Print

Tender Pumpkin Cream Cheese Swirl Muffins Easy Recipe with Brown Sugar Pecan Streusel

pumpkin cream cheese swirl muffins - featured image
Print Recipe

Tender pumpkin muffins with a creamy tangy cream cheese swirl and a crunchy brown sugar pecan streusel topping, perfect for cozy fall mornings or anytime snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans, toasted
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (30g) all-purpose flour
  • 4 tablespoons (60g) unsalted butter, cold and cubed
  • ¼ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Prepare streusel: Combine pecans, brown sugar, flour, cinnamon, and salt in a small bowl. Add cold butter cubes and pinch into dry ingredients until coarse crumbs form. Chill in fridge.
  3. Make cream cheese swirl: Beat cream cheese and sugar until smooth. Add egg yolk and vanilla, mix until silky. Cover and chill.
  4. Mix dry ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
  5. Cream butter and sugar: Beat softened butter and granulated sugar until light and fluffy (3-4 minutes).
  6. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla extract until smooth.
  7. Alternate adding dry ingredients and buttermilk to wet mixture, starting and ending with dry. Fold gently; lumps are okay.
  8. Assemble muffins: Spoon about 2 tablespoons batter into each cup. Add 1 tablespoon cream cheese swirl on top. Cover with another spoonful of batter. Use toothpick to gently swirl cream cheese for marbled effect.
  9. Sprinkle streusel generously over each muffin, pressing lightly to stick.
  10. Bake 22-26 minutes until toothpick inserted in muffin (not cream cheese) comes out clean and streusel is golden. Tent with foil if streusel browns too fast.
  11. Cool in tin 10 minutes, then transfer to wire rack to crisp streusel.

Notes

Use room temperature eggs and softened butter for best texture. Chill cream cheese swirl before assembling to prevent sinking. Gently swirl cream cheese for marbled effect without fully mixing. Keep streusel cold to maintain crumbly texture. Toast pecans for extra flavor. If streusel browns too quickly, tent with foil after 15 minutes.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, pecan streusel, fall baking, easy muffins, pumpkin recipe, autumn treats

Find it online: https://tempotaste.com/tender-pumpkin-cream-cheese-swirl-muffins-easy-recipe-with-brown-sugar-pecan-streusel/