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Perfect Pumpkin Cream Cheese Muffins: Easy Streusel Recipe

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These bakery-style pumpkin cream cheese muffins feature a soft, tangy cream cheese center and a crunchy, caramelized streusel topping. Made with simple ingredients, they come together in about 15 minutes of active prep and freeze beautifully.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (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 small bowl, beat softened cream cheese with 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon flour until smooth. Set aside.
  3. Make the streusel topping: In another small bowl, combine 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making the batter.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  5. Mix wet ingredients: In a larger bowl, whisk together 1 cup granulated sugar, 1/2 cup packed brown sugar, the entire can of pumpkin puree, 1/2 cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). A few streaks of flour are fine.
  7. Assemble muffins: Fill each muffin liner about halfway with batter (roughly 2 tablespoons). Drop about 1 tablespoon of cream cheese filling into the center of each. Top with remaining batter, dividing evenly so each liner is about three-quarters full.
  8. Add streusel: Sprinkle streusel generously over each muffin, pressing down gently so it sticks.
  9. Bake at 350°F (175°C) for 20-24 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack. Let cool completely before eating (at least 30 minutes).

Notes

Room temperature ingredients matter. Don’t overfill liners. Chill the streusel if your kitchen is warm. Check your baking powder for freshness. Use a toothpick to test doneness in the muffin part, not the cream cheese. If muffins sink in the middle, oven temperature may be too low.

Nutrition

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

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