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Cozy Pumpkin Cream Cheese Muffins with Streusel Topping

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Velvety swirls of cream cheese peek through tender pumpkin muffins topped with a crumbly, buttery streusel, creating a comforting and textured treat perfect for fall mornings or cozy afternoons.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (70g) packed light brown sugar (for streusel)
  • ¼ teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) unsalted butter, cold and cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease generously.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and rub with a pastry cutter or fingers until pea-sized crumbs form. Chill in fridge.
  3. Prepare the cream cheese filling: Beat softened cream cheese with ⅓ cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth. Set aside.
  4. Mix dry ingredients for the batter: In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract until blended.
  6. Fold wet ingredients into dry ingredients gently with a spatula until just combined; batter should be thick and slightly lumpy.
  7. Assemble muffins: Spoon about 1 tablespoon batter into each muffin cup, add about 1 teaspoon cream cheese filling on top, then cover with another tablespoon of batter to enclose the cream cheese.
  8. Top each muffin generously with chilled streusel topping.
  9. Bake for 22-25 minutes or until a toothpick inserted near the edge comes out clean and streusel is golden brown. Muffins should spring back when touched.
  10. Cool in the pan for 10 minutes before transferring to a wire rack to set the cream cheese filling.

Notes

Do not overmix the batter to avoid tough muffins. Keep butter cold for streusel to ensure crumbly texture. Use room temperature eggs and cream cheese for smooth filling. If cream cheese filling softens too much during assembly, chill it briefly. Watch baking time closely to prevent dry muffins. Muffins are best enjoyed slightly warm. Store leftovers in airtight container at room temperature for 2 days or refrigerate up to a week; freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall baking, pumpkin spice, easy muffins, cozy breakfast

Find it online: https://fuzzyforker.com/cozy-pumpkin-cream-cheese-muffins-recipe-easy-homemade-streusel-topping/