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Cozy Pumpkin Cream Cheese Swirl Muffins with Cinnamon Streusel

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Tender pumpkin muffins with a creamy cream cheese swirl and a crunchy cinnamon streusel topping, perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (or fresh cooked and pureed pumpkin)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons (57g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Make the cinnamon streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add cold cubed butter and blend with fingers or pastry cutter until coarse crumbs form. Refrigerate while preparing batter.
  3. Mix dry ingredients for the muffin batter: whisk together 1 ¾ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  4. Combine wet ingredients: In a large bowl, whisk sugars, oil, and eggs until well combined. Add pumpkin puree and vanilla extract, mixing until smooth.
  5. Fold dry ingredients into wet ingredients gently until just combined; a few lumps are okay.
  6. Prepare cream cheese filling: Beat softened cream cheese, sugar, egg yolk, and vanilla extract with a mixer until smooth and creamy, about 2-3 minutes.
  7. Assemble muffins: Spoon about 1 tablespoon pumpkin batter into each muffin cup, dollop 1 tablespoon cream cheese filling on top, then cover with 1-2 tablespoons pumpkin batter. Swirl gently with a butter knife or skewer for a marbled effect.
  8. Sprinkle cinnamon streusel generously over each muffin.
  9. Bake for 22-25 minutes. Use a toothpick to test doneness; it should come out mostly clean with a few moist crumbs. Tent with foil after 15 minutes if streusel browns too fast.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use softened cream cheese for a smooth swirl. Keep streusel cold before baking to maintain crumbly texture. Oven temperatures vary; use an oven thermometer if possible. For extra fluffy muffins, separate eggs and whip whites to soft peaks before folding in. Muffins can be stored at room temperature for 2 days, refrigerated for up to a week, or frozen for 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall baking, cozy muffins, pumpkin spice, easy muffins

Find it online: https://blingbite.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-streusel-recipe/