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Pumpkin Cream Cheese Streusel Muffins

pumpkin cream cheese streusel muffins - featured image
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These moist, fluffy pumpkin muffins feature a creamy maple-sweetened cream cheese center and a crunchy cinnamon streusel topping. Perfect for fall brunches or cozy mornings, they blend warm spices and tangy filling for an irresistible treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 tsp vanilla extract
  • 6 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 tbsp maple syrup (optional)
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • Pinch of salt

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: In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Add 1/4 cup melted butter and stir until crumbly.
  3. Prepare cream cheese filling: Beat 6 oz cream cheese with 2 tbsp sugar, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until smooth.
  4. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger.
  5. Mix wet ingredients: In another bowl, whisk 2 eggs, 1 cup pumpkin puree, 1/2 cup oil, 1/4 cup milk, and 1 tsp vanilla extract until smooth.
  6. Combine batter: Pour wet ingredients into dry and fold gently with a spatula until just combined. Do not overmix.
  7. Fill muffin cups: Spoon about 2 tbsp batter into each cup. Add a heaping teaspoon of cream cheese filling to the center, then cover with another tbsp of batter.
  8. Top with streusel: Sprinkle streusel evenly over muffin tops and press gently.
  9. Bake for 20-23 minutes, until tops are golden and a toothpick inserted near the edge comes out clean.
  10. Cool in pan for 5 minutes, then transfer to a cooling rack.

Notes

For gluten-free, use a 1:1 GF flour blend. Dairy-free options include non-dairy cream cheese, almond milk, and coconut oil. Add nuts or chocolate chips for variation. Do not overmix batter for best texture. Muffins freeze well for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese, streusel, fall brunch, easy muffin recipe, autumn baking, breakfast, American

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