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Moist Pumpkin Cream Cheese Muffins with Easy Cinnamon Streusel Topping

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These moist pumpkin cream cheese muffins feature a rich, tender pumpkin base with a tangy cream cheese center and a crunchy cinnamon streusel topping. Perfect for cozy breakfasts, snacks, or holiday gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (220 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese, softened (225 g)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup all-purpose flour (40 g)
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed (56 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners.
  2. Make the streusel topping: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Add the cold cubed butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Prepare the cream cheese filling: Beat the softened cream cheese with 1/4 cup sugar until smooth and fluffy. Add the egg yolk and 1 teaspoon vanilla, and mix until fully combined. Set aside.
  4. Mix the dry ingredients for the muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Combine the sugars, oil, and eggs: In another bowl, whisk granulated sugar, brown sugar, and oil until blended. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla extract until smooth.
  6. Fold dry ingredients into wet ingredients: Slowly add the flour mixture into the pumpkin mixture, folding gently just until combined. Do not overmix.
  7. Assemble the muffins: Fill each muffin cup halfway with batter. Add about a tablespoon of cream cheese filling in the center, then cover with more batter until cups are about 3/4 full. Top each muffin generously with the cinnamon streusel topping.
  8. Bake for 22-26 minutes. Start checking at 22 minutes by inserting a toothpick near the edge (not in the cream cheese center). It should come out with moist crumbs but no wet batter.
  9. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

If cream cheese filling is too runny, chill it for 10 minutes before assembling. Press streusel topping gently on muffins to help it stick and create crunch. Do not overmix batter to keep muffins tender. Use cold butter for streusel to maintain crumbly texture. Check muffins starting at 22 minutes to avoid overbaking.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon streusel, fall baking, easy muffins, moist pumpkin muffins, cozy treats

Find it online: https://juliamadeit.com/moist-pumpkin-cream-cheese-muffins-with-easy-cinnamon-streusel-topping-recipe/