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Perfect Pumpkin Cream Cheese Muffins: Easy Homemade Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Cinnamon Streusel are tender, moist, and filled with a creamy center. The buttery streusel topping adds a satisfying crunch, making them the ultimate fall treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (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 streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold butter, cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar, ½ teaspoon vanilla, and 1 tablespoon flour until smooth. Set aside.
  3. Make the streusel topping: In another small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Cut in cold butter until mixture resembles coarse sand. Refrigerate until needed.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  5. Mix wet ingredients: In another medium bowl, whisk together pumpkin puree, vegetable oil, ¾ cup granulated sugar, ½ cup packed brown sugar, eggs, and vanilla until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about half full.
  8. Add cream cheese filling: Drop a heaping teaspoon of cream cheese mixture into the center of each muffin. Do not press down.
  9. Top with streusel: Sprinkle streusel generously over each muffin, covering the cream cheese completely. Press gently to adhere.
  10. Bake for 18-22 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  11. Cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

For best results, ensure cream cheese is softened but not melted. Keep streusel butter cold for crunchy topping. Do not overmix batter. Muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon streusel, fall baking, pumpkin spice

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