Print

Best Perfect Pumpkin Cream Cheese Muffins Recipe

pumpkin cream cheese muffins - featured image
Print Recipe

These perfect pumpkin cream cheese muffins feature a tender, spiced pumpkin crumb, a tangy cream cheese center, and a buttery streusel topping. Quick and easy to make, they’re the ultimate fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed light brown sugar (100 grams)
  • 1 cup canned pumpkin puree (240 grams)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • ¼ cup milk (60 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 ounces cream cheese (170 grams), cold
  • 2 tablespoons granulated sugar (25 grams)
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour (60 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • ¼ cup granulated sugar (50 grams)
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter (57 grams), cut into small cubes

Instructions

  1. Prep the cream cheese filling: Cut cold cream cheese into 12 equal cubes (about ½ ounce each). Place on a parchment-lined baking sheet and freeze for at least 15 minutes.
  2. Make the streusel topping: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter cubes with a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate.
  3. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
  5. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  6. Combine wet and dry ingredients: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Assemble muffins: Spoon about 2 tablespoons of batter into each liner. Place one frozen cream cheese cube in the center of each. Divide remaining batter evenly over the cream cheese (cups about ¾ full). Sprinkle chilled streusel generously on top, pressing lightly.
  8. Bake at 425°F (220°C) for 5 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake for another 12-15 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Let cool at least 15 minutes before serving.

Notes

Freeze cream cheese cubes for at least 15 minutes to prevent sinking. Do not overmix batter. Use room temperature eggs. Measure flour correctly by spooning and leveling. Chill streusel before using. Rotate pan halfway through baking for even results.

Nutrition

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

Find it online: https://lumalunch.com/best-perfect-pumpkin-cream-cheese-muffins-recipe/