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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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Moist, spiced pumpkin muffins with a tangy cream cheese center and buttery streusel topping. This easy fall recipe is a crowd-pleaser that turns cream cheese skeptics into devoted fans.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (blotted)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at 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 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Spread pumpkin puree onto a plate lined with paper towels, cover with another paper towel, and press gently to absorb excess water. Let sit while preparing other ingredients.
  2. Make the streusel: In a small bowl, whisk together flour, both sugars, and cinnamon. Add cold cubed butter and work it into the dry ingredients with your fingers or a pastry cutter until coarse and crumbly. Refrigerate until needed.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy. Add sugar, vanilla, and flour, and beat until combined. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, and blotted pumpkin puree. Whisk in vegetable oil, eggs, and vanilla extract until smooth and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Assemble muffins: Fill each muffin liner about halfway full with batter. Drop a generous tablespoon of cream cheese filling into the center of each. Top with remaining batter, dividing evenly (liners will be nearly full). Sprinkle cold streusel generously over each muffin.
  8. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 15–18 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  9. Cool in the pan for exactly 10 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent soggy muffins. Keep streusel cold for crunchy topping. Use room temperature ingredients for best results. The high-heat start (425°F for 5 minutes) creates a tall dome. Let muffins cool in pan for exactly 10 minutes to allow cream cheese to set.

Nutrition

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

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