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Perfect Pumpkin Cream Cheese Muffins Recipe (Easy & Delicious)

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are incredibly moist, with a hidden cream cheese center and a crunchy streusel topping. They’re easy to make and perfect for fall baking.

Ingredients

Scale
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (210 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (40 grams)
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Divide into 12 equal portions (about 1 teaspoon each) and place on a parchment-lined plate. Freeze while you make the batter.
  3. Make the streusel topping: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Add cold butter cubes and use a fork or pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. If using nuts, stir them in. Refrigerate.
  4. Whisk the dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
  5. Mix the wet ingredients: In a separate large bowl, whisk together pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Assemble the muffins: Fill each muffin liner about halfway full with batter. Place one frozen cream cheese portion in the center of each. Divide remaining batter over the cream cheese, covering it completely. Liners should be about 3/4 full.
  8. Top with streusel: Sprinkle chilled streusel generously over each muffin, pressing gently into the batter.
  9. Bake: Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for 14-16 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese filling for at least 30 minutes to keep it from sinking. Measure flour correctly by spooning and leveling. If streusel browns too quickly, tent with foil. Let muffins cool completely before cutting to keep the cream cheese center intact.

Nutrition

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

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