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Cinnamon Streusel Pumpkin Cream Cheese Muffins

cinnamon streusel pumpkin cream cheese muffins - featured image
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These cozy fall muffins feature a spiced pumpkin batter, tangy cream cheese center, and a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or a sweet snack, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each well.
  2. In a medium bowl, beat cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy (about 2 minutes). Set aside in the fridge.
  3. In a small bowl, stir together 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Drizzle in melted butter and mix with a fork or fingers until crumbly.
  4. In a large mixing bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. In another bowl, whisk together pumpkin puree, oil, eggs, milk, and 1 teaspoon vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. If batter is very stiff, add an extra tablespoon of milk.
  7. Spoon about 1 heaping tablespoon of pumpkin batter into each muffin cup. Add 1 generous teaspoon of cream cheese filling in the center. Top with another tablespoon of pumpkin batter, covering the cream cheese. Each cup should be about 3/4 full.
  8. Sprinkle the cinnamon streusel evenly over each muffin, gently pressing it into the batter.
  9. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (not the cream cheese) comes out clean. Rotate the pan halfway through baking.
  10. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For best results, use room temperature ingredients to ensure a smooth batter and filling. Don’t overmix the batter to keep muffins tender. Press the streusel gently into the batter so it sticks. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese, cinnamon streusel, fall baking, easy muffin recipe, pumpkin cream cheese muffins, autumn, brunch, snack, dessert

Find it online: https://blairrecipes.com/cinnamon-streusel-pumpkin-cream-cheese-muffins-easy-fall-favorite-recipe/