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Perfect Pumpkin Cream Cheese Muffins Recipe: Easy Fall Treat

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These pumpkin cream cheese muffins with streusel topping are the ultimate fall treat. They’re not too sweet, not too heavy, and the cream cheese center stays soft and tangy right in the middle of all that spiced pumpkin goodness.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 3 tablespoons (42g) cold butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling first. In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Pop this bowl in the freezer for 20 minutes.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Fill the muffin cups. Using a cookie scoop or spoon, add about 2 tablespoons of batter to each liner. Spread it slightly to cover the bottom.
  7. Add the cream cheese filling. Take the cream cheese out of the freezer. Scoop about 1 tablespoon of the cold cream cheese mixture and drop it right into the center of each muffin cup on top of the batter.
  8. Top with remaining batter. Divide the remaining batter evenly over the cream cheese filling. Use the back of a spoon to gently spread it and cover the cream cheese completely.
  9. Make the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces.
  10. Top with streusel. Sprinkle the streusel generously over each muffin.
  11. Bake. Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  12. Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Freeze the cream cheese filling for 20 minutes before assembling to prevent it from sinking. Do not overmix the batter. Use room temperature eggs. Let muffins cool completely before serving for best texture.

Nutrition

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

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