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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin muffins feature a surprise cream cheese center and a crunchy streusel topping, making them a perfect fall treat. They are moist, spiced, and bakery-style, ideal for breakfast, brunch, or any gathering.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (dark preferred)
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 1/2 cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (56g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make streusel: In a small bowl, whisk together 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse sand with pea-sized clumps. Refrigerate while preparing other components.
  3. Prepare cream cheese filling: In a medium bowl, beat softened cream cheese with 1/4 cup sugar, 1/2 teaspoon vanilla, and 1 tablespoon flour 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, cinnamon, nutmeg, ginger, and cloves. Set aside.
  5. Combine wet ingredients: In another bowl, whisk together pumpkin puree, oil, eggs, vanilla, granulated sugar, and brown sugar until smooth and glossy.
  6. Fold together: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few lumps are okay). Do not overmix.
  7. Assemble muffins: Fill each muffin cup about one-third full with batter. Drop a heaping tablespoon of cream cheese filling into the center of each. Top with remaining batter until cups are about three-quarters full, covering the cream cheese completely.
  8. Add streusel: Sprinkle chilled streusel generously over each muffin, pressing lightly so it adheres.
  9. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean. Tops should be golden.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For best results, keep streusel cold before baking. Do not overmix batter. Let muffins cool completely to allow cream cheese to set. Store in an airtight container in the refrigerator for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall recipe, streusel topping, pumpkin spice, easy muffins

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