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Creamy Pumpkin Cream Cheese Muffins with Streusel

Creamy Pumpkin Cream Cheese Muffins - featured image
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Moist, tangy pumpkin muffins featuring a swirled cream cheese filling and a crunchy streusel topping. These fall favorites are easy to make and perfect for breakfast or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup pumpkin puree (100% pure)
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 8 oz full-fat cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup unsalted butter (cold and cubed)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease thoroughly.
  2. Prepare the streusel: In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Cut in 1/4 cup cold, cubed butter using fingers or a pastry cutter until the mixture resembles coarse crumbs. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1.5 tsp pumpkin pie spice. Set aside.
  4. Prepare cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese, 1/4 cup sugar, 1 egg yolk, and 1/2 tsp vanilla until smooth and creamy. Set aside.
  5. Mix wet ingredients: In another large bowl, whisk together 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla until uniform. Set aside.
  6. Combine wet and dry: Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
  7. Assemble muffins: Spoon 2 tablespoons of batter into each muffin cup. Dollop 1 tablespoon of cream cheese mixture on top. Swirl gently with a knife. Top with another 2 tablespoons of batter. Sprinkle streusel topping generously over each muffin.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Use pure pumpkin puree, not pie filling. Do not overmix the batter to avoid dense muffins. Keep butter cold for the streusel to ensure flaky crumbs. Rotate the pan halfway through baking for even browning.

Nutrition

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

Find it online: https://lunafeast.com/creamy-pumpkin-cream-cheese-muffins-with-streusel-best-fall-baking/