Print

Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

pumpkin cream cheese muffins - featured image
Print Recipe

These pumpkin cream cheese muffins feature a tangy cream cheese center, spiced pumpkin cake, and a buttery streusel topping. They’re moist, flavorful, and perfect for fall mornings or gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (whole milk or any milk)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) block 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) granulated sugar (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Add cold cubed butter and work with fingertips or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla; beat until just combined. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Mix wet ingredients: In a separate large bowl, whisk eggs. Add pumpkin puree, vegetable oil, milk, and vanilla; whisk until smooth.
  6. Combine batter: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Assemble muffins: Fill each liner halfway with pumpkin batter. Drop a generous tablespoon of cream cheese filling into the center. Divide remaining batter over the filling, covering it completely (liners will be full).
  8. Top with streusel: Sprinkle chilled streusel generously over each muffin.
  9. Bake for 20-25 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Cool in pan 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Chill the streusel before using. When testing for doneness, insert toothpick into the muffin part, not the cream cheese center. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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