Print

Easy One-Bowl Pumpkin Cream Cheese Muffins with Cinnamon Sugar Streusel

pumpkin cream cheese muffins - featured image
Print Recipe

These moist and flavorful pumpkin muffins feature a creamy cream cheese swirl and a crunchy cinnamon sugar streusel topping, perfect for cozy fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅓ cup (67g) granulated sugar
  • ⅓ cup (67g) light brown sugar, packed
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (40g) unsalted butter, cold and diced (use vegan butter for dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. Add granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with an electric hand mixer on medium speed until just combined, about 2 minutes. Do not overmix.
  4. In a separate small bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until creamy and smooth, about 2 minutes.
  5. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top, then cover with another 2 tablespoons of pumpkin batter. Use a toothpick or skewer to gently swirl the cream cheese into the batter.
  6. To make the streusel topping, combine flour, sugar, and cinnamon in a small bowl. Cut in cold diced butter with a fork or pastry cutter until mixture resembles coarse crumbs. Sprinkle generously over each muffin.
  7. Bake for 20-25 minutes until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. The tops should be golden brown with crunchy streusel.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use canned pumpkin puree, not pumpkin pie filling. Soften cream cheese to room temperature before mixing for best swirl effect. Keep butter cold when making streusel for crumbly texture. Muffins can be frozen and reheated in a toaster oven for best texture.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon sugar streusel, fall baking, easy muffins, one bowl recipe, pumpkin dessert

Find it online: https://juliamadeit.com/easy-one-bowl-pumpkin-cream-cheese-muffins-with-cinnamon-sugar-streusel-recipe/