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Best Pumpkin Cream Cheese Muffins with Streusel Topping

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Soft, moist pumpkin muffins featuring a tangy cream cheese swirl and a crunchy brown sugar streusel topping. This easy, reliable recipe is perfect for fall baking and breakfast treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (245g) 100% pure pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) full-fat cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed
  • 1/2 teaspoon cinnamon (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
  5. In a small bowl, mix softened cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth.
  6. In another small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and cinnamon. Add cold cubed butter and mix with a fork until coarse crumbs form.
  7. Divide batter evenly among muffin cups (about 1/4 cup per cup). Dollop a teaspoon of cream cheese filling on top of each and swirl slightly with a knife.
  8. Sprinkle streusel topping generously over each muffin.
  9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins. Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure eggs and cream cheese are at room temperature for better emulsification. Keep butter cold for the streusel to maintain crunch. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/best-pumpkin-cream-cheese-muffins-with-streusel-topping-easy-recipe/