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Cozy Pumpkin Cream Cheese Muffins Easy Recipe with Cinnamon Sugar Crumble

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These cozy pumpkin cream cheese muffins feature a moist pumpkin batter, a tangy cream cheese filling, and a crunchy cinnamon sugar crumble topping. Perfect for fall gatherings and easy to make in under 40 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (240ml) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for crumble)
  • 1 teaspoon ground cinnamon (for crumble)
  • 3 tablespoons (42g) unsalted butter, cold and cubed
  • 3 tablespoons (23g) all-purpose flour (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup sugar until smooth and creamy (about 2-3 minutes). Add 1 egg yolk and 1/2 teaspoon vanilla extract, then beat until fully combined and silky. Set aside.
  3. Prepare the pumpkin batter: In a large mixing bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. In a separate bowl, mix 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 room-temperature eggs, and 1 teaspoon vanilla extract until smooth.
  4. Combine wet and dry ingredients: Pour the pumpkin mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
  5. Fill muffin cups: Spoon a tablespoon of batter into each muffin cup, then add a dollop (~1 tablespoon) of cream cheese filling in the center. Top with more pumpkin batter until each cup is about 3/4 full.
  6. Make the cinnamon sugar crumble: In a small bowl, mix 1/4 cup sugar, 1 teaspoon cinnamon, 3 tablespoons cold cubed butter, and 3 tablespoons flour. Use your fingers or a pastry cutter to combine until crumbly. Sprinkle generously over the muffin tops.
  7. Bake for 20-25 minutes: Muffins are done when a toothpick inserted near the edge comes out clean (don’t test the cream cheese center). The topping should be golden and crunchy. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Do not overmix the batter to keep muffins tender. Use softened cream cheese for a smooth filling. Watch the crumble topping closely to avoid burning. Room temperature eggs blend better. Muffins are fragile when hot; let cool before removing from pan. For a shinier crumble, brush with melted butter before baking.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall baking, cinnamon sugar crumble, easy pumpkin recipe, cozy muffins

Find it online: https://recipebelle.com/cozy-pumpkin-cream-cheese-muffins-easy-recipe-with-cinnamon-sugar-crumble/