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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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Tender and moist pumpkin muffins with a tangy cream cheese center and buttery streusel topping. This easy fall recipe comes together in about 45 minutes and uses simple pantry ingredients for a crowd-pleasing treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (56g) cold unsalted butter, cubed
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly spray with non-stick spray.
  2. Make the streusel topping: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate until ready to use.
  3. Make the cream cheese filling: In a small bowl, beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth. Set aside at room temperature.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, whisking well. Stir in pumpkin puree and vanilla extract until combined.
  6. Combine wet and dry ingredients: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Layer the muffins: Spoon about 1 tablespoon of pumpkin batter into each muffin liner. Drop a heaping teaspoon of cream cheese filling in the center. Top with another tablespoon of pumpkin batter, spreading gently to cover. Fill liners about three-quarters full. Sprinkle generously with streusel topping, pressing lightly.
  8. Bake for 20 to 22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. If streusel browns too quickly, tent with foil for the last 5 minutes.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before storing.

Notes

Use room temperature ingredients when possible. Do not overfill muffin cups. Layer cream cheese in the middle and ensure it is covered by batter. Keep streusel cold until ready to use. Let muffins cool completely before storing to keep streusel crunchy. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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