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Moist Pumpkin Cream Cheese Swirl Muffins with Streusel Topping

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These moist pumpkin muffins feature a luscious cream cheese swirl and a crunchy streusel topping, perfect for cozy fall mornings or holiday brunches. The recipe balances warm spices, tender crumb, and a creamy center for a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (65g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (56g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk granulated sugar, brown sugar, and oil. Add eggs one at a time, beating well after each addition.
  4. Blend in pumpkin puree, sour cream, and vanilla extract until smooth.
  5. Gently fold dry ingredients into wet mixture with a spatula until just combined; do not overmix.
  6. Beat softened cream cheese with ¼ cup sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. In a small bowl, mix flour, brown sugar, and cinnamon for streusel. Cut in cold butter until mixture resembles coarse crumbs. Keep cold until ready to use.
  8. Spoon half of the pumpkin batter evenly into muffin cups (about 1 ½ tablespoons each).
  9. Add a dollop (about 1 tablespoon) of cream cheese mixture on top of each muffin.
  10. Cover cream cheese with remaining pumpkin batter, dividing evenly. Use a skewer or butter knife to gently swirl the cream cheese into the batter.
  11. Generously sprinkle streusel topping over each muffin, pressing lightly to adhere.
  12. Bake for 20-25 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  13. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and cream cheese for smooth swirling. Chill cream cheese mixture if swirl sinks. Keep streusel cold until topping. Start checking muffins at 20 minutes to avoid overbaking. Muffins keep well refrigerated or frozen.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, streusel topping, fall baking, moist muffins, pumpkin spice, easy muffin recipe

Find it online: https://tablemira.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-streusel-topping/