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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin cream cheese muffins with streusel topping are the perfect fall treat. The tangy cream cheese filling, warm pumpkin spice, and crunchy streusel create an unforgettable combination that’s quick and easy to make.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 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 brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cubed
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly spray liners with non-stick cooking spray.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, ¼ cup granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Add cold cubed butter. Use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized clumps. Refrigerate while preparing the rest.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla extract, beat until fully combined. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt.
  5. Mix wet ingredients: In a separate medium bowl, whisk together 2 eggs, 1 cup pumpkin puree, ½ cup vegetable oil, ¼ cup buttermilk, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few small lumps are fine). Do not overmix.
  7. Assemble muffins: Spoon about 1½ tablespoons of batter into each muffin cup (fill about ⅓ full). Create a small well in the center. Drop about 1 tablespoon of cream cheese filling into each well. Top with remaining batter, dividing evenly (cups should be about ¾ full). Sprinkle streusel topping generously over each muffin, pressing gently to adhere.
  8. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. Rotate pan halfway through baking. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Keep cream cheese softened but not too warm to prevent filling from sinking. Chill streusel for crunchier topping. Use a cookie scoop for consistent muffin sizes. Check doneness by inserting toothpick into muffin part, not the cream cheese center. Let muffins cool properly to allow filling to set.

Nutrition

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

Find it online: https://yumbelle.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe-2/