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Perfect Pumpkin Cream Cheese Muffins: Easy Streusel Recipe

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Tender, moist pumpkin muffins with a swirl of sweet cream cheese filling and a buttery, crunchy streusel topping. This easy recipe delivers three textures in one bite and is perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil works too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup (60g) chopped pecans (optional, for streusel)

Instructions

  1. Prep the cream cheese filling: In a small bowl, beat softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth. Line a small baking sheet with parchment paper. Drop the mixture by heaping teaspoonfuls onto the parchment to make 12 dollops. Freeze for at least 20 minutes.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and work it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped pecans if using. Refrigerate until ready to use.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, granulated sugar, ¼ cup brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Assemble the muffins: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Fill each liner about halfway with batter. Place one frozen cream cheese disc in the center of each muffin cup, pressing down gently. Top with remaining batter, covering the cream cheese completely. The liners should be about three-quarters full.
  7. Add the streusel: Sprinkle the cold streusel generously over the top of each muffin. Press lightly into the batter so it sticks.
  8. Bake: Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Freezing the cream cheese discs is essential for a distinct cream cheese pocket. Use room temperature eggs for best results. Measure flour by spooning and leveling. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and substitute butter with cold coconut oil or vegan butter. Store leftovers in an airtight container in the refrigerator for up to 5 days. Muffins can be frozen for up to 3 months.

Nutrition

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

Find it online: https://pokirecipes.com/perfect-pumpkin-cream-cheese-muffins-easy-streusel-recipe/