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Pumpkin Cream Cheese Streusel Muffins

pumpkin cream cheese streusel muffins - featured image
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These bakery-style pumpkin muffins feature a plush pumpkin base, a tangy cream cheese swirl, and a crunchy cinnamon streusel topping. Perfect for cozy fall mornings, holiday brunches, or anytime you crave a coffee shop treat at home.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch ground cloves
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • For the Cream Cheese Filling:
  • 4 oz (113g) cream cheese, softened
  • 3 tbsp (36g) granulated sugar
  • 1 tbsp (8g) all-purpose flour
  • 1/2 tsp vanilla extract
  • For the Streusel Topping:
  • 1/3 cup (42g) all-purpose flour
  • 3 tbsp (36g) brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, diced
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously. Set out cream cheese to soften.
  2. Make the streusel: In a small bowl, combine 1/3 cup flour, 3 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Add 3 tbsp cold, diced butter and rub together until coarse crumbs form. Chill in the fridge.
  3. Prepare the cream cheese filling: In a medium bowl, beat 4 oz cream cheese with 3 tbsp sugar, 1 tbsp flour, and 1/2 tsp vanilla until smooth and thick.
  4. Mix the muffin batter: In a large bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. In a separate bowl, whisk 1 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 eggs, 1/2 cup vegetable oil, and 1 tsp vanilla until smooth. Pour wet ingredients into dry and gently fold with a spatula just until combined.
  5. Assemble the muffins: Spoon about 1 heaping tablespoon of pumpkin batter into each muffin cup. Drop a rounded teaspoon of cream cheese filling into the center of each, gently pressing down. Cover with another tablespoon of pumpkin batter to fill cups about 3/4 full. Swirl gently with a skewer for a marbled look, or leave as is. Sprinkle generously with chilled streusel topping.
  6. Bake for 18-22 minutes, rotating the pan halfway. Muffins are done when a toothpick inserted into the edge comes out clean and the tops are set and golden.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Serve at room temperature or slightly warmed.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute dairy-free cream cheese and coconut oil. Don’t overmix the batter for tender muffins. Chill streusel for best crunch. Muffins freeze well; wrap individually and thaw as needed. Add nuts or chocolate chips for variation. If using homemade pumpkin puree, drain well to avoid soggy muffins.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, streusel topping, fall baking, bakery copycat, easy pumpkin recipe, brunch, coffee shop muffin, autumn dessert

Find it online: https://blairrecipes.com/pumpkin-cream-cheese-streusel-muffins-recipe-best-easy-fall-bakery-copycat/