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Pumpkin Cream Cheese Muffins Recipe with Easy Streusel

Pumpkin Cream Cheese Muffins - featured image
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These pumpkin cream cheese muffins combine cozy fall flavors with a creamy filling and buttery streusel topping, making them perfect for breakfast, dessert, or a snack.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 8oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup (60g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick spray.
  2. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
  3. In another bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  4. In a large bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill each muffin liner about halfway with pumpkin batter. Add a dollop (about 1 tablespoon) of cream cheese filling to the center, then cover with more batter until the liner is about 3/4 full. Sprinkle streusel topping generously over each muffin.
  6. Bake for 18-22 minutes, or until a toothpick inserted near the edge of the muffin comes out clean (avoid testing through the cream cheese center). Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Don’t overmix the batter to avoid dense muffins.’, ‘Use room-temperature eggs and softened cream cheese for smoother batter and filling.’, ‘Check the edges instead of the center when testing for doneness.’, ‘Keep streusel topping cold to maintain its crumbly texture.’, ‘A cookie scoop makes filling and layering the batter easier.’]

Nutrition

Keywords: Pumpkin Muffins, Cream Cheese Muffins, Fall Baking, Streusel Topping, Pumpkin Spice

Find it online: https://magnetmeal.com/pumpkin-cream-cheese-muffins-recipe-with-easy-streusel/