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Easy Perfect Pumpkin Cream Cheese Muffins

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These pumpkin cream cheese muffins feature a moist pumpkin base, a creamy cream cheese center, and a crunchy streusel topping. They’re the perfect fall treat that tastes like real pumpkin, not just spices.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (60ml) milk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 3 tablespoons (42g) cold butter, cubed
  • 1/2 teaspoon cinnamon (for streusel)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth. Add egg yolk and vanilla, beat again. Sprinkle cornstarch over and mix until combined. Set aside at room temperature.
  3. Whisk dry ingredients: In a large bowl, combine 2 cups flour, pumpkin pie spice, 1 teaspoon cinnamon, baking soda, baking powder, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, vegetable oil, eggs, and milk until sugars are mostly dissolved.
  5. Combine wet and dry: Pour wet into dry and fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Make streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in cold butter until mixture resembles coarse sand. Stir in nuts if using.
  7. Assemble muffins: Spoon about 1 tablespoon batter into each cup. Drop a heaping teaspoon of cream cheese filling in the center. Top with another tablespoon batter, spreading to cover. Cups should be about 3/4 full.
  8. Add streusel: Sprinkle generously over each muffin and press lightly to adhere.
  9. Bake for 18-22 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs. Tops should be golden.
  10. Cool in pan for 5 minutes, then transfer to a cooling rack. Cool completely for clean slices.

Notes

Don’t overfill the muffin cups; fill only 3/4 full. Keep cream cheese at room temperature for smooth filling. Use a cookie scoop for even portions. Watch streusel carefully to prevent burning. Let muffins cool completely for clean slices.

Nutrition

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

Find it online: https://hungermind.com/easy-perfect-pumpkin-cream-cheese-muffins/