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Perfect Pumpkin Cream Cheese Muffins: Best Easy Fall Recipe

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These pumpkin cream cheese muffins feature a moist, spiced pumpkin muffin with a hidden cream cheese center and a crunchy streusel topping. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) block cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (56g) cold unsalted butter, cut into small cubes (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel topping: In a medium bowl, whisk together 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing the rest.
  3. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese with 1/4 cup sugar, 1/2 teaspoon vanilla, and 1 tablespoon flour until smooth and creamy. Set aside at room temperature.
  4. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Combine the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 2 eggs, 1/2 cup oil, and 1 teaspoon vanilla until smooth.
  6. Make the batter: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 12-15 strokes). A few streaks of flour are okay.
  7. Assemble the muffins: Scoop about 2 tablespoons of batter into each muffin cup, filling them about 1/3 full. Drop a generous teaspoon of the cream cheese mixture into the center of each cup. Top with another 2 tablespoons of batter, covering the cream cheese completely. The cups should be about 3/4 full.
  8. Add the streusel: Take the streusel out of the fridge and sprinkle it generously over each muffin. Press it down lightly so it sticks to the batter.
  9. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Bake for another 15-18 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Allow to cool for at least 15 minutes before serving.

Notes

Don’t overmix the batter. Keep the cream cheese filling thick by using block cream cheese and the tablespoon of flour. Cold streusel bakes up crunchier. Use room temperature eggs. Test for doneness by inserting a toothpick into the muffin edge, not the cream cheese center. Let muffins cool properly before serving to prevent the cream cheese from oozing out.

Nutrition

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

Find it online: https://bakebelle.com/perfect-pumpkin-cream-cheese-muffins-best-easy-fall-recipe/