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Cozy Pumpkin Cream Cheese Muffins

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Tender pumpkin muffins with a velvety cream cheese center and buttery streusel topping. The perfect fall treat that’s quick, easy, and packed with warm spices.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (120ml) vegetable oil
  • ½ cup (100g) packed brown sugar
  • ¼ cup (60ml) maple syrup
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (30g) chopped pecans or walnuts
  • ½ teaspoon ground cinnamon
  • ¼ cup (60g) cold unsalted butter, cut into small cubes

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 small bowl, beat softened cream cheese with granulated sugar until smooth. Add egg yolk and vanilla extract, beat until combined. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together vegetable oil, brown sugar, and maple syrup. Add eggs one at a time, then pumpkin puree, milk, and vanilla extract. Whisk until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Make streusel topping: In a small bowl, combine flour, brown sugar, nuts (if using), and cinnamon. Add cold butter cubes and work into dry ingredients with fingers or pastry cutter until mixture resembles coarse crumbs. Refrigerate.
  7. Fill muffin cups: Fill each muffin cup about halfway with batter (about 2 tablespoons per cup).
  8. Add cream cheese filling: Drop a generous teaspoon of cream cheese mixture into the center of each muffin cup.
  9. Top with remaining batter: Gently spoon remaining batter over cream cheese filling, covering completely. Cups should be about three-quarters full.
  10. Add streusel: Sprinkle streusel topping generously over each muffin, pressing down lightly.
  11. Bake: Bake for 18-22 minutes, until a toothpick inserted into muffin part comes out clean or with a few moist crumbs.
  12. Cool: Let muffins cool in tin for 5 minutes, then transfer to a cooling rack.

Notes

Don’t overmix the batter to avoid tough muffins. Keep cream cheese filling thick by ensuring cream cheese is properly softened. Room temperature ingredients blend better. Check baking time starting at 18 minutes. Let muffins cool completely before storing to keep streusel crunchy. Muffins taste even better the next day.

Nutrition

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

Find it online: https://cookluma.com/cozy-pumpkin-cream-cheese-muffins-best-fall-recipe/