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Easy One-Bowl Pumpkin Cream Cheese Muffins with Cinnamon Streusel

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These easy one-bowl pumpkin cream cheese muffins feature a creamy swirl inside and a crunchy cinnamon streusel topping, perfect for cozy fall baking with minimal fuss.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour (or almond flour for gluten-free)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅔ cup (135 g) granulated sugar
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • ½ cup (60 g) all-purpose flour (for streusel)
  • ⅓ cup (65 g) light brown sugar, packed (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • ¼ cup (56 g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and 1 tsp cinnamon. Cut in the cold, cubed butter with a pastry cutter or fingers until coarse crumbs form. Chill in the fridge.
  3. Mix the muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add pumpkin puree, sugar, oil, eggs, and vanilla. Stir gently until just combined; do not overmix.
  4. Prepare the cream cheese filling: In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
  5. Assemble muffins: Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 teaspoon of cream cheese filling on top, then cover with another 2 tablespoons of pumpkin batter. Swirl gently with a toothpick to marble.
  6. Top each muffin generously with cinnamon streusel.
  7. Bake for 22-25 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Muffins should spring back lightly when touched.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use full-fat cream cheese and fresh cinnamon for best flavor. Avoid overmixing the batter to keep muffins tender. Chill streusel topping before baking to ensure crispness. Tent muffins with foil if streusel browns too quickly. Room temperature eggs and cream cheese blend better. Can substitute dairy-free cream cheese and coconut oil for vegan version.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, cinnamon streusel, fall baking, easy muffins, one-bowl recipe, pumpkin puree, autumn dessert

Find it online: https://tablemira.com/easy-one-bowl-pumpkin-cream-cheese-muffins-with-cinnamon-streusel-recipe-for-perfect-fall-baking/