Description
These Cozy Pumpkin Streusel Cream Cheese Muffins combine warm spices of pumpkin with a decadent cream cheese swirl and a delightful streusel topping. They’re perfect for a special breakfast, a comforting snack, or a lovely addition to your holiday dessert table.
Ingredients
Cinnamon Streusel Topping:
2/3 cup all-purpose flour
1/3 cup light brown sugar
Dash of salt
1 1/4 teaspoon ground cinnamon
1/4 cup unsalted butter-melted
Cream Cheese Filling:
6 oz. full fat brick style cream cheese- room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pumpkin Muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon all-spice
1/8 teaspoon ground cloves
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin pure ( not pumpkin pie filling!!!)
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
Glaze:
1–2 Tablespoons cream
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
dash of salt
Instructions
1. Preheat your oven to 350F and line a muffin pan with paper liners.
2. For the streusel topping, combine flour, brown sugar, salt, and cinnamon in a bowl. Add melted butter and mix until coarse crumbs form. Chill until needed.
3. For the cream cheese filling, beat softened cream cheese, granulated sugar, and vanilla until smooth. Chill until needed.
4. For the muffin batter, whisk together flour, cinnamon, ginger, nutmeg, all-spice, cloves, baking powder, and salt in a medium bowl.
5. In a large bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, vegetable oil, milk, eggs, and vanilla until smooth.
6. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Do not over-mix.
7. Fill each muffin cup about 2 tablespoons full with batter. Place a tablespoon of the cream cheese mixture in the center of each. Top with remaining batter, filling cups about 3/4 full.
8. Sprinkle the streusel topping over each muffin and gently press it into the tops.
9. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs. Let cool in the pan for at least 10 minutes.
10. For the glaze, stir powdered sugar, cream, vanilla extract, and salt until you reach a smooth, drizzly consistency. Drizzle over the cooled muffins.
11. Store leftover muffins covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Notes
For the best texture, ensure your eggs and cream cheese are at room temperature. This helps them incorporate more smoothly into the batter.
Filling the muffin cups about two-thirds full prevents overflow and ensures evenly shaped muffins.
Allowing the muffins to cool slightly in the tin and then completely on a wire rack helps them set properly and prevents sogginess.
Aim for pea-sized crumbs in your streusel for optimal crunch. If the butter is too soft, pop the bowl in the fridge for a few minutes.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert/Breakfast
- Cuisine: American