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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel are moist, flavorful, and feature a tangy cream cheese center that stays put. The streusel topping adds a delightful crunch, making them perfect for fall mornings or dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed light brown sugar (for streusel)
  • ½ cup old-fashioned rolled oats
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with an electric mixer until smooth. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract; beat until combined and silky. Set aside.
  3. Make the streusel topping: In a medium bowl, whisk together ½ cup flour, ½ cup brown sugar, oats, and ½ teaspoon cinnamon. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in pecans if using. Refrigerate until needed.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg.
  5. Mix wet ingredients: In another large bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, and vegetable oil. Add eggs one at a time, whisking well. Stir in pumpkin puree and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Assemble muffins: Scoop about 2 tablespoons of batter into each muffin cup. Make a small well in the center. Drop about 1 tablespoon of cream cheese filling into each well. Cover with another 2 tablespoons of batter, spreading gently to cover filling. Cups should be about ¾ full.
  8. Add streusel: Sprinkle generous amount of streusel over each muffin, pressing gently into batter.
  9. Bake for 20 to 25 minutes, until a toothpick inserted into the muffin part (not cream cheese center) comes out clean. Tops should be golden brown.
  10. Cool in pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are important for best texture. For a firmer cream cheese center, chill the filling for 15 minutes before assembling. Store muffins in an airtight container with paper towels to keep streusel crunchy. Muffins can be frozen for up to 3 months.

Nutrition

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

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