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Best Pumpkin Cream Cheese Muffins Recipe (Easy Homemade)

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These pumpkin cream cheese muffins with streusel topping are soft, spiced, and filled with a creamy surprise center. Perfect for fall gatherings, they come together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (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) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon. Cut in cold butter cubes with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate until ready to use.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup sugar, ½ teaspoon vanilla, and 1 tablespoon flour until smooth and creamy, about 2 minutes. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Mix wet ingredients: In another large bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla 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 fine). Batter will be thick.
  7. Assemble muffins: Fill each liner about halfway with batter. Drop a generous spoonful (about 1 ½ tablespoons) of cream cheese filling in the center. Top with another scoop of batter, spreading gently to cover filling. Liners should be about ¾ full. Sprinkle streusel topping generously over each muffin, pressing in slightly.
  8. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Tops should be golden brown. Cool in pan for 5 minutes, then transfer to a cooling rack.

Notes

For best results, ensure cream cheese is truly softened to room temperature to avoid lumpy filling. Keep streusel cold until ready to use for a crunchy topping. Do not overmix the batter to keep muffins tender. Let muffins cool properly so the cream cheese filling sets. Muffins taste even better the next day after flavors meld.

Nutrition

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

Find it online: https://recipebelle.com/best-pumpkin-cream-cheese-muffins-recipe-easy-homemade/