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Cozy Pumpkin Cream Cheese Muffins with Easy Crunchy Pecan Streusel

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These cozy pumpkin muffins feature a silky cream cheese filling and a crunchy pecan streusel topping, perfect for fall gatherings and a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 8 ounces (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) chopped pecans (toasted)
  • ¼ cup (50 g) packed light brown sugar
  • 3 tablespoons (42 g) unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring often. Let cool.
  2. In a small bowl, combine the toasted pecans, brown sugar, melted butter, cinnamon, and a pinch of salt. Mix until the pecans are well coated. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Be careful not to overmix.
  6. In a medium bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla until silky and smooth.
  7. Spoon about 2 tablespoons (30 ml) of pumpkin batter into each muffin cup. Add about 1 tablespoon (15 ml) of cream cheese filling on top of the batter. Then, cover with another 2 tablespoons (30 ml) of pumpkin batter, gently smoothing the top.
  8. Sprinkle the pecan streusel generously on top of each muffin.
  9. Bake for 22-25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  10. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use softened cream cheese for a smooth filling. Toast pecans for best flavor and crunch. Chill cream cheese filling briefly if it starts to melt during baking. Use room temperature eggs for better mixing and rising.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, pecan streusel, fall baking, cozy muffins, easy pumpkin recipe

Find it online: https://grubella.com/cozy-pumpkin-cream-cheese-muffins-with-easy-crunchy-pecan-streusel-recipe/