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Cinnamon Streusel Pumpkin Cream Cheese Muffins

cinnamon streusel pumpkin cream cheese muffins - featured image
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These moist and fluffy pumpkin muffins are swirled with tangy cream cheese and topped with a buttery cinnamon streusel, making them the ultimate cozy fall treat. Perfect for breakfast, brunch, or a comforting snack, they come together easily with pantry staples and are always a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil or light olive oil)
  • 2 large eggs, room temperature
  • 1/4 cup milk (whole, 2%, or plant-based)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/3 cup all-purpose flour (for streusel)
  • 1/3 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons unsalted butter, cold and cubed
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or parchment liners, or grease well.
  2. Make the cinnamon streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold, cubed butter and cut in with a pastry cutter or fork until crumbly. Chill in fridge.
  3. Prepare the cream cheese filling: In a bowl, beat 6 oz softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  4. In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. In another bowl, whisk 1 cup pumpkin puree, 1/2 cup oil, 2 eggs, 1/4 cup milk, and 1 teaspoon vanilla until smooth.
  6. Make a well in the dry ingredients, pour in the wet mixture, and fold gently with a spatula until just combined. Do not overmix.
  7. Fill each muffin cup about 2/3 full with pumpkin batter. Add a heaping tablespoon of cream cheese filling to the center of each. Top with remaining batter, covering the cream cheese layer. Sprinkle generously with cinnamon streusel.
  8. Bake for 22-26 minutes, or until tops are golden and a toothpick inserted into the muffin (not the cream cheese) comes out mostly clean. Tent with foil if streusel browns too quickly.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Cool at least 20 minutes before serving.

Notes

For best results, use room temperature eggs and cream cheese. Don’t overmix the batter to keep muffins tender. Chill the streusel before topping to keep it crumbly. Muffins can be made gluten-free or dairy-free with simple swaps. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese, cinnamon streusel, fall baking, easy muffin recipe, pumpkin cream cheese muffins, autumn breakfast, brunch, moist muffins, bakery style muffins

Find it online: https://tempotaste.com/cinnamon-streusel-pumpkin-cream-cheese-muffins-easy-moist-fall-recipe/