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Fluffy Pumpkin Cream Cheese Muffins Easy Recipe with Brown Sugar Streusel Topping

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These fluffy pumpkin cream cheese muffins feature a moist texture with a tangy cream cheese swirl and a crunchy brown sugar streusel topping, perfect for fall gatherings or a cozy breakfast treat.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (245 g) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk (or milk + 1 tsp vinegar as substitute)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (62 g) all-purpose flour (for streusel)
  • ⅓ cup (67 g) packed brown sugar (for streusel)
  • ¼ cup (57 g) cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with ½ cup powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Prepare the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add ¼ cup cold unsalted butter cubes and mix with fingers or a pastry cutter until crumbly with pea-sized butter pieces. Chill in the fridge.
  4. Mix dry ingredients for the batter: In a large bowl, whisk together 2 ½ cups flour, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt.
  5. Combine wet ingredients: In another bowl, whisk 1 cup canned pumpkin puree, ⅓ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup buttermilk until smooth.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
  7. Fill the muffin cups halfway (about 2 tablespoons of batter each).
  8. Drop a heaping teaspoon of the cream cheese filling into the center of each muffin cup.
  9. Top with more batter until each cup is about three-quarters full. Optionally, swirl the cream cheese into the batter with a toothpick for a marbled effect.
  10. Sprinkle the brown sugar streusel topping generously over each muffin.
  11. Bake on the middle rack for 22-26 minutes, or until a toothpick inserted near the edge comes out clean and muffins are golden brown and spring back lightly when touched.
  12. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Keep cream cheese softened but not melted. Cold butter is key for crumbly streusel. Do not overmix batter to avoid tough muffins. Check muffins at 20 minutes if oven runs hot. Store leftovers in airtight container at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, brown sugar streusel, fall recipes, easy muffins, pumpkin cream cheese swirl

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