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Pumpkin Cream Cheese Muffins with Streusel crumble

Pumpkin Cream Cheese Muffins with Streusel Crumble

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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 12-cup muffin pan A standard size muffin tin is ideal. If using a jumbo muffin tin, increase the baking time slightly.
  • Muffin liners These help with easy removal and cleanup, but you can also grease the pan thoroughly if you don’t have liners.
  • Mixing bowls You'll need three—one each for the batter, filling, and streusel.
  • Hand mixer or stand mixer For making the cream cheese filling silky smooth. You can do it by hand, but it takes effort.
  • Whisk and spatula A whisk for the dry ingredients and a spatula for folding everything together.
  • Ice cream scoop Makes portioning the batter even and mess-free.
  • Pastry cutter or fork Useful for cutting butter into the streusel topping. Fingers work in a pinch.

Ingredients
  

For the Muffin Batter

  • 1¾ cups 220g all-purpose flour
  • 1 cup 200g granulated sugar
  • ½ cup 100g packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 cup 240g canned pumpkin puree (not pumpkin pie filling)
  • ½ cup 120ml vegetable oil or melted coconut oil
  • ¼ cup 60ml milk (dairy or unsweetened almond milk work well)
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 8 oz 225g cream cheese, softened
  • ⅓ cup 65g granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract

For the Streusel Topping

  • ½ cup 65g all-purpose flour
  • ⅓ cup 65g packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup 56g unsalted butter, cold and cubed

Instructions
 

Preheat and Prep

  1. Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners or lightly grease each cup.

Make the Cream Cheese Filling

  1. In a medium bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.

Make the Muffin Batter

  1. In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves).
  2. In another bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix—lumps are okay.

Make the Streusel Crumble

  1. Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold cubed butter using a pastry cutter or fork until it resembles coarse crumbs. Set aside.

Assemble the Muffins

  1. Using an ice cream scoop or spoon, fill each muffin cup about ⅔ full with batter. Add about a tablespoon of the cream cheese filling into the center of each muffin. You don’t need to press it down—it’ll settle in as it bakes. Top generously with the streusel crumble.

Bake

  1. Bake the muffins for about 22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean. The tops should be golden and the cream cheese slightly puffed.

Cool and Serve

  1. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve slightly warm or at room temperature.