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Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Pumpkin cream cheese muffins with cinnamon streusel and a creamy center
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Tall, moist pumpkin muffins with a lightly sweetened cheesecake center and a crisp buttery cinnamon streusel.

Ingredients

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  • 8 ounces (225 g) full-fat block cream cheese, softened
  • 1/4 cup (50 g) granulated sugar, for the filling
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract, for the filling
  • 1/3 cup (42 g) all-purpose flour, for the streusel
  • 1/4 cup (50 g) packed light brown sugar, for the streusel
  • 1/2 teaspoon ground cinnamon, for the streusel
  • 3 tablespoons (42 g) unsalted butter, melted
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup (245 g) plain pumpkin purée
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (120 ml) neutral vegetable oil
  • 2 large eggs, at room temperature
  • 1/4 cup (60 ml) milk, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pan: Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with parchment or paper liners.
  2. Make the cream cheese filling: Beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla until smooth. Refrigerate while you prepare the streusel and batter.
  3. Make the streusel: Stir the 1/3 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon together. Pour in the melted butter and mix with a fork until irregular crumbs form. Set aside.
  4. Mix the dry ingredients: In a large bowl, whisk the 1 3/4 cups flour, baking soda, pumpkin pie spice, 1/2 teaspoon cinnamon, and salt until evenly combined.
  5. Mix the wet ingredients: In a second bowl, whisk the pumpkin purée, 3/4 cup brown sugar, 1/4 cup granulated sugar, oil, 2 eggs, milk, and 1 teaspoon vanilla until smooth.
  6. Finish the batter: Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain. Do not overmix.
  7. Fill the muffins: Divide a little more than half the pumpkin batter among the liners. Spoon about 1 tablespoon cream cheese filling into the center of each cup, keeping it away from the edges. Cover with the remaining batter, filling the liners nearly to the top, then sprinkle evenly with streusel.
  8. Bake and cool: Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for 15 to 17 minutes more, until the muffin tops spring back and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack for at least 20 minutes.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Store cooled muffins in an airtight container in the refrigerator for up to 5 days. Freeze individually wrapped muffins for up to 2 months and thaw overnight in the refrigerator.

Find it online: https://sweetindulgencerecipes.com/pumpkin-cream-cheese-muffins/