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Pumpkin Cream Cheese Swirl Muffins with Easy Cinnamon Streusel Topping

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Moist and flavorful pumpkin muffins with a rich cream cheese swirl and a crisp cinnamon streusel topping, perfect for cozy mornings and gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk (whole or 2%)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (45g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk granulated sugar, light brown sugar, vegetable oil, eggs, pumpkin puree, vanilla extract, and milk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined; lumps are okay.
  5. Beat cream cheese, granulated sugar, egg yolk, and vanilla extract with an electric mixer until smooth and creamy.
  6. Spoon half the pumpkin batter evenly into muffin cups. Add about a tablespoon of cream cheese mixture on top of each, then cover with remaining pumpkin batter. Swirl gently with a skewer or butter knife.
  7. In a small bowl, mix flour, light brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle streusel evenly over each muffin.
  8. Bake for 22–25 minutes or until a toothpick inserted near the edge comes out clean (cream cheese area may be moist).
  9. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth swirls. Do not overmix batter to keep muffins tender. Use cold butter for streusel topping to achieve crumbly texture. Start checking muffins at 20 minutes to avoid overbaking. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall baking, easy muffins, cozy breakfast

Find it online: https://merrymorsel.com/pumpkin-cream-cheese-swirl-muffins-recipe-easy-cinnamon-streusel-topping/