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Moist Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Crunchy Streusel

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Velvety cream cheese swirls through tender pumpkin muffins topped with a crunchy cinnamon streusel, perfect for cozy fall mornings or festive brunches.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (70g) brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 4 tablespoons (56g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold cubed butter and rub into dry ingredients until coarse crumbs form. Chill in fridge.
  3. Prepare pumpkin batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients by folding gently until just combined; do not overmix.
  5. Mix cream cheese swirl: Beat softened cream cheese with sugar, egg yolk, and vanilla until smooth and creamy.
  6. Assemble muffins: Spoon half the pumpkin batter into muffin cups. Add a dollop of cream cheese mixture on top of each. Spoon remaining pumpkin batter over cream cheese. Swirl gently with a skewer or knife to create ribbons.
  7. Sprinkle chilled streusel topping generously over each muffin and press lightly.
  8. Bake for 22-25 minutes until a toothpick inserted near the edge comes out clean or with moist crumbs. Tops should be golden and streusel crunchy.
  9. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Keep ingredients at room temperature for best texture. Use cold butter for streusel to ensure crisp topping. Chill cream cheese mixture if it softens too much during assembly. Swirl gently to maintain visible cream cheese ribbons. Muffins are best served slightly warm or at room temperature. Store in airtight container up to 2 days at room temp, 5 days refrigerated, or freeze up to 3 months.

Nutrition

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

Find it online: https://evabakery.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-crunchy-streusel/