Description
These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are the result of trial-and-error mornings, featuring a spiced pumpkin batter, tangy cream cheese filling, and a buttery streusel that bakes into crunchy clusters. They are easy to make, freezer-friendly, and perfect for fall gatherings.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240g) canned pumpkin puree
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk, room temperature
- 1 teaspoon vanilla extract
- 8 oz (226g) block cream cheese, softened
- ¼ cup (50g) granulated sugar (for filling)
- 1 large egg yolk
- ½ teaspoon vanilla extract (for filling)
- ½ cup (60g) all-purpose flour (for streusel)
- ¼ cup (50g) granulated sugar (for streusel)
- ¼ cup (50g) packed light brown sugar (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- ¼ cup (60g) cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 425°F (220°C). Line your muffin pan with paper liners or grease the cups generously.
- Make the streusel topping: In a small bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes. Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Refrigerate until ready to use.
- Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy. Add the sugar, egg yolk, and vanilla extract, and beat until well combined and silky. Set aside at room temperature.
- Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, cinnamon, and salt.
- Mix the wet ingredients: In a separate medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay. Do not overmix.
- Assemble the muffins: Spoon about 2 tablespoons of batter into each muffin cup, filling them about one-third full. Add a generous tablespoon of the cream cheese filling in the center of each muffin. Top with the remaining batter, dividing it evenly among the cups. Each cup should be about three-quarters full. Sprinkle the streusel topping generously over each muffin, pressing it gently into the batter.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15 to 18 minutes. The muffins are done when a toothpick inserted into the center of a muffin (avoid the cream cheese filling) comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
Room temperature ingredients are crucial. Do not overmix the batter. Keep the streusel cold until ready to use. Bake at a high temperature initially for tall domed tops. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and plant-based butter. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 345
- Sugar: 28
- Sodium: 280
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall baking, easy muffin recipe