Description

These easy, foolproof muffins feature a moist pumpkin base with a tangy cream cheese swirl and a crunchy streusel topping. Perfect for fall mornings using simple pantry staples.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup (150g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs, room temperature
1 cup (240g) 100% pure pumpkin puree
1 teaspoon vanilla extract
4 oz (113g) full-fat block cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/2 cup (100g) brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (57g) unsalted butter, cold and cubed

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk granulated sugar, vegetable oil, eggs, pumpkin puree, and 1 teaspoon vanilla until smooth.
Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined; do not overmix. Batter should be lumpy.
In a small bowl, beat cream cheese, 2 tablespoons sugar, and 1/4 teaspoon vanilla until smooth.
In another small bowl, mix 1/2 cup flour, brown sugar, and 1/2 teaspoon cinnamon. Cut in cold cubed butter with a fork until mixture resembles coarse crumbs.
Spoon 2 tablespoons of batter into each liner. Add 1 teaspoon of cream cheese mixture on top and swirl slightly. Cover with another tablespoon of batter.
Sprinkle streusel topping generously over each muffin and press lightly to adhere.
Bake for 20-22 minutes until tops are golden and a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Use cold butter for the streusel to ensure crunchy crumbs. Do not overmix the batter to avoid tough muffins. Cream cheese should be softened for the filling. Muffins can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22
Fat: 12
Saturated Fat: 6
Carbohydrates: 38
Fiber: 1
Protein: 4

Keywords: pumpkin muffins, cream cheese muffins, fall baking, easy muffin recipe, streusel topping, autumn breakfast