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Cozy Pumpkin Cream Cheese Muffins with Cinnamon Sugar Crinkle Top

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These cozy pumpkin cream cheese muffins feature a moist crumb with a tender, crumbly cinnamon sugar crinkle top, perfect for fall mornings or afternoon treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree, undrained
  • 1 teaspoon vanilla extract
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. In a separate medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract with an electric mixer or whisk until smooth and creamy. Set aside.
  4. In another bowl, whisk the granulated sugar, oil, eggs, pumpkin puree (undrained), and vanilla extract until smooth and slightly thickened.
  5. Pour the wet ingredients into the dry mixture and gently fold with a rubber spatula until just combined. Be careful not to overmix.
  6. Spoon half of the pumpkin batter evenly into the muffin cups, filling about halfway.
  7. Dollop about 1 tablespoon of the cream cheese mixture on top of each muffin batter portion. Then spoon the remaining batter over the cream cheese layer, covering it.
  8. Using a toothpick or skewer, gently swirl the batter and cream cheese together for a marbled effect without overdoing it.
  9. Mix the cinnamon and sugar for the crinkle top in a small bowl. Generously sprinkle this over the top of each muffin batter mound.
  10. Place in the oven and bake for 22-27 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter. The cinnamon sugar top should look crackly and slightly crisp.
  11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use softened cream cheese for smooth blending. Rotate the pan halfway through baking if your oven has hot spots. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum if needed. For dairy-free, substitute coconut cream cheese and coconut oil.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon sugar topping, fall baking, cozy muffins, pumpkin puree, easy muffin recipe

Find it online: https://perkypan.com/cozy-pumpkin-cream-cheese-muffins-with-cinnamon-sugar-crinkle-top-recipe/