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Perfect Pumpkin Cream Cheese Muffins Easy Fall Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are moist, tender, and filled with a surprise cream cheese center. Topped with a buttery cinnamon streusel, they’re the ultimate fall treat that tastes like a bakery creation made in your own kitchen.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 3 tablespoons (42g) cold butter, cubed (for streusel)
  • ½ teaspoon cinnamon (for streusel)

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 medium bowl, beat softened cream cheese with ¼ cup sugar, ½ teaspoon vanilla, and 1 egg yolk until smooth. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix wet ingredients: In another bowl, whisk together 1 cup pumpkin puree, ½ cup oil, ¾ cup granulated sugar, ½ cup brown sugar, 2 eggs, and 1 teaspoon vanilla until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Assemble muffins: Fill each muffin cup about halfway with batter. Drop a generous tablespoon of cream cheese mixture in the center. Top with remaining batter, covering the cream cheese completely. Each cup should be about ¾ full.
  7. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Cut in cold butter cubes until mixture resembles coarse crumbs. Sprinkle generously over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean. Tops should be golden and streusel set.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Keep cream cheese softened but not runny for best filling pockets. Chill streusel if kitchen is warm to prevent sinking. Check baking powder and soda freshness for proper rise. Muffins taste even better the next day as flavors meld.

Nutrition

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

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