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Perfect Pumpkin Cream Cheese Muffins with Streusel Topping

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These Perfect Pumpkin Cream Cheese Muffins with Streusel Topping are tender, spiced pumpkin muffins with a tangy cream cheese center and a crunchy, buttery streusel crown. They’re the taste of fall, recreated in your kitchen.

Ingredients

Scale
  • 1/2 cup all-purpose flour (60g)
  • 1/3 cup packed light brown sugar (67g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes (56g)
  • 6 ounces cream cheese, softened (170g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 3/4 cups all-purpose flour (218g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (240g)
  • 1/4 cup milk (60ml)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners.
  2. Make the Streusel: In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until it looks like coarse, pea-sized crumbs. Pop this in the fridge while you make the filling and batter.
  3. Make the Cream Cheese Filling: In another small bowl, beat the softened cream cheese with the granulated sugar until smooth. Beat in the egg yolk, vanilla, and cornstarch. Mix until just combined. Set aside.
  4. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking well after each. Then whisk in the pumpkin puree, milk, and vanilla.
  6. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Fill the Muffin Cups: Using a cookie scoop or a spoon, add about 1 1/2 tablespoons of batter to the bottom of each liner.
  8. Add the Cream Cheese Filling: Spoon or pipe about 1 tablespoon of the cream cheese mixture right into the center of the batter in each cup.
  9. Top with Remaining Batter: Divide the remaining batter evenly over the cream cheese filling.
  10. Add the Streusel: Sprinkle the cold streusel generously over the top of each muffin. Press it down lightly so it sticks to the batter.
  11. Bake: Place the muffin tin in the preheated oven. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  12. Cool: Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter. Keep the streusel cold. Room temperature ingredients matter. The high-heat trick (starting at 425°F) gives the muffins a big, tall dome. Check for doneness by testing the muffin part, not the cream cheese. Let them cool before eating to avoid burning your mouth.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall baking, pumpkin cream cheese muffins

Find it online: https://lenatable.com/perfect-pumpkin-cream-cheese-muffins-with-streusel-topping/