Description
These moist, bakery-style pumpkin muffins feature a rich, spiced pumpkin base filled with a tangy, smooth cream cheese center and topped with a buttery, crunchy brown sugar streusel. Perfect for crisp autumn mornings, these muffins offer an sophisticated balance of textures and earthy flavors, making them a decadent treat for breakfast or an afternoon snack.
Ingredients
1 cup pure pumpkin puree
8 oz cream cheese, softened
2 cups all-purpose flour
1 cup brown sugar, packed
3/4 cup granulated sugar
6 tbsp cold butter, cubed
2 tsp pumpkin pie spice
1/2 cup vegetable oil
2 large eggs
1 tbsp baking powder
1/2 tsp salt
Instructions
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
For the streusel, combine flour, brown sugar, and cold butter in a medium bowl using a pastry cutter until crumbly; refrigerate.
In a small bowl, beat the softened cream cheese with sugar until smooth and transfer to a piping bag.
Whisk flour, spices, baking powder, and salt in a large mixing bowl.
In a separate bowl, whisk pumpkin, sugar, oil, and eggs until combined.
Fold the wet ingredients into the dry ingredients until just combined.
Fill muffin liners halfway with the pumpkin batter.
Pipe the cream cheese filling into the center of each muffin.
Top with remaining batter and the prepared streusel topping.
Bake for 25 minutes or until a toothpick inserted into the muffin part comes out clean.
Notes
Ensure the cream cheese is fully at room temperature to avoid lumps. Keep the streusel cold until the very moment of application to maintain the crunchy texture. Store in an airtight container in the refrigerator due to the cream cheese filling.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg