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Perfect Pumpkin Cream Cheese Streusel Muffins (Easy Fall Recipe)

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These Perfect Pumpkin Cream Cheese Streusel Muffins are tender, moist, and filled with a tangy cream cheese surprise, topped with a crunchy streusel crown. They’re the ultimate fall bake that comes together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners and set aside.
  2. Make the streusel first: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or fork to cut it in until the mixture looks like coarse crumbs. Stir in the chopped pecans if using. Pop the bowl in the fridge while you prepare the rest.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Mix the wet ingredients: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour the wet mixture into the dry mixture. Use a spatula to fold everything together gently. Stop mixing as soon as you no longer see streaks of flour. The batter will be thick and slightly lumpy.
  6. Make the cream cheese filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
  7. Assemble the muffins: Spoon about 1 tablespoon of muffin batter into the bottom of each liner. Add a small spoonful (about 1 teaspoon) of the cream cheese mixture right in the center. Top with another tablespoon of muffin batter, spreading it gently to cover the cream cheese. The liners should be about ¾ full.
  8. Add the streusel: Take the streusel out of the fridge and sprinkle a generous amount over each muffin. Press it down lightly so it sticks to the batter.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoid the cream cheese center) comes out clean. The tops should be golden brown and the streusel should look crispy.
  10. 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 to avoid tough muffins. Keep the cream cheese cold-ish so it doesn’t melt into the batter. Chill the streusel before using to keep it crunchy. Use a cookie scoop for even muffins. Check for doneness carefully by inserting the toothpick into the muffin part, not the cream cheese center. Let the muffins cool completely before serving to allow the cream cheese filling to set.

Nutrition

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

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