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Perfect Pumpkin Cream Cheese Muffins: Best Easy Recipe

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Moist pumpkin muffins with a creamy cream cheese center and a crunchy streusel topping. This easy recipe uses simple pantry ingredients and includes a trick to keep the filling perfectly swirled in the middle.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 can (15 oz or about 425g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 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 large egg yolk
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 1/4 cup (60g or 4 tablespoons) cold butter, cubed
  • 1/4 cup (30g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla extract; beat until combined. Freeze for 10 minutes.
  3. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Cut in cold butter until mixture resembles coarse sand. Stir in nuts if using. Refrigerate.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Mix wet ingredients: In a separate bowl, whisk together 1 cup granulated sugar, 1/2 cup brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet mixture into dry ingredients. Fold gently until just combined (do not overmix).
  7. Assemble: Fill each muffin cup halfway with batter. Drop about 1 tablespoon of chilled cream cheese filling into the center. Top with remaining batter. Sprinkle streusel generously over each muffin.
  8. Bake for 20-25 minutes at 350°F (175°C), until a toothpick inserted into the muffin part comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Freeze the cream cheese filling for 10 minutes to prevent sinking. Measure flour by spooning and leveling. Use room temperature ingredients for best results. Muffins can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze individually for up to 3 months.

Nutrition

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

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