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Best Pumpkin Cream Cheese Muffins Recipe – Easy & Delicious

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These pumpkin cream cheese muffins are the perfect fall treat, featuring a tender pumpkin crumb, a tangy cream cheese filling, and a crunchy streusel topping. They’re easy to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (63g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 3 tablespoons (42g) cold butter, cubed
  • ¼ cup (30g) chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two muffin pans with 16 paper liners. Position the racks in the upper and lower thirds of the oven.
  2. Make the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with ¼ cup powdered sugar and ½ teaspoon vanilla extract until smooth and fluffy. Chill in the fridge if too soft.
  3. Prepare the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add 3 tablespoons cold cubed butter and ¼ cup chopped pecans (if using). Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  4. Whisk the dry ingredients: In a large bowl, whisk 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Mix the wet ingredients: In a separate large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar with ½ cup vegetable oil until smooth. Add 2 large eggs, one at a time, whisking well after each. Stir in 1 cup pumpkin puree, ¼ cup buttermilk, and 1 teaspoon vanilla extract.
  6. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fill the muffin cups: Use a 2-tablespoon cookie scoop to drop a scoop of batter into each liner, filling them about ⅓ full. Drop a heaping teaspoon (about 1 tablespoon) of cream cheese filling in the center of each muffin. Top with another scoop of batter, covering the cream cheese completely. The liners should be about ¾ full.
  8. Add the streusel topping: Sprinkle a generous amount of streusel over each muffin, pressing it gently into the batter.
  9. Bake the muffins: Place both pans in the oven and bake for 18-22 minutes, rotating the pans halfway through. Muffins are done when a toothpick inserted into the muffin part (avoiding the cream cheese) comes out clean or with a few moist crumbs.
  10. Cool properly: Let the muffins cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, keep streusel ingredients cold. Do not overmix the batter. Let muffins cool completely before storing to keep streusel crunchy. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall baking, pumpkin cream cheese muffins, streusel muffins, easy pumpkin recipe

Find it online: https://dinadishes.com/best-pumpkin-cream-cheese-muffins-recipe-easy-and-delicious/