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Perfect Pumpkin Cream Cheese Muffins with Easy Cinnamon Streusel

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These pumpkin cream cheese muffins feature a soft, tender pumpkin base, a luscious cream cheese center, and a crunchy cinnamon streusel topping. They are easy to make, perfect for fall baking, and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed

Instructions

  1. Preheat your 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 the softened cream cheese with ¼ cup granulated sugar, ½ teaspoon vanilla extract, and 1 tablespoon flour until smooth and creamy. Set aside at room temperature.
  3. Mix the dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together 1 cup pumpkin puree, ½ cup vegetable oil, ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add 3 tablespoons cold cubed butter. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces.
  7. Assemble the muffins: Spoon about 1 heaping tablespoon of batter into each liner, filling it about ⅓ full. Drop a generous teaspoon of cream cheese filling into the center of each muffin. Top with another heaping tablespoon of batter, spreading it gently to cover the cream cheese. The liners should be about ¾ full.
  8. Add the streusel: Sprinkle a generous amount of streusel over each muffin, pressing it lightly into the batter.
  9. Bake for 20-24 minutes, rotating the pan halfway through. The muffins are done when a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

For the creamiest filling, make sure your cream cheese is truly at room temperature—leave it out for at least an hour. Do not overmix the batter. Let the muffins cool completely before serving to allow the cream cheese filling to set.

Nutrition

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

Find it online: https://tastytuck.com/perfect-pumpkin-cream-cheese-muffins-with-easy-cinnamon-streusel/