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Maple Cream Cheese Pumpkin Streusel Muffins

maple cream cheese pumpkin streusel muffins - featured image
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These bakery-style pumpkin muffins feature a creamy maple cream cheese center and a buttery cinnamon streusel topping. Moist, spiced, and perfect for cozy fall breakfasts or snacks, they’re easy to make and freeze beautifully.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) pure maple syrup
  • 2 teaspoons vanilla extract
  • For the Maple Cream Cheese Filling:
  • 3 oz (85g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/3 cup (40g) all-purpose flour
  • 2 tablespoons (30g) brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons (28g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners or lightly grease with baking spray. Set out your cream cheese to soften.
  2. In a small bowl, blend cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth and creamy (about 1-2 minutes). Set aside.
  3. In another bowl, combine flour, brown sugar, cinnamon, and a pinch of salt for the streusel. Add cold, cubed butter and rub in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Refrigerate while you make the batter.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, maple syrup, and vanilla extract until smooth.
  6. Add the dry ingredients to the wet mixture. Gently fold together with a spatula until just combined. If the batter is too stiff, add a tablespoon of milk.
  7. Spoon about 1 1/2 tablespoons of batter into each muffin cup (about 1/3 full). Add about 1 teaspoon of the maple cream cheese mixture on top, pressing it gently into the batter. Cover with another tablespoon of batter, making sure the cream cheese is mostly hidden. Repeat for all cups.
  8. Sprinkle the cold streusel topping evenly over each muffin, pressing it in lightly.
  9. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the muffin (not the cream cheese center) comes out clean. If the streusel browns too quickly, tent with foil.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. The cream cheese center will set as they cool.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and coconut oil in the streusel. Don’t overmix the batter for tender muffins. Chill the streusel for bigger crumbs. Muffins freeze well for up to 2 months. Serve slightly warm for the best texture.

Nutrition

Keywords: pumpkin muffins, maple cream cheese, streusel, fall breakfast, bakery style, easy pumpkin muffin, brunch, make ahead, freezer friendly, autumn recipe

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