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Easy Pumpkin Cream Cheese Muffins with Cinnamon Crumble

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These irresistible pumpkin cream cheese muffins with cinnamon crumble are tender, moist, and filled with a creamy cheesecake-like center. Topped with a buttery, crunchy crumble, they are the perfect fall treat for cozy mornings or gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • ½ cup (60g) all-purpose flour (for crumble)
  • ¼ cup (50g) light brown sugar, packed (for crumble)
  • 1 teaspoon ground cinnamon (for crumble)
  • ¼ cup (55g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, ½ teaspoon vanilla extract, and 1 tablespoon flour until smooth. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, vegetable oil, ¾ cup granulated sugar, ¼ cup packed brown sugar, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Assemble muffins: Spoon about 1 tablespoon of batter into each muffin cup. Drop a generous teaspoon of cream cheese filling in the center. Divide remaining batter over the filling, covering it completely. Cups should be about ¾ full.
  7. Make crumble topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter. Use fingers or a pastry cutter to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized clumps.
  8. Top muffins: Sprinkle crumble topping generously over each muffin, pressing lightly to adhere.
  9. Bake for 18 to 22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are key for best texture. Do not overmix the batter. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent the cream cheese filling from sliding out. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon crumble, fall baking, easy muffin recipe

Find it online: https://grubella.com/easy-pumpkin-cream-cheese-muffins-with-cinnamon-crumble/