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Best Pumpkin Cream Cheese Muffins Recipe – Easy & Perfect

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These Pumpkin Cream Cheese Muffins feature a spiced, tender pumpkin cake, a tangy cream cheese center, and a buttery streusel topping. They are the perfect fall treat that will become your new go-to.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ cup (57g) unsalted butter, melted

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners.
  2. Make the streusel: In a small bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until it forms clumps. Set aside.
  3. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla, and beat until fully combined. Set aside.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold together until just combined. Do not overmix.
  7. Assemble the muffins: Place a heaping tablespoon of batter into each muffin cup, filling about ⅓ full. Make a little well in the center of the batter.
  8. Add the cream cheese: Place a generous tablespoon of the cream cheese filling into the center of each well.
  9. Top with batter: Gently spoon the remaining batter over the cream cheese filling, dividing evenly among the 12 cups. Fill each cup almost to the top.
  10. Add the streusel: Sprinkle the streusel topping generously over each muffin, pressing it down lightly.
  11. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes, or until a toothpick inserted into the muffin part comes out clean.
  12. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. The high-heat start gives tall domes. Make a well for the filling to prevent sinking. Chill the cream cheese filling if your kitchen is warm. Check for doneness by inserting a toothpick into the muffin part, not the cream cheese center.

Nutrition

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

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