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Best Homemade Pumpkin Cream Cheese Muffins Recipe

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These pumpkin cream cheese muffins with streusel topping are tender, moist, and filled with a tangy cream cheese center. Topped with a crunchy streusel, they’re perfect for fall mornings and freezer-friendly.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons (56g) cold unsalted butter, cubed

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 softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth. Set aside.
  3. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Cut in cold butter until mixture resembles coarse sand. Refrigerate while preparing batter.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, pumpkin pie spice, 1 teaspoon cinnamon, baking soda, baking powder, and salt.
  5. Mix wet ingredients: In a large bowl, whisk together granulated sugar, 1/2 cup brown sugar, pumpkin puree, oil, eggs, 2 teaspoons vanilla extract, and buttermilk until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Assemble muffins: Spoon about 1 tablespoon of batter into each liner. Add a generous teaspoon of cream cheese filling in the center. Divide remaining batter evenly over the filling, filling cups about three-quarters full.
  8. Add streusel: Sprinkle chilled streusel generously over each muffin, pressing lightly to adhere.
  9. Bake for 20-25 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Chill the streusel before baking. Use room temperature ingredients. Let muffins cool in the pan for 5 minutes before transferring. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://flurpchef.com/best-homemade-pumpkin-cream-cheese-muffins-recipe/