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Ultimate Pumpkin Cream Cheese Streusel Muffins: Easy Fall Recipe

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These pumpkin cream cheese streusel muffins are the result of learning from mistakes—featuring a tender pumpkin muffin with a tangy cream cheese center and a buttery, crunchy streusel topping. Perfect for fall baking, they’re moist, flavorful, and freezer-friendly.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 oz (226g) block cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 4 tablespoons (57g) unsalted butter, cold and cubed
  • 1/2 teaspoon pumpkin pie spice (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick spray.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Cut in 4 tablespoons cold cubed butter until mixture resembles coarse meal with some pea-sized butter pieces. Place in the freezer while preparing the rest.
  3. Make the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth. Set aside at room temperature.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Make a well in the center.
  5. Mix wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 1/2 cup vegetable oil, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 2 eggs, and 2 teaspoons vanilla extract until smooth and glossy.
  6. Combine: Pour wet ingredients into the well of dry ingredients. Fold together with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Assemble: Fill each muffin cup about one-third full with batter. Drop a generous tablespoon of cream cheese filling into the center of each cup. Divide remaining batter evenly over the cream cheese, covering it completely. Each cup should be about three-quarters full.
  8. Add streusel: Remove streusel from freezer and sprinkle generously over each muffin, pressing gently into the batter.
  9. Bake at 425°F for 5 minutes. Without opening the oven door, reduce temperature to 350°F (177°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean or with a few moist crumbs.
  10. Cool in the pan for exactly 5 minutes, then transfer to a wire rack to cool completely. Wait at least 15 minutes before serving.

Notes

Don’t skip the high-heat start for domed tops. Chill the streusel for at least 15 minutes before baking. Use cold cream cheese for the filling to keep it distinct. Let muffins cool in the pan for exactly 5 minutes to set the cream cheese. For best flavor, enjoy the next day.

Nutrition

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

Find it online: https://forkifyfun.com/ultimate-pumpkin-cream-cheese-streusel-muffins-easy-fall-recipe/