Easy Pumpkin Cream Cheese Streusel Muffins
As the air crisps and the leaves transform into brilliant hues, there’s no better way to celebrate fall than with a batch of homemade muffins. Combining the cozy flavors of pumpkin and cream cheese, these muffins offer a delightful treat that’ll quickly become a seasonal favorite in your kitchen.
Growing up, autumn was always marked by my grandmother’s baking. Every visit to her warm, inviting kitchen promised the aroma of spices and sweetness filling the air. I remember standing on a stool beside her, mixing ingredients under her watchful gaze. This recipe brings back those cherished memories, with every delicious bite taking me back to those special moments.
Why You’ll Love This Recipe
This recipe is a hit for so many reasons. First, the combination of pumpkin and cream cheese creates a moist, rich texture that’s truly irresistible. The streusel topping adds a delightful crunch, setting these muffins apart from ordinary ones. They’re quick to prepare, making them perfect for busy mornings or last-minute gatherings. Plus, the ingredients are simple and readily available, meaning you can whip these up at a moment’s notice.
Ingredients Notes
To make the most out of this recipe, here are some tips on your ingredients. Choose pure pumpkin puree, not pumpkin pie filling, to control the sweetness. Use fresh spices for the best flavor; ground cinnamon, nutmeg, and cloves are essential here. If you’re out of cream cheese, mascarpone can be a delightful substitute. Opt for unsalted butter to better manage the overall saltiness of your creation.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, ensuring each cup is ready for the batter. This step prevents sticking and makes cleanup much easier.
Step 2
In a large bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk these dry ingredients together until thoroughly mixed. This ensures even distribution of leavening agents and spices.
Step 3
In a separate bowl, beat together the pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil until smooth. Slowly incorporate the dry mixture, mixing until just combined to avoid overmixing.
Step 4
For the cream cheese filling, blend softened cream cheese with sugar and vanilla extract until smooth and creamy. Add a dollop of this filling into the center of each muffin batter-filled cup.
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Step 5
To prepare the streusel, mix together flour, brown sugar, and melted butter. Sprinkle generously over the top of each muffin. Bake for 18-22 minutes or until a toothpick comes out clean from the muffin (avoiding the cream cheese center). Let them cool before serving.
Storage Options
These muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. If you wish to freeze them, wrap each muffin individually in plastic wrap and store in a freezer bag for up to three months. To enjoy, simply thaw at room temperature or warm them in the microwave for a freshly-baked taste.
Variations & Substitutions
If you’re looking to modify this recipe to suit dietary needs or preferences, consider substituting gluten-free flour for the all-purpose flour. For a nutty twist, incorporate chopped walnuts or pecans into the streusel topping. To make them vegan, replace eggs with applesauce and use a dairy-free cream cheese alternative.
Serving Suggestions
These muffins are ideal for breakfast alongside a steaming cup of coffee or tea. They also make for a great snack or dessert, especially when served slightly warm. Consider serving them at brunches, fall gatherings, or as a sweet offering at potlucks.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of store-bought?
Yes, you can use homemade pumpkin puree. Just ensure it’s well-drained and has the same thick consistency as the canned variety. This ensures your muffins hold their texture and don’t become too moist during baking.
What can I do if I don’t have a muffin tin?
If you don’t have a muffin tin, you can use silicone muffin molds placed on a baking sheet. Alternatively, use an 8-inch square baking pan to make a muffin cake and adjust the baking time accordingly.
Do I need to add the streusel topping?
While the streusel topping adds a delightful crunch and sweetness, it is not strictly necessary. The muffins will still be moist and tasty without it, just lacking that additional texture contrast.
These delightful autumnal treats are not just a feast for the palate but a testament to the joys of seasonal baking. The blend of textures and flavors ensures they’ll be a hit anytime they’re served, leaving you with requests for the recipe and compliments from all who indulge.
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Easy Pumpkin Cream Cheese Streusel Muffins
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 4 oz cream cheese, softened
- 1 tablespoon vanilla extract
- 0.5 cup all-purpose flour for streusel
- 0.25 cup light brown sugar for streusel
- 1 teaspoon ground cinnamon for streusel
- 0.25 cup unsalted butter, melted for streusel
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together 1.5 cups of flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, mix the pumpkin puree, granulated sugar, light brown sugar, oil, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a small bowl, mix the cream cheese and vanilla extract until smooth.
- For the streusel, combine 0.5 cup of flour, 0.25 cup brown sugar, 1 teaspoon cinnamon, and melted butter in a bowl until crumbly.
- Scoop a tablespoon of muffin batter into each muffin liner, add a teaspoon of cream cheese mixture, and top with another tablespoon of muffin batter. Sprinkle streusel on top.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
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