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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin cream cheese muffins are a happy accident turned tradition—incredibly moist, tender muffins with pockets of tangy cream cheese and a buttery, crunchy streusel topping. Perfect for fall gatherings, they come together in one bowl and are ready in about 35 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) 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) packed light brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat together softened cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Make the streusel topping: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter lumps. Refrigerate while preparing batter.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  5. Mix wet ingredients: In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, whisking well after each. Stir in pumpkin puree 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: Divide batter evenly among muffin cups, filling each about halfway. Drop a generous teaspoon of cream cheese filling into the center of each muffin. Top with remaining batter, covering the filling completely (cups will be very full).
  8. Add streusel: Sprinkle chilled streusel generously over each muffin, pressing gently to adhere.
  9. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Tops should be golden and spring back when lightly touched.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter; fold until just combined. Room temperature ingredients blend better. Keep streusel cold for crunchiest topping. Fill muffin cups almost to the top for tall domes. Use a cookie scoop for even portions. Check oven temperature with an oven thermometer.

Nutrition

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

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