Description
Indulge in delicious Pumpkin Streusel Muffins with a decadent cream cheese filling. Learn how to make this irresistible fall treat on our recipe website!
Ingredients
- 1 bar (8 oz (227 g)) cream cheese, softened
- 1 cup (240 ml) powdered sugar
- 3 cup (720 ml) s all-purpose flour
- 1 tablespoon (15 ml) pumpkin pie spice
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) nutmeg
- 1 teaspoon (5 ml) cloves
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) baking soda
- 4 large eggs
- 2 cup (480 ml) s granulated sugar
- 2 cup (480 ml) s pure pumpkin (from a 29 oz (822 g) can)
- 1 ¼ cup vegetable oil
- 1/2 cup (120 ml) granulated sugar
- 5 tablespoon (75 ml) s all-purpose flour
- 1 ½ teaspoon s ground cinnamon
- 4 tablespoon (60 ml) s cold butter, cubed small
Instructions
- Begin by setting your oven to 350°F. Prepare two muffin trays with parchment or cupcake liners and put them aside.
- In a small mixing bowl, use an electric mixer to blend the softened cream cheese with the powdered sugar until the mixture is smooth. Place this mixture in the freezer to chill while you make the pumpkin muffin batter.
- In a medium-sized bowl, combine the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. Keep this mixture on standby.
- In a larger bowl, use an electric mixer or stand mixer to combine the eggs, granulated sugar, pumpkin, and vegetable oil. Mix them on medium speed until they are well incorporated.
- Combine the dry mixture with the wet ingredients, mixing on low speed until the batter is smooth and uniform.
- In another small bowl, combine the sugar, flour, and cinnamon. Add the cubed cold butter and mix with your fingers or a pastry cutter until the texture resembles coarse crumbs. Set this aside for the topping.
- Spoon the pumpkin batter into each muffin cup until it is a quarter full. Take the chilled cream cheese mixture from the freezer and add a generous tablespoon onto the center of the batter in each cup. Fill the muffin cups with more pumpkin batter until they are nearly full, ensuring the cream cheese is completely covered. Sprinkle the prepared streusel topping over each muffin.
- Place the muffins in the oven and bake them for 20-25 minutes. They should develop a nicely rounded top, and when you gently press them, they should spring back. Inserting a toothpick should result in it coming out clean of any wet batter.
- Take the muffins out of the oven and let them cool for 15-20 minutes in the pan before transferring them to a cooling rack. Enjoy them warm, at room temperature, or chilled.
Notes
- Chill the cream cheese mixture thoroughly in the freezer for a firmer center.
- Mix the streusel topping until it has a crumbly texture for a crunchy topping.
- Fill the muffin cups almost to the top to fully cover the cream cheese filling.