Print

Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

pumpkin cream cheese muffins - featured image
Print Recipe

These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are everything you want in a fall recipe—warm, spiced, comforting, and just a little bit indulgent. They’re the kind of muffin that makes you slow down and actually enjoy the season, instead of rushing through it.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened (block or spreadable)
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • 1 tablespoon all-purpose flour (for cream cheese filling)
  • ½ cup (60g) all-purpose flour (for streusel topping)
  • ¼ cup (50g) light brown sugar, packed (for streusel topping)
  • ½ teaspoon ground cinnamon (for streusel topping)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel topping)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups well.
  2. Make the streusel topping first. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold butter cubes and cut them into the dry mixture using a pastry cutter or fork until it resembles coarse crumbs. If using nuts, stir them in now. Pop the bowl in the fridge while you prepare 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. Add the sugar, vanilla, and flour, and beat until fully combined and no lumps remain. Scrape down the sides of the bowl with a spatula. Set aside at room temperature.
  4. Mix the dry ingredients for the muffin batter. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Mix the wet ingredients. In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. The mixture should be thick and glossy.
  6. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Fold gently with a spatula until just combined—a few streaks of flour are okay. Do not overmix.
  7. Assemble the muffins. Spoon about 1 tablespoon of batter into each muffin cup, filling them about one-third full. Drop a heaping teaspoon of the cream cheese mixture right in the center of each cup. Top with another tablespoon of batter, spreading it gently to cover the cream cheese completely. The cups should be about three-quarters full.
  8. Add the streusel topping. Sprinkle the chilled streusel generously over the top of each muffin. Press it down lightly so it sticks to the batter.
  9. Bake for 18-22 minutes. The muffins are done when a toothpick inserted into the cake part (not the cream cheese center) comes out clean, and the tops are golden brown and spring back when lightly touched.
  10. Cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Notes

Don’t overmix the batter to avoid tough muffins. Keep cream cheese at room temperature for smooth filling. Chill the streusel to ensure crunchy clusters. Use a cookie scoop for even portions. Let muffins cool at least 15 minutes before serving to allow cream cheese filling to set. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months. Muffins taste even better the next day as flavors meld.

Nutrition

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

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