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Perfect Pumpkin Cream Cheese Muffins with Streusel Topping

pumpkin cream cheese muffins - featured image
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These pumpkin cream cheese muffins are incredibly moist, with a surprise cream cheese center and a crunchy streusel topping. They’re the perfect fall treat that tastes like a bakery creation but are easy to make at home.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin purée
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Take cream cheese out of fridge to soften.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Add ¼ cup cold cubed butter. Use fingers or a pastry cutter to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized chunks. Refrigerate while preparing the rest.
  3. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla extract until smooth. Set aside.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt.
  5. Mix wet ingredients: In another medium bowl, whisk together 1 cup pumpkin purée, ½ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few lumps are fine.
  7. Fill muffin tin: Spoon about 1 tablespoon of batter into each liner. Add a generous dollop (about 1 tablespoon) of cream cheese filling in the center of each. Top with remaining batter, dividing evenly. Each liner should be about ¾ full.
  8. Add streusel: Sprinkle streusel topping generously over each muffin, pressing gently into the batter.
  9. Bake at 350°F (175°C) for 20-25 minutes. At 20 minutes, insert a toothpick into the muffin part (not the cream cheese center) to check for doneness. If it comes out clean or with a few moist crumbs, they are done.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Chill the streusel before using to keep it crumbly. Let muffins cool completely before storing to prevent soggy streusel.

Nutrition

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

Find it online: https://avabowls.com/perfect-pumpkin-cream-cheese-muffins-with-streusel-topping/