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Easy Pumpkin Cream Cheese Muffins with Streusel Topping

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These pumpkin cream cheese muffins feature a moist, spiced pumpkin base, a gooey cream cheese center, and a crunchy streusel topping. Perfect for fall gatherings, they come together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree (245g)
  • ½ cup vegetable oil (120ml)
  • ¼ cup buttermilk (60ml)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese (226g), softened
  • ¼ cup granulated sugar (50g) for filling
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour (8g) for filling
  • ½ teaspoon vanilla extract for filling
  • ½ cup all-purpose flour (60g) for streusel
  • ¼ cup brown sugar (50g), packed
  • ¼ cup cold unsalted butter (57g), cubed
  • 1 teaspoon pumpkin pie spice for streusel
  • Pinch of salt for streusel

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg yolk, 1 tablespoon flour, and ½ teaspoon vanilla. Mix until just combined. Set aside.
  3. Make the streusel topping: In another small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt. Add the cold cubed butter. Use a pastry cutter or fork to cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces. Refrigerate while you make the batter.
  4. Whisk dry ingredients together: In a medium bowl, whisk together 1 ¾ cups flour, 1 cup sugar, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt.
  5. Mix wet ingredients: In another medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract until smooth.
  6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. Fill the muffin cups: Use a cookie scoop to add about 2 tablespoons of batter to each liner, filling them about one-third full.
  8. Add the cream cheese filling: Drop about 1 heaping tablespoon of the cream cheese mixture into the center of each muffin cup.
  9. Top with remaining batter: Divide the remaining batter evenly over the cream cheese filling, filling each cup about three-quarters full. Gently spread to cover the cream cheese.
  10. Add the streusel topping: Sprinkle the streusel evenly over each muffin. Press gently into the batter.
  11. Bake for 20-25 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  12. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are key for best texture. Do not overmix the batter. Keep streusel cold until ready to use. Let muffins cool in pan for 10 minutes before removing to prevent cream cheese from oozing out. Muffins taste even better on day two.

Nutrition

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

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