Description
These Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin and classic fall spices with a luscious cream cheese filling and a crumbly cinnamon streusel topping. Perfect for breakfast, brunch, or a cozy snack, these moist and tender muffins deliver a delightful mix of creamy and crumbly textures in every bite.
Ingredients
Scale
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and even baking.
- Mix Dry Ingredients for Batter: In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients for Batter: In a separate bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
- Incorporate Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently mix until just combined to avoid overmixing which can make the muffins tough.
- Prepare Cream Cheese Filling: Beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy, making a luscious filling for the muffins.
- Make Streusel Topping: In a small bowl, mix flour, granulated sugar, and cinnamon. Cut in the cold cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs, creating a crumbly and buttery streusel topping.
- Assemble Muffins: Spoon 2 tablespoons of the pumpkin batter into each muffin liner. Add a spoonful of cream cheese filling in the center, then top with another tablespoon of pumpkin batter. Sprinkle the streusel topping generously over each muffin for texture and added flavor.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. This ensures the muffins are fully cooked but still moist.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, helping them set and making them easier to handle.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the batter to keep the muffins tender.
- Use fresh pumpkin puree for best flavor; canned pumpkin works well too.
- The streusel topping can be made ahead and stored in the fridge until ready to use.
- For a richer flavor, you can substitute vegetable oil with melted butter.
