cream cheese filling in the center. Divide remaining batter over the filling, filling cups almost to the top. Sprinkle cold streusel generously over each muffin, squeezing some into clumps.
  8. Bake at 425°F (220°C) for 5 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake for 15-18 minutes, until a toothpick inserted into muffin part (avoid cream cheese) comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Keep cream cheese filling at room temperature for scooping. The flour in the cream cheese is essential to prevent sinking. Let muffins cool completely before storing to keep streusel crunchy. For extra crunch, toast streusel separately.

Nutrition

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

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