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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are incredibly moist, filled with a tangy cream cheese center, and topped with a buttery streusel. They’re quick, easy, and perfect for fall baking.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin purée
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1/4 cup (57g) cold unsalted butter, cubed (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)

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, combine 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Refrigerate while you prepare the batter.
  3. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  4. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Mix the wet ingredients: In a separate bowl, whisk together 1 cup pumpkin purée, 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  6. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few lumps are fine.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
  8. Add the cream cheese filling: Drop a generous tablespoon of the cream cheese mixture into the center of each muffin. Do not press it down.
  9. Top with streusel: Sprinkle the cold streusel evenly over each muffin, pressing gently to adhere.
  10. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. The tops should be golden brown.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Keep the streusel cold for crunchy clusters. Use room temperature eggs and cream cheese for best results. If your pumpkin purée is watery, drain it slightly. Bake one tray at a time for even baking.

Nutrition

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

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