Print

Cozy Pumpkin Cream Cheese Muffins with Brown Sugar Streusel

pumpkin cream cheese muffins - featured image
Print Recipe

These cozy pumpkin cream cheese muffins feature a moist pumpkin crumb, a tangy cream cheese swirl, and a crunchy brown sugar streusel topping, perfect for fall gatherings or comforting snacks.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled (113g)
  • ½ cup granulated sugar (100g)
  • ½ cup packed brown sugar (110g)
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (240ml)
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (120ml)
  • 8 ounces cream cheese, softened (225g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (60g) for streusel
  • ⅓ cup packed brown sugar (75g) for streusel
  • ¼ teaspoon ground cinnamon for streusel
  • ¼ cup unsalted butter, cold and diced (57g) for streusel

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and ¼ teaspoon cinnamon. Cut in ¼ cup cold diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Make the cream cheese filling: Beat the softened cream cheese, ¼ cup sugar, egg yolk, and 1 teaspoon vanilla extract together until smooth and creamy. Refrigerate until ready to use.
  4. Combine dry muffin ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Mix wet ingredients: In another bowl, whisk melted butter with granulated sugar and brown sugar until combined. Add eggs one at a time, beating well after each. Stir in pumpkin puree, vanilla extract, and buttermilk until smooth.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; a few lumps are fine.
  7. Assemble the muffins: Spoon about 2 tablespoons of batter into each muffin cup. Add about 1 tablespoon of the cream cheese filling on top. Follow with another 2 tablespoons of batter, covering the cream cheese layer.
  8. Top each muffin generously with the brown sugar streusel.
  9. Bake for 20-25 minutes, or until a toothpick inserted near the edge comes out clean. Muffins should be golden brown and streusel lightly crisp.
  10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Use room temperature ingredients for best results. Keep streusel cold until topping muffins to ensure crispness. Avoid overmixing batter to keep muffins tender. Chill cream cheese filling before assembling to prevent leaking. Do not open oven door in first 15 minutes of baking to avoid deflating muffins.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, brown sugar streusel, fall recipes, cozy muffins, autumn baking

Find it online: https://cheerycrisp.com/cozy-pumpkin-cream-cheese-muffins-with-brown-sugar-streusel-easy-recipe/