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Perfect Pumpkin Cream Cheese Muffins

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Moist pumpkin muffins with a hidden cream cheese center and crunchy streusel topping. Perfect for cozy fall mornings or any time you crave a warm, spiced treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 8 oz (226g) block cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes (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, whisk together ½ cup (60g) flour, ¼ cup (50g) packed brown sugar, and 1 teaspoon cinnamon. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces. Refrigerate while you prepare the rest.
  3. Make the cream cheese filling: In a medium bowl, beat the softened 8 oz (226g) cream cheese with ¼ cup (30g) powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups (220g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. Set aside.
  5. Mix the wet ingredients: In another large bowl, whisk together 1 cup (245g) pumpkin puree, ¾ cup (150g) granulated sugar, ½ cup (100g) packed brown sugar, ½ cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
  6. Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Assemble the muffins: Scoop about 1 tablespoon of batter into the bottom of each liner. Drop a heaping teaspoon of the cream cheese filling in the center. Divide the remaining batter evenly over the cream cheese, covering it completely. Each liner should be about ¾ full.
  8. Add the streusel: Sprinkle the cold streusel generously over the top of each muffin. Press it down gently so it sticks.
  9. Bake for 20-24 minutes, rotating the pan halfway through. Muffins are done when 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 and spring back when touched.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, keep the streusel cold until ready to use. Use room temperature ingredients. Do not overmix the batter. Let muffins cool completely before serving to allow the cream cheese to set.

Nutrition

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

Find it online: https://zoeplate.com/perfect-pumpkin-cream-cheese-muffins/