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Cozy Pumpkin Cream Cheese Swirl Muffins with Streusel Topping

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Tender and crumbly pumpkin muffins with a luscious cream cheese swirl and a crunchy streusel topping, perfect for cozy fall mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk (or whole milk with 1 tsp lemon juice, let sit 5 min)
  • 8 ounces (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed light brown sugar (for streusel)
  • ¼ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (40g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel topping: In a small bowl, combine ⅓ cup flour, ⅓ cup brown sugar, and ¼ teaspoon cinnamon. Cut in cold cubed butter until mixture resembles coarse crumbs. Chill in fridge.
  3. Prepare the cream cheese swirl: Beat softened cream cheese with ⅓ cup sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Whisk dry ingredients: sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
  5. Mix wet ingredients: whisk pumpkin puree, oil or melted butter, granulated sugar, brown sugar, eggs, vanilla, and buttermilk until smooth.
  6. Fold dry ingredients into wet mixture gently with a rubber spatula until just combined; batter should be slightly lumpy.
  7. Fill muffin cups halfway with pumpkin batter. Add about 1 tablespoon cream cheese swirl on top, then cover with more pumpkin batter. Use a toothpick to gently swirl cream cheese into batter.
  8. Sprinkle chilled streusel topping evenly over each muffin.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs but no raw batter. Tent with foil if streusel browns too quickly.
  10. Cool muffins in pan for 10 minutes, then transfer to a wire rack before serving.

Notes

Use softened cream cheese to avoid lumps. Do not overmix batter to keep muffins tender. Chill streusel topping before baking to ensure crumbly texture. Tent muffins with foil if streusel browns too fast. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut cream cheese and plant-based milk.

Nutrition

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

Find it online: https://flurpchef.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-streusel-topping/