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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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Moist pumpkin muffins with a creamy cream cheese center and a crunchy streusel topping. This easy fall recipe is perfect for Thanksgiving brunch, Halloween mornings, or any cozy day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened (full-fat brick cream cheese)
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • 1 tablespoon (8g) all-purpose flour (for cream cheese filling)
  • ½ cup (60g) all-purpose flour (for streusel topping)
  • ¼ cup (50g) packed brown sugar (for streusel topping)
  • 2 tablespoons (25g) granulated sugar (for streusel topping)
  • 1 teaspoon cinnamon (for streusel topping)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes (for streusel topping)
  • ¼ cup (30g) chopped pecans (optional, for streusel topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar, ½ teaspoon vanilla, and 1 tablespoon flour until smooth and creamy. Set aside.
  3. Prepare the streusel topping: In another small bowl, combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and pecans (if using). Cut in cold butter cubes with fingers or a pastry cutter until mixture resembles coarse crumbs. Refrigerate until ready to use.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, vanilla, 1 cup granulated sugar, and ½ cup brown sugar until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fill muffin cups: Spoon about 2 tablespoons of batter into each muffin cup (about ⅓ full).
  8. Add cream cheese filling: Drop about 1 tablespoon of cream cheese mixture into the center of each muffin cup on top of the batter.
  9. Top with remaining batter: Divide remaining batter evenly over the cream cheese filling, covering it completely. Each cup should be about ¾ full.
  10. Add streusel: Generously sprinkle cold streusel over each muffin, pressing down gently.
  11. Bake: Bake for 18 to 22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. Streusel should be golden brown.
  12. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Keep cream cheese at room temperature for smooth filling. Use cold butter for streusel. Rotate pan halfway through baking for even browning. Let muffins cool completely before storing to keep streusel crunchy. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and cold coconut oil or vegan butter in streusel.

Nutrition

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

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