Pumpkin Streusel Cream Cheese Muffins
Soft pumpkin delights with a luscious cream cheese center and crunchy, spiced streusel topping.
Ingredients
Scale
- 220 g all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 1 tablespoon pumpkin pie spice
- 240 g pumpkin purée
- 100 g granulated sugar
- 110 g packed brown sugar
- 120 ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 225 g cream cheese, softened
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 65 g all-purpose flour
- 55 g packed brown sugar
- 56 g cold unsalted butter, cubed
- 0.5 teaspoon ground cinnamon
Instructions
- Preheat oven to 175°C. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until blended.
- In a separate large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and homogenous.
- Add the dry mixture to the wet ingredients gradually, mixing gently just until no streaks of flour remain. Do not overmix.
- In a clean bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
- 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.
- 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.
- Transfer pan to oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
- Let muffins cool in the pan for several minutes. Remove and place on a wire rack to cool completely before serving.
Notes
For a cleaner cream cheese center, chill the filling before assembling.
Nutrition
- Calories: 298
- Fat: 15 g
- Carbohydrates: 36 g
- Protein: 4 g