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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin cream cheese muffins are tender, spiced, and filled with a tangy cream cheese center, topped with a crunchy streusel. They’re an easy, bakery-style fall treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 8 oz (226g) cream cheese, softened (block-style)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add cold cubed butter. Use a fork, pastry cutter, or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter bits. Refrigerate until needed.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with a hand mixer or spatula until smooth and fluffy. Add powdered sugar and ½ teaspoon vanilla extract; beat until well combined. Set aside at room temperature.
  4. Mix dry ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Assemble muffins – Part 1: Spoon a heaping tablespoon of batter into each lined cup (fill about ⅓ full).
  8. Add filling: Drop a generous teaspoon of cream cheese filling into the center of the batter in each cup.
  9. Assemble muffins – Part 2: Spoon remaining batter over the filling, dividing evenly among cups (liners will be almost full).
  10. Top with streusel: Sprinkle streusel generously over each muffin, pressing gently to adhere.
  11. Bake: Place muffin tin on center rack. Bake for 18-22 minutes, until a toothpick inserted into the muffin (avoiding cream cheese) comes out clean or with a few moist crumbs. Tops should be golden and spring back lightly.
  12. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; a few lumps are fine. Keep streusel cold for a crunchy topping. Use room temperature ingredients for best texture. Fill liners almost full for domed tops. Check for doneness at 18 minutes. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, fall muffins, pumpkin muffins, cream cheese filled muffins, streusel topping, easy fall recipe

Find it online: https://blingbite.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe/