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Perfect Pumpkin Cream Cheese Streusel Muffins: Best Easy Fall Recipe

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These tender pumpkin spice muffins are filled with a tangy cream cheese swirl and topped with a buttery brown sugar streusel. They’re quick to make, use simple ingredients, and are 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
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese, softened to room temperature
  • 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)
  • ½ cup packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, 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 pan with paper liners or grease the cups.
  2. Make the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse crumbs. Stir in nuts if using. Refrigerate while preparing the rest.
  3. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  7. Assemble muffins: Fill each muffin cup about halfway with batter. Drop a generous spoonful (about 1 tablespoon) of cream cheese filling in the center of each. Top with remaining batter, dividing evenly so each cup is about ⅔ to ¾ full.
  8. Add streusel: Remove streusel from fridge and sprinkle generously over each muffin. Press down very gently.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure cream cheese is truly softened for a smooth filling. Keep butter cold for streusel to ensure crunch. Do not over-mix batter. Muffins are even better the next day. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

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