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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are everything you want in a fall recipe — warm, spiced, comforting, and just a little bit special. The cream cheese filling adds a tangy surprise that makes every bite interesting, and the streusel topping gives that satisfying crunch.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 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) brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add ¼ cup sugar, ½ teaspoon vanilla, and 1 tablespoon flour. Mix until combined and creamy. Set aside. If too soft, refrigerate for 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, ¾ cup granulated sugar, ½ cup brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and ½ teaspoon salt. Break up any brown sugar clumps.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 2 eggs, ½ cup oil, and 1 teaspoon vanilla until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay. Do not overmix.
  6. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter. Use a pastry cutter or fingers to work butter into flour mixture until it resembles coarse crumbs with some pea-sized pieces. Stir in nuts if using.
  7. Assemble the muffins: Spoon about 1 tablespoon of batter into each liner, filling about one-third full. Drop a heaping teaspoon of cream cheese filling in the center of each, avoiding the edges. Top with another tablespoon of batter, spreading gently to cover filling. Liners should be about three-quarters full.
  8. Add the streusel: Sprinkle a generous amount of streusel over each muffin. Press down lightly so it sticks.
  9. Bake: Place muffin tin in preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Tops should be golden brown.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Allow at least 10 minutes for the cream cheese filling to set before serving.

Notes

Softening cream cheese properly is key: leave on counter for at least 30 minutes. Do not overfill liners; three-quarters full is ideal. Room temperature eggs matter for even batter. For doneness, test with toothpick in muffin part, not cream cheese center. Let muffins cool at least 10 minutes before eating to allow filling to set. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and vegan butter or coconut oil. Store in airtight container at room temperature for up to 2 days, then refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, fall muffins, pumpkin muffins with streusel, easy pumpkin recipe, cream cheese filled muffins

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