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Easy Pumpkin Cream Cheese Muffins: Best Fall Recipe

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These easy pumpkin cream cheese muffins with streusel topping are simple enough for a weekday morning, impressive enough for company, and delicious enough to make you forget about the pile of dishes in the sink. The cream cheese center is that little surprise that makes each bite exciting, and the streusel topping adds the perfect crunch.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup rolled oats
  • ¼ teaspoon cinnamon
  • 3 tablespoons cold butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with 12 paper liners.
  2. Make the cream cheese filling first. In a small bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla, then beat until combined. Pop this in the freezer for about 10 minutes while you prep everything else.
  3. Prepare the streusel topping. In another small bowl, whisk together the flour, brown sugar, oats, and cinnamon. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Set this aside in the fridge.
  4. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt.
  5. Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla until smooth.
  6. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. A few streaks of flour are okay.
  7. Assemble the muffins. Remove the cream cheese from the freezer. Use a small cookie scoop or spoon to drop about 1 tablespoon of cream cheese mixture onto a piece of plastic wrap. Roll it into a ball. Repeat until you have 12 cream cheese balls.
  8. Fill the muffin cups. Spoon about 1½ tablespoons of batter into each liner, just enough to cover the bottom. Place one cream cheese ball in the center of each cup. Gently press it down slightly. Top with the remaining batter, dividing evenly. The cups will be about ¾ full.
  9. Add the streusel. Sprinkle the streusel topping generously over each muffin. Use your fingers to gently press it into the batter so it sticks.
  10. Bake for 18-22 minutes. The muffins are done when a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Freeze the cream cheese balls for at least 10 minutes to prevent them from sinking. Rotate the pan halfway through baking for even results. The flavors get better after a day. For best streusel, toast it lightly in a dry skillet before using.

Nutrition

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

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