Pumpkin Streusel Cream Cheese Muffins (Print Version)
Soft pumpkin delights with a luscious cream cheese center and crunchy, spiced streusel topping.
# Ingredients:
→ Muffin Batter
01 -
220 g all-purpose flour
02 -
1 teaspoon baking soda
03 -
0.5 teaspoon baking powder
04 -
0.5 teaspoon fine salt
05 -
1 tablespoon pumpkin pie spice
06 -
240 g pumpkin purée
07 -
100 g granulated sugar
08 -
110 g packed brown sugar
09 -
120 ml vegetable oil
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ Cream Cheese Filling
12 -
225 g cream cheese, softened
13 -
50 g granulated sugar
14 -
1 teaspoon vanilla extract
→ Streusel Topping
15 -
65 g all-purpose flour
16 -
55 g packed brown sugar
17 -
56 g cold unsalted butter, cubed
18 -
0.5 teaspoon ground cinnamon
# Instructions:
01 -
Preheat oven to 175°C. Line a standard muffin tin with paper liners.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until blended.
03 -
In a separate large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and homogenous.
04 -
Add the dry mixture to the wet ingredients gradually, mixing gently just until no streaks of flour remain. Do not overmix.
05 -
In a clean bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
06 -
In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and rub together with fingertips or a pastry cutter until coarse crumbs form.
07 -
Add 1 tablespoon of muffin batter to each liner. Top with 1 teaspoon of cream cheese filling. Cover with additional batter to nearly full. Sprinkle streusel topping evenly over each portion.
08 -
Transfer pan to oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
09 -
Let muffins cool in the pan for several minutes. Remove and place on a wire rack to cool completely before serving.
# Notes:
01 -
For a cleaner cream cheese center, chill the filling before assembling.