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Tender Pumpkin Cream Cheese Stuffed Muffins Easy Homemade Streusel Crown Recipe

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These tender pumpkin muffins feature a luscious cream cheese center and a crunchy, buttery streusel crown, making them a perfect cozy fall treat that’s quick and easy to prepare.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup (245g) pumpkin puree, canned or fresh
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1 tsp vinegar as substitute)
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (70g) packed brown sugar (for streusel)
  • 4 tablespoons (60g) cold unsalted butter, cubed (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease each cup.
  2. Make the streusel crown: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Chill in fridge.
  3. Prepare the cream cheese filling: Beat cream cheese with 1/4 cup sugar until smooth. Add egg yolk and 1 teaspoon vanilla extract, mix until creamy and combined. Do not overmix.
  4. Mix dry ingredients for muffins: In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Combine wet ingredients: In a separate bowl, whisk pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
  6. Fold wet ingredients into dry ingredients gently until just combined; batter will be thick and slightly lumpy.
  7. Fill each muffin cup about 1/3 full with pumpkin batter. Add about 1 tablespoon of cream cheese filling in the center of each. Cover with more pumpkin batter until about 3/4 full.
  8. Sprinkle chilled streusel topping generously over each muffin.
  9. Bake for 22–25 minutes until a toothpick inserted into the pumpkin batter (avoiding cream cheese center) comes out clean and streusel is golden and crisp.
  10. Cool muffins in the tin for 10 minutes, then transfer to a cooling rack to keep streusel crisp.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Do not overmix batter to keep muffins tender. Keep streusel cold before baking to maintain crumbly texture. Chill batter and filling if cream cheese starts to ooze. Oven temperatures vary; adjust as needed to avoid over-browning. For dairy-free or vegan versions, substitute cream cheese and butter accordingly and use flax eggs.

Nutrition

Keywords: pumpkin muffins, cream cheese stuffed muffins, streusel crown, fall baking, easy pumpkin recipe, autumn muffins, homemade muffins

Find it online: https://elvafood.com/tender-pumpkin-cream-cheese-stuffed-muffins-easy-homemade-streusel-crown-recipe/