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Perfect Pumpkin Cream Cheese Muffins Easy Recipe

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These pumpkin cream cheese muffins feature a tender pumpkin base, a luscious cream cheese center, and a crunchy streusel topping. They’re a cozy fall treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter chunks. If adding nuts, stir them in. Refrigerate while preparing the rest.
  3. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add sugar, egg yolk, and vanilla extract. Beat until fully combined and silky. Set aside at room temperature.
  4. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Make a well in the center.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  6. Combine wet and dry ingredients: Pour the wet mixture into the well of the dry ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are fine.
  7. Assemble the muffins: Spoon about 1 tablespoon of batter into each muffin liner. Drop a generous tablespoon of the cream cheese filling in the center. Top with another tablespoon of batter, enough to cover the cream cheese completely. The liners should be about ¾ full.
  8. Add the streusel: Take the streusel mixture out of the fridge. Sprinkle a generous amount over each muffin, pressing it down gently.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins 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. Keep the cream cheese filling at room temperature for smooth blending. Chill the streusel to ensure a crunchy topping. For doneness, insert a toothpick into the muffin part, not the cream cheese center. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

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

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