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Straight on shot of a rack of Pumpkin Cream Cheese Streusel Muffins on a grey wood surface with a light background.

Pumpkin Cream Cheese Streusel Muffins


  • Author: Sabrina Russo
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins 1x

Description

If you’re a fan of pumpkin, you need these Pumpkin Cream Cheese Streusel Muffins in your life! They’re perfectly moist, topped with crunchy streusel and have a surprise cream cheese filling.


Ingredients

Scale

Filling:

  • 6oz cream cheese, softened at room temperature
  • ¼ cup + 2 tbsp powdered sugar
  • ¼ tsp vanilla extract
  • ¼ tsp kosher salt

Streusel:

  • 3 tbsp granulated sugar
  • 2 tbsp all-purpose flour
  • ¼ tsp ground cinnamon
  • Pinch of salt
  • 2 tbsp cold unsalted butter, sliced in ½ inch pieces

Muffin batter:

  • 1 ¾ cups + 1 tbsp all-purpose flour
  • ½ cup + 2 tbsp granulated sugar
  • ¼ cup + 1 tbsp light brown sugar, packed
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  • 1 tsp kosher salt
  • 1 ¼ tsp baking soda
  • ¾ cup +1 tbsp pumpkin puree
  • 2 tsp finely grated fresh ginger
  • 2 large eggs
  • 1 egg yolk
  • 5 tbsp (2 ½ oz) buttermilk
  • ½ cup + 2 tbsp (5oz) vegetable oil

Instructions

  1. Heat oven and prep pan: Preheat oven to 425°F. Line a standard 12 cup muffin tin with liners.
  2. Make the filling: In the bowl of a standing mixer fitted with a paddle attachment, add cream cheese, powdered sugar, vanilla and salt. Beat over medium speed until well-combined. Refrigerate until ready to use.
  3. Make streusel: Add all ingredients to a bowl. Using a pastry cutter, two knives or a food processor (instead of the bowl), cut butter into small pieces. There should be some pea-sized pieces, as well as, smaller crumbs. Refrigerate until ready to use.
  4. Mix dry ingredients: In a large bowl, whisk together flour, sugars, spices, salt and baking soda.
  5. Mix wet ingredients: In another bowl, whisk together pumpkin, ginger and eggs. Add buttermilk and whisk to combine. Slowly stream in oil while constantly mixing to emulsify.
  6. Mix wet and dry: Whisk wet ingredients into dry ingredients in 2-3 additions. Do not overmix.
  7. Assemble: Using an ice cream scoop, fill muffin cups half way with batter. Using a 1 tablespoon sized scoop or spoon, add cream cheese centered on top of batter. Cover with remaining batter. Smooth with back of spoon or small offset spatula. Sprinkle with streusel.
  8. Bake: Bake on center rack of oven for 5 minutes at 425°F. Reduce oven to 350°F and continue to bake for 13-17 minutes or until a toothpick inserted near center of muffin (not through cream cheese filling) comes out clean. Cool on wire rack in pan for 5 minutes. Carefully remove from pan (a small offset spatula works well), and transfer directly onto cooling rack to cool completely. Enjoy.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 400
  • Sugar: 25g
  • Sodium: 535mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 5g

Keywords: muffins, pumpkin, muffin, cream cheese, streusel