Print

Best Perfect Pumpkin Streusel Muffins with Cream Cheese Filling

pumpkin streusel muffins with cream cheese filling - featured image
Print Recipe

These Perfect Pumpkin Streusel Muffins with Cream Cheese Filling are tender, spiced pumpkin muffins with a hidden cream cheese center and a crunchy, buttery streusel topping. They’re quick to make, use simple ingredients, and taste like a bakery treat without the price tag.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree
  • ⅓ cup (80ml) vegetable oil
  • 2 tablespoons maple syrup
  • 2 large eggs, room temperature
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 oz (226g) block cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • ¼ cup (57g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, pumpkin pie spice, 1 teaspoon cinnamon, baking soda, baking powder, and salt. Set aside.
  5. Mix wet ingredients: In another large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, maple syrup, eggs, buttermilk, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not over-mix.
  7. Assemble muffins: Spoon about 1 tablespoon of batter into each liner. Drop a heaping teaspoon of cream cheese filling in the center. Top with another tablespoon of batter, spreading gently to cover. Fill liners about ¾ full. Sprinkle streusel generously over each muffin, pressing lightly.
  8. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the muffin part (avoid cream cheese) comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

For best results, keep cream cheese filling cold until assembly. Do not over-mix batter. Streusel should be cold when added. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months. They taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese filled muffins, streusel muffins, fall baking, pumpkin recipes, easy muffins

Find it online: https://forkifyfun.com/best-perfect-pumpkin-streusel-muffins-with-cream-cheese-filling/