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Easy Pumpkin Cream Cheese Muffins Recipe with Pecan Streusel Topping

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These easy pumpkin cream cheese muffins feature a luscious cream cheese swirl and a crunchy pecan streusel topping, perfect for cozy fall mornings or casual brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans, toasted
  • ⅓ cup (40g) all-purpose flour
  • ⅓ cup (70g) packed light brown sugar
  • 3 tablespoons (42g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often. Let cool.
  2. Make the streusel: In a medium bowl, combine ⅓ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and toasted pecans. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Chill streusel while preparing batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  4. Combine wet ingredients: In another bowl, whisk pumpkin puree, granulated sugar, light brown sugar, oil, eggs, and vanilla extract until smooth and well blended.
  5. Pour wet ingredients into dry and gently fold with a spatula until just combined. Do not overmix.
  6. Prepare cream cheese filling: Beat softened cream cheese, sugar, egg yolk, and vanilla with an electric mixer until smooth and creamy.
  7. Assemble muffins: Spoon about 2 tablespoons of batter into each muffin cup. Add about 1 tablespoon of cream cheese filling on top, then cover with more batter to nearly fill each cup.
  8. Sprinkle pecan streusel generously over the tops of each muffin.
  9. Bake for 20-25 minutes or until a toothpick inserted near the center (avoiding cream cheese swirl) comes out clean and tops are golden brown.
  10. Cool muffins in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs and cream cheese for smooth blending. Toast pecans to enhance flavor. Chill streusel before baking for a crisp topping. Avoid opening oven door early to prevent collapse. If cream cheese filling leaks, ensure it is well chilled and batter is not too thin.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, pecan streusel, fall baking, easy pumpkin recipe, autumn muffins, cream cheese swirl

Find it online: https://cookluma.com/easy-pumpkin-cream-cheese-muffins-recipe-with-pecan-streusel-topping/