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Cozy Pumpkin Cream Cheese Muffins Easy Homemade Recipe with Crunchy Streusel Topping

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These cozy pumpkin cream cheese muffins feature a tender, spiced pumpkin batter with a luscious cream cheese center and a crunchy buttery streusel topping, perfect for fall mornings or a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (45g) unsalted butter, cold and cubed (for streusel)
  • Optional: A pinch of salt (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 topping by combining ½ cup flour, ¼ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt if using. Cut in cold cubed butter with a fork or pastry cutter until mixture resembles coarse crumbs. Set aside.
  3. Prepare the cream cheese filling by beating softened cream cheese with ¼ cup sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy. Do not overbeat.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. In another bowl, whisk granulated sugar, brown sugar, pumpkin puree, oil or melted butter, eggs, and vanilla extract until blended and smooth.
  6. Slowly add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  7. Spoon about 1 tablespoon of batter into each muffin cup, add about 1 teaspoon of cream cheese filling on top, then cover with another tablespoon of batter to seal the filling inside.
  8. Generously sprinkle streusel topping over each muffin, pressing lightly to adhere.
  9. Bake for 20-25 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted into the batter (not the cream cheese) comes out clean and tops are golden with crunchy streusel.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened but not melted cream cheese to prevent leaking filling. Mix batter just until combined to keep muffins tender. Cold butter is essential for a crumbly streusel. Rotate pan halfway through baking to ensure even cooking. Tent with foil if streusel browns too quickly. Streusel and cream cheese filling can be prepared ahead of time.

Nutrition

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

Find it online: https://cooksybite.com/cozy-pumpkin-cream-cheese-muffins-easy-homemade-recipe-with-crunchy-streusel-topping/