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Moist Pumpkin Cream Cheese Swirl Muffins with Easy Cinnamon Streusel Recipe

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These moist pumpkin cream cheese swirl muffins feature a tender crumb, cozy fall spices, and a sweet cinnamon streusel topping. Perfect for a quick and comforting breakfast or snack.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup (245 g) pumpkin puree
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1/2 tsp vanilla extract (for cream cheese swirl)
  • 1/3 cup (45 g) all-purpose flour (for streusel)
  • 1/3 cup (65 g) brown sugar, packed (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 3 tbsp (45 g) cold unsalted butter, cubed (for streusel)
  • A pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. (5 minutes)
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. (3 minutes)
  3. In another bowl, whisk pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. (3 minutes)
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing; a few lumps are fine. (2 minutes)
  5. Using an electric mixer, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. (4 minutes)
  6. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with fingers or pastry cutter until mixture resembles coarse crumbs. Keep butter chilled until just before use. (5 minutes)
  7. Fill each muffin cup halfway with pumpkin batter. Drop about 1 tablespoon of cream cheese mixture on top, then cover with more pumpkin batter until about 3/4 full. Use a skewer or knife to gently swirl the cream cheese into the batter. Sprinkle cinnamon streusel evenly over each muffin. (8 minutes)
  8. Bake for 22-25 minutes. Check at 22 minutes by inserting a toothpick into the muffin (avoid cream cheese swirl area); it should come out clean or with a few moist crumbs. If streusel browns too fast, tent with foil for last 5 minutes. (25 minutes)
  9. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. (10 minutes)

Notes

Do not overmix the batter to avoid tough muffins. Use softened cream cheese for a smooth swirl. Keep butter cold for crumbly streusel. Gently swirl cream cheese to maintain pockets. Bake immediately after assembling. Tent with foil if streusel browns too quickly.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall recipe, easy muffins, moist pumpkin muffins, autumn baking

Find it online: https://emmaoven.com/moist-pumpkin-cream-cheese-swirl-muffins-with-easy-cinnamon-streusel-recipe/