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Cozy Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These moist pumpkin muffins are filled with a tangy cream cheese center and topped with a crunchy streusel. Perfect for crisp fall mornings, they capture the cozy flavors of autumn in every bite.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ¼ cup unsalted butter, cold and cut into small cubes
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the Cream Cheese Filling: In a small bowl, beat the softened cream cheese with ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Cover and freeze for 15 minutes.
  2. Make the Streusel Topping: In another small bowl, whisk together ½ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt. Add cold butter cubes and cut in with a pastry cutter or fingers until coarse crumbs form. Refrigerate.
  3. Preheat and Prep the Pan: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  4. Mix the Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  5. Mix the Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, and ½ cup oil. Add eggs one at a time, whisking well. Add 1 ½ cups pumpkin puree and 1 teaspoon vanilla extract; whisk until smooth.
  6. Combine Wet and Dry: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix.
  7. Assemble the Muffins: Spoon about 1 tablespoon of batter into each liner. Drop a heaping teaspoon of chilled cream cheese filling into the center. Divide remaining batter evenly over the filling. Sprinkle streusel on top, pressing lightly.
  8. Bake: Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake for 15-18 minutes more, until a toothpick inserted into the muffin part comes out clean.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the cream cheese filling for at least 15 minutes to prevent it from sinking. Use room temperature eggs. The high-heat start (425°F for 5 minutes) is essential for domed tops. Let muffins cool for at least 20 minutes before eating to avoid burning your mouth on the hot filling.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall recipe, streusel topping, pumpkin cream cheese muffins

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