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Cozy Pumpkin Cream Cheese Muffins with Streusel Topping

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These cozy pumpkin cream cheese muffins feature a creamy center and a buttery cinnamon-spiced streusel topping, perfect for fall occasions and quick baking.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (65g) brown sugar, packed
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (60g) unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners.
  2. Prepare the streusel topping: In a small bowl, mix ½ cup flour, brown sugar, and cinnamon. Add cold butter cubes and combine until mixture resembles coarse crumbs. Refrigerate until ready to use.
  3. Mix dry ingredients for muffins: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  4. Mix wet ingredients: In another bowl, whisk melted butter with sugar until smooth, then add eggs one at a time, beating after each. Stir in pumpkin puree and vanilla extract.
  5. Combine wet and dry ingredients: Pour wet mixture into dry ingredients and gently fold with a spatula until just combined; a few lumps are okay.
  6. Prepare cream cheese filling: Beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Assemble muffins: Spoon about 2 tablespoons of muffin batter into each cup. Add about 1 tablespoon of cream cheese filling on top, then cover with another 2 tablespoons of batter, enclosing the cream cheese.
  8. Top each muffin generously with streusel, pressing lightly so it sticks but doesn’t sink.
  9. Bake for 22-25 minutes until a toothpick inserted into the muffin (not the cream cheese center) comes out clean and streusel is golden brown. Tent with foil if streusel browns too quickly.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Do not overmix batter to keep muffins tender. Keep streusel chilled until baking to maintain crunch. If batter is too thick, add 1-2 tablespoons milk. For dairy-free, substitute butter with coconut oil and use dairy-free cream cheese. Adjust baking time for mini or jumbo muffin tins.

Nutrition

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

Find it online: https://noshbelle.com/cozy-pumpkin-cream-cheese-muffins-recipe-easy-homemade-streusel-topping/