Print

Perfect Pumpkin Cream Cheese Muffins Recipe

pumpkin cream cheese muffins - featured image
Print Recipe

Bakery-style pumpkin muffins with a hidden cream cheese center and crunchy pecan streusel topping. These moist, spiced muffins are perfect for fall baking and taste even better the next day.

Ingredients

Scale
  • 1 cup (245g) canned pumpkin puree
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 6 oz (170g) block cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon ground cinnamon
  • a pinch of salt
  • ¼ cup (55g) cold unsalted butter, cubed
  • ½ cup (60g) chopped pecans

Instructions

  1. Preheat oven to 375°F (190°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 powdered sugar and ½ teaspoon vanilla until smooth. Cover and refrigerate.
  3. Make the streusel topping: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in cold butter until mixture resembles coarse meal with pea-sized butter chunks. Stir in chopped pecans. Refrigerate.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  5. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, ¾ cup granulated sugar, ¼ cup brown sugar, vegetable oil, eggs, buttermilk, and 1 teaspoon vanilla until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fill muffin cups: Divide half the batter evenly among the 12 muffin cups (each about ⅓ full).
  8. Add cream cheese filling: Remove filling from fridge. Scoop about 1 tablespoon and place in the center of each muffin cup, pressing gently into the batter.
  9. Top with remaining batter: Divide remaining batter over the cream cheese filling, covering it completely. Cups will be nearly full.
  10. Add streusel: Generously sprinkle streusel over each muffin, pressing lightly to adhere.
  11. Bake: Bake for 20-24 minutes, until a toothpick inserted into the muffin (not the cream cheese) comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack. Wait at least 15 minutes before serving.

Notes

Do not overmix the batter; lumps are fine. Chill the cream cheese filling for easier handling. Use cold butter for the streusel. Fill muffin cups to the top for domed tops. Rotate pan halfway through baking. Let muffins cool in pan for 5 minutes before transferring. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall baking, bakery-style muffins, pumpkin cream cheese

Find it online: https://cookluma.com/perfect-pumpkin-cream-cheese-muffins-recipe/