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Cozy Pumpkin Cream Cheese Muffins Recipe with Easy Brown Sugar Streusel

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These cozy pumpkin cream cheese muffins feature a soft pumpkin crumb with a luscious cream cheese filling and a crunchy brown sugar streusel topping, perfect for autumn mornings or brunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (preferably canned pure pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 8 oz (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 brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons (60g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Prepare the Streusel Topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add 4 tablespoons cold, cubed butter. Use fingers or a pastry cutter to mix until coarse crumbs form. Refrigerate to keep cold.
  2. Make the Cream Cheese Filling: Beat 8 oz softened cream cheese with ⅓ cup granulated sugar until smooth. Add 1 egg yolk and 1 teaspoon vanilla extract; mix until creamy. Set aside.
  3. Mix Dry Ingredients: Whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon salt.
  4. Combine Wet Ingredients: Whisk ½ cup granulated sugar, ½ cup packed brown sugar, 2 eggs, 1 cup pumpkin puree, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth and slightly thickened.
  5. Fold Batter: Add dry ingredients to wet ingredients in batches, folding gently with a spatula just until combined. Batter should be thick but moist.
  6. Assemble Muffins: Line muffin tin with liners or grease. Spoon about 1 tablespoon batter into each cup. Add about 1 teaspoon cream cheese filling in center. Cover with more batter until ¾ full. Sprinkle brown sugar streusel on top.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 22-25 minutes until a toothpick inserted next to cream cheese comes out clean and streusel is golden brown.
  8. Cool and Serve: Let muffins cool in pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

Use softened cream cheese to avoid lumps. Do not overmix batter to keep muffins tender. Keep streusel cold for best crumbly texture. Check muffins starting at 22 minutes to avoid drying out cream cheese filling. Room temperature eggs help batter emulsify better. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, brown sugar streusel, fall baking, autumn recipe, easy muffins, pumpkin cream cheese, cozy breakfast

Find it online: https://tablemira.com/cozy-pumpkin-cream-cheese-muffins-recipe-with-easy-brown-sugar-streusel/