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Best Pumpkin Cream Cheese Muffins Recipe (Easy Streusel)

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Moist pumpkin muffins with a surprise cream cheese center and a crunchy streusel topping. Perfect for fall mornings, brunch, or any time you need a cozy, bakery-style treat.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar (light or dark)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil (canola or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

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 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside at room temperature.
  3. Make the streusel topping: In another small bowl, combine 1/2 cup flour, 1/3 cup packed brown sugar, and 1/2 teaspoon cinnamon. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse crumbs. Refrigerate.
  4. Whisk dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  7. Layer the muffins: Spoon about 1 tablespoon of batter into each liner. Drop a generous teaspoon of cream cheese filling in the center. Cover with another tablespoon of batter, spreading gently. Fill liners about 3/4 full.
  8. Top with streusel: Sprinkle chilled streusel generously over each muffin, pressing lightly into the batter.
  9. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (avoid cream cheese center) comes out clean. Tops should be golden.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are essential for best texture. Chill streusel before using for a crunchier topping. Do not overmix batter. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and substitute butter with coconut oil or vegan butter. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, pumpkin muffins, cream cheese filled muffins, fall muffins, streusel muffins, easy pumpkin recipe

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