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Moist Pumpkin Cream Cheese Muffins with Easy Cinnamon Streusel Topping

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These moist pumpkin cream cheese muffins feature a rich, tangy cream cheese center and a crisp cinnamon streusel topping, perfect for cozy fall mornings or gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (King Arthur brand recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (can swap for melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (canned or homemade)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened (Philadelphia recommended)
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ½ cup (100g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons (56g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Make the cinnamon streusel topping: In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add the cold, cubed butter and cut it into the mixture using a pastry cutter or two forks until it resembles coarse crumbs. Set aside in the fridge.
  3. Prepare the cream cheese filling: Beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Mix dry ingredients for the muffins: Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
  5. Combine wet ingredients: Whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  6. Fold wet ingredients into dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; do not overmix.
  7. Assemble the muffins: Spoon about 2 tablespoons of pumpkin batter into each muffin cup (halfway full). Add 1 tablespoon of cream cheese filling on top, then cover with another 2 tablespoons of pumpkin batter.
  8. Add the streusel topping: Generously sprinkle the cinnamon streusel over each muffin and press lightly.
  9. Bake for 22-25 minutes until a toothpick inserted in the pumpkin batter (avoiding the cream cheese center) comes out clean or with a few moist crumbs. Tops should be golden and streusel crisp.
  10. Cool on a wire rack for at least 15 minutes before removing from the tin.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Do not overmix the batter to avoid tough muffins. Keep butter cold for the streusel to maintain crumbly texture. If streusel browns too fast, tent with foil for last 5 minutes of baking. You can prepare batter and cream cheese filling a day ahead and refrigerate separately for convenience.

Nutrition

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

Find it online: https://islatable.com/moist-pumpkin-cream-cheese-muffins-with-easy-cinnamon-streusel-topping-recipe/