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Cozy Brown Butter Pumpkin Cream Cheese Muffins with Easy Cinnamon Streusel

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These cozy brown butter pumpkin cream cheese muffins with cinnamon streusel offer a warm, nutty flavor with a luscious cream cheese center and a crunchy cinnamon topping, perfect for fall brunch or a comforting treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter (for browning)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (240ml) pumpkin puree (canned or fresh)
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) buttermilk (or milk with 1 tsp vinegar)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (67g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Brown the Butter (about 7 minutes): In a medium skillet over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and then begins to brown. You’ll see golden flecks and smell a nutty aroma. Remove from heat immediately and pour into a heatproof bowl to cool slightly.
  2. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground cloves. Set aside.
  3. Prepare Cream Cheese Filling (5 minutes): In a separate bowl, beat 8 oz (225g) softened cream cheese with 1/4 cup (50g) granulated sugar, 1 egg yolk, and 1/2 tsp vanilla extract until smooth and creamy. Cover and refrigerate until ready to use to keep it firm.
  4. Combine Wet Ingredients (5 minutes): In another bowl, whisk together browned butter (cooled but still liquid), 1 cup (240ml) pumpkin puree, 2 large eggs, 1 cup (200g) granulated sugar, 1/2 cup (120ml) buttermilk, and 1 tsp vanilla extract until smooth.
  5. Mix Batter (5 minutes): Gradually add the dry ingredients to the wet, folding gently with a rubber spatula just until combined. Don’t overmix — a few lumps are okay. This keeps the muffins tender.
  6. Make Cinnamon Streusel (5 minutes): In a small bowl, combine 1/3 cup (40g) flour, 1/3 cup (67g) brown sugar, 1 tsp cinnamon, and a pinch of salt. Cut in 1/4 cup (57g) cold butter with your fingers or a pastry cutter until crumbly and pea-sized pieces form.
  7. Assemble Muffins (10 minutes): Line muffin tin with liners or grease well. Spoon about 2 tablespoons (30g) of batter into each cup. Add about 1 tablespoon (15g) of cream cheese filling on top, then cover with another 2 tablespoons (30g) of batter. Sprinkle cinnamon streusel generously over each muffin.
  8. Bake (18-22 minutes): Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean (not the cream cheese center). Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Make sure cream cheese is softened to avoid lumps in the filling. Brown the butter slowly to avoid burning. Fold batter gently to keep muffins tender. If cream cheese filling softens too much during assembly, refrigerate briefly. Tent muffins with foil if they brown too fast on top. Use silicone muffin liners to keep streusel intact.

Nutrition

Keywords: brown butter, pumpkin muffins, cream cheese filling, cinnamon streusel, fall recipe, autumn muffins, cozy baking

Find it online: https://sparklespoon.com/cozy-brown-butter-pumpkin-cream-cheese-muffins-with-easy-cinnamon-streusel-recipe/