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Pumpkin Cream Cheese Streusel Muffins

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These bakery-style pumpkin cream cheese streusel muffins feature a soft, spiced pumpkin crumb, a creamy cheesecake-like center, and a buttery, crumbly streusel topping. Perfect for cozy fall mornings, brunches, or as a special treat, they’re easy to make and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • For the Cream Cheese Filling:
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons (40g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly spray with nonstick spray.
  2. Make the cream cheese filling: In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and fluffy (about 2 minutes with a hand mixer). Chill in the fridge.
  3. Prepare the streusel topping: In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly clumps form. Set aside.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. In a medium bowl, whisk together brown sugar, granulated sugar, pumpkin puree, oil, eggs, vanilla, and milk until well blended.
  6. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; do not overmix.
  7. Spoon about 2 tablespoons of batter into each muffin cup. Add a heaping teaspoon of cream cheese filling in the center of each. Top with another tablespoon of batter to cover the filling. Sprinkle generously with streusel.
  8. Bake for 20-24 minutes, or until muffins are set, the tops spring back, and a toothpick inserted at the edge comes out clean. Rotate the pan halfway through baking if needed.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cream cheese center will firm up as they cool.

Notes

For best results, use room temperature eggs and cream cheese. Chill the cream cheese filling before assembling to prevent leaking. Don’t overmix the batter for fluffy muffins. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese, streusel, fall baking, breakfast, brunch, easy muffin recipe, pumpkin spice, bakery style, autumn, cozy, nut-free

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