Soft moist Pumpkin Cream Cheese Muffin with Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal muffin is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Muffin like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a muffin and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.
Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.
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Streusel
In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs.
Batter
In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil.
Mix everything together until combined.
Add dry ingredients and mix.
Cream Cheese
In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.
Bake
Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin.
Add 1 tbsp of cream cheese mixture in the center of the batter.
Sprinkle the crumble mixture atop the batter.
Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Stays fresh for over a week. Serve & Enjoy!
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Pumpkin Cream Cheese Muffins
Equipment
- Muffin Tin
Ingredients
Batter
- 15 oz pumpkin puree
- 1 ½ cups all-purpose flour 215 grams
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable or canola oil
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 large eggs room temperature
Streusel
- ½ cup all-purpose flour 60 grams
- ½ cup brown sugar
- ¼ cup unsalted butter melted
- ½ tsp ground cinnamon
Cream Cheese
- 4 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Instructions
- Preheat the oven to 375°F. Place tulip cups in the muffin tins.
Streusel
- In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs.
Batter
- In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
Cream Cheese
- In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.
Bake
- Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin. Add 1 tbsp of cream cheese mixture in the center of the batter. Sprinkle the streusel mixture atop the batter.
- Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Stays fresh for over a week. Serve & Enjoy!
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