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Cozy Pumpkin Cream Cheese Swirl Muffins with Easy Maple Streusel Recipe

Cozy Pumpkin Cream Cheese Swirl Muffins - featured image
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These cozy pumpkin muffins feature a tender pumpkin batter swirled with tangy cream cheese and topped with a crunchy maple streusel, perfect for fall mornings or gatherings.

Ingredients

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  • 1 ¾ cups all-purpose flour (220 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150 g)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (245 g)
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (120 ml) (or milk + 1 tsp lemon juice)
  • 4 oz cream cheese, softened (115 g)
  • ⅓ cup powdered sugar (40 g)
  • ½ teaspoon vanilla extract
  • ⅓ cup all-purpose flour (40 g) for streusel
  • ⅓ cup packed brown sugar (70 g)
  • ⅓ cup chopped pecans or walnuts (35 g) (optional)
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter (43 g), cut into small pieces
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
  3. In another bowl, whisk granulated sugar, vegetable oil, eggs, pumpkin puree, vanilla extract, and buttermilk until smooth and well combined.
  4. Using a mixer, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Set aside.
  5. Pour wet pumpkin mixture into dry ingredients and fold gently with a rubber spatula until just combined; do not overmix.
  6. In a small bowl, mix flour, brown sugar, chopped nuts, cinnamon, and salt. Cut in cold butter with a fork or pastry cutter until crumbly. Stir in maple syrup.
  7. Spoon half of the pumpkin batter evenly into muffin cups. Drop a teaspoon of cream cheese mixture on top of each, then add remaining pumpkin batter. Use a toothpick to swirl cream cheese through batter (2-3 swirls per muffin).
  8. Sprinkle maple streusel generously over each muffin.
  9. Bake on middle rack for 22-25 minutes or until a toothpick inserted near the center comes out clean (a little cream cheese residue is fine). Muffin tops should be golden and streusel slightly browned.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to keep streusel crisp.

Notes

Do not overmix the batter to avoid tough muffins. Use softened cream cheese for smooth swirling. Swirl cream cheese gently with a toothpick in a figure-eight motion for distinct ribbons. Use cold butter for streusel to get crumbly texture. Oven temperature of 350°F is ideal for tender crumb and golden top. A toothpick with a few moist crumbs near cream cheese is ideal for doneness. Store muffins in airtight container at room temperature up to 2 days or refrigerate for 4-5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, maple streusel, fall recipe, easy muffins, pumpkin spice, breakfast muffins

Find it online: https://evabake.com/cozy-pumpkin-cream-cheese-swirl-muffins-with-easy-maple-streusel-recipe/