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Cinnamon Streusel Pumpkin Cream Cheese Muffins

cinnamon streusel pumpkin cream cheese muffins - featured image
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These bakery-style pumpkin muffins feature a creamy cheesecake center and a buttery cinnamon streusel topping. Moist, flavorful, and easy to make, they’re the perfect cozy treat for fall breakfasts, brunches, or snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil or melted butter)
  • 2 large eggs, room temperature
  • 1/4 cup milk (whole, 2%, or almond milk)
  • 1 teaspoon pure vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract (for filling)
  • 1 large egg yolk (for filling, optional)
  • 1/3 cup light brown sugar, packed (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 1/2 teaspoons ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, melted and slightly cooled (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
  2. In a medium bowl, blend cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla, and egg yolk (if using) until smooth and creamy. Set aside.
  3. In a small bowl, mix 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1/2 cup flour, 1.5 teaspoons cinnamon, pinch of salt, and 1/4 cup melted butter. Stir with a fork until crumbly.
  4. In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, cloves, and ginger.
  5. In another bowl, whisk together pumpkin puree, oil, eggs, milk, and vanilla. Pour wet ingredients into dry and stir gently until just combined.
  6. Spoon about 1 heaping tablespoon of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese filling in the center of each. Top with remaining muffin batter, dividing evenly (cups should be about 3/4 full).
  7. Sprinkle streusel evenly over the tops, pressing gently so it sticks.
  8. Bake for 22–26 minutes, or until tops are golden and a toothpick inserted into the muffin part (not cream cheese center) comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter. Layer the cream cheese filling rather than swirling for a distinct cheesecake center. Streusel can be made with added nuts for crunch. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese, cinnamon streusel, fall breakfast, easy muffin recipe, pumpkin cream cheese muffins, bakery style muffins, autumn baking

Find it online: https://realityeats.com/cinnamon-streusel-pumpkin-cream-cheese-muffins-easy-fall-breakfast-recipe/