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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These perfect pumpkin cream cheese muffins with streusel topping are the kind of recipe that becomes part of your fall rotation—the one you make for every gathering, the one people ask for by name. The cream cheese is tangy and smooth, the pumpkin is warm and spiced, and that streusel is worth making the whole recipe for.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling first. In a medium bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg yolk and ½ teaspoon vanilla, then beat until completely combined. Set aside at room temperature.
  3. Prepare the streusel topping. In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while you make the batter.
  4. Mix the dry ingredients. In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt.
  5. Mix the wet ingredients. In a separate bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, the pumpkin puree, ½ cup vegetable oil, 2 eggs, and 2 teaspoons vanilla until smooth and glossy.
  6. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—about 10 strokes. A few streaks of flour are fine.
  7. Fill the muffin cups. Using a cookie scoop or spoon, divide the batter evenly among the 12 liners. Each cup should be about ⅔ full.
  8. Add the cream cheese filling. Drop a heaping teaspoon of the cream cheese mixture onto the center of each muffin. Do not press it down.
  9. Top with streusel. Sprinkle the cold streusel generously over each muffin, covering the cream cheese completely.
  10. Bake for 18-22 minutes. The muffins are done when a toothpick inserted into the muffin part (not the cream cheese) comes out clean. The tops should be golden brown.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Keep cream cheese at room temperature. Chill streusel before baking. Use a light hand with the cream cheese filling. Let muffins cool completely before storing. For storage, keep in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

Find it online: https://sparklespoon.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe-2/