Description
Rich, moist pumpkin muffins featuring a tangy cream cheese swirl and a crunchy, buttery streusel topping, perfectly spiced with cinnamon, nutmeg, ginger, and cloves for a cozy fall treat.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups (360g) pumpkin puree
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 4 oz (115g) block cream cheese, room temperature
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (60g) all-purpose flour
- ½ cup (100g) packed brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice.
- In a separate large bowl, whisk granulated sugar, brown sugar, oil, eggs, vanilla, and pumpkin puree until smooth.
- Gradually add dry ingredients to wet ingredients. Gently fold together until just combined; do not overmix.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In another small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
- Divide batter evenly among muffin cups, filling each about ½ full.
- Drop a tablespoon of cream cheese mixture on top of the batter in each cup. Swirl with a knife to create marbled ribbons.
- Sprinkle streusel topping generously over each muffin.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not use pumpkin pie filling; use pure pumpkin puree. Ensure eggs and cream cheese are at room temperature. Do not overmix the batter to avoid dense muffins. Use cold butter for the streusel to ensure crunchiness. If pumpkin puree is watery, drain it in a sieve for 15 minutes.
- Prep Time: 30 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24
- Sodium: 280
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: pumpkin muffins, cream cheese muffins, streusel topping, fall baking, cozy recipes, pumpkin spice, breakfast muffins