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Perfect Pumpkin Cream Cheese Muffins: Easy Streusel Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are warm, spiced, creamy, and crunchy all at once. The pumpkin keeps them incredibly moist, the cream cheese adds a tangy surprise, and the streusel gives a satisfying crunch with every bite.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree
  • 1/2 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
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (56g) cold unsalted butter, cut into small cubes (for streusel)

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 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse sand with some larger clumps. Refrigerate until needed.
  3. Prepare the cream cheese filling: In a small bowl, beat together softened cream cheese, 1/4 cup granulated sugar, 1 tablespoon flour, and 1/2 teaspoon vanilla until smooth. Set aside at room temperature.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, oil, 1 cup granulated sugar, 1/2 cup packed brown sugar, eggs, and 1 teaspoon vanilla until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry and fold with a rubber spatula until just combined. Do not overmix.
  7. Assemble muffins: Fill each muffin cup about halfway with batter. Drop a heaping teaspoon of cream cheese filling into the center of each. Divide remaining batter over the filling, covering it completely. Cups should be about 3/4 full.
  8. Add streusel: Sprinkle streusel generously over each muffin, pressing gently to adhere.
  9. Bake for 20-24 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are crucial. Cold cream cheese will sink to the bottom. Keep streusel cold until ready to use. Do not overmix the batter. Check doneness by inserting toothpick into the muffin part, not the cream cheese center.

Nutrition

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

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