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Cozy Pumpkin Cream Cheese Swirl Muffins with Easy Cinnamon Streusel

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These cozy pumpkin cream cheese swirl muffins feature a creamy cheesecake swirl and a crunchy cinnamon streusel topping, perfect for fall mornings or any time you crave a warm, sweet treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (100g) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) pumpkin puree (canned or homemade)
  • 1/3 cup (80ml) vegetable oil (can substitute melted butter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk (or milk + 1 teaspoon lemon juice)
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup packed (65g) brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (60g) unsalted butter, cold and cubed (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 well.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Chill in fridge.
  3. Prepare the cream cheese swirl: Beat softened cream cheese with 1/4 cup sugar until smooth. Add 1 egg and 1/2 teaspoon vanilla extract; mix until creamy and lump-free.
  4. Mix dry muffin ingredients: Whisk together 2 cups flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Combine wet muffin ingredients: Whisk pumpkin puree, vegetable oil, 2 eggs, 1 teaspoon vanilla extract, and buttermilk until smooth.
  6. Fold wet ingredients into dry ingredients gently with a rubber spatula until just combined; batter should be thick with some lumps.
  7. Layer batter, cream cheese, and streusel: Spoon 1 tablespoon pumpkin batter into each muffin cup, add 1 teaspoon cream cheese mixture, then another tablespoon of pumpkin batter. Swirl gently with a toothpick. Sprinkle streusel topping generously.
  8. Bake for 20-25 minutes until a toothpick inserted near center comes out clean and streusel is golden and crunchy.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use room-temperature cream cheese for smooth swirl. Chill batter briefly if cream cheese sinks. Cold butter is key for crumbly streusel. Avoid overmixing batter to keep muffins tender. Streusel can be made a day ahead and refrigerated. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use dairy-free cream cheese, flax eggs, and plant-based milk with vinegar.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall recipe, easy muffins, pumpkin dessert, breakfast muffins

Find it online: https://prismtaste.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-streusel-recipe/