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Best Pumpkin Cream Cheese Streusel Muffins

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These pumpkin cream cheese streusel muffins are tender, spiced, and filled with a creamy tangy center, topped with a buttery brown sugar streusel. They taste like they came from a fancy bakery but come together easily in your own kitchen.

Ingredients

  • For the Streusel Topping: ½ cup (60g) all-purpose flour
  • For the Streusel Topping: ⅓ cup (67g) packed light brown sugar
  • For the Streusel Topping: 2 tablespoons (25g) granulated sugar
  • For the Streusel Topping: 1 teaspoon ground cinnamon
  • For the Streusel Topping: ¼ cup (57g) unsalted butter, melted and slightly cooled
  • For the Cream Cheese Filling: 8 ounces (226g) block-style cream cheese, softened
  • For the Cream Cheese Filling: ¼ cup (30g) powdered sugar
  • For the Cream Cheese Filling: 1 teaspoon vanilla extract
  • For the Pumpkin Muffin Batter: 2 cups (240g) all-purpose flour
  • For the Pumpkin Muffin Batter: 1 teaspoon baking soda
  • For the Pumpkin Muffin Batter: 1 teaspoon baking powder
  • For the Pumpkin Muffin Batter: ½ teaspoon salt
  • For the Pumpkin Muffin Batter: 2 teaspoons pumpkin pie spice
  • For the Pumpkin Muffin Batter: 1 teaspoon ground cinnamon
  • For the Pumpkin Muffin Batter: ¾ cup (150g) granulated sugar
  • For the Pumpkin Muffin Batter: ¾ cup (150g) packed light brown sugar
  • For the Pumpkin Muffin Batter: ½ cup (120ml) vegetable oil
  • For the Pumpkin Muffin Batter: 2 large eggs, room temperature
  • For the Pumpkin Muffin Batter: 1 can (15 ounces or 425g) pumpkin puree
  • For the Pumpkin Muffin Batter: 2 teaspoons vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir with a fork until the mixture forms clumps. Set aside.
  3. Make the cream cheese filling: In another small bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the powdered sugar and vanilla extract. Beat again until fully combined and silky. Set aside.
  4. Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently until just combined. Do not overmix.
  7. Assemble the muffins: Scoop a heaping tablespoon of batter into the bottom of each muffin liner. Make a small well in the center. Drop a generous teaspoon of the cream cheese filling into each well. Top with the remaining batter, filling each liner almost to the top (about ¾ full). Sprinkle the streusel topping generously over each muffin, pressing it down gently.
  8. Bake: Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15-18 minutes, until a toothpick inserted into the center (avoiding the cream cheese filling) comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. Don’t skip the high-heat start for domed tops. Make sure your streusel is clumpy. Chill the cream cheese filling if it’s too soft. Use a cookie scoop for even portions. Let them cool completely before storing.

Nutrition

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

Find it online: https://evabake.com/best-pumpkin-cream-cheese-streusel-muffins/