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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These spiced pumpkin muffins are filled with a tangy cream cheese center and topped with a buttery, crunchy streusel. They’re moist, flavorful, and perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin purée (canned or homemade)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup unsalted butter, cold and cut into small cubes
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Make the streusel: In another small bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon cinnamon. Cut in cold butter cubes until mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate until needed.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg.
  5. Mix wet ingredients: In a larger bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each. Stir in pumpkin purée and vanilla extract.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Assemble muffins: Fill each liner about halfway with batter. Drop a generous tablespoon of cream cheese filling in the center. Top with another scoop of batter to cover the filling (liners should be about ¾ full). Sprinkle streusel generously on top, pressing gently.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  9. Let cool for at least 15 minutes before serving to allow the cream cheese filling to set.

Notes

Room temperature ingredients (eggs and cream cheese) ensure a smooth batter and filling. Do not overmix the batter to avoid tough muffins. For homemade pumpkin purée, strain to remove excess moisture. The muffins taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Freeze individually wrapped for up to 3 months.

Nutrition

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

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