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Moist Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Streusel Topping

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These moist pumpkin muffins feature a luscious cream cheese swirl and a crumbly streusel topping, perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ⅓ cup (65g) light brown sugar, packed (for streusel)
  • ¼ cup (60g) unsalted butter, cold and cubed (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it lightly.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup light brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Prepare the cream cheese swirl: In a medium bowl, beat 4 oz softened cream cheese, ¼ cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Combine wet ingredients: In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  6. Mix wet and dry: Pour the wet ingredients into the dry and gently fold with a spatula until just combined.
  7. Fill muffin cups halfway with pumpkin batter. Spoon about 1 tablespoon of the cream cheese swirl mixture on top of each muffin. Using a knife or skewer, swirl the cream cheese into the batter gently.
  8. Top each muffin generously with the streusel mixture.
  9. Bake for 20–25 minutes, or until a toothpick inserted near the edge comes out clean. Muffins should be golden brown and spring back lightly when pressed.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Chill streusel topping before baking to maintain crumbly texture. Swirl cream cheese gently to create marbled effect without mixing completely. Check muffins at 20 minutes to avoid overbaking. For gluten-free, use 1:1 gluten-free flour blend; for dairy-free, use vegan cream cheese and coconut oil in streusel.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, streusel topping, fall recipe, easy muffins, homemade pumpkin muffins

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