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Perfect Pumpkin Cream Cheese Muffins: Easy Streusel Recipe

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These perfect pumpkin cream cheese muffins with streusel topping are tender, moist, and filled with a rich cream cheese center. Topped with a buttery, crunchy streusel, they’re the ultimate fall treat that comes together in about 40 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (65g) 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)
  • ⅛ teaspoon salt (for streusel)
  • ¼ cup (57g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Chill in the refrigerator while preparing the rest.
  3. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Cut in cold cubed butter using a pastry cutter, fork, or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  5. Mix wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 2 eggs, ½ cup vegetable oil, ¼ cup sour cream, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry and fold with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
  7. Assemble muffins: Scoop about 2 tablespoons of batter into each muffin cup. Drop a generous tablespoon of chilled cream cheese filling in the center. Top with remaining batter, dividing evenly (cups will be about ¾ full). Sprinkle streusel generously over each muffin, pressing gently to adhere.
  8. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Edges should be golden brown and streusel toasted.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For best results, chill the cream cheese filling for at least 30 minutes to prevent sinking. Use room temperature ingredients. Measure flour by spooning and leveling. Do not overmix the batter. For bakery-style domes, fill cups to the top and bake at 400°F for first 5 minutes, then reduce to 375°F. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall baking, pumpkin cream cheese muffins

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