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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These perfect pumpkin cream cheese muffins feature a tender, spiced pumpkin batter with a tangy cream cheese center and a crunchy streusel topping. They’re the ultimate fall treat, bakery-style and freezer-friendly.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • Pinch of salt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
  3. Make the streusel topping: In another small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes. Use a fork or your fingers to work the butter into the dry ingredients until it looks like coarse crumbs. Refrigerate.
  4. Whisk the dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  5. Mix the wet ingredients: In another medium bowl, whisk together 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 room-temperature eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  7. Fill the muffin cups: Scoop about 2 tablespoons of batter into each liner to create a base layer.
  8. Add the cream cheese filling: Drop about 1 tablespoon of the cream cheese mixture into the center of each muffin cup.
  9. Top with remaining batter: Divide the remaining batter evenly among the muffin cups, covering the cream cheese completely. Each cup should be about 3/4 full.
  10. Sprinkle with streusel: Generously top each muffin with the chilled streusel mixture. Press down lightly.
  11. Bake at 425°F for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes.
  12. Check for doneness: A toothpick inserted into the muffin part (not the cream cheese center) should come out clean or with a few moist crumbs.
  13. Cool properly: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Chill the streusel. Use a cookie scoop for consistent muffins. Don’t skip the initial high heat. Let them cool in the pan for exactly 5 minutes.

Nutrition

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

Find it online: https://gleefulfork.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe/